Shrimp Quesadilla


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 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 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


  • 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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Hi, I’m Maria and I’m an Integrative Nutrition Health Coach.

I help busy women lose weight or clear up their acne by developing healthier eating habits, based on a plant-based paleo diet.


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