This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias
This shrimp quesadilla recipe is perfect for busy weeknight dinners. It’s quick and everyone is sure to enjoy them!
One of my major goals this school year is to cook every meal during the week. There are plenty of recipes under 30 minutes, like these shrimp quesadillas, that are perfect for week night dinners. By using Mazola® Corn Oil, it is easy to make this a better-for-you dish. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Along with my eat at home goal, I’m also switching out certain ingredients to make sure my meals are better for my family. Making swaps for this shrimp quesadilla is simple.
Sauté the shrimp with Mazola corn oil instead of butter (has a neutral taste that lets the natural flavor of your food stand out), use low carb tortillas instead of flour and switch pepper-jack cheese with queso fresco which is a less oily cheese. Just like that you have a easy & tasty quesadilla!
How to make this shrimp quesadilla recipe:
1 lb. shrimp, shelled and deveined
1 tbsp Mazola® Corn Oil
1 onion, chopped
1 jalapeno, chopped
1/2 cup queso fresco
1/2 bunch cilantro, chopped
1 cup sour cream, optional
1 cup guacamole, optional
In a small bowl combine the shrimp, corn oil, onion, jalapeño and cilantro.
Place mixture onto skillet over medium heat for about 3-5 minutes.
Transfer shrimp mixture to a bowl.
Place a tortilla onto the skillet and add a spoonful of the shrimp mixture to half of the tortilla. Sprinkle on cheese and fold the tortilla in half.
When tortilla is browned on bottom, flip until other side is browned and cheese has melted.
Cut quesadillas into wedges.
Top with sour cream and guacamole.
- 1 lb. shrimp, shelled and deveined
- 1 tbsp Mazola® Corn Oil
- 1 onion, chopped
- 1 jalapeno, chopped
- 1/2 cup queso fresco
- 1/2 bunch cilantro, chopped
- 4 tortillas
- 1 cup sour cream, optional
- 1 cup guacamole, optional
- In a small bowl combine the shrimp, corn oil, onion, jalapeño and cilantro.
- Place mixture onto skillet over medium heat for about 3-5 minutes.
- Transfer shrimp mixture to a bowl.
- Place a tortilla onto the skillet and add a spoonful of the shrimp mixture to half of the tortilla. Sprinkle on cheese and fold the tortilla in half.
- When tortilla is browned on bottom, flip until other side is browned and cheese has melted.
- Cut quesadillas into wedges.
- Top with sour cream and guacamole.
Amount Per Serving: Calories: 584Total Fat: 32gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 284mgSodium: 1691mgCarbohydrates: 40gFiber: 6gSugar: 4gProtein: 36g
What to serve with this shrimp quesadilla recipe:
This recipe is so versatile, that many side dishes go great with it. I switch up my side dishes and serve either this Mexican Street Corn or Mexican zucchini. Both are a family favorite and easy to make.
DON’T FORGET TO PIN THIS EASY SHRIMP QUESADILLA RECIPE
Follow me on Pinterest for more dinner recipes, travel ideas, and outdoor adventures for the entire family.