Tired of beef tacos and burritos? Try this easy shrimp quesadilla recipe that doesn't skimp on flavor. According to the World's Healthiest Foods, shrimp are a good source of vitamins D and B12. Shrimp are also a good source of omega-3 fatty polyunsaturated fatty acids.
Recipe Ingredients:
- 30-40 precooked medium sized shrimp
- 10 tortillas
- 1 green pepper
- 1 red pepper (if you don't have a red pepper, 2 green peppers work fine)
- 2 large sized yellow or white onion
- 1 packet of taco or fajita seasoning
- 2 to 3 cups shredded cheddar cheese
- 2 to 3 tablespoons of canola oil
- Spray canola oil
Recipe Directions:
- Fill a large bowl with warm water and add shrimp. Let shrimp dethaw for approximately 10 to 15 minutes. If they are still partially frozen, drain some of the water off and add warmer water to complete the dethawing process
- Remove shrimp from water and place on 2 layered paper towels to drain
- Cut shrimp into small chunks, approximately 1/4 to 1/2 inch large
- Chop green and red pepper and onion into thin strips approximately 1/4 inch thick
- Place pepper and onions in a fry pan. Drizzle with canola oil and add packet of taco or fajita seasoning
- Heat and stir on medium high heat until soft
- Spray a griddle or fry pan with canola spray and heat on medium high heat for a minute or so
- Add 1 or 2 tortillas (if using a griddle you may be able to add 2 tortillas) and sprinkle with cheddar cheese
- When cheese is almost melted through, add a thin layer of peppers, onions, and shrimp. Make sure the layer is thin, yet covers the whole tortilla
- Sprinkle the top with another layer of cheddar cheese and heat for a few minutes. Check the bottom tortilla to determine when to flip the tortilla.
- When the bottom tortilla turns light brown, flip the tortilla and heat for an additional 2 to 3 minutes
- Place quesadillas on individual plates and cut into pie size servings with a pizza cutter
This recipe makes 5 quesadillas.
If you have extra quesadilla filling do not try to pile it all into the individual quesadillas, or they will be too thick and will fall apart when you try to flip them on the frying pan or griddle. Instead you can use the extra filling and make additional quesadillas or refridgerate the leftovers.
Serving Suggestions:
Serve quesadilla with fresh salsa, sour cream, and easy guacamole.
Leftovers can also be reheated and made into fajitas:
- Microwave a tortilla for 10 seconds
- Add a layer of filling into center of tortilla and spread into a vertical strip
- Fold the bottom of tortilla inward
- Roll the tortilla from the side into a burrito shape
