Shrimp Quesadillas Recipes Recipe Fo

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QUICK SHRIMP QUESADILLAS



Quick Shrimp Quesadillas image

A delicious quick recipe for shrimp quesadillas. Serve with sour cream, guacamole, and salsa.

Provided by Jules921

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 5

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 cup chopped red bell pepper
½ cup sliced scallions
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 pound uncooked medium shrimp - peeled, deveined, and cut in half
2 cups shredded Monterey Jack cheese
5 (10 inch) flour tortillas

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
  • Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
  • Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.

Nutrition Facts : Calories 543.3 calories, Carbohydrate 39.1 g, Cholesterol 178.3 mg, Fat 28.2 g, Fiber 3.1 g, Protein 32.2 g, SaturatedFat 11.3 g, Sodium 849.8 mg, Sugar 3.1 g

QUESADILLAS WITH SHRIMP AND PEPPERS



Quesadillas with Shrimp and Peppers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12

1 cup Mexican red sauce
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 green bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese (Monterey Jack is best)
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving

Steps:

  • On a large plate, pour the red sauce over the shrimp and set aside.
  • Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
  • Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
  • In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
  • Serve with sour cream, cilantro and lime wedges

SHRIMP QUESADILLAS



Shrimp Quesadillas image

This is a quick and easy dinner - use pre-cooked shrimp to make it even faster. This makes 4 servings, each is 5 ww points!

Provided by MA HIKER

Categories     Mexican

Time 36m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb large shrimp, pre-cooked, peeled, and deveined
1/4 teaspoon salt
1 small onion, thinly sliced
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 lb fresh white mushroom, sliced
1 cup fresh spinach leaves, chopped
1 tablespoon fresh cilantro, chopped
4 (8 inch) flour tortillas (fat free)
1 cup monterey jack cheese (reduced fat)

Steps:

  • Remove the tails from the shrimp.
  • Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
  • Remove from the heat, add the shrimp and cilantro.
  • Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
  • Repeat with the remaining ingredients, making 4 quesdillas.
  • Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
  • Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
  • Transfer quesadillas to a plate and keep warm.
  • Repeat with remaining two quesadillas.

Nutrition Facts : Calories 394.2, Fat 14.7, SaturatedFat 6.8, Cholesterol 154.8, Sodium 789.1, Carbohydrate 34, Fiber 2.8, Sugar 3, Protein 31.1

SHRIMP QUESADILLA



Shrimp Quesadilla image

Quick and simple enough for any weekday, this dish boasts a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you like. Tiffany Bryson-San Antonio, Texas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup chopped onion
1 tablespoon finely chopped jalapeno pepper
1/2 pound uncooked shrimp, peeled, deveined and chopped
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/4 cup chopped tomato
4 flour tortillas (6 inches)
1/3 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large nonstick skillet coated with cooking spray, cook and stir onion and jalapeno until tender. Add the shrimp, cumin and pepper; cook and stir until shrimp turn pink. Transfer to a small bowl; stir in tomato., Coat the same skillet with cooking spray; add one tortilla. Top with half of cheese, half of shrimp mixture and one tortilla. Cook over medium heat for 2-3 minutes on each side or until lightly browned; remove. Repeat with remaining tortillas, cheese and shrimp mixture, spraying pan as needed. Cut into wedges.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 181mg cholesterol, Sodium 777mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

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

BAKED SHRIMP QUESADILLAS



Baked Shrimp Quesadillas image

Make and share this Baked Shrimp Quesadillas recipe from Food.com.

Provided by luvmybge

Categories     Lunch/Snacks

Time 25m

Yield 32 Appetizers, 16 serving(s)

Number Of Ingredients 11

4 tablespoons butter, melted
1/4 cup vegetable oil
1 small onion, chopped
4 jalapeno peppers, chopped
2 cloves garlic, minced
1 lb shrimp, chopped (I used whole frozen salad shrimp, cooked, and just let them defrost naturally in the refrigerator)
3/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt
16 regular size flour tortillas
2 cups monterey jack cheese, shredded

Steps:

  • Combine butter and oil; set aside.
  • Sauté onion, peppers and garlic in 4 TB butter mixture in medium sauté pan on medium heat until tender.
  • Add shrimp, if using raw shrimp, sauté till pink.
  • Remove pan from heat, add next 3 ingredients.
  • Place tortillas on foil lined baking sheets; brush 1 side of each tortilla with remaining butter mix.
  • Turn tortilla over so buttered side is down; spread with shrimp mixture evenly over half of each tortilla, and sprinkle with cheese.
  • Distribute mixture evenly between all tortillas.
  • Fold over in half pressing a little.
  • Bake at 475 for 8-10 minutes or until golden.
  • Cut in half with a pizza cutter for appetizers or serve whole for brunch.
  • Serve warm with salsa and sour cream if desired.

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Provided by Layla

Time 15m

Number Of Ingredients 8

1 pound uncooked medium shrimp (peeled and deveined)
1 tablespoon olive oil
1/2 cup onion (chopped)
1/2 cup bell pepper (chopped)
2 cloves garlic (minced)
2 tablespoons taco seasoning
1-2 cups melting cheese (mozzarella, cheddar, Mexican blend or Monterey Jack)
6-8 Medium flour tortillas

Steps:

  • Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
  • Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
  • Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
  • Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
  • Serve with Sour cream, salsa, or guacamole.

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 QUESADILLA



Shrimp Quesadilla image

Provided by Food Network

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ounces pepper jack cheese
Six 16-20 count unpeeled shrimp, deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
2 large flour tortillas
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh cilantro leaves

Steps:

  • Place cheese in freezer for around 45 minutes.
  • Meanwhile, preheat oven to 400 degrees F.
  • Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
  • When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
  • Shred cheese using the large holes on a box grater.
  • Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.

SHRIMP QUESADILLAS - PIONEER WOMAN RECIPE



Shrimp Quesadillas - Pioneer Woman Recipe image

Provided by lindaauman

Number Of Ingredients 12

1 cup Mexican red sauce
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 green bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese ( Monterey Jack is best)
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving

Steps:

  • On a large plate, pour the red sauce over the shrimp and set aside. Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside. Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces. In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients. Serve with sour cream, cilantro and lime wedges

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