Shrimp Quesadillas

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Heather says:

I promise you, that if you can make grilled cheese, you’ve got these shrimp quesadillas in the bag. In our house as the weather gets warmer we find ourselves reaching for lighter and lighter fare. Shrimp quesadillas are a perfect main dish item for spring and summer. Don’t go too heavy on the cheese, allow the shrimp to take center stage. If you want to go even lighter, skip the butter on the tortilla, it’s delicious with or without. Serve these as a main dish or appetizer with salsa and guacamole. A handful of raw bell peppers are a perfect side. If you’re only cooking for two, just reduce the shrimp to one pound and use half the tortillas.

If you want these shrimp quesadillas to have a kick, go ahead and leave the jalapeño seeds and ribs intact. Just don’t come crying to me later. Be careful not to boil the shrimp too long, they’ll get rubbery.

I will note that if you use carb balance tortillas, you just might find yourself eating just the filling. Not that anyone around here is guilty of that.


Shrimp Quesadillas

Recipe: Shrimp Quesadillas

Summary: Quick and easy shrimp quesadillas, perfect for a beginner cook.


  1. 2 lbs peeled and deveined shrimp
  2. 1/2 cup lime juice – about 2 medium limes
  3. 2 TBSP ground cumin
  4. 3 green onions, chopped
  5. 1 handful cilantro, chopped
  6. 1 jalapeño, seeded and chopped
  7. 8 tortillas (burrito size)
  8. Shredded cheese
  9. Butter


  1. Bring a stockpot of water to a full boil. Add the shrimp to the pot and cook for one to two minutes.
  2. Drain the shrimp and run under cold water to stop the cooking process.
  3. While the water is coming to a boil, mix together the lime juice, cumin, jalapeno, green onions, and cilantro in a large bowl. Once the shrimp are cold, add them to the bowl and toss to evenly coat. Allow to marinate for 10 – 30 minutes.
  4. Heat a large skillet or griddle to medium. Place a buttered tortilla in the skillet and add 1/4 lb of the shrimp mixture to one half of the tortilla. Sprinkle with cheese and fold the tortilla. Cook for a couple minutes on each side until the desired level of browning has been achieved. (If you skip the butter your tortilla won’t brown)

Cooking time (duration): 30

Diet type: Pescatarian

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (Southwestern)

I’m trying out some new recipe software, tell me what you think. Do you like the format?


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10 thoughts on “Shrimp Quesadillas”

  1. And I just had some shrimp to use up! I found your blog through Simple Mom and I love it! I do want to add that an easy print version of your recipe would be handy, or if it's there and I'm blind as a bat, would you point it out? Just because I'm lazy and don't want to cut and paste 🙂 Great blog! Will be looking at your book!
    My recent post The Message

  2. I just found your blog through Simple Mom too, and I love it! I've been looking around at some of your archives and I'm finding that your posts are motivating me to pull things together. I have some shrimp in the freezer and I think I'm going to make these quesadillas this week. I haven't used your old format but I like this one. It's especially nice to be able to delete selected portions of the text and photos individually. thanks for everything! I'm looking forward to following you!

  3. This looks good, but we don't eat much shrimp since it's expensive. I'm thinking this could be good with some sauteed fish, like fish tacos which I love. Speaking of fish tacos, I found this recipe for spicy slaw in this Rachael Ray recipe, which is great on them. I don't make the tacos the same, just the slaw.


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