Gluten-Free Shrimp Quesadilla

Dive into the vibrant flavors of this gluten-free shrimp quesadilla, a quick and satisfying meal perfect for busy weeknights or casual gatherings. Juicy shrimp are seasoned with a bold blend of cumin, chili powder, and garlic, then paired with tender sautéed red bell peppers and onions for a pop of color and sweetness. Sandwiched between crispy gluten-free tortillas and gooey melted Mexican blend cheese, these quesadillas are bursting with savory, Tex-Mex-inspired goodness. Topped with fresh cilantro, creamy avocado slices, and a dollop of gluten-free sour cream, every bite is a harmonious medley of textures and tastes. Ready in just 35 minutes and designed to serve four, this recipe is an ideal option for anyone craving a gluten-free twist on a beloved classic.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Gluten-free flour tortillas
• 1 pound Large shrimp, peeled and deveined
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 medium Red bell pepper, thinly sliced
• 1 small Red onion, thinly sliced
• 1.5 cups Shredded Mexican blend cheese
• 0.25 cup Fresh cilantro, chopped
• 1 medium Avocado, sliced
• 0.5 cup Gluten-free sour cream
• 1 medium Lime, cut into wedges

Directions

Step 1

In a large bowl, combine shrimp, 1 tablespoon of olive oil, minced garlic, cumin, chili powder, salt, and black pepper. Toss to coat the shrimp evenly.

Step 2

Heat a large non-stick skillet over medium-high heat. Add the shrimp mixture and cook for 3-4 minutes, or until the shrimp are pink and cooked through. Remove shrimp from the pan and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add sliced red bell pepper and onion to the skillet. Sauté for 5 minutes or until the vegetables are tender.

Step 4

Remove the vegetables from the skillet and wipe it clean with a paper towel.

Step 5

Place one gluten-free tortilla on a clean surface and spread a portion of the shredded Mexican blend cheese over one half of the tortilla.

Step 6

Add cooked shrimp and sautéed vegetables on top of the cheese. Sprinkle some chopped cilantro before folding the tortilla in half.

Step 7

Heat the skillet over medium-low heat and carefully place the prepared quesadilla in the skillet. Cook for 3-4 minutes on each side, or until the cheese has melted, and the tortilla is golden brown.

Step 8

Repeat the process with the remaining tortillas and filling ingredients.

Step 9

Cut each quesadilla into wedges and serve warm with sliced avocado, a dollop of gluten-free sour cream, and a squeeze of lime juice on top.

Nutrition Facts

Serving size	1483 grams (1483.0g)

Amount per serving	% Daily Value*
Calories	2397

Total Fat 131.20g	168%
Saturated Fat 54.10g	271%
Polyunsaturated Fat 2.70g
Cholesterol 1067mg	356%
Sodium 3907mg	170%
Total Carbohydrate 150.10g	55%
Dietary Fiber 27.70g	99%
Total Sugars 19.50g
Protein 164.70g	329%

Vitamin D 0IU	0%
Calcium 1844mg	142%
Iron 10mg	56%
Potassium 3068mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 27.0%

Carbs: 24.6%