Classic Shrimp Quesadillas with Avocado Salsa
These Classic Shrimp Quesadillas are packed with flavorful shrimp and melted cheese, perfectly complemented by a fresh and zesty avocado salsa. Ideal for a quick lunch or a delightful appetizer.
Equipment
- Large skillet
- Small bowl
- Knife
- Cutting board
Ingredients
Quesadillas
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 tbsp olive oil (or melted butter)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder optional for heat
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 (10-inch) large flour tortillas
- 1 ½ cups shredded Monterey Jack cheese (or Mexican blend)
- ¼ cup fresh cilantro, plus extra for garnish
Avocado Salsa
- 1 ripe Hass avocado, diced
- 1 small tomato, seedless and diced
- ¼ cup red onion, finely minced
- 1 small jalapeño, seeded & minced optional
- 1 (about 2 Tbsp) lime juice
- 2 Tbsp fresh cilantro, chopped
- ½ tsp sea salt
- Pinch black pepper
Instructions
Preparation
- Pat the shrimp dry and toss them with olive oil, cumin, smoked paprika, chili powder (if using), salt, and pepper.
- To make the avocado salsa, combine the diced avocado, tomato, red onion, minced jalapeño (if using), lime juice, cilantro, sea salt, and a pinch of black pepper in a small bowl. Gently mix and set aside.
Cooking Quesadillas
- Heat a large skillet over medium-high heat. Add half of the seasoned shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove and chop them into smaller pieces if desired.
- Reduce the heat to medium. Place a tortilla in the skillet, sprinkle half with cheese, add half of the cooked shrimp, and top with more cheese.
- Fold the other half of the tortilla over to create a half-moon shape. Cook for 2-3 minutes per side until golden brown and the cheese is melted. Repeat for the second quesadilla with the remaining ingredients.
Serving
- Slice the quesadillas into wedges and garnish with fresh cilantro. Serve immediately with the prepared avocado salsa.
Notes
For extra flavor, you can marinate the shrimp for 15 minutes before cooking. Adjust the amount of chili powder and jalapeño to your preferred spice level. These quesadillas are best served warm.