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