🌮 Mexican · Lunch · Easy difficulty · Pescatarian
Shrimp Quesadilla
A bold Mexican lunch built around shrimp, seasoned with flour tortillas and oaxaca or mozzarella cheese.
- Prep time
- 6 min
- Cook time
- 14 min
- Total time
- 20 min
- Servings
- 4
- Calories
- 446 kcal
- Protein
- 26 g
- Carbs
- 42 g
- Fat
- 19 g
- Course
- Lunch
About this Mexican wrap
Shrimp Quesadilla is a Mexican lunch built around large shrimp. It takes about 20 min from start to finish, 6 minutes of prep and 14 minutes of cooking, and serves 4.
Cooking method: wrap. Difficulty is rated easy. Pescatarian.
Good for: under 25 minutes, kid friendly.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 500 g large shrimp, peeled and deveined
- 4 flour tortillas
- 200 g Oaxaca or mozzarella cheese
- 1 tsp cumin
- 1/2 cup salsa
- 1 tbsp oil
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Season the shrimp and cook with a little oil until done, 8-10 minutes.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 2. Warm the flour tortillas in a dry pan or oven so they stay pliable.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 3. Assemble: layer the shrimp with oaxaca or mozzarella cheese, cumin and salsa.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 4. Fold, roll or sandwich it closed and toast for 2 minutes per side if desired.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Cut in half and serve with oil.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Do not overfill - it is how wraps fall apart.
Equipment you will need
- Frying pan
- Chopping board
- Clean towel to keep wraps warm
Nutrition per serving
Estimated per serving: 446 kcal, 26 g protein, 42 g carbohydrate and 19 g fat. Roughly 23% of the energy comes from protein, 38% from carbohydrate and 39% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Shrimp Quesadilla
Substitutions and variations
- Warm tortillas briefly in a dry pan so they bend without cracking.
- Use large lettuce leaves instead of wraps for a low-carb alternative.
- Pack sauces separately if you are making these to eat later.
Frequently asked questions about Shrimp Quesadilla
How long does Shrimp Quesadilla take to make?
It takes about 20 min in total: 6 minutes of prep and 14 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 446 kcal, with 26 g protein, 42 g carbohydrate and 19 g fat. These are estimates for the recipe's 4 servings.
Is Shrimp Quesadilla gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Shrimp Quesadilla ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.