Ooey, gooey and filled with flavor. Quesadillas are a weekly menu must. Quick, easy and can all be made in one pan for a snappy clean up. This tasty mixture of savory shrimp, sautéed vegetables, and melted cheese crisped in a tortilla is a simple and a delicious way to enjoy shrimp!
- 12 – 6” corn tortillas
- 1 small yellow onion, diced
- ½ red pepper, diced
- 1 clove garlic, minced
- 4 cup packed baby spinach
- 1 Tbsp olive oil
- 1 package Aqua Star Raw Shrimp, Peeled and Tail-Off
- 1 tsp salt
- ¼ tsp ground cumin
- 1 ½ cup shredded cheddar cheese (or more for cheese lovers)
- ½ cup salsa, plus more for serving
- Sour cream for serving
In a large skillet set to medium-high heat, sauté the onion, red pepper, and garlic in olive oil for 3 minutes.
Next add the spinach, cooking the vegetable mixture only until the spinach wilts. Transfer vegetable mixture to a large bowl.
Sauté shrimp, salt, and ground cumin together for 2–3 minutes or until shrimp turns pink. Transfer shrimp to a bowl, stir to combine ingredients.
Heat a clean skillet or grill pan to medium-high heat. Cook each quesadilla with ½ cup shrimp filling, ¼ cup cheese, and 1 Tbsp salsa inside, about 2 minutes per side; making sure the cheese has melted.
Cut each quesadilla into wedges and serve with additional salsa and sour cream.
If the kids are hesitant to try shrimp, try chopping the shrimp into tiny bits after sautéing so they can hide in the ooey, gooey cheese.
Quesadillas and shrimp are very versatile so feel free to substitute other ingredients depending on your taste preference or what you have in the fridge. And be sure to make enough for leftovers, quesadillas are an easy, delicious take-to-lunch meal (keep refrigerated for up to 2 days).