The most delicious shrimp quesadillas recipe! These pepper, shrimp and cheese quesadillas are filled with loads of cheddar cheese, guacamole, bell peppers and juicy seasoned shrimp! The shrimp is seasoned with aromatic spices like smoked paprika and chili powder! Serve these with a side of extra guacamole, fresh salsa, sour cream and freshly squeezed lime juice! This easy seafood recipe is bound to become a family favorite!
Watch My Quesadilla Video!
Watch my YouTube video recipe for step-by-step instructions on how to make this easy dish! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Preparing the Shrimp Filling!
These shrimp quesadillas are stuffed with the most delicious and juicy shrimp! I recommend using wild-caught shrimp because it has the best flavor; I used wild-caught Argentinian red shrimp in my video recipe! This variety is huge and the meat is sweet and juicy!
- Fry the shrimp in cooking oil and season it generously with smoked paprika, chili powder, coriander and cumin. These aromatic spices make the shrimp even more delicious!
- Cook the shrimp briefly, just until it’s done, then cool on a cutting board.
- Chop the cooled shrimp into bite sized pieces so you have some shrimp in every single bit!
Prepare the Fillings & Assembling!
To go along with the shrimp, I fill these cheese quesadillas with sautéed bell pepper, onion, garlic and fresh tomato. Combine the chopped shrimp with this sautéed mixture and fresh cilantro and the filling is done! You’ll also need about 1 1/2 to 2 cups of grated cheddar cheese, approximately 1/4 cup of sour cream and about 1/2 cup of guacamole. You can make your own using my recipe below or use store-bought instead. Both will work well! Spread a bit of the guacamole and the sour cream onto each tortilla, top with a generous amount of shrimp and pepper filling and top with cheese.
Cooking the Shrimp Quesadillas
Heat the quesadillas on a hot griddle or frying pan over medium until the tortilla is crispy and the cheese is melted on the inside! For serving these seafood quesadillas, you’ll need your favorite salsa and hot sauce, plus some extra guacamole and sour cream. I also like to have some lime wedges and add a bit of freshly squeezed lime juice right on top!
Easy, Homemade Guacamole Recipe
My favorite guacamole recipe that I use for everything! Simply combine these ingredients in a large bowl and then use a potato masher or two large forks and press the avocado into a puree. You can also use a molcajete and pestle. Here’s the easy recipe I use:
- 2 to 3 large, ripe avocados
- 1 medium shallot, diced
- 1/4 cup chopped cilantro
- 1 small tomato, seeded and diced
- 2 to 3 tbsp freshly squeezed lime juice
- salt and pepper, to taste
- 2 garlic cloves, pressed
- 1 tbsp mayonnaise or sour cream; optional
Enjoyed this recipe for easy shrimp and pepper quesadillas? Check out some of my other recipes you’re sure to enjoy!
- Mango Shrimp Tacos – the best shrimp tacos with mango salsa and red cabbage slaw!
- Steakhouse Pork & Mushroom Quesadillas – with green bell pepper, mushrooms and mozzarella cheese!
- The Best Fish Tacos – the only recipe I ever use, with beer-battered fish and mango salsa!
- Cheesy Chicken Enchiladas – easy chicken enchiladas with red taco sauce and cheddar cheese!
- Grilled Chicken Tacos – juicy grilled chicken thigh with homemade guacamole, refreshing cabbage slaw and queso fresco! These are addictive!
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Cheesy Shrimp Quesadillas Recipe (video)
- 1 lb jumbo shrimp, peeled and cleaned
- cooking oil
- salt and pepper
- 1/2 tsp EACH: smoked paprika, ground coriander, chili powder
- 1/4 tsp ground cumin
- 1 large red bell pepper, diced
- 1 medium onion, diced
- 4 to 5 garlic cloves, finely minced
- 1 large tomato, seeded and diced
- 2 to 3 tbsp freshly chopped cilantro
- 1 1/2 cups grated cheddar cheese
- 1/2 cup guacamole
- 1/4 cup sour cream
- 8 large flour or corn tortillas
- 1/2 cup additional guacamole
- 1/4 cup sour cream
- 1/2 cup fresh salsa
- hot sauce
- lime wedges
- Start by preparing the shrimp first. Make sure to peel and clean the shrimp first. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Add the shrimp into the hot pan in a single layer. Season the shrimp generously with salt and ground black pepper, then add the paprika, chili, coriander and cumin. Cook the shrimp about 2 to 3 minutes per side, just until the flesh is no longer translucent; do not overcook the shrimp or it will become tough and rubbery. Transfer the shrimp out of the frying pan and onto a cutting board to cool.
- Into the same pan, add the diced bell pepper and onion and additional cooking oil, as needed. Saute this mixture for 5 to 7 minutes, until the pepper is tender. Add in the garlic and tomato and cook for 1 more minute. Transfer this mixture into a large bowl. Once the shrimp have cooled, chop them into small, bite-sized pieces and add the bowl with the pepper mixture. Add the cilantro and toss everything together until uniform. Watch my video recipe to see how I make the filling!
- To assemble the shrimp quesadillas, I like to set up an assembly line and lay out the tortillas on my work surface. Top each tortilla with 1 1/2 to 2 tablespoons of guacamole and a teaspoon or two of sour cream. Use a spatula to spread these evenly to the edges. Add a heaping amount of the shrimp filling onto one half of the tortilla, top with a generous amount of cheddar cheese and gently fold the second half of the tortilla over.
- To heat the quesadillas, preheat a griddle or large frying pan over medium heat and add a bit of cooking oil. Once the pan or griddle is hot, add the quesadillas. I usually cook 2 to 3 at a time. Fry them for 3 to 4 minutes per side, or until the tortilla is crispy and golden brown. Doing this over medium heat allows the cheese to melt on the inside. Transfer the cooked quesadillas onto a cutting board and use a sharp knife to cut them in half.
- Serve the quesadillas with a side of fresh salsa, extra sour cream and guacamole, freshly chopped cilantro and lime wedges. For reheating leftovers, use a frying pan and cook over a medium-low temperature until the filling is hot.