This Blackened Shrimp Quesadilla is a tasty treat packed with juicy shrimp, melted cheese, and a hint of spice. It’s quick to cook and perfect for a fun meal!
They say the secret is in the seasoning, and boy, do these shrimp deliver! I love making these on busy evenings—they come together in no time and taste amazing!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for a meaty bite. If shrimp isn’t available, you can substitute chicken or tofu, seasoned similarly. Just adjust cooking times to ensure they’re cooked properly!
Spices: Smoked paprika is key for that deep flavor. If you don’t have it, regular paprika will do, but the smokiness won’t be there. You can also customize the spices based on your heat preference—add more or skip the cayenne if you like it milder.
Cheese: Monterey Jack melts beautifully, but feel free to use cheddar or any favorite melting cheese like pepper jack for a spicy kick. You can also try vegan cheese alternatives for a dairy-free option.
Tortillas: Flour tortillas are traditional for quesadillas, but corn tortillas are a great gluten-free option. Just be careful as they tend to break more easily. Use the size that suits your preference—smaller ones are easier to handle.
How Do I Achieve Perfectly Cooked Shrimp?
Cooking shrimp perfectly is all about timing. You want them just cooked, not rubbery! Here’s how:
- Start by heating your skillet over medium-high heat. This helps get a nice sear quickly.
- Add shrimp in a single layer, leaving space between them. Don’t crowd the pan!
- Cook for 2-3 minutes on one side until they turn pink, then flip and do the same on the other side.
- Remove the shrimp as soon as they’re opaque. They cook fast, so keep an eye on them!
Following these tips will give you juicy shrimp for your quesadilla every time. Happy cooking!
How to Make Blackened Shrimp Quesadilla!
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp dried oregano
- Salt and black pepper to taste
For the Quesadillas:
- 4 large flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup diced green bell pepper
- 1/4 cup diced white onion
- 1/2 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
- Optional: salsa and guacamole for dipping
How Much Time Will You Need?
This delicious quesadilla recipe will take approximately 20-25 minutes in total. You will need around 10 minutes for prep work and about 15 minutes for cooking. Let’s make something tasty!
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, dried oregano, salt, and black pepper. Mix them well to create a flavorful blackening seasoning.
2. Season the Shrimp:
Take your cleaned shrimp and toss them in olive oil. Then sprinkle the blackening seasoning evenly over the shrimp, ensuring each piece is well coated.
3. Cook the Shrimp:
Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for about 2-3 minutes on each side, or until they turn opaque and are cooked through. Remove the shrimp from the skillet and set them aside.
4. Assemble the Quesadilla:
Lower the heat to medium. In the same skillet, place one tortilla on the pan and sprinkle a generous layer of cheese over half of it.
5. Add Fillings:
On the cheese, layer some of the cooked shrimp, corn kernels, diced green bell pepper, diced onion, and avocado pieces. Top with a little more cheese before folding the tortilla in half to create a half-moon shape.
6. Cook the Quesadilla:
Cook the assembled quesadilla for about 2-3 minutes on each side until the tortilla is golden brown and crispy, and the cheese is melted. Pressing lightly with a spatula will help it to cook evenly.
7. Serve:
Once cooked, remove the quesadilla from the skillet and let it rest for a minute. Slice into wedges and garnish with chopped fresh cilantro. Serve with lime wedges, salsa, and guacamole on the side.
Enjoy your homemade Blackened Shrimp Quesadillas that are sure to please!
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Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before cooking. The best way to do this is by placing them in the refrigerator overnight or by placing them in a sealed plastic bag and submerging in cold water for about 30 minutes.
What if I Don’t Have Smoked Paprika?
No problem! You can substitute regular paprika, but keep in mind that it won’t have the smoky flavor. If you want to mimic that smokiness, consider adding a small amount of liquid smoke or using a spice blend that contains smoked spices.
How Can I Make This Recipe Healthier?
If you’re looking to lighten it up, you could use whole wheat tortillas or corn tortillas for a lower-calorie option. You can also reduce the cheese amount or use a lower-fat cheese alternative. Adding more vegetables like spinach or zucchini can also boost the nutritional value!
How Do I Store Leftover Quesadillas?
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a skillet over medium heat for a few minutes on each side or reheat in the microwave for about 1-2 minutes until warmed through.