Between the juicy shrimp, tender bell pepper and onions, melty cheese, and crispy tortilla, this shrimp quesadilla hits all the sweet spots and it comes together in a skillet in around 20 minutes.
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.
Notes
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.