Ah, the aroma of shrimp sizzling in a skillet—a scent that instantly transports me back to warm summer evenings spent on the coast of Mexico. My fondest memories are woven into the fabric of family gatherings, where the air was filled with laughter and the delicious aroma of fresh ingredients mingling together. One particular summer, I remember visiting my grandparents’ beach house. Every evening, my abuela would gather us in the kitchen, where she would transform simple ingredients into culinary masterpieces. It was during one of these evenings that I first tasted shrimp and avocado quesadillas, a dish that has since become a beloved staple in my own home.
Picture this: my cousins and I, covered in sand and saltwater, racing into the kitchen, hungry from a long day of swimming and exploring. My abuela stood at the stove, her skilled hands effortlessly preparing quesadillas filled with fresh shrimp, creamy avocado, and tangy cheese. She taught me the beauty of layering flavors, starting with the shrimp, seasoned just right with garlic and smoked paprika, and finishing with the coolness of ripe avocado. Each bite was a burst of flavor, and I couldn’t help but feel the love that had gone into every tortilla.
This Shrimp and Avocado Quesadilla recipe is a tribute to those vibrant evenings. It’s quick, easy, and perfect for sharing with family and friends. Whether you’re hosting a casual get-together or looking for a simple weeknight meal, these quesadillas bring a touch of that coastal magic to your table. The beauty of this dish lies not just in its flavor but also in the memories it conjures—memories of sunshine, laughter, and the warmth of loved ones.
As you prepare this recipe, I invite you to create your own memories. Perhaps you’ll enjoy these quesadillas while gathering with friends for a cozy dinner or as a light lunch on a sunny day. Either way, I hope you feel that same joy and connection that comes with sharing food.
Now, let’s dive into the recipe, where each ingredient plays a crucial role in bringing this delightful dish to life!
Making Shrimp and Avocado Quesadilla
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Ingredients
- 1 lb. large shrimp, peeled, deveined, and diced into small pieces
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- Salt and pepper to taste
- 2 tablespoons finely chopped white onion
- 1 tablespoon olive oil
- Juice of 1 lemon
- Chopped cilantro to taste
- 8 flour tortillas (corn tortillas can be used as an alternative)
- 3 cups shredded Monterey Jack cheese
- 2 tomatoes, chopped
- 1 avocado, diced
Directions
- In a bowl, mix together the shrimp, garlic powder, smoked paprika, chipotle chili powder, salt, and pepper until well combined.
- In a skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté until they become translucent, about 3 minutes.
- Introduce the seasoned shrimp to the skillet and cook until they are pink and opaque, approximately 4-5 minutes. Squeeze in the lemon juice and stir in the chopped cilantro, then remove from heat.
- Heat a tortilla in the skillet or on a grill. Place a generous amount of shredded cheese in the center, followed by the shrimp mixture, chopped tomatoes, and diced avocado.
- Fold the tortilla in half and cook until the cheese is melted and the tortilla is golden brown and crispy, about 3-5 minutes per side. Repeat this process with the remaining tortillas.
- Serve immediately while hot.
Storing Suggestion
To store leftover quesadillas, place them in an airtight container and refrigerate for up to 2 days. Reheat in a skillet over low heat until warmed through.
Cooking Tips
For an extra kick, consider adding jalapeños or hot sauce to the shrimp mixture. You can also use different types of cheese, like pepper jack, for a spicier flavor.
Serving Suggestions
Serve these quesadillas with a side of sour cream, guacamole, or salsa for dipping. A fresh green salad pairs nicely as a side dish.
Ingredient Substitutions
Feel free to substitute shrimp with chicken or black beans for a different protein source. If you prefer a dairy-free option, use a plant-based cheese alternative.
Seasonal Variations
In the summer, you can add fresh corn or zucchini for a seasonal twist. During the fall, consider incorporating roasted butternut squash for added sweetness.
Allergen Information
This recipe contains shellfish and dairy. If you’re allergic to shrimp, consider using chicken or tofu. For a dairy-free version, substitute the cheese with a non-dairy alternative.
FAQ:
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat them dry before cooking.
How do I know when the shrimp is cooked?
The shrimp is done when it turns pink and opaque. Overcooking can make it rubbery, so keep an eye on it.
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling in advance and assemble the quesadillas just before cooking. This keeps them fresh and crispy.
What toppings can I add to my quesadilla?
Popular toppings include sour cream, guacamole, fresh salsa, or a sprinkle of lime juice for extra flavor.
Are these quesadillas healthy?
These quesadillas are a good source of protein and can be made healthier by using whole grain tortillas and plenty of veggies.
How do I make these vegetarian?
Substitute the shrimp with black beans or sautéed vegetables like bell peppers and mushrooms for a delicious vegetarian option.
Shrimp and Avocado Quesadilla
Ingredients
- 1 lb. large shrimp peeled, deveined, and diced into small pieces
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- Salt and pepper to taste
- 2 tablespoons finely chopped white onion
- 1 tablespoon olive oil
- 1 lemon juiced
- Chopped cilantro to taste
- 8 flour tortillas corn tortillas can be used as an alternative
- 3 cups shredded Monterey Jack cheese
- 2 tomatoes chopped
- 1 Avocado From Mexico diced
Instructions
- In a mixing bowl, combine shrimp, garlic powder, paprika, chipotle chili powder, salt, and pepper.
- Heat olive oil in a pan and add the chopped onions. Sauté for a few minutes, then incorporate the shrimp. Cook until the shrimp turns pink. Stir in the lemon juice and chopped cilantro. Remove from heat and set aside.
- Heat a tortilla on the grill or in a skillet. Sprinkle cheese in the center, then add shrimp, tomatoes, and avocado. Fold the tortilla in half and cook until the cheese melts and the tortilla is crispy, about 5 minutes. Repeat with the remaining tortillas and serve hot.