Shrimp Quesadilla dish was inspired by an old family recipe, and it’s one that I make for my kids whenever I have a crowd over for a party. I’m not a very experienced cook, but the key to this is to not overcook the shrimp. The longer you cook them, the more tender they become. Once the peppers and onions are done cooking, you can cook the shrimp in the same pan, in the same amount of time as the peppers and onions. I typically serve this with a side salad, a roll and iced tea.
The shrimp quesadilla is perfect for a get together with friends or family or even a romantic dinner for two! This recipe is one of my personal favorites and is very easy to make. The filling is made from shrimp, peppers, and onions, but you can substitute anything you like.
If you’re looking for a quick seafood recipe, you’ll love these crab quesadillas. The tortillas are crisp and golden, and each bite is filled with the flavor of shrimp and seafood. Only a few ingredients are needed: Onions, bell pepper, shrimp, taco seasoning and cheese. Just prepare the ingredients, put the filling in the tortilla and bake it. It’s very simple. These tortillas are perfect for a quick lunch or even a weeknight dinner. In fact, quesadillas are a great way to use up leftovers. Just place them in the tortilla, sprinkle with cheese and bake. They are also perfect for school or work lunches! Serve with your favorite dipping sauce.
- 1/4 pound of medium raw shrimp, peeled and deveined
- 1/4 teaspoon chipotle powder or chili powder
- 1/2 sliced red bell pepper
- 1/2 sliced green bell pepper
- 1 tbsp. of lime or lemon juice
- 1 jalapeno, minced
- 2 1/2 teaspoons extra virgin olive oil (divided, 2 teaspoons and 1/2 teaspoon)
- 1 chopped red onion
- 1 tbsp. chopped fresh cilantro, plus more for garnish
- Salt and pepper
- 2 medium-sized flour tortillas
- 1/2 cup shredded Mexican cheese
- 1/4 avocado, sliced
- Dollop of sour cream
- Marinate the shrimp: Toss the shrimp in a small bowl with 1/4 teaspoon of chipotle powder or chili powder, a pinch of salt, pinch of pepper, and a tablespoon of lime or lemon juice. Let sit for 10 minutes. Then drain out the juice.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
- Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Stir salt, cumin, and chili powder into the mix.
- Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
- Heat the tortillas: Add a small amount of olive oil (about 1/2 a teaspoon, you could use butter as well) and heat the pan on medium high.
- Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
- Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese on one side of tortilla. Fold tortilla in half. Add chopped onion and cilantro.
- Flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.
You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelet. Cut like a pie into six pieces (a pizza wheel works well for this). Place on a serving plate. Serve with avocado slices and sour cream.
Making the finest shrimp quesadillas tips
– These shrimp quesadillas may also be made on the grill or in the oven.
– You may use less cheese, ricotta cheese, and bake instead of deep frying to make this dish healthy.
– Pastries come in useful when preparing a large number of quesadillas at once. Place the folded tortillas on a baking sheet, sprinkle with vegetable oil, and bake for 10 minutes or until crisp at 220°C/400°F. Serve right away.
– This quesadilla dish is enhanced by the melted cheese. Monterey Jack, mozzarella, or even Brie cheese may be used. Use feta instead of cheese if you don’t need it. Use mozzarella or Swiss cheese if you want a creamy cheese.
– Other toppings, like as pineapple, spinach, or corn, may be added.
– Serve these shrimp quesadillas with a light cilantro yogurt sauce. Combine 1 cup yogurt, a handful of fresh cilantro, 1 tablespoon spicy jalapeo sauce, salt, and pepper to make your own. Other dipping sauces to use with it include salsa, guacamole, sweet chili sauce, and ranch sauce.
– Shrimp can be marinated for extra flavor. Add a pinch of salt, pepper, chili powder and a tablespoon of lime juice to the shrimp. Let marinate for 10 minutes.
– If using frozen shrimp, defrost them first in cold water. If you use boiling water, the exterior of the shrimp will begin to cook.
– If taco spice isn’t available, chili powder or Old Bay seasoning may be used.
– This recipe calls for flour tortillas, but you may also use corn tortillas.
Cook for 2 to 3 minutes on each side in the oven.
Garnish with fresh cilantro, lime juice, and avocado. Make sure the filling is fully cold before putting it in the tortillas if you want very crispy quesadillas.
Nothing beats a good shrimp quesadilla recipe. Well, okay, sometimes I could be convinced to eat something else. But a great shrimp quesadilla recipe is one of the most perfect food creations out there. The combination of shrimp, cheese, and tortilla comes together to make one of the most satisfying meals you can make.. Read more about shrimp fajita quesadilla and let us know what you think.
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