A Taste of Sunshine on Your Plate
Do you ever crave a dish that’s bursting with flavor, surprisingly easy to make, and feels like a little mini-vacation for your taste buds? Well, get ready, because today we’re diving into a recipe that promises all that and more: Shrimp Quesadillas with Avocado Salsa. Forget complicated menus; we’re talking about a culinary journey that’s both vibrant and utterly delicious, perfect for a weeknight dinner or a laid-back weekend treat.
Why Make This Recipe
- Flavor Explosion: You get a delightful blend of savory shrimp, melty cheese, and the bright, fresh kick of avocado salsa.
- Quick & Easy: These quesadillas come together in under 30 minutes, perfect for busy weeknights!
- Crowd-Pleaser: Everyone, from kids to adults, will happily eat this dish.
- Versatile: You can easily change this to your taste and what you have.
- Fresh & Wholesome: This recipe has lean protein and healthy fats from the avocado.
- Fiest-Ready: This is great for gatherings, parties, or just making your meal more festive.
How to Make Shrimp Quesadillas with Avocado Salsa
Making shrimp quesadillas with avocado salsa involves two main parts: cooking the flavorful shrimp and assembling the cheesy quesadillas, and then preparing the fresh, zesty avocado salsa. Each step is straightforward and aims for maximum flavor with minimal fuss.
Ingredients of Shrimp Quesadillas with Avocado Salsa
For the Shrimp Quesadillas:
- 1 lb shrimp, peeled, deveined, and tails removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 8 flour tortillas (burrito or taco size, depending on preference)
- 2 cups shredded Monterey Jack or cheddar cheese (or a blend)
- 1/4 cup chopped fresh cilantro
- Optional: 1/4 cup finely diced red onion or bell pepper
For the Avocado Salsa:
- 2 ripe avocados, diced
- 1/2 cup diced ripe tomatoes (or cherry tomatoes, halved)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely minced (optional, for heat)
- Juice of 1 lime
- Salt and black pepper to taste
Directions of Shrimp Quesadillas with Avocado Salsa
Instructions for Shrimp Quesadillas:
- Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Cook the Shrimp: Heat a large skillet or griddle over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
- Assemble the Quesadillas: Reduce heat to medium. Lay one tortilla flat in the skillet. Sprinkle half of one side with cheese, then a portion of the cooked shrimp, a sprinkle of cilantro, and any optional vegetables. Top with more cheese.
- Fold and Cook: Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
- Repeat: Remove the cooked quesadilla from the skillet and set aside. Repeat the process with the remaining tortillas and filling.
- Slice and Serve: Once all quesadillas are cooked, slice them into wedges.
Instructions for Avocado Salsa:
- Combine Ingredients: In a medium bowl, gently combine the diced avocados, diced tomatoes, chopped red onion, cilantro, and minced jalapeño (if using).
- Dress the Salsa: Squeeze the lime juice over the mixture.
- Season: Season with salt and black pepper to taste. Gently stir to combine, being careful not to mash the avocados too much.
How to Serve Shrimp Quesadillas with Avocado Salsa
Serve your quesadillas with a dollop of sour cream or Greek yogurt for cooling creaminess. For extra zing, add a side of your favorite hot sauce or an extra squeeze of lime. You can also serve them with a simple green salad with vinaigrette dressing. For a more substantial dinner, add black beans or Mexican rice. Pair your meal with a crisp lager, refreshing water, or sparkling water with lime.
How to Store Shrimp Quesadillas with Avocado Salsa
You can store leftover cooked quesadillas in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a skillet, oven, or air fryer for best results. Store the avocado salsa separately in an airtight container in the refrigerator for 1-2 days. To help prevent browning, press plastic wrap directly onto the surface of the salsa before sealing the container.
Tips to Make Shrimp Quesadillas with Avocado Salsa
- Do not overcrowd the pan when cooking the shrimp; cook in batches if necessary.
- For extra crispiness, you can lightly brush the tortillas with butter or oil before cooking.
- Adjust the spice level of the shrimp and avocado salsa to your preference.
- Serving immediately ensures the warmest, cheesiest Shrimp Quesadillas with Avocado Salsa.
Variation
- Spicy Shrimp Quesadillas: Add a pinch of cayenne pepper to the shrimp seasoning or extra jalapeño to the salsa.
- Vegetarian Option: Skip the shrimp and load up your quesadillas with sautéed bell peppers, onions, corn, and black beans.
- Cheese Please: Experiment with different cheese blends like Oaxaca cheese or spicy pepper jack.
- Herbaceous Twist: Add fresh oregano or a touch of smoked paprika to the shrimp seasoning.
- Gourmet Avocado Salsa: Stir in a touch of finely chopped mango for a sweet and savory kick.
FAQs
Can I Make the Shrimp Quesadillas with Avocado Salsa Ahead of Time?
While the avocado salsa is best made fresh to prevent browning, you can cook the shrimp and grate the cheese ahead of time. Assemble and cook the quesadillas just before serving for the best results.
What Kind of Shrimp Is Best for These Shrimp Quesadillas?
Medium to large shrimp (31/40 count) work well. Ensure they are peeled, deveined, and tails removed for ease of eating. Fresh or frozen (and thawed) shrimp are both excellent choices for these delicious quesadillas.
How Do I Prevent My Avocado Salsa from Turning Brown?
To keep your avocado salsa vibrant, make it just before serving. A generous squeeze of lime juice also helps slow down oxidation. You can also press plastic wrap directly onto the surface of the salsa if you need to store it for a short period.
Zesty Shrimp and Monterey Jack Quesadillas with Lime-Cilantro Avocado Salsa
Ingredients
Equipment
Method
- In a medium bowl, combine the peeled and deveined shrimp with olive oil, chipotle chili powder, cumin, garlic powder, smoked paprika, salt, and pepper; toss to coat evenly.
- Heat a large skillet or griddle over medium-high heat. Cook the seasoned shrimp in a single layer for 2-3 minutes per side until pink and opaque; remove and set aside.
- Reduce heat to medium. Place one tortilla in the skillet, sprinkle cheese on half, then add a portion of cooked shrimp, cilantro, diced red bell pepper (if using), and more cheese.
- Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 2-3 minutes per side until golden brown, crispy, and the cheese is melted.
- Remove the cooked quesadilla from the skillet and repeat the assembly and cooking process with the remaining tortillas and filling ingredients.
- Once all quesadillas are cooked, slice each one into 2-3 wedges for serving.
- In a medium bowl, gently combine the diced avocados, diced Roma tomatoes, finely chopped red onion, chopped fresh cilantro, and minced jalapeño.
- Squeeze fresh lime juice over the mixture.
- Season generously with salt and black pepper to taste. Gently stir all ingredients together, taking care not to mash the avocado too much.