Chili Lime Shrimp Quesadilla is just about the perfect lunch, dinner, or snack meal. Joanie’s creation is easy to make and is also low in carbs. She uses a “Mission Carb Balance Tortilla.” Virtually every Mexican restaurant will have regular quesadillas on their menus. Almost any protein will do fine! We like shrimp quesadillas. But, you could make them with beef, pork, chicken, and even crab meat. How you season and cook the protein adds the flavor. The consistency comes from the delicious gooey cheese that holds the quesadilla together.
In fact, think of these delicious snacks meals as “toasted cheese.” Only, the Mexican version uses tortillas rather than bread. Joanie even butters the outside of her tortillas to get that delicious browned crusty crunch. For this creation, she chose a chili-lime flavor for the shrimp. Basically, a Baja-style flavoring. Just, no breading. For her chicken quesadillas, she will use a Tinga flavoring. For beef quesadillas, a Barbacoa flavor is delicious. It is good to experiment.
Ingredients
Use uncooked shrimp for this recipe (16 to 20 count). You can find pre-cooked shrimp, but they are often watery and tasteless. Uncooked shrimp will pick up the flavors of the marinade when sautéed. Yes, you will have to clean, de-vein, and remove the shells from the shrimp. But, it his worth the trouble. Joanie likes to use a larger shrimp for her quesadillas, even though she will cut them in bite sized pieces after cooking. They simply taste better when surrounded by the cheese and vegetables.
You can use our Almond Flour Tortillas for this recipe. They are low in carbs, healthy, easy to make, and will work well. Although you will have a few extra steps in the process. Lately, for speed and convenience, Joanie has been using a lot of the Mission Carb Balance Tortillas in her recipes. They work well for this recipe. They will toast up, just like traditional wheat-flour tortillas. You want a crispy tortilla and this brand will hold up well.
Preparation Tips
Prepare the marinade in advance. It seems like a lot of ingredients, but it is very easy. Just toss them in a bowl and stir. Do not let your shrimp sit in the marinade for more than 10 minutes. The lime juice in the marinade will actually begin a cooking process with the shrimp. As always, with shrimp, do not overcook them. Two minutes on one side, a flip, and one minute more is sufficient. Allow them to cool on a cutting board. Then cut the shrimp into 3 or 4 bite-sized pieces.
This is truly a one skillet meal and it comes together fast. After cooking the shrimp, sauté the finely chopped onions and red peppers just until softened. If you decide to use red peppers that have been already roasted, then add them after the onions have softened. They should be heated for just for a minute.
Some people use two tortillas and then try to flip them. Joanie likes folding a singular tortilla with the filling on one side. Although, she adds cheese to both sides. This way, the quesadilla holds together better and is easier to flip. Remember to butter the bottom. Using a Comal is a great idea for grilling the crunch into your quesadilla. Top with our favorite Salsa, Guacamole, or Pico de Gallo – so Tasty Low Carb!
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Chili Lime Shrimp Quesadilla – With Baja-flavored Shrimp, This Low-Carb Snack Meal is Delicious!
Our Chili Lime Shrimp Quesadilla is a Baja-style delight! It is low in carbs and high in flavor. The gooey cheese holds the quesadilla together and you will have a delicious taste of shrimp in every bite!
Chili Lime Shrimp Quesadilla
Course: Snack MealsCuisine: MexicanDifficulty: Easy4
servings20
minutes10
minutes542.0
kcal8.4
g30
minutesOur Chili Lime Shrimp Quesadilla is a Baja-style delight! It is low in carbs and high in flavor. You will have a crunchy tortilla and the taste of shrimp in every cheesy bite!
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Ingredients
- Shrimp Marinade
1 pound 450 g Shrimp (16-20, peeled and deveined)
3 tbsp 45 ml Lime juice (fresh squeezed)
3 tbsp 45 ml Olive oil (extra virgin)
1 tsp 1 tsp Garlic powder
1/2 tsp 1/2 tsp Chili powder
1/2 tsp 1/2 tsp Cumin
1/2 tsp 1/2 tsp Sea salt
2 tbsp 2 tbsp Cilantro (chopped finely)
- Quesadillas
2 tbsp 30 ml Olive oil (extra virgin)
1/2 1/2 Red pepper (finely chopped)
1/4 1/4 White onion (finely chopped)
2 tbsp 2 tbsp Softened butter
2 tbsp 2 tbsp Cilantro (chopped)
1 1/4 cups 140 g Monterey Jack cheese (grated)
Instructions
- Shrimp Marinade and Cooking
- Toss the shrimp in a small bowl with the marinade ingredients. Let sit for 10 minutes (no longer as lime juice will begin to cook the shrimp) and then remove the shrimp and reserve to a plate. Discard the marinade.
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2 minutes (do not move). Flip and cook for 1 additional minute. Remove to a cutting board and chop into thirds after cooling for a couple minutes,
- Quesadillas
- Using the same skillet, add 2 tablespoons EVOO and cook the chopped red pepper and white onion for 3-4 minutes until softened
- Butter one side of each low-carb tortillas and place on Comal or non-stick skillet, spread cheese evenly on each tortilla, add the cooked peppers, onions, chopped shrimp, and cilantro to just one side.
- Grill for 2 minutes then fold the cheese only half on top of half with filling. Cook for another 1 minute, then carefully flip to make sure both sides are toasted. Cut into two wedges and top with salsa, pico de gallo, or guacamole. Serve hot.
Chef’s Notes
- You can substitute roasted red peppers in place of chopped fresh red pepper. If you use jarred roasted red peppers, add them after cooking the chopped onion for 1 minute.
- To reheat any leftover quesadillas we recommend using a stovetop skillet or Comal. Microwaves just do not work well with a leftover quesadilla.
Nutrition Facts
- Calories: 542.0kcal
- Carbohydrates: 11.9g
- Protein: 38.1g
- Fat: 38.8g
- Saturated Fat: 14.8g
- Cholesterol: 292.0mg
- Sodium: 924.0mg
- Potassium: 328.0mg
- Fiber: 3.5g
- Sugar: 2.0g
- Calcium: 423.0mg
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