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Dinner recipe · from the recipe book

Garlicky Shrimp and Spinach Quesadillas

Crisp, golden flour tortillas wrapped around juicy garlic-chili shrimp, melty mozzarella and wilted spinach, served with a fresh tomato salsa.

Garlicky Shrimp and Spinach Quesadillas

Ingredients

  • 1 lb450 gShrimpchopped into bite-size pieces
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 5 oz140 gPart-skim mozzarellashredded
  • 3 cups loosely packed90 gBaby spinachroughly chopped
  • 2 medium250 gTomatoesfinely diced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1½ tsp4 gChili powder
  • 1 tsp2 gGround cumin
  • ¼ tsp1.5 gSalt

Steps

  1. Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, cilantro, lime juice and half of the salt. Set aside.
  2. Toss the shrimp with the chili powder, cumin and the remaining half of the salt.
  3. Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, then add the seasoned shrimp and cook 2 to 3 minutes, stirring, until pink and opaque.
  4. Add the spinach to the skillet and stir until just wilted, about 1 minute. Transfer the shrimp filling to a plate and wipe out the skillet.
  5. Lay out the 8 flour tortillas. Sprinkle half of the mozzarella over 4 of them, top with the shrimp filling, then the remaining half of the mozzarella, and cover with the other 4 tortillas.
  6. Brush the skillet with a quarter of the remaining olive oil and heat over medium. Cook one quesadilla 2 to 3 minutes per side, pressing gently, until golden and the cheese melts. Repeat with the rest of the remaining oil and quesadillas.
  7. Cut each quesadilla into wedges and serve with the tomato salsa.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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