Quesadillas de Camarones

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I found this recipe card in my mother-in-law's kitchen drawer, wedged between a note about sourdough timing and a grocery list for cilantro. It has survived three moves and countless revisions of my own, which tells me something: it works.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Dish

Cuisine: Mexican

Calories: 630

Ingredients Method Nutrition Notes

Ingredients

For the shrimp:

1 lb large shrimp 21-25 count, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
½ tsp ground cumin
¼ tsp smoked paprika
Salt and freshly ground black pepper
Juice of half a lime

For the quesadillas:

8 flour tortillas 8-inch, medium-thick
2 cups shredded Monterey Jack cheese
1 cup shredded queso fresco or mozzarella
½ red onion thinly sliced
Fresh cilantro for garnish

Method

Prep the shrimp: Pat shrimp completely dry with paper towels — this is non-negotiable for a good sear. Season with chili powder, cumin, paprika, salt, and pepper. Toss with olive oil and set aside while you prep the rest.
Cook the onion: Heat a large skillet over medium heat. Add sliced red onion with a pinch of salt and cook until translucent and lightly caramelized, about 4 minutes. Transfer to a plate.
Sear the shrimp: In the same skillet, increase heat to medium-high. Add shrimp in a single layer (work in batches if your pan is small). Cook without moving for 1 minute, then flip once. Shrimp are done at 145°F internally — they'll be pink and opaque with just a hint of translucency in the center. Transfer to the plate with onions.
Assemble: Lay one tortilla on your work surface. Sprinkle half with Monterey Jack, half with queso fresco. Distribute shrimp and onion over cheese, leaving a 1-inch border around edges. Top with remaining cheese. Place second tortilla on top. Press down gently with your palm to help everything adhere.
Cook the quesadillas: Wipe out skillet if needed. Heat over medium heat with just enough oil to coat the bottom (about ½ tsp). Slide quesadilla into the pan. Cook until golden and crispy, about 2-3 minutes per side. The cheese should be fully melted when you lift an edge.
Rest and cut: Transfer to a cutting board and let rest for 1 minute — this prevents the cheese from oozing out immediately. Cut in half or quarters with a sharp knife. Garnish with cilantro and serve immediately with lime wedges.

Nutrition

Serving: 460gCalories: 630kcalCarbohydrates: 48gProtein: 35gFat: 32gSaturated Fat: 13gCholesterol: 220mgSodium: 720mgPotassium: 460mgFiber: 3gSugar: 5gVitamin A: 38IUVitamin C: 12mgCalcium: 520mgIron: 4mg

Notes

Shrimp quesadillas are one of those dishes that earn their place through sheer repeatability. I make them when I want dinner to feel special without demanding the whole evening. The secret is in how you handle the shrimp — pat them dry before seasoning so they actually sear instead of stewing in their own juices.

I serve these with a simple salsa verde and lime wedges, but honestly, even just a squeeze of lime is enough to wake up the flavors. Leftovers reheat beautifully in a skillet, which is more than I can say for most Mexican food.

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