Best 11 Shrimp Quesadillas With Cajun Remoulade Recipes

SHRIMP QUESADILLAS

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 QUESADILLAS

Steps:

• Using a pan, warm up both tortillas.
• On one of the tortillas spread some of the cheese all over the tortilla. Them add the rest of the ingredients, remember mushrooms is optional.
• Then add some more cheese on top of the ingredients to make the other tortilla stick. Becareful when flipping the quesadilla over.
• Toast until cheese is melted.

SHRIMP QUESADILLAS

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.

QUESADILLAS WITH SHRIMP AND PEPPERS

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
• Add the shrimp with the sauce. 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.
• Serve with sour cream, cilantro and lime wedges

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE

Steps:

• For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
• For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
• Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

SHRIMP QUESADILLAS WITH CAJUN REMOULADE

Steps:

• Preheat oven to 425 degrees.
• Make cajun remoulade by mixing mayonnaise with 2 Tbsp.
• cajun seasoning, Worcester sauce, cayenne pepper, lemon juice, and Tabasco.
• Refrigerate for 30 minutes.
• Meanwhile, heat 1 Tbsp.
• olive oil in skillet over high heat, 2 minutes.
• Toss shrimp with 1 tsp.
• of cajun seasoning and salt.
• Cook for 3 minutes.
• Transfer to large bowl.
• Add chiles and cilantro to shrimp and mix.
• Brush a large cookie sheet with olive oil.
• Arrange 1 tortilla on cookie sheet.
• Top with 1/2 of cheese and shrimp mixture.
• Place another tortilla on top of that.
• Brush lightly with olive oil.
• Bake 8 minutes, until lightly browned.
• Repeat with the remaining tortillas and mixture.
• Cut quesadilla into wedges and serve with the remoulade.

SHRIMP QUESADILLA

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.

CHEESY SHRIMP QUESADILLAS

Steps:

• Chop the shrimp. Saute the spinach in the olive oil and set aside. Drain the chilis.
• Combine the chilis, shrimp, spinach, pepperjack cheese, cheddar cheese, and cilantro.
• Heat a small skillet over medium heat. Spray one of the tortillas with cooking spray and place, spray side down, in the skillet. Top with 1/6 of the shrimp mixture. Spray another tortilla with cooking spray and place, spray side up, on the shrimp mixture.
• Cook for about 2 minutes until golden. Gently flip the quesadilla and cook another 2 minutes.
• Repeat for remaining tortillas.
• To serve, cut each quesadilla in quarters and serve with sour cream and salsa for dipping.

QUICK SHRIMP QUESADILLAS

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.

SHRIMP QUESADILLAS

Steps:

• Remove the tails from the shrimp.
• Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
• Remove from the heat, add the shrimp and cilantro.
• Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
• Repeat with the remaining ingredients, making 4 quesdillas.
• Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
• Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
• Transfer quesadillas to a plate and keep warm.
• Repeat with remaining two quesadillas.

SHRIMP QUESADILLA

Steps:

• Place shrimp in a bowl.
• Add lime or lemon juice, chiles, green onion, cilantro.
• Sprinkle with salt and pepper.
• Let Marinade for 10-30 minutes.
• Strain out the juice.
• Heat a cast iron or stick-free skillet on medium high.
• Add 1/2 tsp of oil amd spread it around the pan.
• Place 1 tortilla on the skillet.
• Flip it over a few times, 10 seconds between flips so that air pockets form.
• Do this with the second tortilla also. Leave the 2nd tortilla in the pan.
• Sprinkle the tortilla with the grated cheese.
• Distribute the shrimp mixture on top of the cheese.
• Place the other tortilla on top.
• Use 2 spatulas(one on top and one on bottom) to flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt.
• Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.
• Cut like a pie into six pieces.
• Serve with avocado slices and sour cream. Garnish with cilantro.