Easy Shrimp Quesadilla Recipe
by Sommer Collier — last updated on Mar 10, 2025 
Easy Shrimp Quesadilla Recipe – This quick, easy, and fun shrimp quesadilla recipe is great for any night, especially busy weeknights. It features tender shrimp and plenty of melty shredded cheese, so you know it’s a winner!
Why We Love This Easy Shrimp Quesadilla Recipe
Quesadillas are a go-to dinner staple in our house. They’re super fast and easy to make in one pan, and are fantastic to customize with whatever ingredients you have on hand. Plus, everyone gets their own handheld perfect portion! Who doesn’t love that?
This irresistible shrimp quesadilla recipe is an easy midweek dinner made with America’s favorite seafood. Just load a handful of simple, wholesome ingredients (including cheese, of course, because that’s what makes it a quesadilla) between two tortillas and cook it to golden in a skillet. In mere minutes you have a slightly crispy, ooey-gooey delicious main dish ready to enjoy with your favorite sides.
Ingredients You Need
- Butter – unsalted (or olive oil)
- Raw shrimp – peeled and deveined
- Ancho chili powder – use chili powder if you can’t find ancho chili powder
- Garlic powder – or minced garlic cloves
- Flour tortillas – use taco size tortillas
- Shredded Mexican cheese blend – or use a blend of mozzarella and cheddar cheese
- Bell chopper – chopped
- Onion – chopped
- Cilantro – chopped
- Salt and pepper – to taste
How to Make Shrimp Quesadillas
- Peel and devein the shrimp and then rinse them in water. Pat the shrimp dry and if you’re using large shrimp, cut them into smaller pieces.
- Toss the shrimp with the ancho chili powder, garlic powder, salt, and black pepper until they’re nice and evenly coated.
- Grab a skillet and heat it up with a tablespoon of butter.
- Toss in the bell peppers and onions, and sauté for a couple of minutes. Then, add the shrimp and cook for another 3 to 5 minutes. Transfer everything to a plate.
- Melt some butter in the pan and add in a tortilla. Sprinkle some cheese, and then layer on the shrimp and veggies filling. Top that off with some more cheese, chopped fresh cilantro and finally, another tortilla. Carefully flip and fry the tortillas on each side until they’re golden brown and melty in the middle.
Repeat, repeat, repeat with remaining tortillas!
- If you’re making a bunch of these, set them on a baking sheet and keep them warm in the oven. Slice into halves or quarters and serve hot with salsa, sour cream, or guac!
Get the Complete (Printable) Easy Shrimp Quesadilla Recipe Below. Enjoy!
Serving Suggestions
Enjoy shrimp quesadillas warm with sides of salsa, sour cream, and/or guacamole.
For an even heartier meal serve alongside Mexican-style corn on the cob (elote), Spanish Rice or Arroz Amarillo, and Refried Beans or Mexican Pinto Beans.
Recipe Variations
- Avocado – For a creamier texture, add some sliced avocado inside the quesadilla before cooking.
- Cheesy upgrade – Mix in some pepper jack or more traditional cheeses like crumbled queso fresco or cotija cheese for extra flavor!
- Pineapple – Add some chopped fresh pineapple to the filling for a sweet twist.
- Beans – Spread some refried beans onto the tortilla for a heartier bite.
- Dairy-free – You can use dairy-free butter and cheese alternatives. Otherwise, skip the cheese and swap it with creamy avocado.
- Make it Spicy – You can add diced jalapeño pepper, a pinch of cayenne pepper, or drizzle some hot sauce inside the quesadilla before cooking.
- Lettuce wraps – If you’re looking for a low-carb alternative, swap the tortilla for fresh and crunch lettuce leaves.
- Whole-wheat tortillas – A hearty, fiber-rich substitute to traditional tortillas, these add a subtle nutty flavor and make a great swap if you’re looking for a more nutritious option.
Frequently Asked Questions
Pretty much! Make this recipe with leftover cooked chicken, chorizo, or ground beef. Or leave out the meat entirely for a vegetarian quesadilla recipe.
Also, try adding in cumin, paprika, oregano, chipotle peppers, or jalapeno peppers to mix things up.
For another tasty version, try my Sweet and Tangy Chicken Quesadillas!
Shrimp quesadillas taste best when enjoyed fresh, but will keep well for a day or two. Once cooled, wrap the quesadillas individually in plastic or place them in an airtight container and store them in the refrigerator.
Pro Tip: If you need to stack quesadillas, I recommend putting a piece of parchment paper in between.
Quickly reheat quesadillas one at a time in a hot skillet, on a baking sheet in the oven, or in an air fryer. Whichever method you choose, just a few minutes will do the trick!
Yeah! If you’re using pre-cooked shrimp, just add them to the skillet at the end to warm them up. Be careful you don’t overcook them, or they may turn rubbery.
You can use a large spatula and gently press down on the top tortilla before flipping. If that’s still risky for you, try sliding it onto a plate first, then flipping it back onto the pan.
You can use any good melting cheese. Try Monterey Jack, cheddar, mozzarella or a Mexican blend!
Looking for More Easy Dinner Recipes? Be Sure to Also Try:
- Easy Alambre Tacos with Carne Asada
- Salmon Sheet Pan Dinner
- How to Cook Italian Sausage
- Lobster Tostadas
- Authentic Sukiyaki Beef
- Beef Teriyaki
- Nana’s Epic Chicken and Rice
- Mexican Chicken Fried Rice
- How to Make Mexican Sopes
- Achiote Chicken (Pollo Pibil)
- Fancy Five Minute Nachos
Easy Shrimp Quesadilla Recipe
Video
Ingredients
- 2 tablespoons butter divided
- 12 ounces raw shrimp peeled and deveined, any size
- 1 teaspoon ancho chili powder
- ¼ teaspoon garlic powder
- 12 flour tortillas taco size
- 2 ½ cups shredded Mexican cheese blend
- ¾ cup chopped bell pepper any color
- ½ cup chopped onion
- 2 tablespoons chopped cilantro
- Salt and pepper
Instructions
- For raw shrimp with peels, take the time to peel and devein the shrimp. Rinse them with fresh water and then pat dry. (For pre-cleaned shrimp, just pat them dry.) If you bought small shrimp just leave them whole. If you purchased larger shrimp, it’s best to cut them into several large chunks.
- Mix the shrimp with the ancho chili powder, garlic powder, 1/2 teaspoon of salt, and a 1/4 teaspoon of black pepper. Toss to coat.
- Set an 8 to 10 inch nonstick skillet over medium heat. Place one tablespoon of butter in the skillet.
- Add the chopped bell pepper and onions to the skillet. Sauté for 2 to 3 minutes. Then stir in the shrimp. Sauté the shrimp for 3 to 5 minutes, stirring regularly. Move the shrimp and vegetables to a holding plate. Then use a paper towel to wipe out the skillet.
- Turn the heat to medium low. Place 1/2 teaspoon of butter in the skillet. Once melted, place a tortilla in the skillet. Sprinkle cheese on the tortilla, followed by an even layer of the shrimp and vegetable mixture. Sprinkle a little cheese on top followed by fresh cilantro. Cover with a second tortilla. Fry the tortilla for 1 to 3 minutes. Then carefully flip the quesadilla over and fry another 1 to 3 minutes, until golden on the outside and melted in the middle. Move the quesadilla to a cutting board. Then repeat with the remaining butter, tortillas, and fillings.
- If needed, set your oven to 200°F to act as a warmer. Then place a baking sheet in the oven to set the finish quesadillas on. Cut the quesadillas in half, or into quarters. Serve the quesadillas warm with a side of salsa, sour cream, and/or guacamole.
Served these with some mango salsa and they were delicious! My shrimp loving daughter was in heaven. :)
This is a great recipe for a busy night. We’ll try with chorizo next!
This was perfect! Made it for lunch and it was so simple, love the shrimp and all of the flavors combined! So GOOD!