Description
Succulent shrimp seasoned with the bold notes of harissa paste come together beautifully in these vibrant quesadillas, perfect for a weeknight dinner or a casual gathering.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons harissa paste
- 1 cup shredded cheese (cheddar or mozzarella)
- 4 large tortillas
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sour cream or salsa for serving (optional)
Instructions
- In a bowl, toss the shrimp with harissa paste, salt, and pepper until the shrimp are evenly coated.
- Heat olive oil in a skillet over medium heat. Cook the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
- Add the sliced bell pepper and onion to the skillet. Sauté until the vegetables are softened and fragrant, about 3-4 minutes.
- Lay a tortilla in the skillet and add a portion of shrimp, sautéed vegetables, and a generous amount of cheese on one half. Fold the tortilla over to cover the filling.
- Cook the quesadilla until the bottom is golden brown, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until golden and the cheese is melted.
- Repeat the process with the remaining tortillas and filling until all are cooked.
- Cut each quesadilla into wedges and serve with sour cream or salsa if desired.
Notes
For added flavor, consider marinating the shrimp for 30 minutes with harissa paste before cooking. Don’t skimp on the cheese for a gooey filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 200mg