Spiced Shrimp Quesadillas with Fresh Corn Salsa

Name: Spiced Shrimp Quesadillas with Fresh Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 pound raw shrimp (peeled and deveined); 2 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.25 teaspoon cayenne pepper; 1 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 yellow onion (small, diced); 1 bell pepper (large, diced); 16 flour tortillas (8-inch); 4 cup shredded Monterey Jack cheese; 1 can black beans (15-ounce, rinsed and drained); 1 can corn kernels (15-ounce, drained); 1 red onion (small, chopped); 0.5 cup fresh cilantro (chopped); 4 tablespoon lime juice; 3 avocados (ripe); 1 package tortilla chips (for serving)

Flavorful quesadillas loaded with seasoned shrimp, bell peppers, and melted cheese, served with a zesty black bean and corn salsa and creamy guacamole for a complete, crowd-pleasing meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $5.87/serving

Dietary

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

Ingredients

2 pound raw shrimp (peeled and deveined)
2 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.25 teaspoon cayenne pepper
1 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 yellow onion (small, diced)
1 bell pepper (large, diced)
16 flour tortillas (8-inch)
4 cup shredded Monterey Jack cheese
1 can black beans (15-ounce, rinsed and drained)
1 can corn kernels (15-ounce, drained)
1 red onion (small, chopped)
0.5 cup fresh cilantro (chopped)
4 tablespoon lime juice
3 avocados (ripe)
1 package tortilla chips (for serving)

Instructions

Pat the shrimp dry with paper towels. In a medium bowl, toss the raw shrimp with 1 tablespoon olive oil, chili powder, ground cumin, smoked paprika, garlic powder, cayenne pepper, 1/2 teaspoon salt, and black pepper until evenly coated.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
To the same skillet, add the diced yellow onion and diced bell pepper. Sauté for 3-5 minutes, until softened. Add the cooked shrimp back to the skillet and toss to combine. Remove from heat.
While the shrimp and vegetables are cooking, prepare the fresh corn salsa. In a medium bowl, combine the black beans, corn kernels, chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tablespoons fresh lime juice. Stir well and season with 1/4 teaspoon salt. Set aside.
For the simple guacamole, in a separate bowl, mash the ripe avocados. Stir in the remaining 2 tablespoons fresh lime juice and remaining 1/4 cup chopped fresh cilantro (if using). Season with 1/4 teaspoon salt. Mix until desired consistency.
To assemble the quesadillas, heat a large, dry skillet or griddle over medium heat. Place one flour tortilla in the skillet. Sprinkle half of one side of the tortilla with shredded Monterey Jack cheese, then spoon about 1/2 cup of the shrimp and vegetable mixture over the cheese. Top with more cheese. Fold the tortilla in half over the filling.
Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Remove and repeat with the remaining tortillas and filling.
Slice each quesadilla into wedges. Serve immediately with the fresh corn salsa, guacamole, and tortilla chips.

Notes

To save time, you can chop the onions and bell peppers ahead of time. For best results, prepare the quesadillas right before serving. Leftover shrimp and vegetable mixture can be stored separately and used to make fresh quesadillas later.

Nutrition (per serving)

Calories: 771
Protein: 47.1 g
Carbohydrates: 68.2 g
Fat: 33.5 g
Fiber: 10.1 g
Sodium: 1105 mg
Saturated Fat: 11.9 g
Cholesterol: 235 mg