Introduction

Oh, friends, there are some recipes that just bring a smile to your face, aren’t there? This Grilled Shrimp Quesadilla recipe is one of those for me. It’s like a sunny afternoon on a plate, perfect for a weeknight dinner when you’re craving something a little special without spending hours in the kitchen. I remember the first time I made these – the house filled with the most amazing aroma, and my family gobbled them up so fast, I barely got a bite! They’re incredibly simple to whip up, making them a go-to for busy evenings or even a fun weekend lunch.

Why You’ll Love This Recipe

Fast: From start to finish, these quesadillas are ready in under 30 minutes.
Easy: Seriously, even if you’re a beginner in the kitchen, you can nail this.
Giftable: Okay, maybe not the finished quesadilla itself, but the marinated shrimp is perfect for a make-ahead meal prep for a friend or family member!
Crowd-pleasing: Everyone loves a good quesadilla, and the grilled shrimp adds such a delicious, fresh twist that’s a guaranteed hit with all ages.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to make these irresistible quesadillas:

1 lb shrimp: I like to use the 31-40 count, peeled and deveined. Leaving the tails on for grilling adds a bit of charm and makes them easier to handle, but feel free to remove them if you prefer.
4-6 limes: Fresh lime juice is key here – it adds a bright, zesty marinade that’s just chef’s kiss.
8 oz Mexican blend or Monterey Jack cheese, shredded: Or use your favorite melting cheese! The gooey cheese pull is a must.
8 flour or corn tortillas: I love a good flour tortilla for that classic quesadilla crisp, but corn works beautifully too for a different flavor profile.
Pico de gallo (optional): For a fresh, vibrant topping.
Fresh guacamole (optional): Because who doesn’t love avocado?
Fresh cilantro (optional): Adds a lovely herbaceous note.
Grilled peppers and onions (optional): If you’ve got them on hand from grilling, they are fantastic additions!

How to Make It

Let’s get cooking! It’s so straightforward, you’ll be amazed at how quickly these come together.

Marinate the Shrimp: First things first, we need to get those shrimp happy! Juice your limes. In a medium bowl, toss the shrimp with about 2 tablespoons of the fresh lime juice. Season generously with salt and freshly ground black pepper. Let them sit for about 10-15 minutes while you get the grill ready.
Grill the Shrimp: Get your grill or grill pan nice and hot over medium-high heat. Once it’s sizzling, add the marinated shrimp. Grill them for just 2-3 minutes per side, until they turn beautifully pink and are cooked through. You don’t want to overcook them, or they’ll get tough.
Prep the Tortillas: While your shrimp are doing their thing on the grill, lay out four of your tortillas on a clean surface. Generously sprinkle about half of your shredded cheese over each of these four tortillas.
Assemble the Quesadillas: Once the shrimp is perfectly grilled, let it cool just for a moment, then chop it into bite-sized pieces. This makes it easier to eat in the quesadilla! Evenly distribute the chopped shrimp over the layer of cheese on the four tortillas.
More Cheese, Please! Sprinkle the remaining shredded cheese over the top of the shrimp. Now, carefully place the remaining four tortillas on top of the cheese and shrimp, creating your quesadillas.
Grill to Golden Perfection: Gently transfer your assembled quesadillas onto the preheated grill or grill pan. Cook for about 3-4 minutes per side. You’re looking for those tortillas to get a beautiful golden-brown color and for the cheese inside to be wonderfully melted and gooey.
Cool and Slice: Once they’re perfectly grilled, carefully remove them from the heat. Let them cool for just a minute or two – this helps them hold their shape when you slice them. Then, cut each quesadilla into wedges.
Serve and Enjoy! Arrange those gorgeous wedges on a platter. Now’s the time to add those optional toppings: a dollop of pico de gallo, some creamy guacamole, a sprinkle of fresh cilantro, or even some of those leftover grilled peppers and onions if you have them. Serve immediately and watch them disappear!

Substitutions & Additions

Feeling creative? These quesadillas are a fantastic canvas for your own culinary masterpieces!

For the Shrimp: If you’re not a fan of shrimp, grilled chicken or even black beans would be delicious substitutes.
Cheese: Mix up your cheese! A sharp cheddar, pepper jack for a little heat, or a blend of your favorites work wonderfully.
Spice it Up: Add a pinch of chili powder or a dash of hot sauce to the shrimp marinade for an extra kick.
Veggie Power: Toss in some sautéed corn, black beans, or finely diced jalapeños with the shrimp for added texture and flavor.
Tortilla Variations: Try whole wheat tortillas for a healthier option, or even mini naan breads for a fun twist!

Tips for Success

A few little tricks can make your quesadillas even better!

Don’t Overcrowd the Grill: If you’re using a grill pan, cook the quesadillas in batches to ensure they get evenly golden and the cheese melts properly.
Prep Ahead: You can marinate the shrimp up to a few hours in advance and keep it in the refrigerator. You can also chop the shrimp right after grilling, making assembly even quicker.
Medium-High Heat is Your Friend: This heat level is perfect for getting that lovely crisp on the tortilla without burning it, and it cooks the shrimp just right.
Gentle Flipping: Use a spatula that’s wide enough to support the whole quesadilla when you flip it. A quick, confident flip is best!

How to Store It

Leftovers are rare in my house, but if you do have some, here’s how to store them:

Once cooled, wrap individual quesadilla wedges tightly in plastic wrap or place them in an airtight container. They’ll keep in the refrigerator for about 2-3 days. Reheat them in a skillet over medium heat for a crispier result, or in the microwave for a quicker, softer reheat.

FAQs

Can I make these without a grill?: Absolutely! A grill pan on the stovetop works perfectly. You can also pan-sear the shrimp in a hot skillet.
How do I prevent the shrimp from falling out when I cut the quesadilla?: Make sure to chop the shrimp into smaller pieces and don’t overstuff the quesadillas. Letting them cool for a minute or two before cutting also helps them hold together.
Can I make the pico de gallo and guacamole ahead of time?: Yes! Pico de gallo can be made a day in advance and stored in the fridge. Guacamole is best made closer to serving time to prevent browning, but you can squeeze a little extra lime juice over it to help keep it fresh.

Grilled Shrimp Quesadillas

Delicious and easy grilled shrimp quesadillas, perfect for a quick weeknight dinner or a fun weekend lunch. Packed with flavor and a cheesy center.

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Prep Time 15

Cook Time 15

Servings 4 quesadillas

Equipment

Grill or Grill Pan Medium-high heat
Medium bowl
Spatula Wide enough to support the quesadilla
Knife
Cutting board
Platter

Ingredients

Shrimp & Marinade

1 lb shrimp 31-40 count, peeled and deveined, tails on or off
2 tbsp fresh lime juice
salt to taste
freshly ground black pepper to taste

Quesadillas

8 oz Mexican blend or Monterey Jack cheese, shredded or your favorite melting cheese
8 flour or corn tortillas

Optional Toppings

pico de gallo
fresh guacamole
fresh cilantro
grilled peppers and onions

Instructions

Marinate the Shrimp: Juice your limes. In a medium bowl, toss the shrimp with about 2 tablespoons of the fresh lime juice. Season generously with salt and freshly ground black pepper. Let them sit for about 10-15 minutes while you get the grill ready.
Grill the Shrimp: Get your grill or grill pan nice and hot over medium-high heat. Once it’s sizzling, add the marinated shrimp. Grill them for just 2-3 minutes per side, until they turn beautifully pink and are cooked through.
Prep the Tortillas: While your shrimp are grilling, lay out four of your tortillas on a clean surface. Generously sprinkle about half of your shredded cheese over each of these four tortillas.
Assemble the Quesadillas: Once the shrimp is perfectly grilled, let it cool just for a moment, then chop it into bite-sized pieces. Evenly distribute the chopped shrimp over the layer of cheese on the four tortillas.
More Cheese, Please! Sprinkle the remaining shredded cheese over the top of the shrimp. Now, carefully place the remaining four tortillas on top of the cheese and shrimp, creating your quesadillas.
Grill to Golden Perfection: Gently transfer your assembled quesadillas onto the preheated grill or grill pan. Cook for about 3-4 minutes per side, until golden-brown and the cheese is melted.
Cool and Slice: Once perfectly grilled, remove from heat. Let cool for a minute or two, then cut each quesadilla into wedges.
Serve and Enjoy! Arrange wedges on a platter and add optional toppings like pico de gallo, guacamole, cilantro, or grilled peppers and onions. Serve immediately.

Notes

These quesadillas are a fantastic canvas for customization. Feel free to substitute the shrimp with grilled chicken or black beans, experiment with different cheeses, or add spices for a kick. For best results, use medium-high heat and don't overcrowd the grill.