Sautéed Shrimp and Quesadilla with Spicy Cilantro-Lime Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender shrimp sautéed with garlic and spices, nestled inside a toasted flour tortilla with melted cheese and served with a zesty cilantro-lime sauce. This mexican-inspired seafood ready in about 30 minutes blends large shrimp, peeled and deveined, olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 pieces large flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro leaves
• 2 tbsp lime juice
• 1/2 jalapeño, seeded and chopped
• 1/4 cup sour cream

Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 12 large shrimp, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque, then remove from heat.
2. Step 2: Lay one large flour tortilla flat and sprinkle 1/2 cup shredded cheddar cheese evenly over half the tortilla. Arrange half the cooked shrimp on top of the cheese, then fold the tortilla over to cover. Repeat with the second tortilla and remaining ingredients.
3. Step 3: Heat a clean skillet over medium heat and cook each folded quesadilla for 3-4 minutes per side until the tortilla is golden brown and the cheese has melted.
4. Step 4: Meanwhile, blend 1/4 cup fresh cilantro leaves, 2 tbsp lime juice, 1/2 chopped jalapeño, and 1/4 cup sour cream in a small food processor until smooth to make the spicy cilantro-lime sauce.
5. Step 5: Cut quesadillas into wedges and serve warm with the cilantro-lime sauce on the side for dipping.