Hi guys and welcome. if you love seafood, you are going to love today’s easy and delicious dinner shrimp quesadillas recipe. I’m going to make it in my avocado and shrimp quesadillas. and these just have so much flavor going on. I’m going to fill them with some juicy seasoned shrimp, a lot of cheddar cheese sandwich Somali bell peppers, onions, garlic. Then I’m going to serve them with a side of salsa and hot sauce. There’s just so much incredible seafood flavor bursting with every single bite. It’s just such an incredible dish it’s bound to become a family favorite.
let me show you just how easy it is to make. So for today’s shrimp quesadillas recipe, I’m going to get things started with my shrimp. I’m preheating a large frying pan over medium-high heat. already add a little bit of oil. Add a little bit more cooking oil in there. now for the shrimp. I’m using one pound of wild-caught Argentinian shrimp. I absolutely love this variety, and they’re huge trim they have a really nice sweet flavor to them, and they’re going to be perfect for this recipe.
Season the shrimp
I’m going to drop them into my pan here, and these are already peeled and cleaned. I’m going to season my shrimp with a bit of salt, sprinkle that on top a bit of ground black pepper. Now for my spices, I’m going to add half a teaspoon of smoked paprika. You just want to sprinkle these in an even layer over the shrimp, half a teaspoon of chili powder, half a teaspoon of ground coriander, and just a quarter teaspoon of ground cumin.
I typically fly to fry these anywhere from two to four minutes per side. So the smaller ones I’ll fry for fewer shrimp is really easy to overcook. Then it becomes rubbery and tough so you don’t want to overcook these shrimp. Cook um just until they’re done and as my shrimp finish cooking. I’m actually going to take them out and set them onto a cutting board, and we’re going to chop the shrimp up a bit later into small bite-sized pieces.
Adding red bell pepper and onion
Now, I’m just going to set the shrimp quesadillas recipe onto a cutting board. And let that cool while we’re making the rest of our fillings. Into the same pan, I’m going to add a bit more oil into there and add one large diced red bell pepper, and one medium onion. I’m going to fry this mixture on medium to high heat for about five-six, even seven minutes until the onion is translucent and the bell pepper is tender, and my onion and pepper mixture is coming along very nicely. It’s just about done I have about a minute left of cooking time. Next, I’m going to add in four minutes two garlic cloves. You’re going to have so much great flavor. And I’ve sliced one large Roma tomato altogether. And let this cook for one more minute. This onion pepper garlic and tomato mixture is all done.
I’m going to transfer it into a large bowl. Alright, my shrimp has cooled, so I’m going to go back. I’m using a sharp knife to chop this shrimp into little bite-sized pieces. I like to do this instead of placing whole shrimp into your shrimp quesadillas recipe. So you’re going to have some of that incredible seafood flavor, and every single bite. I’m going to transfer my chopped shrimp into my onion and pepper mixture. Then use a large spoon to toss this all together. I’m also going to add a couple of tablespoons. I’ve chopped fresh cilantro in here mix that in it’s going to give these shrimp quesadillas recipe a bit of freshness and testiness.
Now, that I have my shrimp filling mixture all ready to go. it’s time to book together these quesadillas. So today I’m going to use medium size flour tortillas. You can also use corn tortillas for these. You can also use larger tortillas whatever size you would like. I have about a cup and a half of some grated cheddar cheese, mozzarella cheese is another one that really works well with this shrimp quesadillas recipe. Also, about 1/2 a cup of some guacamole. I love to make my own but you could always use a store-bought version if you’re in a hurry. And then I have a bit of sour cream.
What I like to do when I’m making shrimp quesadillas recipe at home is to set up a bit of an assembly line. I usually make about four or six of them at a time. And I just kind of lay them out onto my countertop. And I’m going to grab a bit of the guacamole just plop that right in the middle a bit of the sour cream. I’m going to grab a little offset spatula, then spread this guacamole and sour cream mixture all over in a nice even layer. So you have a bit of that with every bite. Now for my shrimp filling. I put the filling on just one half of the quesadilla. Then you can fold it up and much easier. You know put a nice generous amount of this filling you want to have lots of that shrimp and every single bite.
Top the shrimp quesadillas
Top the shrimp quesadillas recipe off with a generous amount of cheese, and fold over the second half and gently press it over the top. These are ready to go on to our griddle. I’m preheating my stovetop griddle and I’m going to warm the quesadillas on the stove top. First I’m going to drizzle a bit of oil over the top. It’s just going to make the tortilla really nice and crispy. I’m going to fry about two to three of these at a time. You want to do this over medium heat so that cheese gets all melty on the inside, and that tortilla gets really nice and warm.
I typically fry my shrimp quesadillas recipe for about three to four minutes per side. Sometimes they’re a bit quicker, sometimes they take a few minutes more. But you want them to be a nice golden-brown color, nice and crispy on the outside. Then as my quesadillas finish cooking, I’m going to take them off the griddle and place them onto a cutting board. I’ve lined it with paper towels. And I’m just going to let these quesadillas cool for a bit before digging in to enjoy. You can use a few more minutes. Then for serving these quesadillas what I like to do is just grab a sharp knife and cut them in half just like that. Then we’re going to set them up onto a serving tray.
I’m going to set them up on this beautiful serving tray, where I have a bit of everything. They sprinkle some fresh cilantro over the top. So here I have a bit of extra sour cream, some lime wedges. I have some salsa ready for some dipping. And all the extra guacamole that you could put on top this is going to be so delicious.
Shrimp Quesadillas Recipe With Cheddar Cheese
- 1 lb jumbo shrimp peeled and cleaned
- cooking oil
- salt and pepper
- 1/2 tsp EACH: smoked paprika ground coriander, chili powder
- 1/4 tsp ground cumin
- 1 large red bell pepper diced
- 1 medium onion diced
- 4 to 5 garlic cloves finely minced
- 1 large tomato seeded and diced
- 2 to 3 tbsp freshly chopped cilantro
- 1 1/2 cups grated cheddar cheese
- 1/2 cup guacamole
- 1/4 cup sour cream
- For serving:
- additional guacamole and sour cream
- fresh salsa and hot sauce
- lime wedges
- 8 large flour or corn tortillas
- Start by preparing the shrimp first. Ensure to peel and clean the shrimp first. Preheat an oversized frypan over medium-high heat and add a drizzle of vegetable oil. Add the shrimp into the new pan in an exceedingly single layer. Season the shrimp generously with salt and ground black pepper, then add the paprika, chili, coriander, and cumin. Cook the shrimp about 2 to three minutes per side, just until the flesh is not any longer translucent; don’t overcook the shrimp or it’ll become tough and rubbery. Transfer the shrimp out of the skillet and onto a board to cool down.
- Into the identical pan, add the diced bell pepper and onion and extra vegetable oil, as needed. Sauté this mixture for five to 7 minutes, until the pepper is tender. Add the garlic and tomato and cook for 1 more minute. Transfer this mixture into an outsized bowl. Once the shrimp have cooled, chop them into small, bite-sized pieces and add the bowl with the pepper mixture. Add the cilantro and toss everything together until uniform. Watch my video recipe to work out how I make the filling!
- To assemble the shrimp quesadillas, I favor to line up a mechanical system and layout the tortillas on my surface. Top each tortilla with 1 1/2 to 2 tablespoons of guacamole and a teaspoon or two of soured cream. Use a spatula to spread these evenly to the sides. Add a heaping amount of the shrimp filling onto one 1/2 the tortilla, top with a generous amount of store cheese, and gently fold the last half of the tortilla over.
- To heat, the quesadillas, preheat a griddle or large frypan over medium heat and add a small amount of oil. Once the pan or griddle is hot, add the quesadillas. I usually cook 2 to three at a time. Fry them for 3 to 4 minutes per side, or until the tortilla is crispy and golden brown. Doing this over medium heat allows the cheese to melt on the within. Transfer the cooked quesadillas onto a board and use a pointy knife to chop them in half.
- Serve the quesadillas with a side of fresh salsa, extra soured cream and guacamole, freshly chopped cilantro and lime wedges. For reheating leftovers, use a cooking pan and cook over a medium-low temperature until the filling is hot