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A serving of shrimp quesadillas with a side of fresh avocado salsa.

Classic Shrimp Quesadillas with Avocado Salsa

These classic shrimp quesadillas are bursting with flavor, featuring perfectly seasoned shrimp and melted cheese in a crispy tortilla, complemented by a fresh and zesty avocado salsa. They are quick to prepare and make a delicious meal or appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb (450 g) raw shrimp, peeled and deveined
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp smoked paprika optional
  • 1 clove garlic, minced
  • 1 Tbsp olive oil plus extra for pan
  • Salt and freshly ground black pepper to taste
For the Quesadillas
  • 8 (6-inch) small corn tortillas
  • 1 ½ cups (Cheddar-Monterey Jack) shredded Mexican blend cheese
  • ¼ cup fresh cilantro leaves, chopped plus extra for garnish
For the Avocado Salsa
  • 1 ripe avocado, diced
  • 1 medium tomato, seeded and diced
  • ¼ cup red onion, finely chopped
  • 1 jalapeño, seeded & minced keep seeds for extra heat
  • 2 Tbsp fresh cilantro, chopped
  • 2 Tbsp Juice of 1 lime
  • ½ tsp sea salt adjust to taste
  • Pinch of ground black pepper

Equipment

  • Cutting board
  • Knife
  • Medium bowl
  • Large skillet or non-stick pan
  • Spatula
  • Measuring spoons and cups

Method
 

Make the Avocado Salsa
  1. Combine diced avocado, tomato, red onion, jalapeño, and fresh cilantro in a medium bowl.
  2. Drizzle with lime juice, season with sea salt and black pepper, then gently toss to combine.
Prepare and Cook the Shrimp
  1. In a bowl, toss the shrimp with chili powder, cumin, smoked paprika, minced garlic, olive oil, salt, and pepper until evenly coated.
  2. Heat a large skillet or non-stick pan over medium-high heat with a little extra olive oil, then cook the shrimp for 2-3 minutes per side until pink and opaque.
  3. Remove the cooked shrimp from the pan and set aside.
Assemble and Cook the Quesadillas
  1. Wipe the skillet clean and return it to medium heat with a little more olive oil, then place a tortilla in the pan and sprinkle half with cheese.
  2. Arrange some cooked shrimp over the cheese and sprinkle with chopped cilantro, then fold the other half of the tortilla over the filling.
  3. Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is melted and bubbly, then repeat for the remaining quesadillas.
  4. Slice each quesadilla in half and serve immediately with the fresh avocado salsa and extra cilantro for garnish.

Notes

For extra heat, leave some seeds in the jalapeño. If you prefer a milder salsa, remove all seeds and membranes. The avocado salsa is best served fresh; however, it can be made up to an hour in advance if stored in the refrigerator with a piece of plastic wrap pressed directly onto the surface to prevent browning.