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Dinner recipe · from the recipe book

Garlicky Shrimp Quesadillas with Avocado Sauce

Crisp, golden flour tortillas wrap juicy garlic-paprika shrimp, melty mozzarella and sweet peppers, with a cool, tangy avocado-lime sauce for dipping.

Garlicky Shrimp Quesadillas with Avocado Sauce

Ingredients

  • 1 lb450 gShrimpchopped into bite-size pieces
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 5 oz140 gPart-skim mozzarellashredded
  • 1 medium119 gRed bell pepperthinly sliced
  • ½ cup chopped80 gRed onionthinly sliced
  • 3 cloves9 gGarlicminced
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • 1½ tbsp20 gOlive oil
  • ¼ tsp2 gSalt
  • 1 whole201 gAvocadopitted and scooped
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 2 tbsp30 gWater

Steps

  1. Make the avocado sauce first: in a bowl, mash the avocado with the Greek yogurt, lime juice, water, half the cilantro and a pinch (about a quarter) of the salt until smooth; set aside.
  2. Toss the shrimp with the paprika, cumin, garlic and half of the remaining salt.
  3. Heat half the olive oil in a large skillet over medium-high heat. Cook the bell pepper and red onion with the last of the salt for 4 minutes until softened; move them to a plate.
  4. Add the shrimp to the same skillet and cook 2 to 3 minutes, stirring, until pink and opaque throughout. Add them to the vegetables with the remaining cilantro and wipe out the skillet.
  5. Lay out the flour tortillas. On half of each, scatter a share of the mozzarella, then the shrimp and vegetables; fold the tortillas over.
  6. Brush the skillet with a little of the remaining olive oil and cook the quesadillas two at a time over medium heat, 2 to 3 minutes per side, until golden and the cheese melts, using the rest of the olive oil for later batches.
  7. Cut each quesadilla into wedges and serve with the avocado sauce.

Contains: Milk, Shellfish, Gluten.

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

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