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This shrimp quesadilla recipe is perfect for busy weeknight dinners. It’s quick and everyone is sure to enjoy them!

RELATED POST: BLACK BEAN QUESADILLAS

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.

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:

Ingredients for this easy 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

4 tortillas

1 cup sour cream, optional

1 cup guacamole, optional

How to make shrimp quesadillas

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.

Shrimp Quesadilla Recipe

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This shrimp quesadilla recipe is perfect for busy weeknight dinners. It’s quick and everyone is sure to enjoy them!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 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

Instructions

1. In a small bowl combine the shrimp, corn oil, onion, jalapeño and cilantro.
2. Place mixture onto skillet over medium heat for about 3-5 minutes.
3. Transfer shrimp mixture to a bowl.
4. 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.
5. When tortilla is browned on bottom, flip until other side is browned and cheese has melted.
6. Cut quesadillas into wedges.
7. Top with sour cream and guacamole.

Nutrition Information:

Yield:

4

Serving Size:

1
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.

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