Spicy Shrimp Quesadillas with Roasted Corn Salsa

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

Boldly flavored quesadillas filled with seasoned shrimp and melted cheese, paired with a fresh roasted corn salsa for a popular crowd-pleaser. This mexican-inspired seafood ready in about 35 minutes blends large shrimp, peeled and deveined, olive oil, chili powder 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 320 calories and feeds 4, 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
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup frozen corn kernels
• 1/2 cup red bell pepper, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 cup sour cream

Instructions

1. Step 1: Preheat a large skillet over medium-high heat. Toss 12 large shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Sauté shrimp for about 2 minutes per side until pink and opaque, then remove from skillet.
2. Step 2: In the same skillet, add 1 cup frozen corn kernels and cook for 5 minutes, stirring occasionally until lightly charred and fragrant. Transfer corn to a bowl and mix with 1/2 cup diced red bell pepper, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice to create roasted corn salsa.
3. Step 3: Wipe skillet clean and reduce heat to medium. Place one flour tortilla (from 4 large tortillas) in skillet, sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half the tortilla, arrange 3 cooked shrimp on top, and spoon 2 tbsp roasted corn salsa over shrimp. Fold the tortilla over to create a half-moon.
4. Step 4: Cook the quesadilla for 3-4 minutes per side until golden brown and cheese is melted, pressing gently with a spatula. Repeat with remaining tortillas and ingredients.
5. Step 5: Cut each quesadilla into wedges and serve warm with 1/2 cup sour cream for dipping.