Shrimp Quesadillas

Name: Shrimp Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4.5 servings
Cuisine: Mexican
Ingredients: 1 pound shrimp (peeled and deveined); 1 tablespoon olive oil; 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (ground); 2 cup Monterey Jack cheese (shredded); 8 flour tortillas (8-inch); 1 cup corn (thawed); 1 can black beans (rinsed and drained); 0.25 red onion (finely diced); 0.25 cup fresh cilantro (chopped); 1 lime (juiced); 2 package jasmine rice (pre-cooked)

Flavorful shrimp and melted cheese encased in crispy tortillas, served with a fresh black bean and corn salsa and creamy cilantro-lime rice.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4.5
Cuisine: Mexican
Difficulty: Easy
Cost: $8.31/serving

Dietary

Pescatarian
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 pound shrimp (peeled and deveined)
1 tablespoon olive oil
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.5 teaspoon garlic powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (ground)
2 cup Monterey Jack cheese (shredded)
8 flour tortillas (8-inch)
1 cup corn (thawed)
1 can black beans (rinsed and drained)
0.25 red onion (finely diced)
0.25 cup fresh cilantro (chopped)
1 lime (juiced)
2 package jasmine rice (pre-cooked)

Instructions

In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, chili powder, ground cumin, garlic powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
While shrimp cooks, prepare the black bean and corn salsa: In a bowl, combine the black beans, frozen corn, diced red onion, 1/4 cup chopped fresh cilantro, and the juice of 1/2 a lime.
Wipe out the skillet. Lay two tortillas flat. Sprinkle half of one tortilla with shredded Monterey Jack cheese, then some cooked shrimp, then more cheese. Top with the other half of the tortilla. Repeat with remaining tortillas, cheese, and shrimp.
Cook the quesadillas in the skillet over medium heat for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat for remaining quesadillas.
Prepare the cilantro-lime rice: Heat the pre-cooked jasmine rice according to package directions. Stir in the remaining chopped fresh cilantro and the juice from the remaining 1/2 lime.
Serve the sizzling shrimp quesadillas immediately with the black bean and corn salsa and cilantro-lime rice.

Notes

A spoonful of sour cream or guacamole makes an excellent addition to these quesadillas!

Nutrition (per serving)

Calories: 785
Protein: 45.4 g
Carbohydrates: 88.7 g
Fat: 26.6 g
Fiber: 7.2 g
Sodium: 1492 mg
Saturated Fat: 11.4 g
Sugar: 3.5 g
Cholesterol: 200 mg