Shrimp and Spinach Quesadillas: 1 Simple Weeknight Meal

Why Make This Recipe

This recipe is for you if you want something tasty and easy after a long day. It’s quick, full of flavor, and nutritious. Everyone will like these cheesy quesadillas, even picky eaters. You can change them to suit what you like. They are satisfying comfort food that feels special but is also good for you.

How to Make Shrimp and Spinach Quesadillas

Making shrimp and spinach quesadillas is simple. First, you cook the shrimp and spinach filling. Then, you assemble the quesadillas in tortillas with cheese and cook them until golden and crispy.

Ingredients of : Shrimp and Spinach Quesadillas

For the Shrimp and Spinach Filling

• Fresh Shrimp: Peeled, deveined, tails off (small to medium size).
• Fresh Spinach: Roughly chopped.
• Onion: Finely diced.
• Garlic: Minced.
• Olive Oil: For cooking.
• Chili Powder: For a little warmth.
• Cumin: Earthy flavor.
• Smoked Paprika: Adds rich flavor.
• Salt and Black Pepper: To your taste.

For Assembling the Quesadillas

• Flour Tortillas: Large size, like “fajita” or “burrito” style.
• Shredded Cheese Blend: Monterey Jack, Colby, or a Mexican cheese mix.
• Butter or Oil: For cooking the quesadillas.

Directions of : Shrimp and Spinach Quesadilla

Preparing the Filling

1. Cook Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute until it smells good.
2. Cook the Shrimp: Add the shrimp to the skillet. Season with chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp turns pink and is no longer see-through. Do not overcook it.
3. Wilt the Spinach: Stir in the fresh spinach a little at a time. It will look like a lot but will cook down fast. Cook until the spinach is just tender and most of the water is gone. Take the filling out of the skillet and set it aside.

Assembling and Cooking the Quesadillas

1. Prepare Skillet: Clean the skillet or use a new one. Melt a little butter or drizzle oil over medium heat. Put one tortilla flat in the skillet.
2. Add Cheese: Sprinkle a lot of shredded cheese on half of the tortilla.
3. Add Filling: Put some of the shrimp and spinach mixture over the cheese on that same half.
4. More Cheese: Add another sprinkle of cheese on top of the filling.
5. Fold and Cook: Fold the empty half of the tortilla over the filled half. Cook for 2-3 minutes on each side until the tortilla is golden brown and crispy, and the cheese is melted and bubbly.
6. Serve: Take the cooked quesadilla out of the skillet and cut it into wedges. Repeat with the rest of the tortillas and filling.

How to Serve Shrimp and Spinach Quesadillas

Serve your quesadillas with sour cream, guacamole, or salsa. You can also add hot sauce or jalapeño slices for a spicy kick. A simple side salad with vinaigrette goes well with them. A squeeze of fresh lime juice on top adds a nice flavor.

How to Store Shrimp and Spinach Quesadillas

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a dry skillet over medium heat until crispy again, or use a toaster oven or air fryer. Avoid using a microwave.

Tips to Make Shrimp and Spinach Quesadillas

• Do not crowd the skillet: Cook one or two quesadillas at a time so they cook evenly.
• Use medium heat: If the heat is too high, the tortilla will burn before the cheese melts. If it’s too low, it won’t get crispy.
• Dry the shrimp: Pat the shrimp dry to help them sear better and stop the filling from becoming watery.
• Taste the filling: Adjust the seasonings in the filling to your liking.

Variations

• Cheese: Try different cheeses like pepper jack for spice or cheddar for a sharper taste.
• Extra Vegetables: Add diced bell peppers, corn, or black beans to the filling.
• Other Proteins: If you do not like shrimp, use cooked chicken, black beans, or other fish.
• Spice: Change the amount of chili powder or add a little cayenne pepper if you want more heat.

FAQs

Q1: Can I make the shrimp and spinach filling ahead of time?

A1: Yes, you can. Prepare the shrimp and spinach filling up to 2 days before and keep it in a sealed container in the refrigerator. This makes making the shrimp and spinach quesadillas faster on a busy night. Warm it gently before putting it in the tortillas.

Q2: What kind of shrimp is best for these shrimp and spinach quesadillas?

A2: Medium to large shrimp (about 31-40 shrimp per pound) work best for these shrimp and spinach quesadillas. You can use fresh or thawed frozen shrimp. Make sure they are peeled, deveined, and have no tails for easy eating.

Q3: How do I stop my quesadillas from becoming soggy?

A3: To stop your shrimp and spinach quesadillas from becoming soggy, make sure the spinach filling is well-drained. Also, do not put too much filling in the tortillas. Cook them over medium heat until they are golden brown and crispy on both sides; this helps any water evaporate.

Classic Shrimp and Spinach Quesadillas

Flavorful shrimp and spinach are seasoned with spices, then layered with cheese between crispy tortillas for a delightful and easy meal. Perfect for a quick lunch or a fun dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 quesadillas

Calories 450 kcal

Equipment

• Large Skillet
• Knife
• Cutting Board

Ingredients

  

Quesadilla Filling

• 1 lb Fresh Shrimp peeled, deveined, tails off (small to medium size)
• 5 oz Fresh Spinach roughly chopped
• 1 medium Diced Onion
• 3 cloves Minced Garlic
• 2 tbsp Olive Oil for cooking
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• Salt To taste
• Black Pepper To taste

For Assembly

• 8 Flour Tortillas large (fajita or burrito-style)
• 2 cups Shredded Cheese Blend Monterey Jack, Colby, or Mexican blend
• 1 tbsp Butter or Oil for cooking quesadillas

Instructions

 

Cooking the Filling

• Heat olive oil in a large skillet over medium heat, then add diced onion and cook until softened for 3-4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
• Add shrimp to the skillet, season with chili powder, cumin, smoked paprika, salt, and pepper, then cook for 2-3 minutes per side until pink and opaque.
• Stir in chopped spinach gradually and cook until tender and most water has evaporated, then remove the filling and set aside.

Assembling and Cooking Quesadillas

• Clean the skillet or use a new one, then melt butter or drizzle oil over medium heat and place one large flour tortilla in it.
• Sprinkle cheese over half of the tortilla, add the shrimp and spinach mixture, then sprinkle with more cheese.
• Fold the empty half of the tortilla over the filled half, cook for 2-3 minutes per side until golden and crispy with melted cheese.
• Remove the cooked quesadilla, cut into wedges, and repeat with remaining tortillas; serve immediately with desired toppings.

Notes

For extra flavor, consider adding a squeeze of lime juice to the shrimp and spinach mixture after it's cooked. You can also experiment with different cheese blends or add a pinch of cayenne pepper for a little heat. Serve with a side of fresh salsa and guacamole for a complete meal.