This Shrimp Quesadillas Recipe is a low carb lunch idea that is full of flavor and satisfying. Made with low carb tortillas, shrimp, onions, peppers, and cheese for a delicious meal that you won't feel guilty eating!
Packed with flavor and texture, this shrimp quesadilla recipe is one that you and your family will love and want to put on your meal rotation. If you're not following a low carb diet, you can make your own homemade flour tortillas for a completely homemade meal.
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Quick and Healthy Lunch
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Quesadillas are often times our go to quick lunch or even dinner idea. I always have low carb tortillas on hand for this reason. They are delicious and the whole family loves them.
The quesadilla filling can vary at all times, but one constant is always cheese. It's not a quesadilla without the cheese! And, use a cheese that melts well such as mozzarella, monterey or pepper jack.
I call this a low carb recipe and actually consider it "dirty keto." Dirty keto is also known as lazy keto, where you allow for low carb processed foods to be part of the diet. Because I use orange juice in the shrimp marinade, this cannot be considered an official keto recipe. Therefore, it is only considered low carb.
🥘 Ingredients
Low Carb Tortillas, this is my go to brand (and it is considered keto friendly!)
Raw shrimp
Orange juice
Canned chipotle pepper, this is my favorite brand.
Garlic, I normally use garlic cloves, but if I happen to be out, I always have a jari n the fridge for emergencies.
Jalapeno and red bell pepper
White onion
Pepper jack cheese
Salsa, this is my go to homemade salsa recipe.
Guacamole, my favorite homemade guacamole recipe!
🍽 Equipment
Pizza cutter (to cut the quesadilla in sections)
👪 Serving size
This Shrimp Quesadilla makes two quesadillas which are cut in half. Each half is 1 serving.
🔪 Instructions
Step 1:
- In a medium sized mixing bowl, combine the shrimp with the orange juice, chipotle pepper, and garlic. Marinate for 15 minutes.
Step 2:
- 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.
💭 Top Tips
- Be sure to use shredded cheese for the quesadilla. Shredded cheese melts more evenly and faster than sliced.
- If following keto and fats can be increased, use 1 tablespoon butter to coat the tortillas instead of cooking spray. This not only adds fat to the recipe, it adds great flavor to the quesadillas.
- Easily assemble the shrimp quesadillas by placing 1 tortilla on the hot griddle, then assembling the layers of cheese, shrimp mixture, and top tortilla.
📖 Variations
- Use any chicken in place of the shrimp.
- Substitute chopped shallot for the red onion.
- Use shredded cheddar, mozzarella, or any of your favorite semi hard cheese that will melt well.
- Substitute 1 tablespoon homemade taco seasoning for the chipotle peppers.
🦐 Related Recipes
Shrimp Cakes with Chipotle Spice
Shrimp and Avocado Chaffle Sandwich
*If you made this recipe, please give it a star rating*
📖 Recipe
Shrimp Quesadillas Recipe
Ingredients
- 8 ounces medium shrimp peeled and deveined
- ½ cup orange juice
- 1 tablespoon canned chipotle pepper with sauce
- 2 garlic cloves
- ½ tablespoon olive oil
- 1 red bell pepper sliced
- 1 jalapeno pepper sliced
- ½ 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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