Description

Enjoy a flavorful twist on a classic favorite with these Savory Parmesan Crusted Shrimp Quesadillas. Juicy, seasoned shrimp sautéed to perfection are paired with a crispy Parmesan cheese crust inside warm tortillas, delivering a delightful crunch and cheesy richness. Garnished with fresh herbs and paired with your choice of guacamole, salsa, or sour cream, these quesadillas make for an irresistible appetizer or main dish that’s quick and easy to prepare.

Ingredients

Scale

Shrimp and Seasonings

1 lb Shrimp (Fresh or frozen, medium-sized shrimp work best.)
2 cloves Garlic (Minced for flavor.)
1 teaspoon Paprika (For seasoning.)
1 teaspoon Cumin (For seasoning.)
1 teaspoon Black Pepper (For seasoning.)

Quesadilla Components

4 pieces Tortillas (Flour or corn, medium-sized.)
1 cup Parmesan Cheese (Grated or shredded for the crust.)

Cooking and Garnish

2 tablespoons Olive Oil (For cooking.)
1/4 cup Fresh Herbs (Chopped parsley or cilantro for garnish.)
To taste Optional Toppings (Guacamole, salsa, or sour cream.)

Cook Mode Prevent your screen from going dark

Instructions

Prep Shrimp: Begin by thawing your shrimp if frozen, and pat them dry thoroughly to ensure they sauté properly without excess moisture.
Marinate Shrimp: In a mixing bowl, combine the shrimp with minced garlic, paprika, cumin, and black pepper. Stir well to coat evenly, then let marinate for 10 minutes to infuse the flavors.
Sauté Shrimp: Heat a skillet over medium-high heat and add the olive oil. Once hot, add the marinated shrimp and cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque, indicating they are cooked through.
Prepare Tortillas: Remove the cooked shrimp from the skillet and set aside. Add a little more olive oil if needed, then place one tortilla into the skillet to warm it up.
Assemble Quesadilla: Sprinkle a generous amount of Parmesan cheese on one half of the tortilla, add an even layer of the sautéed shrimp on top of the cheese, and fold the tortilla over to cover the filling, creating a half-moon shape.
Cook Quesadilla: Cook the folded quesadilla for 3-4 minutes on one side until it is golden brown and crispy. Carefully flip it over and cook the other side for another 3-4 minutes, ensuring the cheese melts and the tortilla crisps evenly.
Serve: Remove the quesadilla from the skillet and let it cool slightly. Slice into wedges for easy serving.
Repeat and Garnish: Repeat the process with the remaining tortillas and shrimp. Serve the quesadillas hot, garnished with chopped fresh herbs and optional toppings such as guacamole, salsa, or sour cream for added flavor and creaminess.

Notes

Use medium-sized shrimp for best texture and cooking time.
If using frozen shrimp, ensure they are fully thawed and dried to avoid excess water during cooking.
Adjust seasoning to taste; adding a pinch of salt can enhance flavors if desired.
Flour tortillas yield a softer quesadilla, while corn tortillas provide a more authentic and slightly crispier texture.
For a spicier kick, add a pinch of cayenne pepper or chili powder to the shrimp marinade.
Cook quesadillas over medium heat to avoid burning the cheese before the shrimp is heated through.