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overhead shot of jamaican shrimp quesadillas with mango salsa on gray plate
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5 from 1 vote

Spicy Shrimp Quesadillas with Mango Salsa

A fast and healthy dinner recipe that comes together in 30 minutes!  These spicy shrimp quesadillas are packed with fresh produce and tropical flavours!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Jamaican
Servings: 4
Calories: 493kcal

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

  • Prepare mango salsa in a medium bowl and set aside.
  • Quesadilla fillings: Mix up the seasoning in a small bowl and set aside.
  • 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.
  • While the veggies are cooking, prepare the shrimp (remove tails, devein etc). Toss in half of the seasoning mix.
  • 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.
  • Squeeze the lime juice over the filling.
  • Transfer shrimp/veggies to a plate, rinse the pan, spray with spray oil and return to the burner.
  • Assemble the quesadillas: 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.
  • Cook for around 2 minutes, until golden brown, then flip. Cook for another minute before setting aside.
  • Repeat with the other 3 tortillas.

Notes

For a kid-friendly version, leave the cayenne out!
For a mild spice, add ½ teaspoon cayenne.
For a spicier quesadilla, add more!

Nutrition

Serving: 1quesadilla | Calories: 493kcal | Carbohydrates: 53g | Protein: 28g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 151mg | Sodium: 1018mg | Fiber: 5g | Sugar: 33g