Minute Garlic Butter Shrimp Quesadillas

$- 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 3 cloves garlic, finely minced - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste The shrimp is the star of this dish. Use large, fresh shrimp for the best flavor. The unsalted butter adds richness. Garlic gives a strong aroma and taste. Smoked paprika adds a hint of smokiness. Don’t forget the salt and pepper to season! - 4 large flour tortillas - 2 cups shredded cheese (a blend of cheddar and Monterey Jack) - 1 cup fresh spinach, loosely packed and roughly chopped - 1 small red bell pepper, diced into small pieces Flour tortillas are soft and easy to fold. The cheese blend melts perfectly and adds creaminess. Spinach adds color and nutrition. Diced red bell pepper gives a nice crunch. - 1 ripe avocado, thinly sliced (for serving) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Sliced avocado adds creaminess and richness. Chopped cilantro gives a fresh touch to each bite. Lime wedges add a burst of tangy flavor, making every bite amazing! To start, melt 4 tablespoons of unsalted butter in a large skillet over medium heat. As it melts, the rich aroma fills the air. Once the butter bubbles, add 3 finely minced garlic cloves. Sauté the garlic for about 1 minute. Keep stirring to avoid browning it. This step adds a lovely flavor to your dish. Next, increase the heat to medium-high. Add 1 pound of peeled and deveined shrimp to the skillet. Season the shrimp with 1 teaspoon of smoked paprika, salt, and freshly ground black pepper. Cook the shrimp for 2-3 minutes on each side. They should turn a bright pink and become opaque. Once cooked, transfer the shrimp to a plate and set it aside. Now it’s time to build your quesadilla! In the same skillet, place one large flour tortilla down. Sprinkle about ½ cup of shredded cheese on one half of the tortilla. I love using a blend of cheddar and Monterey Jack for great flavor. On top of the cheese, add a layer of roughly chopped spinach and small diced red bell pepper. Then, place a portion of the cooked garlic butter shrimp on top. The colors and textures create a feast for the eyes. Carefully fold the tortilla in half to form a semi-circle. Now, let’s cook the quesadilla! Place it in the skillet and cook for about 2-3 minutes on each side. The goal is to achieve a golden brown, crispy tortilla while ensuring the cheese melts perfectly. When flipping, use a spatula and be gentle. This helps avoid spills. Once done, remove the quesadilla from the skillet and keep it warm. Repeat this process with the remaining tortillas and filling ingredients until all your quesadillas are ready to serve. - Cheese melting tips: Use a mix of cheddar and Monterey Jack cheese. This blend melts well and gives great flavor. Spread the cheese evenly over half the tortilla for better melting. - Avoiding soggy tortillas: Always cook your tortillas in a hot skillet. This helps them stay crispy. Don’t overload the filling. A light hand keeps the tortilla firm. - Optional spices: Try adding chili powder or cumin for extra warmth. A pinch of cayenne can give a nice kick if you like heat. - Ideas for additional fillings: You can add cooked chicken or black beans for more protein. Sautéed mushrooms or zucchini are great veggie options too. - Best skillet types: A non-stick skillet works best for quesadillas. It prevents sticking and makes flipping easy. - Tools for easy flipping: Use a large spatula for flipping. A second spatula can help support the quesadilla when you flip it. This way, you keep all the tasty filling inside. {{image_4}} You can swap shrimp for chicken or beef. Cook the chicken in the same garlic butter until it's golden. Use thin slices of beef and cook them quickly for a nice sear. For a vegetarian twist, try black beans or pinto beans. They add protein and a creamy texture to your quesadillas. Cheese is key to gooey quesadillas. Try different blends like pepper jack for spice or mozzarella for a milder taste. You can also use dairy-free cheese if needed. It melts well and keeps your dish creamy. If you like heat, add diced jalapeños or crushed red pepper flakes. This will kick up the flavor. For kids or those who prefer mild, skip the hot stuff. You can use sweet bell peppers instead for a fresh crunch without heat. To keep your Minute Garlic Butter Shrimp Quesadillas fresh, store them in an airtight container. This helps to keep moisture out and flavor in. Place the quesadillas in the fridge. They stay fresh for about 3 days. After that, they may lose flavor and texture. The best way to reheat these quesadillas is in a skillet. Heat the skillet over medium heat. Place the quesadilla in the skillet for about 2-3 minutes on each side. This method helps keep the tortilla crispy. You can also use an oven. Preheat to 350°F (175°C) and bake for about 10 minutes. You can freeze quesadillas before or after cooking. To freeze before cooking, wrap them in plastic wrap and place them in a freezer bag. For cooked quesadillas, let them cool first, then wrap and freeze. They should stay good for 2-3 months. When ready to eat, thaw in the fridge overnight. Reheat in a skillet or oven as mentioned above. Enjoy your tasty meal again! Yes, you can use frozen shrimp. First, thaw them in cold water. This takes about 15 minutes. After thawing, pat them dry with paper towels. This helps them cook better. Follow the same cooking steps as fresh shrimp. Just make sure they turn pink and opaque. Feel free to add other veggies. Here are some tasty options: - Diced onions for sweetness - Chopped tomatoes for freshness - Sliced mushrooms for earthiness - Zucchini for extra crunch Mix and match to find your favorite combo! To make gluten-free quesadillas, use gluten-free tortillas. There are many brands available. Check the label to ensure they fit your needs. You can also use corn tortillas. They work well and add a nice flavor. Just make sure all other ingredients are gluten-free too. This blog post covered how to make delicious shrimp quesadillas. I shared the main ingredients, cooking steps, and handy tips for the best results. You learned how to customize them with varied proteins, cheeses, and spices. I discussed storage methods to keep leftovers fresh. In the end, these quesadillas are easy to make and taste great. Enjoy making your version, and feel free to experiment with new flavors!$

Minute Garlic Butter Shrimp Quesadillas

Indulge in these delicious Minute Garlic Butter Shrimp Quesadillas that are perfect for any meal! With succulent shrimp, creamy cheese, and fresh veggies stuffed in crispy tortillas, this recipe brings a burst of flavor in just 20 minutes. Ideal for a quick dinner or a fun appetizer! Click through to explore the full recipe and elevate your cooking game with this easy and tasty dish that everyone will love.

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Ingredients

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

3 cloves garlic, finely minced

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

4 large flour tortillas

2 cups shredded cheese (a blend of cheddar and Monterey Jack)

1 cup fresh spinach, loosely packed and roughly chopped

1 small red bell pepper, diced into small pieces

1 ripe avocado, thinly sliced (for serving)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Sauté the Shrimp: In a large skillet, melt the unsalted butter over medium heat. Once the butter has melted and begins to bubble, add the finely minced garlic. Sauté the garlic for about 1 minute, stirring frequently, until it becomes fragrant but not browned.

Cook the Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the skillet, and season them generously with smoked paprika, salt, and freshly ground black pepper. Cook the shrimp for approximately 2-3 minutes on each side, or until they turn a vibrant pink and are completely opaque. Once cooked, transfer the shrimp to a plate and set aside.

Prepare Quesadilla Base: In the same skillet, place one flour tortilla down. Sprinkle a generous layer (about ½ cup) of the shredded cheese over one half of the tortilla.

Layer the Filling: On top of the cheese, add a layer of the roughly chopped spinach, the diced red bell pepper, and a portion of the cooked garlic butter shrimp.

Form the Quesadilla: Carefully fold the tortilla in half to create a semi-circle. Cook the quesadilla in the skillet for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. Once done, remove from the skillet and keep warm.

Repeat Process: Repeat the layering and cooking process with the remaining tortillas and filling ingredients until all quesadillas are prepared.

Serve: Slice the quesadillas into wedges and serve them immediately. Garnish with fresh chopped cilantro, and accompany with slices of creamy avocado and lime wedges on the side to squeeze over the top.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 servings.

- Presentation Tips: Arrange the quesadilla wedges on a vibrant platter, drizzling a little lime juice over them for a pop of flavor, and sprinkle extra cilantro for color. Serve with a side of salsa or sour cream for dipping!