Sunday, May 27, 2012

Spicy Shrimp Quesadillas

These are just GOOD. Definitely have a kick to them, which obviously you can adjust by reducing the red pepper flakes/cayenne:

Spicy Shrimp Quesadillas
Adapted from


  • 1 pound cleaned shrimp
  • 1 Tablespoon olive oil
  • 2 Teaspoons hot paprika
  • 2 Teaspoons cumin
  • 1 Teaspoon cayenne
  • 1/2 Teaspoon red pepper flakes
  • 2 Tablespoons lime or lemon juice (sometimes I use a combination, which I prefer - otherwise, I usually do straight lemon)
  • 16 ounces cheese (I used a mix of cheddar and mozzarella, but mozzarella alone also works well)
  • 1/4 red onion, sliced (sometimes I sub in some grilled (white) onions - have also added chopped green onions)
  • 8 large tortillas


  1. Add defrosted shrimp to a bowl with all your spices along with lime/lemon juice, and olive oil.
  2. Let this sit for about 10 minutes. Meanwhile, preheat your oven to 400 degrees, and slice the red onion.
  3. Once your shrimp have been marinating for a few minutes, add them to a pan over medium-high heat.
  4. Once they are cooked through give them a chop on a cutting board. I sometimes skip this step if it's just my husband and me eating - we don't mind the larger shrimp in our food. 
  5. Once your shrimp are cooked and chopped, lay out some tortillas on a baking sheet, add some cheese, add your shrimp and onions, and then top with a bit more cheese.
  6. Add the top tortilla and cook these for about 8-10 minutes at 400 degrees. Then take out your baking sheet and carefully flip each quesadilla with a spatula.
  7. Return them to the oven for another 5-6 minutes and then they should be ready to serve!

**I also sometimes skip the 6th step, by just folding one tortilla over onto itself, and having the fillings inside. Then, there's no need to flip halfway through, but it does sometimes make the end product look a bit messier - so for company, I prefer the original method. 

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