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Parmesan Shrimp Quesadillas

Parmesan Shrimp Quesadillas

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Jane Bruce

Parmesan Shrimp Quesadillas

Quesadillas often feel too heavy for the health-conscious. The shrimp and Parmesan create a quesadilla that will stand out from the pack.

Click here to see Quesadillas to Suit Every Taste.


  • 2 Tablespoons oil
  • 1 Teaspoon cayenne
  • Juice of 3 limes
  • Dash of salt
  • 1/2 Pound shrimp
  • 1 tomato, diced
  • 2 shallots, diced
  • 2 medium-sized tortillas
  • 1/2 avocado, peeled, pitted, and sliced
  • 1/4 Pound Parmesan, grated

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If you are starting with frozen raw shrimp, defrost them by placing them in a bowl of ice water until defrosted. Then poach the raw shrimp for 1 to 2 minutes in boiling water, remove from pan with a slotted spoon, and rinse under cold water to stop the cooking. If you are starting with frozen cooked shrimp, you can defrost them in a bowl of ice water or lemon juice with ice.

Place strained cooked shrimp in a bowl. Add lime or lemon juice, some chopped fresh jalapeno or serrano chile and/or a dash of chile powder (can also use chipotle chiles or chipotle chili powder) to desired level of heat, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the juice.

Heat a cast iron or stick-free skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.

Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.

You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette.

Cut like a pie into six pieces. A pizza wheel works well for this. Place on a serving plate. Serve with avocado slices and sour cream. Garnish with chopped fresh cilantro.

Shrimp Quesadillas

Succulent seared shrimp spiced with delicious seafood seasoning, and stuffed inside a cheesy gooey quesadilla. These Shrimp Quesadillas are great for a snack or a wonderful lunch!

We appreciate your support

This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I&rsquove tried to answer some of your questions already in the post. But if I&rsquove missed anything, please feel free to leave a comment and ask.

A great snack or lunch

Flour tortillas toasted with shredded Pepper jack cheese and pan-seared shrimp with onions and Old Bay seasoning.

One way to take a quesadilla from snack to a meal is to add some protein and veggies. I love these ocean-inspired quesadillas as a great summer meal.

If you&rsquore really in a hurry, you can just use cooked shrimp instead of raw shrimp. Just toss the shrimp with the Old Bay, and add them to the cheese while you heat the tortillas.

This Maryland Crab Cake recipe would also make a fantastic seafood lunch!

What size shrimp should I buy?

I like a bit of a smaller shrimp for these quesadillas.

Jumbo shrimp would be too large, so go with something that&rsquos just a bite or two. The shrimp you see in the pictures is 31-40 count per pound. You&rsquoll see a number like this on the front of the package. This means there are approximately 31-40 shrimp per pound in this bag.

That also makes it easy to count out a pound of shrimp. Simply take about 35 shrimp from the bag, and you have a pound. Of course, if you buy a pound bag, that makes it super easy to get one pound of shrimp out. LOL

Easy to make

These shrimp quesadillas are easy to make, as well as a yummy snack!

Just toss the shrimp with the Old Bay. Cook up some onion, and then add the shrimp to the onion.

Heat a tortilla that&rsquos topped with pepperjack in the skillet. Add some of the shrimp & onion mixture, and sprinkle on some more cheese.

Top with another tortilla. Cook it all up to melty perfection. Super easy!

Want to check out some of my other shrimp recipes?

I do love shrimp, and I have a lot of recipes that feature the delicious seafood. Some of my recent recipes are Pepper Jelly Shrimp, Air Fryer Kung Pao Shrimp, and Garlic Parmesan Cream Shrimp.

Try them all. You&rsquoll love them!

How to defrost shrimp

Simply defrost frozen, peeled, and deveined shrimp and remove the shell from the tail (if there is one).

To defrost the shrimp, simply place them in a medium bowl and cover with cool tap water. Change the water out for fresh tap water a couple of times, and in about 5 minutes they&rsquoll be defrosted.

At this point, the tail shell is easily removable.

Pat the shrimp dry with a paper towel.

What should I serve with quesadillas?

I love quesadillas as a nice snack. Split one with a friend, and you&rsquoll have a friend for life!

Serve these seafood quesadillas plain or garnished with your favorite salsa, guacamole, sour cream, or with fresh cilantro.

Want to make them more of a meal? That&rsquos easy too!

Serve the quesadillas with some Chipotle Rice or Cilantro Lime Rice and some Mexican Street Corn for a a festive and full meal.

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Recipe Summary

  • 2 cups angel hair pasta
  • ½ cup butter, divided
  • 4 cloves garlic, minced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • ½ cup white cooking wine
  • 1 lemon, juiced
  • 1 teaspoon red pepper flakes
  • ¾ cup seasoned bread crumbs
  • ¾ cup freshly grated Parmesan cheese, divided
  • 2 tablespoons finely chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic cook and stir until fragrant. Add shrimp, white wine, and lemon juice continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.

Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.

Place cooked pasta into shrimp scampi mixture toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.

Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.

  • 3 tablespoons olive oil, divided
  • 1 cup chopped red bell pepper
  • ½ cup sliced scallions
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle powder
  • 1 pound uncooked medium shrimp - peeled, deveined, and cut in half
  • 2 cups shredded Monterey Jack cheese
  • 5 (10 inch) flour tortillas

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.

Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.

Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.

Best Shrimp Quesadillas Recipe

Cuisine Cooking With Tammy

Keyword Shrimp, Shrimp Burrito, Shrimp Quesadillas, Shrimp Tacos


  • oil
  • 1/2 cup onions
  • 1/2 cup bell peppers red and green
  • 1 lb shrimp peeled and deveined
  • salt to taste
  • ground black pepper to taste
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/4-1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • cheese mozzarella, taco blend, Mexican blend
  • tortillas medium to large
  • Sauce Ingredients
  • 1/2 cup Mayo
  • 2 tsp paprika
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 5-7 tbsps jalapenos + 2 tbsps jalapeno juice diced


How To Make Shrimp Quesadillas

The Tortilla &ndash This recipe is super easy to make especially if you buy flour tortillas from your local grocery store. If you want to really want to thank your taste buds, you should trying making your own tortillas using my favorite homemade flour tortilla recipe. If you want something in between, Costco also sells ready-to-go raw tortillas that just need to be heated and they&rsquore fantastic!

Season The Shrimp &ndash Add the chipotle chili and lime juice to a mixing bowl and then toss the shrimp in it until they&rsquore even coated.

Cook It &ndash Heat the olive oil in a skillet and then cook the onions and bell peppers until they&rsquore nice and tender. This will take about 10 minutes to do. Next, add the shrimp to the skillet and then cook them for about 3 additional minutes.

Compile The Quesadillas &ndash Throw the cheese, shrimp, vegetables and any other ingredients you want onto a tortilla. Be sure to butter the outside of each tortilla to give them a beautiful brown color when they&rsquore done cooking.

Heat Them Up &ndash Cook the shrimp quesadillas for about 2 minutes and then flip them and cook for an additional minute or two until the cheese is nice and melted.

You have a few options when it comes to the shrimp in this recipe. I have made them all ways, and can honestly say I don&rsquot have a preference. I don&rsquot think it makes THAT big of a difference in the recipe, because you get a lot of crunch from the crispy tortillas, so leaving the shrimp boiled is okay in my opinion. However, you can also fry the shrimp before adding them. Alternatively, you can use pre-fried shrimp, and I would just cook them before you use them in the quesadillas so they aren&rsquot frozen.

  • Frying the shrimp:
    • use fresh or defrosted shrimp that are peeled, deveined, and patted dry.
    • Dredge each shrimp in cornstarch, then add to a pan with hot oil. Fry a few minutes per side, until golden brown then set on a paper towel lined plate. Repeat for all, making sure not to crowd the skillet while cooking.
    • use fresh or defrosted shrimp that are peeled, deveined, and patted dry.
    • Add shrimp to boiling water for 2 minutes, remove and set aside on a paper towel lined plate to dry.
    • Defrost/cook according to package instructions set aside.

    Shrimp Scampi Quesadilla Recipe

    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 4 servings 1 x


    As an easy dinner or quick lunch, these Shrimp Scampi Quesadillas are a great change up to your routine, and they are packed with flavor and only 4 ingredients!


    • 1 box (12 oz) frozen SeaPak Shrimp Scampi
    • 4 6-8” flour tortillas
    • 1/2 cup grated Monterey Jack cheese
    • 1/3 cup grated Parmesan cheese


    1. Place a medium skillet over medium-high heat. Add the SeaPack shrimp in a single layer and sauté for 7-8 minutes, turning occasionally, until the shrimp are fully cooked. Remove the shrimp with a slotted spoon to a cutting board and coarsely chop.
    2. Heat a griddle over medium heat. To half of each of the tortillas, add some of the Monterey Jack cheese, some Parmesan, 1/4 of the shrimp and then a little more Monterey Jack (to act as the “glue” to keep everything together). Fold the tortilla over the filling, forming a half circle.
    3. Spray the griddle with nonstick cooking spray and place the quesadillas on. Cook until golden, then flip and cook on the second side until golden and the cheese is melted. Cut each quesadilla into wedges to serve.

    Did you make this recipe?

    Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.

    Thank you to SeaPak for sponsoring this post. Because of sponsors like SeaPak, I am able to bring you all of the recipes I feature here.

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    Meet Deborah

    Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

    How to Make the Best Quesadillas

    The world owes Mexico a lot for its invention of the quesadilla. We’d be hard-pressed to find another dish as addictive that can come together so quickly with so little effort. Quesadillas are infinitely adaptable: make them a meal with large flour tortillas, or gluten-free with corn tortillas. A little low-fat cheese and a lot of vegetables, and they could almost pass for a health food on the flip side, a generous pile of shredded Jack could be the remedy for a bad hangover.

    A good quesadilla is a thing of beauty. It’s crispy and golden brown at the edges, but a bite quickly reveals a soft interior with gooey melted cheese. Make it the wrong way, though, and you could wind up with a soggy, floppy mess. Thankfully, we’ve got an easy technique for making quesadillas that’s free of measurements or complicated techniques. Feel free to store it in your memory and pull it out of your back pocket whenever you’d like. Our recipe calls for chicken, but leave it out for a vegetarian alternative.

    Here’s what you’ll need:

    • Frying pan
    • Spatula
    • Cheese, preferably a good melting cheese like Jack or cheddar
    • Big handful of cilantro
    • Half of a rotisserie chicken
    • Four large flour tortillas
    • Optional garnishes: sour cream, guacamole, and salsa

    Here’s what to do:

    1. Prep your ingredients: Grate two heaping handfuls of cheese, chop the cilantro, and tear and chop the chicken into bite-sized pieces.
    2. Heat the frying pan over medium heat until hot, then put one tortilla in the pan. Top the tortilla with a small handful of cheese, half the cilantro, and another small handful of cheese to cover the chicken. Close with a second tortilla.
    3. Cook for a few minutes, then check the underside with a spatula. When there are brown spots on the bottom of the tortilla and about half of the cheese is melted, flip the quesadilla. Cook the second side until there are brown spots on the bottom and all of the cheese is melted.
    4. To serve, slide the quesadilla from the pan onto a cutting board and cut it into wedges. Repeat with the remaining ingredients to make a second quesadilla.
    5. Top with optional garnishes.
    6. Follow those steps, and you’ll wind up with a crispy-on-the-outside, gooey-on-the-inside quesadilla every time. And if you’re hoping to pump up the flavor a bit, here are a few other recipes that highlight the same technique of pan-frying quesadillas.

    Basic Chicken Quesadillas

    These chicken quesadillas, made with the process and ingredients outlined above, are a cinch to make and ever so gratifying. Get our Basic Chicken Quesadillas recipe.

    Rajas Quesadillas

    Rajas, a sauté of chile and onions that’s common in Mexican cuisine, make a killer vegetarian filling when mixed with Monterey Jack and cilantro. Get our Rajas Quesadillas recipe.

    Grilled Steak Quesadillas

    Strips of steak, made smoky with chipotles in adobo, are hearty enough to satisfy the most ravenous of eaters. Don’t skimp on toppings like salsa and guacamole. Get our Grilled Steak Quesadillas recipe.

    Tequila Shrimp and Asadero Quesadillas

    Asadero, a mild Mexican cheese that takes well to melting, is a nice complement to punchy tequila shrimp. If you can’t locate it, try substituting mozzarella or Monterey Jack instead. Get our Tequila Shrimp and Asadero Quesadillas recipe.

    Sweet Potato Quesadillas with Fried Egg and Cumin Oil

    That this recipe’s missing one of the quesadilla’s main ingredients, cheese, is something you’d be hard-pressed to notice, thanks to a warm sweet potato filling and the piece de resistance, a runny fried egg. Get the recipe here.

    Potato, Greens, and Goat Cheese Quesadillas

    We love the unexpected pairing of tangy, creamy goat cheese and tomatillo salsa in this vegetarian quesadilla. Get the recipe here.

    Three-Cheese Quesadillas With Garlic Butter

    Sometimes the simplest iterations of a dish are the best, like this minimalist quesadilla made with garlic and three cheeses. Get the recipe here.


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