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.
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.
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!
- Cooks in 10 minutesDifficulty: Easy
Keto Pico de Gallo is a low-carb salsa topping for your quesadillas, burritos, tostados, and tacos. It adds a citrus-fresh taste that is perfect for fish tacos! A perfect dip with Low-Carb Tortilla Chips!
- Cooks in 30 minutesDifficulty: Easy
Serve our Authentic Mexican Salsa Roja as a topping for Quesadillas, on Carne Asado, inside Tacos, or layered inside Huevos Rancheros – yum! A perfect dip with Low-Carb Tortilla Chips!
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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!
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