The ULTIMATE Shrimp Quesadilla – made with blackened shrimp, monterey jack cheese, crispy bacon, and corn salsa. Add all your favorite toppings and drizzle it with our creamy chipotle sauce for extra delicious flavor!
I love a good quesadilla. And when I say good… I mean LOADED! To me, the more stuffed… the better. And this Blackened Shrimp Quesadilla definitely fits the bill. It’s loaded with everything from blackened shrimp to crispy bacon to monterey jack cheese to corn salsa, then topped with homemade guac and pico de gallo.
It was inspired by a recent trip I took to visit a shrimp farm in Indiana. You can read more about it below! And, of course, you can add any of your favorites, too. Which is one of the things I love most about quesadillas. The possibilities are absolutely endless.
But I can tell you one thing: you won’t regret this blackened shrimp version. Not only because the shrimp is perfectly seasoned and packed with flavor, but because every single element pairs so well together. And if you happen to make extra shrimp (hint, hint) you can use the rest to make Blackened Shrimp Tacos!
what you’ll need for this recipe
Tortillas – I used 3 large (burrito size) flour tortillas. Feel free to use any size you have on hand. Smaller tortillas just means you’ll use more of them.
Cheese – I used 3 cups shredded monterey jack cheese. Cheddar, colby jack, or chihuahua cheese would also be delicious OR use a combination of cheeses.
Shrimp – 1 pound cooked, seasoned shrimp. I used my blackened shrimp recipe.
Bacon – 1/2 cup cooked, chopped bacon. Substitute turkey bacon if you prefer!
Corn salsa – 3/4 cup corn salsa OR substitute fresh or canned corn.
Toppings – I used creamy chipotle sauce, guacamole, and pico de gallo. Feel free to use any toppings you like!
how to make shrimp quesadillas
Heat oil in a large skillet. Heat a small amount of oil in a large skillet over medium heat.
Add tortilla and layer ingredients. Add a tortilla and layer ingredients on one half.
Fold, cook & flip. Fold the other half onto itself and cook the first side for 3-4 minutes or until golden brown. Then gently flip and cook the other side until golden brown, adding more oil as needed.
As I mentioned in my Air Fryer Cod post, I recently traveled to Indiana to learn all about U.S. aquaculture. On the trip we visited two farms: Hanilu Farms, which raises Australian barramundi, and RDM Aquaculture, which raises shrimp. Learn about my experience at Hanilu Farms here!
The second stop of the day was RDM Aquaculture in Fowler, Indiana, a farm run by Darryl and Karlanea Brown. RDM raises Pacific white shrimp with a focus on sustainability and a passion for producing the highest quality shrimp possible. They use a Heterotrophic Recirculating Aquaculture System, also known as a Biofloc system, which is a zero-exchange, biosecure method that allows them to reuse the same water they started with over a decade ago.
Not only is this amazing in terms of sustainability, but it also closely mimics an ocean environment, where good bacteria takes the place of filters and pumps. This allows the shrimp to grow naturally and healthfully. In Karlanea’s words, “We take care of the water, and the water takes care of the shrimp.”
Taking care of the water, though, is no small task. And Darryl and Karlanea are hands-on in the process. There’s no automation at RDM; instead, everything is done by hand. The tanks are inspected and the water is tested daily to ensure optimal water quality.
Nothing is added to the tanks except salt and feed. No hormones, no antibiotics, and no other chemicals. This is extremely important because shrimp absorb what’s in their environment.
This was probably the most compelling point for me and one of the main reasons we can all feel good about supporting U.S. aquaculture. Farm-raised means a healthy, controlled environment, free of pests, free of mercury, free of chemicals, and well-maintained for optimal fish health. At the end of the day, what more can we ask for?
did you know?
When it comes to shrimp and other seafood, country of origin matters! Different countries have different levels of regulation, and based on the strict regulations in the U.S., U.S. farm-raised or wild caught seafood is considered the safest. If you can’t find U.S. seafood, it is widely agreed upon that seafood from South/Central American countries is the next best safe, trustworthy bet.
did you know?
In addition to country of origin, you should always look for individually quick frozen (IQF) or flash frozen shrimp and fish. This is the best way to ensure freshness when purchasing seafood!
storing & reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer, oven, or skillet until cheese is melted and quesadilla is heated through.
The Ultimate Blackened Shrimp Quesadillas
Ingredients
- 3 large flour tortillas burrito size
- 1 pound shrimp raw, peeled & deveined. Tails removed.
- 1 batch blackened seasoning
- 3 cups monterey jack cheese shredded
- 3/4 cup corn salsa
- 1/2 cup bacon cooked, chopped
- guacamole, pico de gallo, and sour cream for serving
Instructions
- Combine shrimp in a mixing bowl with 1 batch of blackened seasoning. Mix to coat.
- Heat 1-2 Tablespoons oil in a skillet over medium heat. Add the seasoned shrimp to the skillet and cook for 2-4 minutes on each side, until shrimp is fully cooked and opaque.
- Remove shrimp from skillet and chop coarsely. Set aside.
- In a separate large skillet, heat 1 Tablespoon oil over medium heat. Add a large tortilla and layer shredded cheese, shrimp, corn salsa, and chopped bacon on one half of the tortilla.
- Fold the tortilla over onto itself and cook for 2-4 minutes, or until the bottom is golden brown and crispy.
- Gently flip the quesadilla, adding more oil to the skillet if needed. Cook for an additional 2-4 minutes or both sides are golden brown and crispy.
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