Shrimp Quesadilla Recipe

Name: El Charro Mexican Restaurants SHRIMP QUESADILLA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 count large shrimp (peeled, deveined, tails removed); 1 tbs olive oil; 1 tsp garlic (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 2 count large flour tortillas; 1.5 cups mozzarella cheese (shredded); 1 tbs butter (softened) or vegetable oil for skillet; 1 cup green leaf lettuce (thinly sliced); 1 count tomato (diced, seeds removed); 0.25 count red onion (optional, very thinly sliced); 2 tbs fresh cilantro (optional, chopped); 0.25 cup sour cream or crema (for serving); 0.25 cup salsa (for serving)

Inspired by El Charro Mexican Restaurant

Time30m

Serves2

Large flour tortilla filled with shrimp, mozzarella cheese, lettuce, and tomatoes.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp Filling

12 count large shrimp (peeled, deveined, tails removed)

1 tbs olive oil

1 tsp Garlic (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh lime juice

Quesadilla Assembly

2 count large flour tortillas

1 1/2 cups mozzarella cheese (shredded)

1 tbs butter (softened) or vegetable oil for skillet

Fresh Vegetables & Garnish

1 cup green leaf lettuce (thinly sliced)

1 count tomato (diced, seeds removed)

1/4 count red onion (optional, very thinly sliced)

2 tbs fresh cilantro (optional, chopped)

1/4 cup sour cream or crema (for serving)

1/4 cup salsa (for serving)

Method

Shrimp Filling

Prepare and season shrimp

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, minced garlic, ground cumin, smoked paprika, salt, black pepper, and fresh lime juice until evenly coated.

Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side, until pink and opaque and just cooked through. Remove shrimp to a plate and let rest for 1–2 minutes, then chop coarsely into bite-sized pieces.

Quesadilla Assembly & Cooking

Warm the tortillas for easier folding: wrap both tortillas in a damp paper towel and microwave 20–30 seconds, or warm briefly in a dry skillet for 10–15 seconds per side.

Lay one warmed tortilla on a clean work surface. Evenly sprinkle about half of the shredded mozzarella over half of the tortilla, leaving a small border (this helps the cheese melt and act as glue).

Evenly distribute half of the chopped shrimp over the cheese layer. Top the shrimp with a handful of sliced lettuce, half of the diced tomato, and—if using—some thinly sliced red onion and a sprinkle of chopped cilantro. Add another light layer of cheese over the filling (about 1/4 cup) to help seal.

Fold the empty half of the tortilla over the filled half to form a half-moon. Repeat assembly with the second tortilla and remaining ingredients to make a second quesadilla.

Heat a large skillet or griddle over medium heat and add 1/2 tbs butter or a light brush of oil. Place one folded quesadilla seam-side down in the skillet. Cook 2.5–3 minutes until the underside is golden brown and the cheese begins to melt. Carefully flip and cook an additional 2–3 minutes, pressing gently with a spatula, until the cheese is fully melted and the other side is golden and crisp. Reduce heat slightly if the tortilla browns too quickly before the cheese melts.

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Slice into 3–4 wedges with a sharp knife or pizza cutter. Repeat cooking with the second quesadilla, adding the remaining butter or a small amount of oil to the pan as needed.

To Serve

Place wedges on a plate and top with the remaining fresh lettuce and diced tomato if desired for extra freshness and crunch.

Serve immediately with sour cream, salsa, and optional lime wedges on the side.