Craving a tasty, protein-rich meal that’s both satisfying and light? These Shrimp Quesadillas are your answer! With juicy shrimp, melty cheese, and a fresh Tomato Avocado Salsa, they’re perfect for lunch, dinner, or even a weekend snack. High in protein and fiber, they’re a balanced and flavorful option for any seafood lover.
Why You’ll Love These Shrimp Quesadillas
- Quick & easy: Ready in under 45 minutes.
- Protein-packed: Lean shrimp makes these quesadillas filling and nutritious.
- Fresh & vibrant: Homemade tomato avocado salsa adds a zesty, creamy touch.
- Customizable: Swap shrimp for chicken, turkey, or extra veggies.
- Healthy choice: High-fiber tortillas, lean protein, and fresh produce make this a well-rounded meal.
Ingredients
For the Quesadillas:
- ½ medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, minced (leave some seeds for spice)
- 1 tsp olive oil
- 1 vine tomato, diced
- 12 oz raw peeled & deveined shrimp, chopped
- Kosher salt, to taste
- 2 tbsp fresh cilantro, chopped
- 4 large high-fiber flour tortillas (≤110 calories each)
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- Olive oil spray
For the Tomato Avocado Salsa:
- 1 vine tomato, diced
- 1 small Hass avocado, diced (~4 oz)
- Juice of 1 lime
- 1 tbsp red onion, finely chopped
- 1 tbsp cilantro, chopped
- ¼ tsp kosher salt
Instructions
1. Make the Salsa:
- Combine all salsa ingredients in a small bowl.
- Drain in a colander before using to prevent soggy quesadillas.
2. Cook the Shrimp Mixture:
- Heat a skillet over medium heat and sauté onion, garlic, and jalapeño in olive oil for 2 minutes.
- Add diced tomato and ¼ tsp salt, cooking until thickened (2–3 minutes).
- Stir in shrimp and cilantro; cook 1–2 minutes on medium-high until shrimp turns pink and is fully cooked. Transfer to a bowl.
3. Assemble & Cook Quesadillas:
- Clean the skillet, spray lightly with oil, and return to medium-high heat.
- Place one tortilla flat in the skillet. Spread ¼ of the shrimp mixture on one half and top with ¼ cup shredded cheese.
- Cook 2 minutes, then layer ¼ of the drained salsa. Fold the empty half over the filling, press gently, and flip carefully.
- Cook until golden and crispy, about 3 minutes per side.
- Repeat with remaining tortillas and ingredients.
4. Serve:
- Slice into wedges and enjoy immediately. Optional garnishes: extra cilantro, sour cream, or guacamole.
Tips & Variations
- Protein swaps: Chicken, ground turkey, or tofu work well if you prefer a different protein.
- Cheese options: Try cheddar, Mexican blend, or Oaxaca cheese for variation.
- Tortilla swaps: Flour or corn tortillas can be used depending on preference.
- Side pairings: Grilled corn salad, black beans, or a fresh green salad make perfect accompaniments.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet for crispy quesadillas or microwave if short on time.
Nutrition (per quesadilla)
- Calories: 299 kcal
- Protein: 24 g
- Carbs: 27.5 g
- Fat: 16 g
- Fiber: 14 g
- Saturated Fat: 6 g
- Cholesterol: 132 mg
- Sodium: 998 mg
These Shrimp Quesadillas are a delicious, protein-packed meal perfect for busy weeknights, casual dinners, or meal prep. Bursting with fresh flavors and hearty shrimp, they’re sure to become a family favorite!
Leave a Comment