Spicy Shrimp Quesadilla with Charred Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A crowd-pleasing quesadilla filled with spicy shrimp and melted cheese, paired with a smoky charred corn salsa that adds a fresh, tangy kick. This Mexican-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup fresh corn kernels
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• 2 tbsp diced red onion
• 1 tbsp diced jalapeño
• 1/4 tsp salt for salsa

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Toss 12 large shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, then sauté for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
2. Step 2: Char 1 cup fresh corn kernels in the same skillet over medium-high heat for 5 minutes, stirring occasionally until slightly blackened. Transfer corn to a bowl and mix with 1 tbsp lime juice, 2 tbsp chopped cilantro, 2 tbsp diced red onion, 1 tbsp diced jalapeño, and 1/4 tsp salt to make salsa.
3. Step 3: Wipe skillet clean and reduce heat to medium. Place 1 large flour tortilla flat in the skillet, sprinkle 1/2 cup shredded Monterey Jack cheese evenly over it, then layer half the cooked shrimp and half the charred corn salsa on top. Add another 1/2 cup cheese and cover with the second tortilla.
4. Step 4: Cook for 3-4 minutes until the bottom tortilla is golden and crispy, then carefully flip using a large spatula. Cook another 3 minutes until the cheese melts and the second side is golden. Remove from heat and slice into wedges. Serve immediately.