Shrimp Quesadilla
A delightful dish combining succulent shrimp, fresh vegetables, and gooey cheese, perfect for quick weeknight dinners or fun gatherings.
Ingredients
For the filling
- 12 oz shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
- 1 tomato, chopped
- 1-2 tbsp tomato paste Adjust based on preference for thickness.
- 1 tbsp chopped basil
- 1 tbsp chopped dill
- 1 cup zucchini, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil For sautéing.
- 1/3 avocado, in slices
- 3 tbsp shredded cheese Use your choice of cheese.
- 3 tortillas Whole grain tortillas can be used for a healthier option.
Instructions
Preparation
- If using frozen shrimp, defrost it in warm water for about 10 minutes before you start.
- Chop the zucchini, tomatoes, and herbs, and peel the garlic and avocado.
Cooking
- Heat a nonstick pan and add olive oil. Sauté the chopped tomato and zucchini over medium-high heat for about 2 minutes.
- Add the shrimp to the pan, cooking them with the vegetables for another 2 minutes. Mix in some tomato paste to thicken the sauce.
- Stir in the chopped basil, dill, and one clove of minced garlic. Cook for another minute, then add the remaining garlic. Turn off the heat.
- Spread the shrimp filling over half of a tortilla. Top with avocado slices and shredded cheese.
- Fold the tortilla in half and toast it in a greased nonstick pan until golden brown on both sides, flipping carefully.
- Slice the quesadilla and serve warm.
Notes
Serve with a light salad or guacamole and a dipping sauce like sour cream or salsa. Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.