If you love Mexican food as much as I do, these simple shrimp quesadillas are for you. It takes less than 30 min to throw together, so it is perfect for those nights when you have no time! They can be served as a quick snack too.
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Homemade Salsa for Shrimp Quesadillas
You could save time by using store bought salsa, however this is so easy to make that I don’t know if we can still be friends if you use store bought. Just sayin’.
Start by chopping your onions and tomatoes. If you are looking to save time, you have to get one of these food choppers! I don’t know how I lived without one for so long! Chop fresh cilantro and mix together with onions and tomatoes. Squeeze some lemon juice over the mixture and add salt to taste. Refrigerate until ready to use.
Prepare the Shrimp
Did you know you can quickly thaw shrimp by soaking it in cold water? Frozen shrimp will thaw in about 15 min using this method. I like to buy raw shrimp with tails on and keep it in the freezer or these simple recipes. When I need it, I simply soak in the sink to thaw, and remove the tail and devein them. Simply pinch the tail and pull!
In order to give this simple shrimp quesadilla some great flavor, season shrimp with some cumin, garlic powder, salt and pepper. You could even use taco seasoning if that is easier.
How to Cook Shrimp
You can purchase pre-cooked shrimp, but in my opinion, it is gets tough and rubbery when reheated. For the best flavor I like to use raw shrimp. To cook it, simply spray a skillet with cooking spray and add seasoned shrimp and chopped green onions. As the shrimp cooks it will turn from an opaque to a pink color. Cooking time usually takes about 2-3 min per side. Don’t over cook, or the shrimp will be tough.
Remove cooked shrimp and onions from pan and cut into smaller pieces. I love using my kitchen sheers for this. Another kitchen tool I can’t live without!
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Putting it Together
Now for the fun part! In the same skillet, lightly spray with cooking spray. Place one tortilla on the bottom and top with some Mexican blend shredded cheese, shrimp and onion mixture and some homemade salsa.
When the cheese is melted and the bottom is a nice golden brown, place another tortilla on top and flip.
The trick to flipping a quesadilla is to place a small plate on top, remove the pan from the heat and flip over, so the plate and quesadilla are now in your hand. Return the skillet to the burner and slide the quesadilla back into the skillet to cook the other side.
Transfer to a plate, slice and serve! I like to add some extra cheese, salsa and avocado slices to the top!
- 4 vine ripe tomatoes, chopped
- 1/2 small red onion, chopped
- 2 TBSP fresh cilantro, chopped
- 2 tsp. Lime juice
- 1 tsp. Salt
- 1 pound frozen raw shrimp
- garlic powder
- salt and pepper
- 4 green onions, chopped
- 8 oz. Mexican blend shredded cheese
- 8 Whole wheat flower tortillas
- Thaw shrimp in cool bath of water, remove tail and devein.
- In a medium bowl combine chopped tomatoes, red onion, cilantro, salt and lemon juice. Refrigerate until ready to use.
- Season shrimp with cumin, garlic powder, salt and pepper (I usually omit the salt)
- Spray hot skillet with cooking spray on medium heat. Add shrimp and green onions. Cook 2-3 minutes on each side or until shrimp is pink.
- Remove from skillet and cut shrimp into smaller pieces
- Heat skillet to medium heat and spray with cooking spray.
- Add tortilla, top with 2 oz. shredded cheese, shrimp and salsa. When cheese is melted and bottom is golden brown, place another tortilla on top and use a plate to flip.
- Slide quesadilla off the plate and back into the skillet and cook until bottom is golden brown.
- Remove from skillet and cut into wedges, top with additional salsa, cheese and avocado and serve.
Since this recipe serves 4 and it is just my husband and I. I like to keep the remaining shrimp mixture in the fridge and make shrimp quesadillas for lunch the next day too!