Ingredients:
1 lb shrimp ( I used 31-40 ct, raw, peeled, tail-on)
fresh limes (4-6)
Mexican blend or Monterey Jack cheese
grilled peppers and onions (optional)
flour or corn tortillas
pico de gallo
fresh guacomole
cilantro
Now we’re going to double-skewer the shrimp. You can use metal of wood skewers – whatever you have is fine. The double skewer keeps the shrimp from flopping all over the place when you’re placing them on the grill. Thread the shrimp onto the skewers, piercing once near the tail and once near the head. Keep the shrimp facing all the same direction and with a little space in between.
Squeeze about 2-3 tablespoons fresh lime juice over the shrimp. Brush with olive oil and season with salt and pepper. Let the shrimp marinate for 15 minutes. Any longer are we’re going to be making ceviche instead 🙂 Not a bad option!
Preheat your grill to medium-high heat and oil the grates. Place shrimp skewers on preheated grill and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center. About 6 to 8 minutes.
Pull the shrimp off and chop coarsely. You are going to want to sample a few to make sure the seasoning is okay. And then maybe just one or two more for good measure. Gather up the shredded cheese, chopped cilantro, and tortillas and head out to the grill. I had some left over grilled peppers and onions that hubby wanted on his so those came out too.
Place a tortilla on the grill (do only one your first time so you can figure out the timing) and sprinkle on the cheese. I used a Mexican blend but Monterey Jack of even Pepper Jack would be great for a little kick. Add the shrimp, cilantro and whatever else you want onto one half. You want to do this quickly so the grill doesn’t cool down too much.
Once the cheese is all nice and melted (takes just a couple minutes) flip one half over the other. Now you can see all your pretty grill marks!
Cut into thirds and serve with fresh pico de gallo, lime wedges, and guacamole! Yum!
Grilled Shrimp Quesadillas
Ingredients
- 1 lb shrimp I used 31-40 ct, raw, peeled, tail-on - deveined
- 4 to 6 limes
- 8 oz Mexican blend or Monterey Jack cheese
- 8 flour tortillas or corn
- pico de gallo optional
- fresh guacamole optional
- cilantro optional
- grilled peppers and onions optional
Instructions
- First double-skewer the shrimp. You can use metal of wood skewers - whatever you have is fine. The double skewer keeps the shrimp from flopping all over the place when you're placing them on the grill. Thread the shrimp onto the skewers, piercing once near the tail and once near the head. Keep the shrimp facing all the same direction and with a little space in between.
- Squeeze about 2-3 tablespoons fresh lime juice over the shrimp. Brush with olive oil and season with salt and pepper. Let the shrimp marinate for 15 minutes.
- Preheat your grill to medium-high heat and oil the grates. Place shrimp skewers on preheated grill and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center. About 6 to 8 minutes.
- Pull the shrimp off and chop coarsely. Gather up the shredded cheese, chopped cilantro, and tortillas and head out to the grill.
- Place a tortilla on the grill (do only one your first time so you can figure out the timing) and sprinkle on the cheese. I used a Mexican blend but Monterey Jack of even Pepper Jack would be great for a little kick. Add the shrimp, cilantro and whatever else you want onto one half. You want to do this quickly so the grill doesn't cool down too much.
- Once the cheese is all nice and melted (takes just a couple minutes) flip one half over the other. Now you can see all your pretty grill marks!
- Cut into thirds and serve with fresh pico de gallo, lime wedges, and guacamole! Yum!
Nutrition
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Maddy says
My family and I love Quesadillas and I just made us some. Didn’t have some of the ingredients and I did it on a regular stovetop, but these were so yummy I just had to leave a reply to say thank you for the idea! I was too lazy to make a big dinner so this one definitely filled me and my dad up! 🙂
Nancy Long says
I make quesadillas quite often and these sound great – I recommend shredding your own cheese, it melts much better than the pre-shredded. It is coated with cornstarch
Liz says
Thank you for the nice recipe.
Trish - Mom On Timeout says
You are so welcome Liz!
Kay-M says
I just took shrimp out of the freezer this morning – perfect timing to try this tonight!
Trish - Mom On Timeout says
Yes! Great timing! Have a great weekend!
samaa says
YUMM! I have to try these, they look sooo good!
Mary ~ says
These look so good! I just pinned your yummy recipe. I saw your great share at Get Your Craft On Link Party! Have a great day!
feelincrafty says
This looks delicious! I’m hungry now… 🙂
Carrie's Experimental Kitchen says
Good morning, I featured this recipe on my blog today for my weekly seafood round-up. The photographs are stunning, thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/seafood-frenzy-friday-week-32.html
Paula Parrish says
This recipe sounds super yummy. I think my hubby would love it, and the entire family. I pinned it, to make later. Thanks for sharing. ;o)
Janet says
These look so good! Will definitely have to give these a try.
cathy@my1929charmer says
Sounds so good and looks it too! I haven’t made quesadillas in such a long time! Thanks for sharing all your creative inspiration with Sunday’s Best – your creativity helped make the party a success!
Erin says
Sound Delicious!!
CC says
Oh, wow! I never thought to do the quesadillas on the grill! Great idea – can’t wait to try it. 😉
Thanks!
Danielle Wagasky says
I just pinned this one. It looks so good. Don’t forget to link this up to my party:>
Danielle @ Blissful and Domestic
http://www.blissfulanddomestic.com
Aunt B says
Quesadillas are always popular at our house. Such a quick, flavourful meal! Thanks for sharing this one.