Description
Hey there! If you want a dinner that’s quick, crispy, and packed with flavor, these Shrimp & Spinach Quesadillas are a perfect pick. They come together in about 25 minutes with simple ingredients and one pan. Garlicky shrimp, melty cheese, and tender spinach tucked inside golden tortillas — easy and satisfying.
Ingredients
For the quesadillas
-
1 lb (450g) shrimp, peeled and deveined
-
1 tbsp olive oil or butter
-
2 garlic cloves, minced
-
2 cups fresh spinach
-
Salt and black pepper to taste
-
1½ cups shredded cheese (mozzarella, Monterey Jack, or Mexican blend)
-
4 large flour tortillas
For the quick dip (optional but recommended)
-
½ cup sour cream or Greek yogurt
-
Juice of ½ lime
-
Pinch of salt
-
Optional: chopped cilantro or a few drops of hot sauce
Instructions
-
Cook the shrimp
Heat oil or butter in a skillet over medium-high heat. Add garlic and cook 30 seconds. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Season with salt and pepper. Remove to a plate. -
Cook the spinach
In the same pan, add spinach and cook 1–2 minutes until wilted. Drain any excess liquid. -
Assemble
Lay tortillas flat. Sprinkle cheese over one half of each tortilla. Add shrimp and spinach, then more cheese on top. Fold tortillas over. -
Toast
Cook quesadillas in a dry skillet over medium heat for about 2–3 minutes per side until golden brown and cheese is melted. -
Make the dip
Stir dip ingredients together in a small bowl. -
Slice & serve
Rest 1 minute, slice into wedges, and serve warm with dip.
Notes
-
Pat shrimp dry before cooking so they sear instead of steam.
-
Medium heat is best — too hot burns the tortilla before cheese melts.
-
Don’t overfill or flipping gets messy.
-
Cheese on bottom and top helps “glue” everything together.
-
Use a wide spatula and flip confidently.