Crispy Shrimp Quesadillas with Mandarin Salsa and Smoky Red Pepper Crema

These crispy shrimp quesadillas are anything but ordinary. Juicy shrimp are seasoned with a bold Southwest spice blend, then folded into warm tortillas with gooey Mexican cheese. Pan-fried until golden and crunchy, each bite is pure satisfaction.

What takes them over the top is the vibrant mandarin salsa-sweet, tangy and fresh-alongside a smoky red pepper crema that adds a creamy, slightly spicy finish. Together, they turn a simple quesadilla into a flavor-packed meal that’s ready in under 30 minutes.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Mandarin Orange SlicesView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Finely dice the tomato. Trim and thinly slice the scallions. Roughly chop the cilantro. Drain the mandarin orange slices and finely dice them. Quarter the lime.
2. Pat the shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp, onion, Southwest Spice Blend, salt and pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through, 4-6 minutes. Add ¼ cup water and cook until evaporated, 1-2 minutes. Turn off the heat and transfer the mixture to a large bowl.
3. Place the tortillas on a clean work surface. Sprinkle one half of each tortilla with the Mexican cheese blend and the shrimp mixture. Fold the tortillas in half to form quesadillas. Heat a drizzle of oil in the same pan over medium heat. Add the quesadillas and cook until golden brown and the cheese is melted, 1-2 minutes per side. Work in batches if needed.
4. In a small bowl, combine the tomato, scallions, cilantro, diced mandarin and juice from half the lime. Season with salt. In another small bowl, mix the red pepper crema with the juice from the remaining lime. Cut the quesadillas into wedges, divide among plates, top with the salsa and serve with the crema on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute cooked chicken for the shrimp. Adjust cooking time as needed.

How do I store leftovers?

Store leftover quesadillas and toppings separately in the fridge for up to 2 days. Reheat in a pan to restore crispiness.

Can I make the salsa ahead of time?

Absolutely. The salsa can be made up to a day in advance and kept refrigerated. Add the lime juice just before serving for maximum freshness.