Best 8 Bbq Shrimp Quesadillas Recipes

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**Savor the Exquisite Symphony of Flavors: BBQ Shrimp Quesadillas, a Culinary Delight**

Embark on a tantalizing culinary journey with our BBQ shrimp quesadillas. These delectable treats are a harmonious blend of smoky, succulent shrimp, melted cheese, and zesty toppings. Each bite is a symphony of flavors that will leave you craving more. This comprehensive guide offers two irresistible variations: the classic BBQ shrimp quesadilla and the tantalizing mango BBQ shrimp quesadilla. Both recipes are meticulously crafted to deliver a unique taste experience that will satisfy your cravings and leave you wanting more. Prepare to embark on a culinary adventure that will elevate your taste buds and leave you utterly satisfied.

Here are our top 8 tried and tested recipes!

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Provided by Layla

Time 15m

Number Of Ingredients 8

1 pound uncooked medium shrimp (peeled and deveined)
1 tablespoon olive oil
1/2 cup onion (chopped)
1/2 cup bell pepper (chopped)
2 cloves garlic (minced)
2 tablespoons taco seasoning
1-2 cups melting cheese (mozzarella, cheddar, Mexican blend or Monterey Jack)
6-8 Medium flour tortillas

Steps:

  • Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
  • Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
  • Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
  • Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
  • Serve with Sour cream, salsa, or guacamole.

SHRIMP AND CILANTRO PESTO QUESADILLA



Shrimp and Cilantro Pesto Quesadilla image

Cilantro adds its sharp green presence to this quesadilla, which is topped with a sprinkling of brassy ancho chile powder.

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 large shrimp, shelled and deveined
Salt and freshly ground pepper
2 tablespoons olive oil, plus 1 tablespoon
3 (6-inch) tortillas or 8-inch tortillas cut to size
1/4 cup grated Monterey Jack
1/4 cup grated white cheddar
3 tablespoons Cilantro Pesto, recipe follows
1 teaspoon ancho chile powder
2 teaspoons sour cream, or to taste
2 cups firmly packed cilantro leaves
2 cloves garlic
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 tablespoons olive oil

Steps:

  • Preheat the oven to 450 degrees F.
  • Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
  • Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
  • Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
  • In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
  • Yield: 1 cup

SHRIMP QUESADILLA



Shrimp Quesadilla image

Provided by Food Network

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ounces pepper jack cheese
Six 16-20 count unpeeled shrimp, deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
2 large flour tortillas
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh cilantro leaves

Steps:

  • Place cheese in freezer for around 45 minutes.
  • Meanwhile, preheat oven to 400 degrees F.
  • Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
  • When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
  • Shred cheese using the large holes on a box grater.
  • Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.

SHRIMP QUESADILLAS



Shrimp Quesadillas image

For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2-4 servings (2-1/2 cups salsa).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, drained
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
3 jalapeno peppers, seeded and chopped
1 garlic clove, minced
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
QUESADILLAS:
1-1/3 cups shredded Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped seeded tomato
3 tablespoons sliced green onions
1 package (8 ounces) frozen cooked salad shrimp, thawed
4 flour tortillas (10 inches)
1 tablespoon butter

Steps:

  • For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside., Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over. , In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa.

Nutrition Facts :

QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS



Quesadillas with Shrimp, Pineapple and Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

8 ounces, fluid, Mexican red sauce, such as enchilada sauce or taco sauce
12 whole large shrimp, peeled, deveined and rinsed clean
2 tablespoons olive oil
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/3 pineapple, coarsely chopped
2 tablespoons butter, plus more as needed
Twelve 6-inch flour tortillas
2 cups grated cheese (Monterey Jack is best)
Kosher salt
Pico de gallo, guacamole and sour cream, for serving

Steps:

  • On a large plate, pour the red sauce over the shrimp and set aside.
  • Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
  • Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
  • Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
  • Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
  • In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
  • Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
  • Serve the quesadilla with pico de gallo, guacamole and sour cream.

QUICK SHRIMP QUESADILLAS



Quick Shrimp Quesadillas image

A delicious quick recipe for shrimp quesadillas. Serve with sour cream, guacamole, and salsa.

Provided by Jules921

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 5

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 cup chopped red bell pepper
½ cup sliced scallions
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 pound uncooked medium shrimp - peeled, deveined, and cut in half
2 cups shredded Monterey Jack cheese
5 (10 inch) flour tortillas

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
  • Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
  • Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.

Nutrition Facts : Calories 543.3 calories, Carbohydrate 39.1 g, Cholesterol 178.3 mg, Fat 28.2 g, Fiber 3.1 g, Protein 32.2 g, SaturatedFat 11.3 g, Sodium 849.8 mg, Sugar 3.1 g

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Provided by DanaV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

Steps:

  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
  • Stir salt, cumin, and chili powder into onion and bell peppers.
  • Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
  • Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
  • Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
  • Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
  • Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g

SHRIMP QUESADILLA



Shrimp Quesadilla image

Quick and simple enough for any weekday, this dish boasts a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you like. Tiffany Bryson-San Antonio, Texas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup chopped onion
1 tablespoon finely chopped jalapeno pepper
1/2 pound uncooked shrimp, peeled, deveined and chopped
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/4 cup chopped tomato
4 flour tortillas (6 inches)
1/3 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large nonstick skillet coated with cooking spray, cook and stir onion and jalapeno until tender. Add the shrimp, cumin and pepper; cook and stir until shrimp turn pink. Transfer to a small bowl; stir in tomato., Coat the same skillet with cooking spray; add one tortilla. Top with half of cheese, half of shrimp mixture and one tortilla. Cook over medium heat for 2-3 minutes on each side or until lightly browned; remove. Repeat with remaining tortillas, cheese and shrimp mixture, spraying pan as needed. Cut into wedges.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 181mg cholesterol, Sodium 777mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

Tips:

  • Choose the right shrimp: Use fresh or frozen shrimp that are peeled and deveined. For the best flavor, use large or jumbo shrimp.
  • Marinate the shrimp: Marinating the shrimp in a flavorful mixture of spices and herbs will help to infuse them with flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs, or you can get more creative with your marinade.
  • Cook the shrimp properly: Shrimp cook quickly, so it's important to not overcook them. Cook the shrimp until they are just opaque and pink, about 2-3 minutes per side.
  • Use a good quality tortilla: The tortilla is an important part of the quesadilla, so make sure to use a good quality tortilla that is soft and pliable.
  • Load up the quesadilla: Don't be afraid to load up the quesadilla with your favorite fillings. In addition to shrimp, you can add cheese, vegetables, and salsa.
  • Cook the quesadilla until golden brown: Cook the quesadilla in a hot skillet until it is golden brown and crispy. This will help to seal in the fillings and create a delicious, gooey quesadilla.

Conclusion:

BBQ shrimp quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. With just a few simple ingredients, you can create a flavorful and satisfying quesadilla that everyone will love. So next time you're looking for a quick and easy meal, give BBQ shrimp quesadillas a try. You won't be disappointed!

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