Spicy Shrimp Quesadilla Recipe

Spicy Shrimp Quesadilla Recipe

Enjoy the robust flavors of Louisiana with a shrimp quesadilla dipped in remoulade.



Deliciously customizable, it’s easy to make quesadillas a weeknight family favorite or party food staple. Start with our versions, then experiment with your favorite flavors and ingredients.

Spicy Shrimp Quesadillas with Remoulade Dipping Sauce
Serves: 3-4
Prep time: 20 minutes
Bake time: 10 minutes
Difficulty: Easy
Cost: $



Ingredients
Cooking spray
3/4 pound shrimp, peeled, deveined and cooked*
2 green onions, thinly sliced
2-3 teaspoons Cajun seasoning
2 cups shredded Monterey Jack or pepper jack cheese
6-8 6-inch flour tortillas
Remoulade Dipping Sauce (recipe below)

*Tip: Remove the tails and leave the shrimp whole, or roughly chop into smaller pieces. Also feel free to substitute shredded chicken or diced, cooked Andouille sausage.

Instructions

  1. Preheat oven to 400 F. Spray a baking sheet with cooking spray
  2. Toss shrimp with green onions, Cajun seasoning and cheese
  3. Spread 1/2 cup of filling over half of the tortillas, then top each with remaining tortillas
  4. Press down lightly, and spray each side with cooking spray
  5. Bake 5 minutes on one side, flip and bake 5 minutes on the other side until cheese melts and it’s a crisp golden brown
  6. Let stand a few minutes, then cut into wedges. Serve with remoulade Sauce for dipping

Remoulade Sauce 
Makes: 1 cup
Prep time: 10 minutes



Ingredients
Juice of 1/2 lemon
1/2 cup onion, roughly chopped
2 green onions, roughly chopped
1/4 cup celery, roughly chopped
1 clove garlic, peeled
1 tablespoon prepared horseradish
2 tablespoons mustard
1 tablespoon ketchup
1 tablespoon fresh Italian parsley
1/4 cup mayonnaise
1/8 teaspoon cayenne pepper
Black pepper, to taste

Instructions

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  1. Combine ingredients in a blender or food processor and mix until almost smooth
  2. Season with black pepper and chill until ready to serve

Assembly & Cooking Tips

  • Use a biscuit or cookie cutter to make mini tortilla rounds, perfect as appetizers.
  • Instead of sandwiching ingredients between two tortillas, fill and fold one tortilla in half, then cook and cut into wedges.
  • To pan-fry: Heat 1 tablespoon of olive oil in a medium-hot skillet, then cook 2-3 minutes per side until golden brown and crisp.
  • To grill: Spray grill grates with cooking spray before lighting, then grill quesadillas on medium-high heat, about 2 minutes per side or until lightly charred and crisp.

Tip: Be careful not to overfill tortillas if you plan on grilling them.

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