If you're bored of plain old cheese quesadillas, this spicy shrimp quesadilla recipe with onions, peppers, garlic, and cheese is sure to pique your interest. All you need is a flat skillet pan, and if you're planning on making the tortillas from scratch, a 10-inch tortilla press. Shrimp quesadillas are one of the healthiest options, with less fat than pork or beef, and they always go down well at a cookout or picnic. Try them for yourself by following one of the best shrimp quesadilla recipes we've come across.
Heat a flat skillet or large pan over medium heat, adding a tablespoon of olive oil. Once the oil is hot (before it reaches the smoke point 9, add in your onions, bell peppers and minced garlic and sautee them, stirring as you go, until the onions are translucent and the peppers are soft and tender. Make sure you don't brown or caramelize the onions, as this will overpower the delicate flavor of the seasoned shrimp.
Put your uncooked shrimp in a large bowl and sprinkle over your taco seasoning, tossing the bowl as you go to ensure that each piece of shrimp is well coated with the mixture. Add the coated shrimp to the pan or skillet, along with the onions, bell peppers, and garlic, and continue cooking for one or two minutes. Once the shrimp turns pink, it should be ready - you don't want to overcook it as it will become rubbery in texture. With the shrimp fully cooked, remove the whole mixture from the pan, transfer to a bowl and cover with aluminum foil. Set aside while you prepare the tortillas for your shrimp quesadillas.
Rinse off your pan or skillet and pat dry with a paper towel, then return it to the stovetop and brush on a teaspoon of vegetable oil (or spray with a low-fat cooking spray. You just need a thin coverage of oil to prevent the tortillas from sticking to the skillet, but not so much that you end up frying them. Take a tortilla and place it flat on the skillet or in the pan. Sprinkle some of the shredded mozzarella over one half of the tortilla. Top this with a couple of spoonfuls of the shrimp, onion and bell pepper mixture, and top again with another sprinkling of cheese.
Fold the tortilla to create a semicircular quesadilla. Toast your shrimp quesadillas in the pan until golden on both sides; you'll probably need about two minutes per side for the perfect crispy surface. If you prefer your shrimp quesadillas a little more well-done, toast it for three minutes per side.
To serve as an accompaniment with shrimp quesadillas, we would recommend fresh salsa or pico de gallo, along with plenty of soured cream and a bowl of homemade guacamole or avocado dip. If you don't mind departing a little from the authentic Mexican flavors, they also work pretty well with cocktail sauce.
If you're arranging a major event, like a family party or cookout, or if you want to enjoy these delicious shrimp quesadillas on a trip to the beach or campsite and you don't have extensive cooking facilities available at your destination, you can make up a batch ahead of time.
Just double or triple the ingredients listed above, depending on how many people you are cooking for, and then, once you have prepared and toasted the shrimp quesadillas, leave them to cool on a wire rack and then wrap in aluminum foil and store in the refrigerator. Shrimp quesadillas will be good for 2-3 days in the fridge and should be transported in a coolbox if possible, to prevent them from warming up before you're ready to reheat them.
To reheat your shrimp quesadillas, just toast them for another couple of minutes on both sides until the cheese in the filling melts again, and the outside of the tortilla is crispy. You can use a skillet or pan as before, or even place them over low heat on the grill, wrapped in their original foil. When reheating shrimp quesadillas, do always make sure the shrimp is heated through properly to avoid the risk of food poisoning.