Shrimp Quesadilla

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This quick and easy shrimp quesadilla recipe is as tasty as it is pretty.

Since dairy is a common acne-trigger for many people, we use non-dairy cheese. (Miyokos and Violife are two favorite brands for taste and ingredients). We also stuff some veggies inside (because extra veggies are always a good idea) and protein-rich shrimp. For the tortilla, personally I like the Siete brand.

Shrimp Quesadilla

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3.17 from 6 votes

Prep Time 5

Cook Time 10

Total Time 15

Servings1

Ingredients

1 Tbsp extra-virgin olive oil
2 cloves garlic minced
¼ cup red onion chopped
½ cup yellow, red, or orange bell pepper chopped
4 oz wild shrimp (cleaned and thawed if using frozen)
1 tsp taco seasoning
½ cup non-dairy cheese shreds
2 gluten-free tortilla

Instructions

Heat a pan over medium heat, then add olive oil. Next add the chopped garlic, onion, and bell pepper to the pan. Cook for 1 minute or until tender.
Add the shrimp and taco seasoning and cook for another 2-5 minutes, until the shrimp is cooked through and opaque, stirring occasionally. Transfer to a bowl.
Clean the pan, and return to the heat. Add a tortilla then sprinkle with a thin layer of non-dairy cheese, about ¼ cup. Spoon about half the shrimp mixture on top in a flat layer. Cook for about 1-2 minutes, until the cheese starts to melt and the tortilla crisps up, then fold in half and remove from the pan.
Repeat with the remaining tortilla. If you have leftover shrimp and peppers, serve on the side. Cut with a pizza cutter.

Recipe Notes

Instead of pre-packaged taco seasoning, make your own: Combine ¼ teaspoon each of chili or cayenne powder, garlic powder, and oregano with ⅛ teaspoon each of paprika, cumin, and black pepper. Mix well.

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