PCOS Friendly Classic Shrimp Quesadillas
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp salt
- 1 tbsp olive oil
For the quesadillas
- 4 large flour tortillas (10-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 1 ½ cups shredded monterey jack cheese
- ½ cup shredded cheddar cheese
- 1 jalapeño, thinly sliced (optional)
- 2 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- sour cream, for serving (optional)
- salsa, for serving (optional)
- fresh cilantro, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with the chili powder, cumin, garlic powder, smoked paprika, and salt until evenly coated.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until opaque throughout and pink with no translucent gray at the center. Transfer to a cutting board and roughly chop into bite-sized pieces. Wipe the skillet clean.
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