Shrimp Quesadillas Recipe

Prepare shrimp

If needed, peel and devein shrimp, then pat dry with paper towels.

Mince garlic

Mince the garlic cloves finely so they release maximum flavor during quick cooking.

Season shrimp

In a bowl combine shrimp, olive oil, minced garlic, ground cumin, smoked paprika, chipotle or chili powder, lime juice, salt, black pepper, and chopped cilantro (if using). Toss to coat evenly and let sit 5 minutes while you prepare other components.

Cook shrimp

Heat a nonstick skillet or cast-iron pan over medium-high heat. Add a small drizzle of oil if the pan is dry. Add seasoned shrimp in a single layer and cook 1-2 minutes per side until pink and opaque (total 3-4 minutes depending on size). Remove from heat and chop into bite-sized pieces if desired for easier filling.

Combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper in a small bowl. Taste and adjust salt or lime as needed. Let rest at room temperature while you finish the rest to allow flavors to meld.

Halve the avocado, remove pit, and dice or cube the flesh. In a bowl gently toss the avocado cubes with halved cherry tomatoes, thinly sliced red onion, chopped cilantro, lime juice, salt, and a small drizzle of olive oil if desired. Keep chilled until serving to prevent browning.

Assemble quesadillas

Lay out 4 tortillas. On two tortillas (these will be the bottoms of each quesadilla), sprinkle about 3/4 cup shredded cheese evenly over each. Divide the cooked shrimp evenly over the cheese (about 6 shrimp per quesadilla). Top each with another 3/4 cup shredded cheese (this helps the tortillas stick) and place the remaining tortilla on top to form a sandwich.

Cook quesadillas

Heat a large skillet over medium heat and add 1/2 tbs butter or a light coating of oil. Carefully transfer one assembled quesadilla to the pan. Cook 2-3 minutes until the bottom is golden and cheese starts to melt, then carefully flip using a spatula or two. Add remaining 1/2 tbs butter and cook another 2-3 minutes until the second side is golden and cheese is fully melted. Repeat with the second quesadilla. Press lightly with the spatula while cooking to ensure good contact.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 4 wedges with a sharp knife or pizza cutter.

Plate two shrimp quesadillas (4 wedges each). Spoon pico de gallo over or alongside the quesadillas. Place a portion of guacamole salad on the plate. Add a dollop of sour cream or crema and lime wedges. Garnish with extra cilantro if desired. Serve immediately while warm.