Calling all shrimp lovers! These flavorful and satisfying shrimp quesadillas with bright bell peppers are fast enough for busy schedules and special enough for company.
If you’re a fan of shrimp, you’re going to go wild for these perfect shrimp quesadillas. As with most shrimp recipes, they cook up in the blink of an eye. This makes them the perfect recipe to get a homemade meal on the table even on the most frenetic nights.
Quesadillas are my go-to “what’s for dinner?” answer. If we have any leftover meat in the house, that’s also a go-to option. Check out the Loaded Vegetable Quesadillas, Pulled Pork Quesadillas, Steak Quesadillas, and Chicken Fajita Quesadillas for a few more easy meal options.
While we very rarely have “leftover” shrimp in the house, there is almost always a bag of shrimp in the freezer and fortunately, it can be thawed and cooked lightning fast on a busy night.
To make these quesadillas, you’ll need the following ingredients:
Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Heat a large non-stick skillet over medium-high heat.
Add the butter and when it has melted, add the onion, bell pepper, and garlic to the pan. Cook, while stirring frequently, for about 3 minutes until the vegetables begin to soften and the pan is fragrant.
Add the shrimp to the pan with the vegetables and stir to mix throughout. Sprinkle with chili powder, salt, and pepper. Continue cooking, stirring occasionally, until the shrimp begins to turn color, about 2 minutes.
When the shrimp is pink, transfer the shrimp and vegetable mixture from the pan to a mixing bowl. Wipe out the pan with a cloth or paper towel and return it to the stove.
Warm the same nonstick skillet over medium-high heat. Lightly butter a single side of one tortilla with about ½ a teaspoon of butter and place it in the hot pan.
Sprinkle about 3 tablespoons of cheese, ⅓ cup of the shrimp filling, and an additional 2-3 tablespoons of cheese on just one half of the open tortilla. Sprinkle with cilantro. Fold the tortilla over on itself and let it cook for 2-3 minutes.
When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
If you are moving quickly, and are confidently flipping the quesadillas, you can cook two folded quesadillas at a time in the same pan.
Using a spatula, transfer the quesadilla back to a cutting board and cut it into wedges while it is hot and serve warm. Repeat as desired.
Zesty and smoky flavors come together in this chili lime shrimp recipe. With little more than a simple marinade of fresh lime juice, chili powder, and plenty of garlic, every bite will leave you craving just one more.
This homemade shrimp ramen is a quick and satisfying twist on the classic Japanese dish. With simple ingredients and minimal prep, this easy recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth. Perfect for busy days when you crave a comforting meal without the fuss.
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