Bbq Shrimp Quesadillas Recipes

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BBQ SHRIMP QUESADILLAS



BBQ Shrimp Quesadillas image

"My husband loves corn, shrimp and anything with barbecue sauce. One night, when I was low on groceries, ideas and time, I went to the garden and this recipe was born. He loves it!" -Christine Parsons, Bountiful, Utah

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons lime juice
2 teaspoons olive oil
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined
2 medium ears sweet corn, husks removed
2 medium zucchini, chopped
4 green onions, thinly sliced
2 tablespoons barbecue sauce
2 cups shredded Monterey Jack cheese
8 flour tortillas (8 inches)
Salsa and additional barbecue sauce

Steps:

  • In a large bowl, combine the lime juice, oil, lime zest, salt and pepper. Add the shrimp; toss to coat. Cover and refrigerate for 15 minutes., Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce., Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce.

Nutrition Facts : Calories 648 calories, Fat 26g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 1066mg sodium, Carbohydrate 66g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.

SHRIMP QUESADILLAS



Shrimp Quesadillas image

These quick quesadillas are a delicious way to delight your family on Mexican night.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 25m

Yield 8

Number Of Ingredients 5

8 flour tortillas (8 to 10 inches in diameter)
2 cups shredded Monterey Jack cheese with jalapeño peppers (8 ounces)
1 large tomato, chopped (1 cup)
1/2 cup real bacon pieces (from 2-ounce jar)
1 package (4 ounces) frozen cooked salad shrimp, rinsed and thawed

Steps:

  • Heat 10-inch nonstick skillet over medium-high heat. Place 1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese, 1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4 of the shrimp. Sprinkle with additional 1/4 cup of the cheese. Top with another tortilla.
  • Cook 1 to 2 minutes or until bottom is golden brown; turn. Cook 1 to 2 minutes longer or until bottom is golden brown.
  • Repeat 3 more times with remaining ingredients. Cut each quesadilla into wedges.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg

SHRIMP QUESADILLA RECIPE



Shrimp Quesadilla Recipe image

Try this seafood spin on an easy quesadilla with flavorful shrimp. Combined with bell pepper, onion, spices, and cheese, it's a delicious dish.

Provided by Morgan Baker

Categories     Lunch     Entree     Dinner

Time 26m

Number Of Ingredients 11

2 tablespoons olive oil
½ yellow onion, sliced
½ bell pepper, sliced
¼ lb uncooked large shrimp, peeled and deveined
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground cumin
2 tablespoons butter
2 burrito size tortillas
1 ½ cups Monterey jack cheese

Steps:

  • Gather the ingredients.
  • In a large heavy-bottomed skillet over medium heat, heat the olive oil until shimmering. Add the onion and bell pepper and sauté, stirring occasionally, until tender, about 6 minutes.
  • Add the shrimp, onion powder, garlic powder, paprika, cumin, and salt to taste. Cook until the shrimp are pink and opaque, about 4 minutes. Transfer the mixture to a bowl and set aside.
  • Wipe down the skillet and return it to the heat, or use a separate skillet if needed. Add 1 tablespoon butter and allow it to melt but not brown.
  • Add the tortilla to the pan and sprinkle about half the cheese on top of the tortilla, then top with the shrimp mixture and add the remaining cheese.
  • Top with the second tortilla. Spread the remaining tablespoon butter on top. Cook until the bottom is golden brown and crisp, about 3 minutes.
  • Carefully flip the quesadilla and cook until brown and crisp on the other side and the cheese is melted, about 3 more minutes. Lower the heat if the tortilla is getting too dark before the cheese is fully melted.
  • Transfer to a cutting board and slice into wedges using a large knife or a pizza cutter. Serve hot with your choice of toppings or sauces for dipping.

Nutrition Facts : Calories 1468 kcal, Carbohydrate 147 g, Cholesterol 232 mg, Fiber 10 g, Protein 58 g, SaturatedFat 31 g, Sodium 2513 mg, Sugar 3 g, Fat 72 g, ServingSize 1 quesadilla, UnsaturatedFat 0 g

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Provided by DanaV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

Steps:

  • 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.
  • Stir salt, cumin, and chili powder into onion and bell peppers.
  • Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
  • Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
  • Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
  • 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.
  • 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.

Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g

SHRIMP QUESADILLAS WITH CILANTRO AND LIME



Shrimp Quesadillas with Cilantro and Lime image

These shrimp quesadillas are perfect as a lunch, dinner, or snack. What a great way to use up fresh herbs and serve up a wholesome treat!

Provided by Dbisbill

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 2

Number Of Ingredients 9

¼ (16 ounce) jar roasted red peppers, drained and minced
2 tablespoons chopped fresh cilantro, or to taste
2 small limes, juiced
¼ teaspoon chili powder
8 large shrimp - peeled, deveined, and chopped into bite-sized pieces
2 teaspoons olive oil
¼ small onion, minced
4 (8 inch) flour tortillas
½ cup shredded Mexican cheese blend

Steps:

  • Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
  • Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
  • Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
  • Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

Nutrition Facts : Calories 594.5 calories, Carbohydrate 65.6 g, Cholesterol 160 mg, Fat 23.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 10.2 g, Sodium 1083 mg, Sugar 2.9 g

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