Best Shrimp Quesadillas Recipes

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SHRIMP QUESADILLAS



Shrimp Quesadillas image

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Provided by DanaV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

Steps:

  • 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 salt, cumin, and chili powder into onion and bell peppers.
  • Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
  • Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
  • Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
  • Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
  • Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g

SHRIMP QUESADILLAS



Shrimp Quesadillas image

For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2-4 servings (2-1/2 cups salsa).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, drained
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
3 jalapeno peppers, seeded and chopped
1 garlic clove, minced
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
QUESADILLAS:
1-1/3 cups shredded Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped seeded tomato
3 tablespoons sliced green onions
1 package (8 ounces) frozen cooked salad shrimp, thawed
4 flour tortillas (10 inches)
1 tablespoon butter

Steps:

  • For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside., Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over. , In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa.

Nutrition Facts :

QUICK SHRIMP QUESADILLAS



Quick Shrimp Quesadillas image

A delicious quick recipe for shrimp quesadillas. Serve with sour cream, guacamole, and salsa.

Provided by Jules921

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 5

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 cup chopped red bell pepper
½ cup sliced scallions
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 pound uncooked medium shrimp - peeled, deveined, and cut in half
2 cups shredded Monterey Jack cheese
5 (10 inch) flour tortillas

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
  • Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
  • Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.

Nutrition Facts : Calories 543.3 calories, Carbohydrate 39.1 g, Cholesterol 178.3 mg, Fat 28.2 g, Fiber 3.1 g, Protein 32.2 g, SaturatedFat 11.3 g, Sodium 849.8 mg, Sugar 3.1 g

QUESADILLAS WITH SHRIMP AND PEPPERS



Quesadillas with Shrimp and Peppers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12

1 cup Mexican red sauce
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 green bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese (Monterey Jack is best)
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving

Steps:

  • On a large plate, pour the red sauce over the shrimp and set aside.
  • Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
  • Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
  • In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
  • Serve with sour cream, cilantro and lime wedges

SHRIMP QUESADILLAS WITH CILANTRO AND LIME



Shrimp Quesadillas with Cilantro and Lime image

These shrimp quesadillas are perfect as a lunch, dinner, or snack. What a great way to use up fresh herbs and serve up a wholesome treat!

Provided by Dbisbill

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 2

Number Of Ingredients 9

¼ (16 ounce) jar roasted red peppers, drained and minced
2 tablespoons chopped fresh cilantro, or to taste
2 small limes, juiced
¼ teaspoon chili powder
8 large shrimp - peeled, deveined, and chopped into bite-sized pieces
2 teaspoons olive oil
¼ small onion, minced
4 (8 inch) flour tortillas
½ cup shredded Mexican cheese blend

Steps:

  • Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
  • Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
  • Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
  • Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

Nutrition Facts : Calories 594.5 calories, Carbohydrate 65.6 g, Cholesterol 160 mg, Fat 23.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 10.2 g, Sodium 1083 mg, Sugar 2.9 g

SHRIMP QUESADILLAS



Shrimp Quesadillas image

These quick quesadillas are a delicious way to delight your family on Mexican night.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 25m

Yield 8

Number Of Ingredients 5

8 flour tortillas (8 to 10 inches in diameter)
2 cups shredded Monterey Jack cheese with jalapeño peppers (8 ounces)
1 large tomato, chopped (1 cup)
1/2 cup real bacon pieces (from 2-ounce jar)
1 package (4 ounces) frozen cooked salad shrimp, rinsed and thawed

Steps:

  • Heat 10-inch nonstick skillet over medium-high heat. Place 1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese, 1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4 of the shrimp. Sprinkle with additional 1/4 cup of the cheese. Top with another tortilla.
  • Cook 1 to 2 minutes or until bottom is golden brown; turn. Cook 1 to 2 minutes longer or until bottom is golden brown.
  • Repeat 3 more times with remaining ingredients. Cut each quesadilla into wedges.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE



Chorizo and Shrimp Quesadillas with Smoky Guacamole image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

Steps:

  • Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
  • Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
  • Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

CHILE-LIME SHRIMP QUESADILLAS



Chile-Lime Shrimp Quesadillas image

Try these simple and delicious shrimp quesadillas that include the unbeatable flavor combo of cilantro, lime, chili and pepper jack cheese.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 9

1 lb. frozen cooked cleaned medium shrimp, thawed
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/2 tsp. garlic powder
1 tsp. chili powder
1 cup frozen corn, thawed
1 red pepper, cut into thin strips
8 flour tortillas (6 inch)
1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese

Steps:

  • Combine first 5 ingredients; set aside.
  • Heat large skillet sprayed with cooking spray on medium heat. Add corn and peppers; cook and stir 3 to 5 min. or until peppers are crisp-tender. Stir in shrimp mixture; cook 2 min. or until heated through, stirring frequently. Spoon onto tortillas; top with cheese. Fold in half.
  • Wipe out skillet with paper towels; spray with cooking spray. Add quesadillas, in batches; cook 3 to 4 min. or until golden brown on both sides, turning after 2 min.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 22 g

BAKED SHRIMP QUESADILLAS



Baked Shrimp Quesadillas image

Make and share this Baked Shrimp Quesadillas recipe from Food.com.

Provided by luvmybge

Categories     Lunch/Snacks

Time 25m

Yield 32 Appetizers, 16 serving(s)

Number Of Ingredients 11

4 tablespoons butter, melted
1/4 cup vegetable oil
1 small onion, chopped
4 jalapeno peppers, chopped
2 cloves garlic, minced
1 lb shrimp, chopped (I used whole frozen salad shrimp, cooked, and just let them defrost naturally in the refrigerator)
3/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt
16 regular size flour tortillas
2 cups monterey jack cheese, shredded

Steps:

  • Combine butter and oil; set aside.
  • Sauté onion, peppers and garlic in 4 TB butter mixture in medium sauté pan on medium heat until tender.
  • Add shrimp, if using raw shrimp, sauté till pink.
  • Remove pan from heat, add next 3 ingredients.
  • Place tortillas on foil lined baking sheets; brush 1 side of each tortilla with remaining butter mix.
  • Turn tortilla over so buttered side is down; spread with shrimp mixture evenly over half of each tortilla, and sprinkle with cheese.
  • Distribute mixture evenly between all tortillas.
  • Fold over in half pressing a little.
  • Bake at 475 for 8-10 minutes or until golden.
  • Cut in half with a pizza cutter for appetizers or serve whole for brunch.
  • Serve warm with salsa and sour cream if desired.

QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS



Quesadillas with Shrimp, Pineapple and Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

8 ounces, fluid, Mexican red sauce, such as enchilada sauce or taco sauce
12 whole large shrimp, peeled, deveined and rinsed clean
2 tablespoons olive oil
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/3 pineapple, coarsely chopped
2 tablespoons butter, plus more as needed
Twelve 6-inch flour tortillas
2 cups grated cheese (Monterey Jack is best)
Kosher salt
Pico de gallo, guacamole and sour cream, for serving

Steps:

  • On a large plate, pour the red sauce over the shrimp and set aside.
  • Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
  • Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
  • Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
  • Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
  • In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
  • Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
  • Serve the quesadilla with pico de gallo, guacamole and sour cream.

OPEN-FACED SHRIMP QUESADILLAS



Open-Faced Shrimp Quesadillas image

We like to call this recipe the grown-up version of an after-school snack. Pair it with our Ruby Red Tequila Cocktails for a complete happy-hour lineup.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 flour tortillas (8 inches each)
1 1/2 ounces Monterey Jack cheese, grated (1/2 cup)
1/4 pound medium shrimp, peeled, deveined, and halved lengthwise
1/2 teaspoon vegetable oil
1/8 teaspoon chili powder
Coarse salt and ground pepper
1 teaspoon finely chopped scallions, white parts only
1 teaspoon chopped fresh cilantro
Lime wedges

Steps:

  • Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet; sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder; season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges; serve with lime wedges.

Nutrition Facts : Calories 138 g, Fat 7 g, Protein 10 g, SaturatedFat 3 g

SHRIMP AND TOMATILLO QUESADILLAS



Shrimp and Tomatillo Quesadillas image

Categories     Cheese     Herb     Vegetable     Appetizer     Broil     Shrimp     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

2 red bell peppers
1 pound uncooked medium shrimp, peeled, deveined
1 tablespoon vegetable oil
Vegetable oil
6 9- to 10-inch-diameter flour tortillas
3/4 cup chopped fresh cilantro
2 cups (packed) grated Monterey Jack cheese with jalapeños (about 8 ounces)
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
6 medium tomatillos , husked, thinly sliced

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Remove from heat. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch-thick strips. Set aside.
  • Preheat broiler. Toss shrimp with 1 tablespoon oil. Place on baking sheet. Broil shrimp until just opaque in center, about 2 minutes. Cut shrimp lengthwise in half. Transfer to bowl.
  • Preheat oven to 400°F. Brush 2 baking sheets with oil. Place 2 tortillas on 1 prepared baking sheet. Place 1 tortilla on second prepared baking sheet. Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese. Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally. Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally. Top with remaining 3 tortillas, pressing lightly to adhere. Brush tops of tortillas with oil. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
  • Cut each quesadilla into 6 wedges and serve.

SHRIMP AND SPINACH QUESADILLAS



Shrimp and Spinach Quesadillas image

I made this up for my daughter, who does not like meat. It is really delicious. It has a more "Italian" feel to it, so salsa is not really good with it, but sour cream or ranch dressing make nice dipping sauces. The ingredients are for ONE quesadilla. I think this would make a really nice appetizer or snack, as well. I make these two at a time on my electric griddle, and pretty much put the filling in a ring around the tortilla - not too close to the center or edge. Once the cheese melts and spreads out a bit, the filling is then perfectly even.

Provided by MJaz9053

Categories     < 15 Mins

Time 7m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 8

8 raw shrimp, peeled and deveined
1/2 cup frozen chopped spinach
1 teaspoon garlic powder
1/2 tablespoon butter
1/2 cup shredded mozzarella cheese
2 tablespoons shredded parmesan cheese
2 large flour tortillas
1/2 tablespoon butter, melted

Steps:

  • Toss the shrimp in a small pan with butter and cook for a few minutes untill opaque. Add spinach and garlic powder and stir to combine.
  • Brush griddle with 1/2 of the melted butter and lay one whole tortilla on the griddle.
  • Evenly spread the cheeses over the tortilla, not too close to center or edge.
  • Spread the spinach filling over the cheese - spacing the shrimp out evenly.
  • Cover with second tortilla.
  • Brush top with remaining melted butter.
  • When first side is BGD (golden brown and delicious) flip and cook until side two is GBD.
  • Move to cutting board and cut into 8 equal pieces, using a pizza wheel, with one shrimp in the center of each piece.
  • Enjoy!

Nutrition Facts : Calories 1108.6, Fat 46, SaturatedFat 21.1, Cholesterol 156.5, Sodium 2165.4, Carbohydrate 124.6, Fiber 9.8, Sugar 6.4, Protein 48.6

CORN AND SHRIMP QUESADILLAS



Corn and Shrimp Quesadillas image

Who doesn't love quesadillas at a get-together? Serve these with guacamole, sour cream, and a glass of Chardonnay.

Provided by 14 Hands Winery

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 11

4 tablespoons butter
4 cloves garlic, finely chopped
½ cup 14 Hands Chardonnay
24 shrimp, peeled and deveined
¼ cup parsley, chopped
1 lemon, juiced
Salt and pepper to taste
12 corn tortillas
1 cup mozzarella cheese, shredded
1 cup corn
½ cup green onions, chopped

Steps:

  • Melt butter in a pan over medium-high heat. Add the garlic and cook for 2 minutes while stirring. Add wine and cook for 3 minutes. Add the shrimp and cook each side for 3 minutes. Take off the heat and add the parsley and lemon juice. Salt and pepper to taste. Put cooked shrimp in a bowl and set aside.
  • Warm up tortillas in the microwave. Place 6 tortillas on a work surface to start building quesadillas.
  • Evenly divide cheese and corn between tortillas; place 4 shrimp over each. Sprinkle green onions on top and cover with another tortilla. Cook in a nonstick pan, flipping the tortillas over until each side is lightly brown, 4 to 5 minutes per quesadilla.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 32.5 g, Cholesterol 93.2 mg, Fat 12.9 g, Fiber 5.2 g, Protein 15.5 g, SaturatedFat 7.2 g, Sodium 298.7 mg, Sugar 1.9 g

QUESADILLAS DE CAMARONES (SHRIMP QUESADILLAS) - PIONEER WOMAN



Quesadillas De Camarones (Shrimp Quesadillas) - Pioneer Woman image

I discovered The Pioneer woman earlier this year and am happy that I did. Ree does a tremendous job providing detailed instructions and pictures on how to make all of her recipes. I made these quesadillas last month..and man oh man are they good! I found the key for these quesadillas is cooking the vegetables separately from the shrimp, chopping the shrimp into small pieces, and of course the butter used in the cooking of the assembled quesadilla...use butter...I promise...you won't be sorry you did. Enjoy!!

Provided by Johnsdeere

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

12 flour tortillas
12 large shrimp, peeled and deveined
8 ounces Mexican red sauce
1 onion, large
1 red bell pepper
1 green bell pepper
2 cups monterey jack cheese, grated
2 tablespoons olive oil
butter, as needed

Steps:

  • Pour red sauce over peeled and deveined shrimp, set aside.
  • Chop vegetables into larges pieces.
  • Heat skillet over high heat and add olive oil.
  • Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
  • Return skillet to high heat, then dump in the shrimp with the red sauce.
  • Cook, stirring only occasionally, until shrimp is opague. Add in a little water if the sauce gets dry.
  • Remove from skillet and chop shrimp into bite-size pieces.
  • In a separate skillet, heat butter. Place tortilla in skillet then layer on ingredients; cheese, vegetables, and shrimp.
  • Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.
  • Remove from skillet and slice into wedges.
  • Eat and Enjoy!

Nutrition Facts : Calories 395.2, Fat 20.8, SaturatedFat 9, Cholesterol 55, Sodium 609.8, Carbohydrate 35, Fiber 2.9, Sugar 3.4, Protein 17

BBQ SHRIMP QUESADILLAS



BBQ Shrimp Quesadillas image

"My husband loves corn, shrimp and anything with barbecue sauce. One night, when I was low on groceries, ideas and time, I went to the garden and this recipe was born. He loves it!" -Christine Parsons, Bountiful, Utah

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons lime juice
2 teaspoons olive oil
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined
2 medium ears sweet corn, husks removed
2 medium zucchini, chopped
4 green onions, thinly sliced
2 tablespoons barbecue sauce
2 cups shredded Monterey Jack cheese
8 flour tortillas (8 inches)
Salsa and additional barbecue sauce

Steps:

  • In a large bowl, combine the lime juice, oil, lime zest, salt and pepper. Add the shrimp; toss to coat. Cover and refrigerate for 15 minutes., Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce., Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce.

Nutrition Facts : Calories 648 calories, Fat 26g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 1066mg sodium, Carbohydrate 66g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.

CHEESY SHRIMP QUESADILLAS



Cheesy Shrimp Quesadillas image

Make and share this Cheesy Shrimp Quesadillas recipe from Food.com.

Provided by loof751

Categories     Lunch/Snacks

Time 20m

Yield 6 quesadillas, 6 serving(s)

Number Of Ingredients 9

1 (4 ounce) can chopped green chilies
2 cups cooked shrimp
1 cup chopped fresh spinach
1 tablespoon olive oil
1 cup shredded monterey jack pepper cheese
1 cup shredded cheddar cheese
1 tablespoon chopped cilantro
12 flour tortillas (6-inch size)
nonstick cooking spray

Steps:

  • Chop the shrimp. Saute the spinach in the olive oil and set aside. Drain the chilis.
  • Combine the chilis, shrimp, spinach, pepperjack cheese, cheddar cheese, and cilantro.
  • Heat a small skillet over medium heat. Spray one of the tortillas with cooking spray and place, spray side down, in the skillet. Top with 1/6 of the shrimp mixture. Spray another tortilla with cooking spray and place, spray side up, on the shrimp mixture.
  • Cook for about 2 minutes until golden. Gently flip the quesadilla and cook another 2 minutes.
  • Repeat for remaining tortillas.
  • To serve, cut each quesadilla in quarters and serve with sour cream and salsa for dipping.

LIME SHRIMP QUESADILLAS WITH ADOBO GUACAMOLE



Lime Shrimp Quesadillas with Adobo Guacamole image

With just the right amount of heat and tons o' flavor, these simple quesadillas are the perfect meal-in-a-flash!

Provided by Kelly Allen

Categories     Other Appetizers

Time 50m

Number Of Ingredients 15

FOR QUESADILLA
1 Tbsp olive oil
1 lb shelled & deveined shrimp
3 clove garlic, peeled and finely chopped
1 limes
4-5 c pepper jack cheese, shredded
16 flour tortillas
1 can(s) vegetable cooking spray
FOR GUACAMOLE
3 avocados
3 chiles in adobo sauce
1 tsp garlic powder
1 tsp dried cilantro
salt & pepper to taste
1 lime

Steps:

  • 1. PREP: In a medium pan, add one Tbsp of olive oil, chopped garlic and the juice from 1 lime over medium-high heat. Once hot, add the shrimp and sauté until fully cooked (pink & opaque, approx 5 min). Remove to clean cutting board and roughly chop.
  • 2. FOR QUESADILLAS: *Note - Spray down pan with oil between each quesadilla. Over medium heat, lay out 2 tortillas for approx 1 min each side. (You can do all of them ahead of time and keep under a tea towel to keep warm or two at a time as you go.) Lay one tortilla into pan, add cheese, shrimp, and another layer of cheese. Lay another tortilla on top and mash down with a spatula. Cook for approx 4min on each side or until cheese is melted. Once off the stove, cut the quesadillas into quarters and serve!
  • 3. FOR GUACAMOLE: In food processor, combine the meat of 3 avocados, the juice of 1 lime, garlic powder, cilantro, chilies in adobo sauce & salt and pepper. Pulse together until creamy. I highly recommend tasting and adjusting to your preference. Some don't like as much cilantro, some may want it spicier and add more chilies!

SHRIMP FRIED RICE QUESADILLAS



Shrimp Fried Rice Quesadillas image

Easy to make and always a treat, these fun quesadillas are bursting with flavor. The pepper Jack cheese gives them a nice kick. Feel free to add leftover fried rice.-Artland Campbell, Hyannis, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1/4 pound uncooked shrimp (41-50 per pound), peeled and deveined
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
3 tablespoons butter, divided
1 large egg, beaten
1/3 cup cooked long grain rice
1 tablespoon reduced-sodium soy sauce
2 flour tortillas (8 inches)
2 slices pepper jack cheese (3/4 ounce each)

Steps:

  • In a small skillet, saute the shrimp, onion and peppers in 1 tablespoon butter until shrimp turn pink; remove and keep warm., In a small bowl, whisk the egg. In the same skillet, heat 1 tablespoon butter until hot. Add egg; cook and stir over medium heat until egg is completely set. Stir in the rice, soy sauce and shrimp mixture., Spread remaining butter over 1 side of each tortilla. Place tortillas butter side down, on a griddle. Place a slice of cheese on each tortilla. Sprinkle shrimp mixture over half of each tortilla. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Cut into wedges.

Nutrition Facts : Calories 511 calories, Fat 30g fat (16g saturated fat), Cholesterol 242mg cholesterol, Sodium 903mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

HAVARTI SHRIMP QUESADILLAS



Havarti Shrimp Quesadillas image

Apricot preserves add a touch of sweetness to the mushrooms, shrimp and cheese inside these grilled quesadillas. Or cook them in a hot skillet until lightly browned. -Susan Manning, Burlington, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

1/2 pound fresh mushrooms, chopped
1 tablespoon canola oil
1 tablespoon butter
6 tablespoons apricot preserves
6 flour tortillas (10 inches)
6 ounces Havarti cheese, thinly sliced
1/2 pound cooked medium shrimp, peeled and deveined and chopped
2 tablespoons butter, melted

Steps:

  • In a large skillet, saute mushrooms in oil and butter until tender. , Spread 1 tablespoon preserves over half of each tortilla; top with cheese, shrimp and mushrooms. Fold tortillas over. Brush both sides with melted butter., Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Serve warm.

Nutrition Facts : Calories 123 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 166mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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