Shrimp Quesadilla

duration22 mins


  • 1 cup medium shrimp , peeled and deveined
  • ¼ tsp chili powder
  • 1 tbsp lemon juice
  • 2 ½ tsp extra virgin olive oil (divided, 2 tsp and ½ tsp)
  • 1 tbsp red onion , chopped
  • 1 tbsp fresh cilantro , chopped
  • Salt and pepper
  • 2 medium flour tortillas
  • ½ cup shredded Monterey Jack cheese
  • 2 tbsp (or more) of sour cream or crema fresca


  1. In a bowl, mix ¼ tsp of chili powder, a pinch of salt and pepper and lemon juice. Toss the shrimp into the marinade and coat well.
  2. In a skillet, heat 2 tsp of olive oil on medium high heat. Add the shrimp and cook each side for a minute and then transfer to a bowl. Do not let the shrimp to be completely cooked through.
  3. Wipe the skillet with paper towels and then add half a tsp of olive oil on medium high heat. Place one tortilla on the skillet, flipping over a few times until air pockets begin to form. Repeat method with remaining tortillas.
  4. On the skillet, build your quesadilla by sprinkling grated cheese on the tortilla. Top it with shrimp and then add chopped oinions and cilantro. Cover with another tortilla.
  5. Flip the quesadilla when the bottom is nicely toasted and cheese has begun to melt. When both sides are toasted, remove the quesadilla and transfer to a slicing board. Cut into slices of preferred size. Serve with sour cream or crema fresca
Please be mindful of any allergies you and/or your family may have before you try out this recipe.