Parmesan Shrimp Quesadillas Recipe


Nutrition

Cal/Serving: 647
Daily Value: 32%
Servings: 2

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat38g59%
Saturated12g59%
Trans0g0%
Carbs41g14%
Fiber11g42%
Sugars9g0%
Protein41g82%
Cholesterol181mg60%
Sodium1655mg69%
Calcium821mg82%
Magnesium109mg27%
Potassium935mg27%
Iron3mg16%
Zinc4mg25%
Vitamin A1660IU33%
Vitamin C48mg80%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg19%
Niacin (B3)4mg21%
Vitamin B61mg36%
Folic Acid (B9)106µg27%
Vitamin B122µg32%
Vitamin D0µg0%
Vitamin E6mg30%
Vitamin K29µg36%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Parmesan Shrimp Quesadillas
Jane Bruce

Quesadillas often feel too heavy for the health-conscious. While this recipe may not be healthy per se, it at least adds a bit of complexity and brightness to a normally traditional dish. The shrimp and Parmesan create a quesadilla that will stand out from the pack.

Click here to see Quesadillas to Suit Every Taste.

3.5
Ratings8

INGREDIENTS

  • 2 tablespoons oil
  • 1 teaspoon cayenne
  • Juice of 3 limes
  • Dash of salt
  • 1/2 pound shrimp
  • 1 tomato, diced
  • 2 shallots, diced
  • 2 medium-sized tortillas
  • 1/2 avocado, peeled, pitted, and sliced
  • 1/4 pound Parmesan, grated

DIRECTIONS

Add the oil, cayenne, lime juice, and salt to a pan and heat over high heat. Throw in the shrimp and cook until just barely cooked through, for 1-2 minutes.

Remove the shrimp from the pan. Add the tomatoes and shallots and cook over high heat for 2-3 minutes. Remove from the heat. Take a flour tortilla and spread the half of the avocado on one half and half of the shallot and tomato mixture on the other. Spread half of the shrimp on top of the avocado, then add half of the cheese on top.

Preheat a grill pan over high heat.

Place the quesadilla on a grill pan cook for 1 minute on each side. Repeat with the other tortilla. Serve immediately.

Recipe Details

Servings: 2

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