Parmesan Shrimp Quesadillas

Parmesan Shrimp Quesadillas
Staff Writer
Parmesan Shrimp Quesadillas

Jane Bruce

Parmesan Shrimp Quesadillas

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.

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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.


Calories per serving:

662 calories

Dietary restrictions:

High Fiber, Low Carb

Daily value:



  • Fat 38g 58%
  • Carbs 40g 13%
  • Saturated 12g 59%
  • Fiber 11g 42%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 18g
  • Polyunsaturated 6g
  • Protein 48g 97%
  • Cholesterol 221mg 74%
  • Sodium 1,020mg 42%
  • Calcium 832mg 83%
  • Magnesium 123mg 31%
  • Potassium 1,107mg 32%
  • Iron 3mg 18%
  • Zinc 4mg 28%
  • Phosphorus 809mg 116%
  • Vitamin A 167µg 19%
  • Vitamin C 48mg 80%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 84µg 21%
  • Vitamin B12 1µg 11%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 23%
  • Vitamin K 28µg 35%
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