Shrimp Quesadillas
Quesadilla lovers! We have a new and delicious quesadilla recipe for you – shrimp quesadillas! Slightly spiced shrimp is layered with cheese and all cooked in a crispy tortilla to hold it together. It’s flavorful, filling, and an easy dinner you’re sure to love.
Yes, we are quesadilla-obsesed.
And by we, I mean me. 😜 I started making a steady rotation of quesadillas when my kids were toddlers.
While they still love plain cheese quesadillas, I’ve experimented with a variety of proteins, beans, and veggies in mine, and it’s a meal that always feels quick, easy, and satisfying. A few years back, I had the best quesadilla of my life in Mexico (yes, it was on a beach, no, that wasn’t what made it so amazing) and since then, I’ve been a queso asadero or queso Oaxaca girl. Costco has it in a large bag, and your other grocery stores or Mexican markets should also have it.
Anyway, these shrimp quesadillas are always a weeknight win, they are…
🦐 Quick-cooking: Shrimp cooks in just a few minutes, it’s just one of the reasons I love it for quick dinners.
🧀 Cheesy: Melty cheese makes every bite irresistible.
🍽️ Balanced & satisfying: Everything I look for from a nutrition standpoint is here: protein, carbs, fats, and flavor! Add fresh toppings (lettuce, tomato, salsa) for some veggies!
🌮 Crispy perfection: golden-brown tortillas deliver crunch and texture
🌶️ Customizable heat: The shrimp mix has a mild spice and mild sweet flavor, but you can add jalapeños or other spice if you want more heat.
👨👩👧👦 Family-approved: Everyone can build their own quesadilla and it’s totally acceptable if that looks like a pile of shredded cheese and a warm tortilla (I’ve been there).
🕒 Dinner in 20: We all need some super-fast meals and this one is lightning-fast and pantry-friendly.
Serve with plenty of fresh toppings (big idea list below the recipe card), black bean quinoa salad, elote in a cup, and/or refried black beans.
Quick and easy, great for fast dinners! –Kaci
Ingredient Notes
You’ll need some fresh ingredients and pantry staples for these quesadillas with shrimp: tortillas, raw shrimp, cheese, cumin, oregano, smoked paprika, cayenne pepper, honey, and fresh toppings.
- Shrimp: Use raw shrimp that have the peels and tails removed to minimize prep time. I prefer raw shrimp as I think it has the best flavor, but you could use precooked shrimp if you prefer, just adjust the cooking time as it won’t take as long. Since we are chopping up the shrimp, you can buy smaller shrimp and save a bit on your grocery bill.
Emily’s Tips & Tricks
- Cooking methods: If you’re cooking for a crowd, try these baked quesadillas that make it easy to cook multiple quesadillas at the same time. Follow directions, but add the spiced shrimp before baking.
- Feeding kids without pressure: My kids still don’t necessarily love anything but cheese quesadillas (except for the ground beef quesadillas!), so I will usually ask if they want them plain or with shrimp and offer some of the shrimp mixture on the side if they want. And then let them add the toppings as desired. As always, serve the meal with a few items you know your kids will eat, like fruit, milk, and/or bread and butter if they don’t do tortillas.
- Additions: If you wanted to bump up the veggies a bit, try adding some sauteed mushrooms, spinach, bell peppers, and/or onions.
Easy Shrimp Quesadillas Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Description
These irresistibly delicious shrimp quesadillas are packed with spiced shrimp and layers of cheese. Quick and easy for weeknights.
Ingredients
For spiced shrimp:
- 1 tsp. avocado oil
- 16 oz. raw shrimp, roughly chopped (shells and tails removed)
- 1/2 tsp. sea salt
- 1/2 tsp. cumin
- 1/4 tsp. oregano
- 1/8 tsp. smoked paprika
- pinch cayenne pepper (optional)
- 1 Tbsp. honey
For quesadillas:
- 4 flour tortillas (burrito size)
- 12 oz. shredded Mexican cheese (more if needed)
- fresh toppings (see a big list of topping ideas above in the post)
Instructions
- Heat oil in a nonstick skillet over medium heat. Add shrimp and season with sea salt, cumin, oregano, smoked paprika, cayenne pepper, and honey and cook for 2-3 minutes, or until shrimp is cooked through.
- Assemble quesadillas. In large skillet over medium heat, layer 1/3 cup shredded cheese on one half of the tortilla. Top with 1/2 cup shrimp and 1/3 cup shredded cheese.
- Fold over top and cook for about 2-3 minutes, and when cheese starts to melt, carefully flip over with large flipper and cook for another 2-3 minutes. Repeat with remaining 3 quesadillas.
- Cut into wedges and serve with toppings.
Notes
- Storage: Quesadillas are best eaten immediately but store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat leftovers in a hot skillet until heated through.
- Ingredient notes: Use raw tortillas if you can find them; they have much better flavor! I stock up at Costco.
- Prep ahead: Mix up the spice blend up to a day or two in advance to save a few minutes on dinner.
- Serve with: Refried black beans, elote in a cup, and/or corn salsa.
- This is one of my go-to weeknight dinners! For more easy recipes like this, check out my complete weeknight dinner guide.
Quesadilla Topping Ideas
Put out a spread of fresh toppings for the simple shrimp quesadillas and let everyone go to town with their favorite toppings.
- Corn salsa (Chipotle Copycat)
- Quesadilla sauce
- Thinly sliced lettuce
- Sliced grape tomatoes
- Chopped red onion
- Chopped fresh cilantro
- Pickled jalapeño peppers
- Pico de Gallo or salsa
- Sour cream
- Diced or sliced avocado
- Guacamole
- Lime juice
- Hot sauce
FAQs
There are two ways to ensure your quesadilla isn’t soggy. Make sure that you are draining any liquid from the filling (the shrimp mixture here) and then toast the quesadilla it in a skillet instead of cooking it in the microwave.
This really depends on what type of tortillas are your favorite! Traditionally, quesadillas are made with flour tortillas and it’s my personal favorite. Use a high-quality tortilla or the raw tortillas that need a quick cook before using them if you can find them – they are DELICIOUS and my first choice.
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!
quick and easy, great for fast dinners!