An easy spicy shrimp quesadilla recipe with medium-sized shrimp, fresh jalapenos, bacon, black beans, corn, and poblano peppers. This is a small batch recipe that makes two large quesadillas (with burrito-sized tortillas or “wrap” size tortillas).
Are these spicy? Yes. But are they super flavorful? Also yes. This spicy shrimp quesadilla recipe is really, truly, one of my new favorite recipes on the blog. It requires a little bit of prep time (marinating the shrimp, chopping peppers, and roasting corn), but it’s really pretty easy, and you need to make it.
I typically make small batch recipes for 2-3 servings, so this makes two large spicy shrimp quesadillas. I use large “wrap” flour tortillas in these photos, and tortillas labeled “wrap” or “burrito” size will work (they’re about 10″). If you prefer smaller tortillas, adjust how much cheese and shrimp filling you stuff them with.
Ingredients
- 20 medium fresh or thawed Shrimp (41-50 size, peeled and deveined)
- ½ Jalapeno, thinly sliced
- 2 cloves Garlic, minced
- ½ tsp. Crushed Red Pepper
- ⅛ tsp. Cayenne
- 2 tbsp. Olive Oil
- 1 slice thick-cut Bacon, cut into small pieces
- ⅓ cup chopped Poblano Pepper
- ⅓ cup Corn, grilled or roasted preferably
- 1 cup Black Beans, drained and rinsed
- 2 large Flour Tortillas (10” – burrito-sized)
- 1 ½ cups shredded Pepper Jack Cheese (or more if you want it extra cheesy)
- 2 tsp. Avocado Oil (or olive oil)
Ingredient Notes
Marinated Shrimp : The shrimp is marinated with the jalapeno, garlic, crushed red pepper, cayenne, and olive oil. I recommend marinating the shrimp for fifteen minutes while you roast the corn and chop the poblano pepper. Note on Shrimp: Fresh or frozen shrimp will work, just thaw the shrimp if you’re using frozen.The shrimp in these pictures were purchased frozen, and they were delicious. They’re the 41-50 size (medium). You can use smaller or larger shrimp, just adjust the quantity so they measure just less than half a pound.
Poblano Pepper : Poblano peppers are mild and are great flavor companions for corn, shrimp, and black beans. If you can’t locate a poblano pepper, a green or red bell pepper will work!
Corn : Truthfully, grilled or roasted corn carries so much more flavor than just thawed corn. If you have the time and resources, lightly brush a cob of corn with oil, sprinkle it with salt and pepper, and grill it over medium heat until the sides are a little charred. To use frozen corn, add a tablespoon of butter to a nonstick pan and cook the corn over medium heat until it starts to char (about five minutes). If you don’t have the time, I totally understand; but it really does make these shrimp quesadillas taste even better!
Tortillas : I used one of these Jalapeno Cheddar Wraps in these pictures. Any 10″ burrito-sized flour tortilla will work!
Pepper Jack Cheese : Pepper Jack is perfect for a little extra kick! You can really use just about any cheese for this, though. If you want this to be the absolute best shrimp quesadilla of your life, use Queso Chihuahua. It’s a super melty Mexican cheese that is THE best cheese for quesadillas. You can also use Monterey Jack, Colby Jack, Cheddar, or a Mexican blend cheese.
I use two different skillets for this recipe: one for the shrimp and vegetables, then one to make the actual quesadilla. If you want to cut down on cleanup, you can cook both in the same pan! Just cook the shrimp and vegetables first, transfer them to a bowl and keep warm, then make your quesadilla in the same pan. The pan needs to be large enough to allow the tortilla to lay flat, so double check that before you start cooking if you go this route.
Directions
- Pat the shrimp dry with paper towels. Toss the shrimp with the sliced jalapeños, minced garlic, crushed red pepper, cayenne, olive oil, and a pinch of salt. Set aside to marinate for fifteen minutes.
- Set a large skillet over medium heat. Cook the chopped bacon in the skillet for 1-2 minutes until the fat starts to render, then add the chopped poblano peppers. Cook bacon and peppers for 2-3 minutes until the bacon is halfway cooked and the peppers start to soften.
- Add the marinated shrimp, jalapeños, and all of the olive oil from the bowl. Cook shrimp and jalapeños for 2-3 minutes, then flip the shrimp over. After flipping the shrimp, add the black beans and corn to the pan. Cook for another couple of minutes until the shrimp is cooked through, then stir everything together to combine. Turn the heat off from underneath the pan.
- Heat avocado oil in a separate large, nonstick pan (large enough to fit the tortilla), over medium-high heat. Swirl the pan to coat it in the oil, then lay the tortilla flat into it. Cover the entire quesadilla with 3/4 cup shredded cheese (or more if you’re feeling extra cheesy).
- Spoon half of the shrimp and vegetable mixture onto one half of the quesadilla. Cook until the cheese is melted and the bottom of the tortilla is a little crispy, about 3-4 minutes.
- Use a spatula to lift the cheesy half and fold it onto the shrimp and vegetables. Press the spatula down onto the quesadilla so the melted cheese adheres to the shrimp filling.
- Carefully transfer the quesadilla to a cutting board and cut into thirds (or quarters). Repeat this process with the remaining ingredients to create the second quesadilla.
- Serve hot with guacamole, sour cream, salsa, or your favorite toppings!
I need to write something here because it’s weird to just go from a recipe box to a photo, but my allergies are killing me and I can’t keep my eyes fully open so I’m just winging it. Here’s some more words. And I like this next photo even though my nails look terrible in it. Just focus on the shrimp quesadilla and all will be right with the world.
If you’re a visual learner / person, I think step-by-step photos can be super helpful. So, I took process shots to help you through this recipe if you need it!
See below for a full step-by-step guide on how to make these Spicy Shrimp Quesadillas.
Step 1: Toss shrimp with sliced jalapeños, minced garlic, crushed red pepper, cayenne, olive oil, and a pinch of salt. Set aside to marinate for fifteen minutes.
Step 2: Heat a large skillet over medium heat. Cook the chopped bacon in the skillet for 1-2 minutes until the fat starts to render, then add the chopped poblano peppers. Cook bacon and peppers for 2-3 minutes until the bacon is halfway cooked and the peppers are a little softened.
Step 3: Add shrimp, jalapeños, and all of the olive oil from the bowl. Cook for 2-3 minutes, then flip the shrimp over and add the black beans and corn to the pan. Cook for another couple of minutes until the shrimp is cooked through, then stir everything together to combine. Turn the heat off from underneath the pan.
Step 4 : Heat avocado oil in a separate large, nonstick pan (large enough to fit the tortilla), over medium-high heat. Swirl the pan to coat it in the oil, then lay a large burrito-sized flour tortilla flat into it. Cover the entire quesadilla with 3/4 cup shredded cheese (or more if you’re feeling extra cheesy).
Step 5: Spoon half of the shrimp and black bean mixture onto one half of the quesadilla, leaving the other half as a layer of cheese. Cook until the cheese is melted and the bottom of the tortilla is a little crispy, about 3-4 minutes.
Step 6: Use a spatula to lift the cheesy half and fold it onto the shrimp and vegetables. Press the spatula down onto the quesadilla.
Steps 7 & 8: Repeat with the remaining ingredients to make the second quesadilla. Cut both quesadillas into thirds (or fourths), and serve with your favorite quesadilla toppings. Are they toppings, or are they sides? I like guacamole, sour cream, and pico de gallo on the side. I guess you could put them on top though. It’s your call.
How to Store and Reheat Shrimp Quesadillas
If you don’t eat these immediately, you can totally eat them later. The BEST way to do it is to make the shrimp filling, store it in the refrigerator for up to three days, then make your quesadilla when you’re ready.
If you have leftover quesadillas that are already made, you can also store those in the refrigerator for up to three days. Heat a large pan over medium heat, add the quesadilla, and cook for 3-4 minutes until the cheese starts to melt. Flip the quesadilla over and cook for another 2-3 minutes until warmed through.
Sides for Chicken Quesadillas
- Creamy Canned Refried Black Beans
- Spicy Smashed Black Beans
- Homemade Guacamole
- Homemade Pico de Gallo
More Quesadilla Recipes
If you make these spicy shrimp quesadillas and love them, I would love it if you left a rating and comment below! If you have questions about any of the ingredients or the process, feel free to shoot me an email so I can get back to you ASAP. Tag me on Instagram if you post it, too!
xx Sara
Spicy Shrimp Quesadillas with Black Beans and Corn
Ingredients
- 20 medium-sized Shrimp * peeled, deveined, and cleaned
- 1/2 Jalapeno thinly sliced
- 2 cloves Garlic minced
- 1/2 tsp. Crushed Red Pepper
- 1/8 tsp. Cayenne
- 2 tbsp. Olive Oil best quality
- 1 slice thick-cut Bacon cut into 1/2" pieces
- 1/3 cup chopped Poblano Pepper
- 1/3 cup Corn ** fresh or thawed
- 1 cup Black Beans drained and rinsed
- 2 large Flour Tortillas burrito-sized / 10"
- 1 1/2 cups shredded Pepper Jack Cheese ***
- 2 tsp. Avocado Oil or Olive Oil
Instructions
- Pat the shrimp dry with paper towels. Toss the shrimp with the sliced jalapeños, minced garlic, crushed red pepper, cayenne, olive oil, and a pinch of salt. Set aside to marinate for fifteen minutes.
- Set a large skillet over medium heat. Cook the chopped bacon in the skillet for 1-2 minutes until the fat starts to render, then add the chopped poblano peppers. Cook bacon and peppers for 2-3 minutes until the bacon is halfway cooked and the peppers start to soften.
- Add the marinated shrimp, jalapeños, and all of the olive oil from the bowl. Cook shrimp and jalapeños for 2-3 minutes, then flip the shrimp over. After flipping the shrimp, add the black beans and corn to the pan. Cook for another couple of minutes until the shrimp is cooked through, then stir everything together to combine. Turn the heat off from underneath the pan.
- Heat avocado oil in a separate large, nonstick pan (large enough to fit the tortilla), over medium-high heat. Swirl the pan to coat it in the oil, then lay the tortilla flat into it. Cover the entire quesadilla with 3/4 cup shredded cheese (or more if you're feeling extra cheesy).
- Spoon half of the shrimp and vegetable mixture onto one half of the quesadilla. Cook until the cheese is melted and the bottom of the tortilla is a little crispy, about 3-4 minutes.
- Use a spatula to lift the cheesy half and fold it onto the shrimp and vegetables. Press the spatula down onto the quesadilla so the melted cheese adheres to the shrimp filling.
- Carefully transfer the quesadilla to a cutting board and cut into thirds (or quarters). Repeat this process with the remaining ingredients to create the second quesadilla.
- Serve hot with guacamole, sour cream, salsa, or your favorite toppings!
Notes
- Shrimp: 41-50 sized shrimp are recommended. If using smaller or larger shrimp, use just under half a pound.
- Corn: If you have the time, grilling the corn on the grill or roasting the corn in a pan over medium heat until lightly charred will add so much great flavor to this recipe!
- Pepper Jack Cheese: You can use Monterey Jack, Colby Jack, a Mexican Blend, or melty Chihuahua cheese instead.
Nutrition
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