Shrimp Quesadillas

By Taylor Thurston.

I have an inexplicable love affair with seafood.

Probably my favorite thing about it is that you get so much flavor, without adding a ton of calories.

Probably my least favorite thing about it is that sometimes it tries to murder my husband.

He developed an allergy to seafood a couple of months after we got married, and before we narrowed down the culprit to seafood, he had eaten it a couple of times with the reactions getting progressively worse and worse.

The poor guy is totally missing out on this action.















This is originally a Pioneer Woman recipe. I adore the Pioneer Woman, but she likes butter A LOT.

Her and Paula Deen should probably hang out.

And then invite me. Because my little food blogger brain would totally explode.

Anyway, these quesadillas are delicious, and even though the original recipe calls for butter, they totally don’t even need it.

Instead of a flour tortilla, I use the spinach and herb tortillas – love love love these.

Plus they are green, and anything green is automatically healthier, right?

Shrimp Quesadillas


Tortillas – whole wheat, multigrain or spinach (whichever you prefer)
24 whole raw large shrimp, Peeled And Deveined
8 ounces, Mexican hot style tomato sauce
1 whole Large Onion
1 whole Red Bell Pepper
1 whole Green Bell Pepper
1 cup low fat cheese
2 Tablespoons Olive Oil
Salt To Taste



Pour tomato sauce over shrimp and set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
 Heat a separate skillet and place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp, and top with a second tortilla. Cook on both sides.  Remove from skillet and slice into wedges. Serve with pico de gallo, salsa, or your favorite toppings!
















It’s hard to determine the servings because you can buy tortillas of differing sizes, but just put toppings on until you feel good about it. As far as the cheese goes, I only put about ¼ cup of cheese on mine and it was more than enough.

These only take a few minutes to whip together, and are something you can feel good about serving to your family!

Unless you’ve got people in your family that could fall into a seafood induced coma like I do. In that case, grill up some chicken and pour the sauce over the cooked chicken and proceed with the normal directions from that point forward.

Still easy. Still healthy. And no rides to the emergency room.

That makes for a successful night in my book.

If you’ve been eating clean and still aren’t seeing the results you want, try GastrobiPlex! Click to learn more.

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