This shrimp quesadillas recipe is a grilled untl crisp and packed with flavor - low carb lunch that's holds you over until dinner. Shrimp marinated in orange juice and chipotle gets paired with onions, peppers, and melty cheese - all stacked between low carb tortillas. If you're not watching carbs, flour tortillas work great here.
Quick overview:
- Find out why this dirty-keto version still fits a low carb day, calories and net carbs included.
- Get the stovetop method, plus a quick air fryer option if you'd rather skip the skillet.
- Turn it into a chicken-and-shrimp combo or swap in whatever cheese you've got on hand.
- Learn how to make it ahead, store it, and reheat it without a soggy tortilla.
Jump to:
Are Shrimp Quesadillas Healthy?
Shrimp is high in protein and naturally low in carbs, so yes - this one fits comfortably into a low carb or dirty keto diet. One full quesadilla, cut into two servings, comes in at 362 calories and 9g net carbs.
I call this low carb instead of strict keto because I use orange juice in the shrimp marinade - some people call that "dirty keto" or "lazy keto," meaning you let one less-strict ingredient into an otherwise low carb dish. If you want to keep it stricter, swap the orange juice for lime juice and a little orange zest.
Ingredients
- Low Carb Tortillas, Mission Carb Balance is my go to brand (affiliate link) (it's keto friendly!)
- Raw shrimp, peeled and deveined
- Orange juice
- Canned chipotle pepper, I love La Morena brand (affiliate link).
- Garlic, I usually use garlic cloves, but I keep a jar in the fridge for backup.
- Jalapeno, red bell pepper, and white onion
- Shredded cheese (cheddar, mozzarella, or pepper jack all work).
How to Make Grilled Shrimp Quesadillas
The shrimp gets a quick marinade in the orange juice, chipotle, and garlic while the onions and peppers char in a hot skillet - that char is doing most of the flavor work, so don't rush it. Once the shrimp cooks through, everything goes back into the pan together for a quick toss.
From there it's just building and griddling: cheese and the shrimp mixture between two tortillas, cooked low enough that the inside heats through before the outside burns. Exact amounts, times, and temps are in the recipe card below.
Substitutions
- Swap the chipotle pepper for 1 tablespoon homemade taco seasoning.
- No low carb tortillas on hand? Regular homemade flour tortillas, or corn and flour tortillas work fine if you're not counting carbs.
- Any semi-hard cheese that melts well - cheddar, mozzarella, Monterey jack - can stand in for whichever you're using.
Variations
- Turn it into a chicken-and-shrimp quesadilla: Cook diced chicken the same way as the shrimp, or use leftover Air Fryer Rotisserie Chicken and combine the two before assembling.
- Bulk up the filling with black beans or cauliflower rice.
- Make it spicier with pepper jack cheese and an extra spoonful of chipotle.
Top Tips
- Butter the tortillas instead of using cooking spray - it adds flavor and gets you a better golden crisp.
- Assemble right on the hot griddle: tortilla down first, then cheese, then the shrimp mixture, then top tortilla. Less messy than trying to stack and transfer it.
- Pat the shrimp dry before marinating so it sears instead of steaming in the pan.
Make-Ahead, Storage, and Reheating
Cook the shrimp and vegetable filling up to 2 days ahead and keep it in the fridge - assemble and grill the quesadillas fresh so the tortilla doesn't turn soggy.
Leftovers keep in an airtight container in the fridge for up to 3 days. Assembled, cook quesadillas freeze well - wrap tightly and freeze up to 2 months.
To reheat, a skillet over medium-low heat keeps the tortilla crisp best. the air fryer at 350°F for a few minutes works too. Microwaving is fine in a pinch, but the tortilla won't stay crisp.
Serving Suggestions
Salsa and guacamole are the classic pairing. Other sauces to try would be my homemade taco sauce or easy spicy ranchero sauce.
You Might Be Wondering
Yes, thaw it fully and pat it dry before marinating so it sears instead of steaming.
Depends on your tortilla brand. Not all low carb tortillas are gluten-free, so check the label if that matters to you.
Yes, just cook the shrimp in batches so it stays in a single layer in the pan. Crowding makes it steam instead of sear.
A regular nonstick or cast iron skillet works fine. The griddle makes it easier to cook both quesadillas at once.
Yes, assemble the quesadilla the same way, then cook it at 375°F for 6-8 minutes, flipping halfway through, until the tortilla is crisp and the cheese has melted.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Shrimp Quesadillas
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Ingredients
- 8 ounces medium shrimp peeled and deveined
- ½ cup orange juice
- 1 tablespoon canned chipotle pepper with sauce
- 2 large garlic cloves
- ½ tablespoon olive oil
- 1 medium red bell pepper sliced
- 1 medium jalapeno pepper sliced
- ½ medium onion sliced
- 4 low carb tortillas
- 2 cups pepper jack cheese shredded
- ½ cup salsa
- ½ cup guacamole
- ¼ cup cilantro chopped (optional)
Instructions
- In a medium sized mixing bowl, combine the shrimp with the orange juice, chipotle pepper, and garlic. Marinate for 15 minutes.
- Heat the olive oil in a large skillet over medium high heat until hot. Add the onion and peppers and cook until lightly charred on the outside. Remove from the skillet and set aside.
- Add the shrimp to the skillet and cook for 10 minutes, until the shrimp is no longer opaque. Return the peppers to the skillet, season with salt and pepper, and stir to coat.
- Heat a large skillet over medium low heat. Spray with cooking spray. Place 1 tortilla on the skillet. Sprinkle with half the cheese, then top with half of the shrimp mixture and the 2nd tortilla.
- Cook for 5 minutes, until the bottom is crisp. Then, flip and cook for 3 minutes more. Cut into wedges and serve with salsa and guacamole and garnish with cilantro (if using).
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