Shrimp Quesadilla

Quick and EasyTexMexQuesadillaShrimp

Shrimp quesadilla! Flour tortillas toasted with shredded Monterey Jack cheese and pan-seared shrimp with onions, cilantro, avocados

Photography Credit: Elise Bauer

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.

One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp.

Our Favorite Videos

First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set!

Shrimp Quesadillas

If you’re really in a hurry you can use already cooked shrimp. Just toss it with some salt, chili pepper, and lime juice while you grate the cheese and heat the tortillas.

Recipe and photos updated, first published 2008

Shrimp Quesadilla Recipe

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

If you are starting with frozen raw shrimp, put them in a bowl of ice water to defrost.

If you are starting with cooked shrimp, just toss them with some salt, pepper, chipotle chile powder and lime juice and let them sit while you heat the tortillas.


  • 1/4 pound of medium-small raw shrimp, peeled and deveined
  • 1/4 teaspoon chipotle powder or chili powder
  • Pinch of salt
  • Pinch of pepper
  • 1 Tbsp of lime or lemon juice
  • 2 1/2 teaspoons extra virgin olive oil (divided, 2 teaspoons and 1/2 teaspoon)
  • 1 Tbsp chopped red 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


1 Marinate the shrimp: Toss the shrimp in a small bowl with 1/4 teaspoon of chipotle powder or chile powder, a pinch of salt, pinch of pepper, and a tablespoon of lime or lemon juice. Let sit for 10 minutes. Then drain out the juice.

Shrimp Quesadillas

2 Cook the shrimp: Heat a couple teaspoons of olive oil in a relatively stick-free skillet (a cast iron skillet works well for this) on medium high heat.

Add the shrimp and cook for half a minute on each side, and remove to a bowl.

The shrimp shouldn't be completely cooked through; they will continue to cook during the next step.

3 Heat the tortillas: Wipe out the skillet with paper towels. Add a small amount of olive oil (about 1/2 a teaspoon, you could use butter as well) and heat the pan on medium high.

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.

4 Build the quesadilla: Sprinkle the tortilla with the grated cheese. Distribute the shrimp on top of the cheese. Add chopped onion and cilantro. Place the other tortilla on top.

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 the quesadilla into triangles: 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. Squeeze a little lime juice over everything.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

15 Comments / Reviews

No ImageShrimp Quesadilla

Did you make it? Rate it!

  1. Paula Altz

    Very yummmy! Used up all my leftovers from shrimp tacos. I made two meals for the price of one! Loved the tip to cook the tortillas till they puffed up before adding the filling. Thanks for the great recipe.


  2. Barbara Ford

    Love it, with slight moderation on my part… I put a little mayonnaise with salsa mixed and brushed on both sides before putting cheese or anything else on cooked tortillas, and build from there… It just lights up my world!!! It is now my Comfort food if I’m having a bed day or I just can’t get to sleep, To be really honest any excuse for work… LOL


  3. Magalys Perez

    My kids and I loved this!! Everything tasted fresh and super quick to make!!
    I’ve been a big fan of Simply Recipes since 2008 and enjoy most of the recipes. I always get super big compliments and wows when I make the caramelized onions/Gorgonzola tart. It’s out of this world, and it tastes like I’m a superstar in the kitchen!
    Thanks, Elise and Co


  4. lynda.mcclary

    Was looking for a quick between snack to hold everyone over until late dinner. I google shrimp meal and this popped up, to my surprise I had almost everything. Substituted chopped shallots for red onion, taco seasoning instead chili powder. Used 4 small tortillas. My kids loved the quesadillas.


  5. Nicole Ballas

    I made this recipe last week and I already made it again last night! We loved it! The only thing I added was diced tomatoes.Otherwise these were so simple and delicious!! Thank you, Elise!!!


View More
Shrimp QuesadillasShrimp Quesadilla