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!

Pieces of shrimp quesadilla on a plate.

Why We Love This Easy 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.

Top down view four triangles of quesadilla on a plate with ramekin of guacamole.

Ingredients Needed

  • Butter – unsalted (or olive oil)
  • Raw shrimp – peeled and deveined
  • Ancho chili powder
  • Garlic powder (or minced garlic cloves)
  • Flour tortillas – taco size
  • Shredded Mexican cheese blend (or mozzarella and cheddar cheese)
  • Bell chopper – chopped
  • Onion – chopped
  • Cilantro – chopped
  • Salt and pepper – to taste
Piles of chopped ingredients on a cutting board: shrimp, onion, red bell pepper.

How to Make Shrimp Quesadillas

Prep Tips: 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, salt, and ground 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.

Skillet with chopped bell pepper and onion.

Then stir in the shrimp. Sauté the shrimp for 3 to 5 minutes, stirring regularly.

Raw chopped shrimp added to skillet with chopped onions and peppers.

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 mixture.

Skillet with tortillas, topped with cheese, peppers and shrimp.

Sprinkle a little cheese on top.

Get the Complete (Printable) Easy Shrimp Quesadilla Recipe Below. Enjoy!

More cheese added to tortilla in a skillet.

Then add a bit of chopped fresh cilantro.

Chopped cilantro added on top.

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.

Pro Tip: If needed, set your oven to 200°F to act as a warmer. Then place a baking sheet in the oven to set the finished quesadillas on.

When ready to serve, cut the quesadillas in half or into quarters.

Shrimp quesadilla pieces on a plate with guacamole.

What to Serve with Quesadillas

Enjoy shrimp quesadillas warm with sides of salsa, sour cream, and/or guacamole.

For an even heartier meal serve alongside Spanish Rice or Arroz Amarillo, and Refried Beans or Mexican Pinto Beans.

Full spread of shrimp quesadillas on plates, stacked in background, ramekins of guacamole, sour cream, and salsa.

Frequently Asked Questions

What kind of cheese is best for quesadillas?

Shredded Mexican blend is classic – which is a combination of cheddar, Monterey Jack, and Asadero cheeses. But any melty and shred-able cheese works.

Can you put anything in a quesadilla?

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!

How long do leftover quesadillas last?

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.

How do you reheat leftover quesadillas?

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!

Hand holding quesadilla to camera with bite taken out.

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Easy Shrimp Quesadilla Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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!
Servings: 6 servings

Ingredients

US Customary – Metric

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.

Video

Notes

Also try with leftover cooked chicken, chorizo, or ground beef.
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 in an airtight container and store in the refrigerator.

Nutrition

Serving: 1quesadilla, Calories: 396kcal, Carbohydrates: 33g, Protein: 16g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 762mg, Potassium: 183mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1115IU, Vitamin C: 25mg, Calcium: 402mg, Iron: 3mg
Course: Lunch, Main, Main Course
Cuisine: American, Central American, Mexican, South American, Tex-Mex
Author: Sommer Collier
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