Shrimp Quesadillas

Shrimp Quesadillas

DanaV 0

"Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream."
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1 h 15 m servings 753 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 753 kcal
  • 38%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1788 mg
  • 72%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
  2. Stir salt, cumin, and chili powder into onion and bell peppers.
  3. Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
  4. Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
  5. Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
  6. Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
  7. Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.


  1. 84 Ratings

Most helpful positive review

These are very, very good! I don't like bell pepper, so I used my usual replacement in fajitas, poblano pepper. I also grated my own cheese...a blend of sharp cheddar and Jack. Did everything el...

Most helpful critical review

it was jusk ok, but I will thank you anyway for my dinner.

These are very, very good! I don't like bell pepper, so I used my usual replacement in fajitas, poblano pepper. I also grated my own cheese...a blend of sharp cheddar and Jack. Did everything el...

If I could give these more stars, I would...these are restaurant quality and absolutely DELICIOUS! Made exactly as written, except for adding some minced garlic in w/ the onions and peppers. Als...

Made for the recipe group selection of the week. We all loved this quesadilla recipe, and agree it is a five star recipe! I just added my spices straight from the shakers, but did add in some mi...

Recipe Group Selection: 12, May 2012 I cut the recipe down to 2 servings and made these for my husband. He really enjoyed these, but added that next time he would like a little more heat by a...

Recipe Group selection of 5/12/12. This is easily as good as anything I have ever eaten in Baja or California. The seasoning is spot on. My only change was to use all red bell pepper. This ...

Amazing! The whole family loved it. I did add garlic, but kept everything else the same other than only using red pepper since I dislike green pepper. Served with sour cream and salsa. So Yummy!...

The other reviews don't lie - these are awesome good. "D" good as a matter of fact. I stuck to the recipe fairly closely, but didn't bother to measure anything. I also added some garlic, fres...

Awesome! Made twice already in one week...wouldnt alter the recipe either, perfect the way it is!

I made this for my boo last minute and it turned out great! The spices were a perfect blend- I just added a little crushed red pepper to make our mouths tingle. Amazing dish, and so easy to make...