Move Back
![Shrimp_Quesadilla_1]()
Ingredients 3 tablespoons unsalted butter 3 cloves garlic, grated ½ cup white wine Juice of 1 lemon 1 tablespoon chives, snipped 1 tablespoon cilantro, chopped Zest of 1 lemon 16 ounces salad shrimp (pat dry) Dash red pepper flakes (optional) Salt and pepper to taste 2 burrito sized flour tortillas 1 ½ cups shredded cheese![Shrimp_Quesadilla_2]()
Step 1 Melt butter in large skillet. Add garlic; sauté for 30 seconds.![Shrimp_Quesadilla_3]()
Step 2 Add wine and lemon juice; simmer until sauce has thickened.![Shrimp_Quesadilla_4]()
Step 3 Add chives, cilantro and lemon zest. Sauté for about 1 minute.![Shrimp_Quesadilla_5]()
Step 4 Add shrimp and mix until well-combined and warmed through.![Shrimp_Quesadilla_6]()
Step 5 Sprinkle red pepper flakes; salt and pepper if needed. Set aside.![Shrimp_Quesadilla_7]()
Step 6 Heat double griddle (or large pan) and cover with spray butter. Place tortilla in pan. Sprinkle half grated cheese on one side of each tortilla.![Shrimp_Quesadilla_8]()
Step 7 Divide and layer with shrimp. Top with remaining cheese.![Shrimp_Quesadilla_9]()
Step 8 Fold over and flip if needed. Cook until golden. Transfer to a plate. Let cool for a minute or two. Cut into 4 wedges. Serve with fixings such as guacamole, pico de gallo and sour cream.Cinco de Mayo recipe: Shrimp scampi quesadillas
Enjoy a lightning-fast shrimp scampi recipe and bring it to life with even more flavor in our enhanced quesadilla version.
Move Forward
- Cinco de Mayo recipe: Shrimp scampi quesadillas
