Sautéed Shrimp Quesadillas with Roasted Red Pepper Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, crowd-pleasing quesadilla featuring tender shrimp sautéed with spices, paired with a smoky roasted red pepper salsa for dipping. This mexican-inspired seafood ready in about 25 minutes blends large shrimp, peeled and deveined, olive oil, ground cumin 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.

Prep: 10 min Cook: 15 min Serves 2 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Toss 12 pieces of shrimp with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper, then sauté shrimp for 2-3 minutes per side until opaque and cooked through, then remove from skillet.
  2. Step 2: In a blender, combine 1/2 cup roasted red peppers, 2 tbsp fresh cilantro leaves, 1 tbsp lime juice, and 1 small seeded jalapeño. Blend until smooth to create the salsa.
  3. Step 3: Wipe skillet clean and return to medium heat. Place 1 large flour tortilla in skillet, sprinkle evenly with 1/2 cup shredded Monterey Jack cheese, then arrange half the cooked shrimp on top. Add another 1/2 cup cheese over shrimp and cover with second tortilla.
  4. Step 4: Cook quesadilla for 3-4 minutes per side, pressing gently, until tortillas are golden brown and cheese is melted. Remove and slice into wedges. Serve warm with the roasted red pepper salsa for dipping.

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Frequently asked questions

How long does Sautéed Shrimp Quesadillas with Roasted Red Pepper Salsa take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp Quesadillas with Roasted Red Pepper Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp Quesadillas with Roasted Red Pepper Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp Quesadillas with Roasted Red Pepper Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Shrimp Quesadillas with Roasted Red Pepper Salsa?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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