Crispy Lime Shrimp Quesadilla
Pan-seared shrimp with lime tossed between melted Monterey Jack and warm flour tortillas, sliced into crispy wedges. Serve with chips, salsa, sour cream, and guacamole for the full spread.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ whole lime
- 2 whole flour tortillas (8-inch)
- 1 cup Monterey Jack cheese, shredded
Instructions
- 1
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
- 2
Cook shrimp, stirring occasionally, until pink and cooked through, about 4 minutes.
- 3
Squeeze lime juice over shrimp and toss to coat, then transfer to a plate.
- 4
Place one tortilla in the skillet, sprinkle half the cheese, add the shrimp, then top with remaining cheese and the second tortilla.
- 5
Cook until golden and crispy (~2 min), flip, then cook the other side until golden (~2 min).
- 6
Slide onto a cutting board and cut into wedges, then serve with chips, salsa, sour cream, and guacamole.
Tools you’ll need
- 10-inch skillet
- cutting board
- tongs or spatula
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