Parmesan Shrimp Quesadillas

Parmesan Shrimp Quesadillas

Jane Bruce


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

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.


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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!