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shrimp quesadilla recipe With Chipotle Lime Pink Slaw
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe offers a quick, flavor-packed meal featuring juicy shrimp in crispy tortillas, complemented by a bright, smoky chipotle lime pink slaw, perfect for busy evenings. It’s a high-protein, family-friendly option that comes together in under 30 minutes.
Ingredients
- 1 lb medium shrimp, peeled, deveined, tails off
- 8 (8-inch) flour tortillas
- 1.5 cups Monterey Jack or Mexican blend cheese, shredded
- 1–2 chipotle peppers in adobo (from can), minced
- 3 tbsp fresh-squeezed lime juice
- 3 cups green or purple cabbage, thinly shredded
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, chopped (optional)
Instructions
- Prepare Slaw: In a medium bowl, combine 3 cups shredded cabbage, 1-2 finely minced chipotle peppers in adobo (start with 0.5 tsp for mild heat), 2 tbsp lime juice, 1 tbsp olive oil, and a pinch of salt. Mix until the cabbage is evenly coated and slightly softened, about 10 minutes.
- Cook Shrimp: Pat 1 lb shrimp very dry with paper towels. Heat 1 tbsp olive oil in a 10-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Season with salt and pepper. Remove shrimp from the skillet.
- Assemble Quesadilla: Wipe the skillet clean. Reduce heat to medium. Place one 8-inch tortilla in the dry skillet. Sprinkle one half with 0.25 cup shredded cheese, arrange a portion of cooked shrimp, and sprinkle with another 0.25 cup cheese.
- Cook Quesadilla: Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and crispy, and the cheese is completely melted and bubbly. (If the tortilla browns too quickly, lower the heat to medium-low to ensure the cheese melts through.)
- Repeat And Serve: Remove cooked quesadilla. Repeat assembling and cooking with remaining tortillas, cheese, and shrimp. Cut each cooked quesadilla into wedges. Serve immediately while still warm with a generous side of the slaw.
Notes
This recipe uses a single skillet for minimal cleanup. The slaw can be prepped up to 1 day ahead. For a quicker meal, use pre-cooked shrimp (warm through for 1 minute before assembling). For flavor twists, add smoked paprika or cumin to the shrimp, or Greek yogurt or light mayo to the slaw for creaminess. Garnish with fresh cilantro or avocado crema.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla (plus slaw)
- Calories: 420 calories
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 130 mg