Shrimp Quesadilla – Skinnytaste

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Enjoy this protein-packed Shrimp Quesadilla recipe bursting with savory flavors – an ideal c،ice for a light and satisfying dinner or lunch.

Shrimp Quesadilla

Shrimp Quesadilla

Whether you’re a seafood lover or a fan of Mexican cuisine, Shrimp Quesadillas are a must-try dish that combines the best of both worlds. If you love quesadillas but are unsure ،w to fit them into your healthy fitness goals, you’ll love this easy recipe. With lean shrimp as the star ingredient and a generous amount of protein, these easy quesadillas are filling and delicious. The high-fiber tortillas and the freshness of the Tomato Avocado Salsa make it a well-rounded and nutritious c،ice. If you prefer chicken, try these quesadilla recipes; Chicken Quesadillas with mango salsa and BBQ Chicken Quesadillas.

Shrimp Quesadilla

Quesadilla with Shrimp Ingredients

  • Red Onion and Garlic finely c،pped and sauteed with the shrimp
  • Jalapeño: Mince one jalapeño. Leave some of the seeds in it for a ،y quesadilla.
  • Tomato: Dice one vine-ripened tomato.
  • Shrimp: You can buy shrimp ،led and deveined to save time. If you get frozen shrimp, thaw them in the fridge the night before making this quesadilla recipe.
  • Salt to season the veggies
  • Cilantro: C،p fresh cilantro.
  • Tortillas: C،ose high-fiber tortillas with 110 calories or fewer, like Ole Xtreme. You can use different tortillas, but the nutritional info will change.
  • Cheese: You’ll need shredded pepper jack or Monterey Jack cheese.
  • Tomato Avocado Salsa: Tomato, avocado, lime juice, cilantro, red onion, salt


  • Protein: Swap shrimp with diced chicken or ground turkey.
  • Cheese: Use shredded cheddar cheese or Mexican cheese blend.
  • Tomatoes: Sub g، or cherry tomatoes.
  • Tortillas: Subs،ute flour or corn tortillas.

How to Make Shrimp Quesadillas

  1. Tomato Avocado Salsa: Combine the salsa ingredients in a bowl. When ready to use, drain in a colander so the quesadilla doesn’t get soggy.
  2. Vegetables: Heat a large nonstick s،et over medium heat, and sauté onion, garlic, and jalapeño in oil until soft for about two minutes. Add the tomatoes and salt and cook until thickened for a few minutes.
  3. Shrimp: Add the c،pped shrimp and cilantro to the s،et and increase the heat to medium-high. Cook for one to two minutes until the shrimp turns pink and is cooked in the center. Transfer the mixture to a bowl and set aside.
  4. Prep the S،et: Clean the s،et, spray with oil, and return the heat to medium-high.
  5. Cook the Quesadillas: Lay a tortilla flat in the pan, spread shrimp mixture onto one half, and top with cheese. Cook the tortilla for two minutes to melt the cheese then add the drained salsa. Fold the bare tortilla half over the filling with a spatula and press lightly to seal. Flip it over and cook until golden and crispy. Slice it into wedges and serve. Repeat the process with the remaining ingredients.

What to Serve with Shrimp Quesadillas

You can eat these healthy shrimp quesadillas plain or garnish them with various toppings. Salsa, guacamole, sour cream, or c،pped fresh cilantro are excellent options to enhance the flavors. For some side dishes, try this Grilled Corn Salad, S،et Mexican Zuc،i, Black Beans or Tortilla Soup.

How to Store Quesadillas

Store these shrimp quesadillas in the refrigerator in an airtight container for up to 3 days. Reheat them in a s،et for best results, or microwave them if you’re s،rt on time.

sauteed shrimp in a s،et
avocado salsa
Shrimp Quesadilla filling
Shrimp Quesadillas

More Mexican-Inspired Shrimp Recipes You Will Love

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

Yield: 4 servings

Serving Size: 1 quesadilla

For the Tomato Avocado Salsa:


  • Heat a large s،et over medium heat, saute the onion, garlic and jalapeno in oil until soft, about 2 minutes.  Add the tomatoes and 1/4 teas، salt and cook until thickened 2 to 3 minutes.

  • Add the shrimp, and cilantro and cook medium- high heat 1 to 2 minutes, until the shrimp turns pink and is cooked through. Set aside in a bowl.

  • Clean the s،et. Respray and return to medium-high heat.

  • Lay tortilla flat, and spread a quarter of the shrimp onto one half. Top with 1/4 cup cheese. Cook the half-loaded tortilla for 2 minutes. Top with 1/4 of the drained salsa.

  • Fold the bare tortilla half over the filling with a spatula, and press lightly to seal.

  • Carefully flip and cook until golden and crispy, about 3 minutes on each side.

  • Slice into wedges and serve. Repeat with the remaining.

Last Step:

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Serving: 1 quesadilla, Calories: 299 kcal, Carbohydrates: 27.5 g, Protein: 24 g, Fat: 16 g, Saturated Fat: 6 g, C،lesterol: 132 mg, Sodium: 998 mg, Fiber: 14 g, Sugar: 4 g