Shrimp Quesadilla

Print

Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do. Recently I had lunch with an old friend at Buck’s of Woodside, a rather famous hang-out for Silicon Valley venture capitalists, and had a spectacular marinated shrimp and Jack cheese quesadilla, smothered in avocado and creme fresca, served on a bed of shredded iceberg lettuce. I’ve created my own version here, inspired by that wonderful lunch at Buck’s. I could eat these all day.

Shrimp Quesadilla Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves one.

Ingredients

  • 1/4 pound of medium-small shrimp, peeled and deveined
  • 2 Tbsp of lime or lemon juice
  • 1/4 jalapeno or serrano chile, finely minced and/or dash of chile powder
  • 1 Tbsp chopped green onion
  • 1 Tbsp chopped fresh cilantro, plus more for garnish
  • Salt and pepper
  • 2 medium-sized flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 avocado, sliced
  • Dollop of sour cream or crema fresca

Method

1 If you are starting with frozen raw shrimp, defrost them by placing them in a bowl of ice water until defrosted. Then poach the raw shrimp for 1 to 2 minutes in boiling water, remove from pan with a slotted spoon, and rinse under cold water to stop the cooking. If you are starting with frozen cooked shrimp, you can defrost them in a bowl of ice water or lemon juice with ice.

2 Place strained cooked shrimp in a bowl. Add lime or lemon juice, some chopped fresh jalapeno or serrano chile and/or a dash of chile powder (can also use chipotle chiles or chipotle chili powder) to desired level of heat, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the juice.

3 Heat a cast iron or stick-free skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.

shrimp-quesadilla-1.jpg

4 Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.

You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette.

5 Cut like a pie into six pieces. A pizza wheel works well for this. Place on a serving plate. Serve with avocado slices and sour cream. Garnish with chopped fresh cilantro.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Shrimp Quesadilla on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

shrimp-quesadilla-2.jpg

Showing 4 of 9 Comments

  • alisa

    Elise,
    This is a remarkable site…..I can’t thank you enough for all these amazing recipes. I’m one for getting bored quickly of making the same things….I made the Shrimp Quesadillas this weekend for lunch and they were a HUGE hit! Yummy…..;o)

  • Jenny

    I made these last night for a few friends, and everyone loved them! Thanks for such a wonderful recipe — I’m sending it out to my friends right now. We are all big fans of Bucks also (I live in the Bay area) — I’ll have to try the version of these quesadillas at Bucks soon!

    PS. I love the blog — I’m slowly working my way through all the yummy recipes!

  • Naomi

    I’m not very familiar with peppers and chiles. Is “chile powder” the same as the “chili powder” that I put in my beans & beef chili?

  • Ni'Chole

    I’ve had this before and it is WONDERFUl…I was just wondering if anyone has tried to make them with corn tortillas instead of wheat or flour? If so how did they turn out?

  • Laryssa

    I made a Mexican-inspired tabbouleh on Friday night and refrigerated all the leftover, chopped-up cilantro, red onion and green peppere. How lucky for me to find this recipe on Saturday morning so that I could put my chopped vegetables to good use. I even made my own guac to go with this yummy dish. So delicious…quesadillas are my weakness. Thanks!

View More Comments / Leave a Comment