Spicy Shrimp Quesadillas with Mango Salsa, a delicious 30 minute dinner recipe that has a ton of fresh fruit and vegetables!

30-minA fast and healthy dinner recipe that comes together in 30 minutes!  These spicy shrimp quesadillas are packed with fresh produce and tropical flavours!

 

Poor January.  It gets a bad rap.  The holidays are over, yet winter is far from over.  The days are still short and the temperatures are low.

The “January Blues” are apparently a real thing, and I have to admit, even I have been lagging a little myself lately.

Well, nothing can cheer me up quicker than a plate full of bright, tropical food.  Especially if it has a spicy little kick and a pile of fresh mango salsa on top!

Spicy Shrimp Quesadillas with Mango Salsa, a delicious 30 minute dinner recipe that has a ton of fresh fruit and vegetables!

Spicy Shrimp Quesadillas with Mango Salsa, a delicious 30 minute dinner recipe that has a ton of fresh fruit and vegetables!

These quesadillas are hiding a little secret that may not be obvious at first glance: they are packed full of fresh produce!  Bell peppers, red onion, jalapeños, and a whole lotta fresh mango to top them all off!

This post is in partnership with Half Your Plate, whose mission is simple: encourage us to fill half our plates with fruit and vegetables!

These spicy shrimp quesadillas are proof that this doesn’t have to be a challenging goal to meet, and that incorporating vegetables and fruit into your meals doesn’t mean you have to eat a salad or carrot sticks (although I sure do LOVE me some salads!).

Spicy Shrimp Quesadillas with Mango Salsa, a delicious 30 minute dinner recipe that has a ton of fresh fruit and vegetables!

This month Half Your Plate has named mangoes as fruit of the month.  Mangoes are packed with vitamin C and are completely fat free, and they add such a vibrant flavour to any dish they are used in.

To compliment the bright, sweet mango salsa, I cooked up the shrimp, bell peppers and onion in a Jamaican jerk inspired seasoning mix: allspice, thyme, paprika, brown sugar, etc.  I added cayenne for some kick, but this can be omitted (see the recipe notes).

Altogether these spicy shrimp quesadillas are sweet, savoury, and a little bit spicy.  Most importantly, they are perfect to kick those January blues to the curb!

Thank-you to Half Your Plate for sponsoring this post!  As always, all opinions are my own.

Spicy Shrimp Quesadillas with Mango Salsa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner
Serves: 4
Ingredients
Mango salsa:
  • 2 mangoes, diced
  • 2 jalapeno, seeds removed, diced
  • juice of 1 lime
Seasoning:
  • 2 tablespoons brown sugar
  • 1 teaspoon thyme
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • ¼ teaspoon nutmeg
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon cayenne (*see note)
Quesadilla fillings:
  • 1 tablespoon olive oil
  • 2 bell peppers, thinly sliced
  • ½ red onion, thinly sliced
  • ¾ lb (350g) raw shrimp, thawed, tails removed
  • juice of ½ lime
Other:
  • spray oil
  • 2 cups mozzarella cheese, shredded
  • 4 large tortillas
  • sour cream or yogurt to serve
Instructions
  1. Prepare mango salsa in a medium bowl and set aside.
Quesadilla fillings:
  1. Mix up the seasoning in a small bowl and set aside.
  2. In a large pan, heat olive oil over medium heat. Add the bell peppers and onion to the pan and cook until softened, 5 or so minutes.
  3. While the veggies are cooking, prepare the shrimp (remove tails, devein etc). Toss in half of the seasoning mix.
  4. Add the shrimp to the pan and sprinkle with remaining seasoning. Toss to coat all veggies and shrimp evenly. Cook for another 3-5 minutes, or until shrimp are pink and cooked through.
  5. Squeeze the lime juice over the filling.
  6. Transfer shrimp/veggies to a plate, rinse the pan, spray with spray oil and return to the burner.
Assemble the quesadillas:
  1. Add a large tortilla to the pan, then sprinkle with ¼ cup of cheese. Add ¼ of the shrimp/veggie filling, then add another ¼ cup of cheese on top. Fold the quesadilla over and weigh down with a pot lid or heavy plate.
  2. Cook for around 2 minutes, until golden brown, then flip. Cook for another minute before setting aside.
  3. Repeat with the other 3 tortillas.
Notes
Nutritional Information:
Calories 493 // Fat 20 g // Saturated Fat 9 g // Cholesterol 151 mg // Sodium 1018 mg // Carbohydrate 53 g // Fiber 5 g // Sugars 33 g // Protein 28 g

For a kid-friendly version, leave the cayenne out!
For a mild spice, add ½ teaspoon cayenne.
For a spicier quesadilla, add more!
Nutrition Information
Serving size: 1 quesadilla Calories: 493 Fat: 20 g Saturated fat: 9 g Carbohydrates: 53 g Sugar: 33 g Sodium: 1018 mg Fiber: 5 g Protein: 28 g Cholesterol: 151 mg

More delicious quesadilla recipes:

Tagged with →