Jumbo seasoned shrimp with onion, bell pepper, and melty cheese between crispy golden tortillas, now that’s what we call a shrimp quesadilla!
Why this recipe works
Add a little flair to a regular cheese quesadilla with sauteed veggies and juicy shrimp. This shrimp quesadilla recipe is packed with flavor and texture in every bite. Between the juicy shrimp, tender bell pepper and onions, melty cheese, and crispy tortilla, this one hits all the sweet spots and it comes together in a skillet in around 20 minutes.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – Your shrimp should be peeled, deveined, and have the tails removed. It’s best to use thawed or fresh jumbo shrimp for this recipe, I don’t recommend precooked shrimp. To quickly thaw frozen shrimp, place them in a large ziptop bag and submerge them in cold water for around 30 minutes. Do not use hot or warm water to thaw the shrimp.
CHEESE – We used Colby jack cheese, but you can use cheddar, mozzarella, or any of your favorite flavors.
VEGGIES – Orange bell pepper, green bell pepper, and red onion add plenty of flavor to this quesadilla. Feel free to add red pepper as well or in place of one of the other peppers.
How to Make Shrimp Quesadilla
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season the shrimp with the Old Bay seasoning and 1/2 tablespoon of the garlic salt.
- Heat oil in a skillet over medium-high heat until shimmering.
- Add orange bell pepper, red onion, green bell pepper, and remaining garlic salt. Cook until softened, about 4 minutes.
- Add seasoned shrimp and toss to combine. Cook until shrimp changes color, about 3-4 minutes, stirring occasionally. Remove mixture from pan and set aside.
- Wipe out pan with a paper towel and add 1 1/2 tablespoons of the butter. Melt butter over medium-high heat, then add one tortilla. Add 1/4 of the shredded cheese, 1/2 of the cooked shrimp, 1/2 of the cooked vegetable mixture, and another 1/4 of the cheese.
- Place a second tortilla on top and press down. Cook until light golden brown and then flip over. Cook another couple of minutes until golden brown. Remove from pan.
- Add the remaining butter to the pan and repeat the process for the second tortilla.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 1-2 days.
Preheat your oven to 325F. Place the quesadillas on a parchment or foil-lined baking sheet then place in the oven for 7-10 minutes until heated through. You can also reheat them in the air fryer using the reheat function.
Serving Suggestions
Optionally top your shrimp quesadilla with sour cream, guacamole, salsa verde, salsa fresca, or corn salsa (or serve them on the side for scooping and dipping).
More Shrimp Recipes
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Shrimp Quesadilla
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound jumbo shrimp peeled, deveined, tails removed
- 1 tablespoon garlic salt divided
- ½ tablespoon Old Bay seasoning
- 3 tablespoons olive oil
- ¼ cup diced red onion
- ¼ cup diced orange bell pepper
- ¼ cup diced green bell pepper
- 3 tablespoons butter divided
- 4 flour taco tortillas 7 inch diameter
- 12 ounces shredded Colby Jack cheese
Things You’ll Need
Before You Begin
- We used Colby jack cheese, but you can use cheddar, mozzarella, or any of your favorite flavors.
- It’s best to use thawed or fresh jumbo shrimp for this recipe, I don’t recommend precooked shrimp. To quickly thaw frozen shrimp, place them in a large ziptop bag and submerge them in cold water for around 30 minutes. Do not use hot or warm water to thaw the shrimp.
- Store leftovers in an air-tight container kept in the refrigerator for 1-2 days.
- To reheat: preheat your oven to 325F. Place the quesadillas on a parchment or foil-lined baking sheet and cook for 7-10 minutes until heated through. You can also reheat them in the air fryer using the reheat function.
Instructions
- Season the shrimp with the Old Bay seasoning and 1/2 tablespoon of the garlic salt.
- Heat oil in a skillet over medium-high heat until shimmering.
- Add orange bell pepper, red onion, green bell pepper, and remaining garlic salt. Cook until softened, about 4 minutes.
- Add seasoned shrimp and toss to combine. Cook until shrimp changes color, about 3-4 minutes, stirring occasionally. Remove mixture from pan and set aside.
- Wipe out pan with a paper towel and add 1 1/2 tablespoons of the butter. Melt butter over medium-high heat, then add one tortilla. Add 1/4 of the shredded cheese, 1/2 of the cooked shrimp, 1/2 of the cooked vegetable mixture, and another 1/4 of the cheese.
- Place a second tortilla on top and press down. Cook until light golden brown and then flip over. Cook another couple of minutes until golden brown. Remove from pan.
- Add the remaining butter to the pan and repeat the process for the second tortilla.
Nutrition
Chef Antoine Davis
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Faith Rivera says
These were amazing! Definitely a new recipe for our family! thank you!