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- 1 lb medium shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded Monterey Jack cheese - 1 cup shredded cheddar cheese - 4 large flour tortillas - 1/4 cup fresh cilantro, chopped - 1 avocado, sliced (for serving) - Sour cream (for serving) - Lime wedges (for serving) The main ingredients in garlic butter shrimp quesadillas are simple yet full of flavor. You start with fresh shrimp, which gives a sweet taste. Using medium shrimp works best because they cook quickly. The butter adds richness, and garlic brings a lovely aroma. Spices like paprika and chili powder add warmth. A pinch of salt and pepper enhances all these flavors. For the cheesy goodness, Monterey Jack and cheddar blend well in each bite. Finally, large flour tortillas hold everything together. For serving, you can add fresh cilantro. It adds a bright green touch and a burst of flavor. Sliced avocado is creamy and pairs well with the quesadillas. Sour cream can cool down the spice and add a nice tang. Lime wedges bring a zesty kick when squeezed over the dish. This mix of ingredients creates a tasty meal that is both fun to make and eat. First, we need to sauté the garlic and shrimp. Start by melting the butter in a large skillet over medium heat. Once it's melted, add the minced garlic. Sauté it for about a minute. Make sure it smells nice but does not turn brown. Next, add the shrimp. Season them with paprika, chili powder, salt, and pepper. Cook the shrimp for about 3-4 minutes. They will change color and turn pink when they are done. Remove the skillet from the heat. Now it’s time to layer the ingredients for the quesadillas. Take a large skillet or griddle and add a bit of butter. Heat it over medium heat. Place one tortilla in the skillet. On one half of the tortilla, layer half of the shrimp mixture. Then, add half of the Monterey Jack and cheddar cheeses. Sprinkle some chopped cilantro on top for extra flavor. Fold the tortilla over to make a half-moon shape. Cook it for 2-3 minutes on each side. Look for a golden-brown color and melted cheese. Repeat this with the rest of your ingredients to make a second quesadilla. Once the quesadillas are cooked, take them out of the skillet. Let them cool a bit before cutting. Use a sharp knife to cut them into wedges. Serve the quesadillas warm. Add sliced avocado, a dollop of sour cream, and lime wedges on the side. This adds a fresh touch and makes each bite even better. Enjoy! To make your quesadillas perfect, focus on heat. Use medium heat. This helps cook the tortillas and melt the cheese evenly. If the heat is too high, the outside burns, and the inside stays cold. For cheese melting, use a mix of Monterey Jack and cheddar. Both melt well and add great flavor. Layer the cheese on top of the shrimp. This helps it melt into gooey goodness. Want to boost the flavor? Try adding cumin or garlic powder. Both spices work well with shrimp. You can also add a pinch of cayenne for extra heat. Adjust the heat to your liking. If you like it spicy, add more chili powder. You can save time by prepping ingredients ahead. Peel and devein the shrimp early in the day. You can also chop the garlic and cilantro. Store them in the fridge until you’re ready to cook. Thinking about freezing? You can freeze cooked quesadillas. Just let them cool first. Wrap them tightly in foil or plastic wrap. When you want to eat them, reheat in the oven for a crispy finish. {{image_2}} You can change the main protein in this dish. Try chicken or beef instead of shrimp. Both options add a different taste. If you want a vegetarian option, use beans or mushrooms. They are hearty and flavorful too. For cheese, Monterey Jack and cheddar work well. But you can swap them for pepper jack or queso fresco. These will give a nice twist to the flavor. Adding vegetables can brighten the quesadillas. Spinach adds a pop of color and nutrients. Bell peppers bring a sweet crunch. You can sauté them with the garlic for extra flavor. You can switch up the spices too. Try Cajun spices for a kick. Or use Mediterranean herbs like oregano and basil for a fresh taste. Each change can take your quesadilla to a new level. If you need a gluten-free option, choose gluten-free tortillas. They are easy to find in stores. Just make sure they fit your diet. For a low-fat version, use less butter and cheese. You can also replace full-fat cheese with low-fat varieties. These small changes keep the dish tasty while making it lighter. To keep your garlic butter shrimp quesadillas fresh, store them in an airtight container. Make sure they cool down first. Place a piece of parchment paper between layers if you stack them. This helps prevent sticking. In the fridge, they will last about 2-3 days. You can freeze both cooked and uncooked quesadillas. If you freeze them uncooked, wrap each one tightly in plastic wrap, then place them in a freezer bag. This method allows you to cook them fresh later. Cooked quesadillas can also freeze well. Wrap them in foil before placing them in a freezer bag. They will stay good for about 1-2 months. For reheating, if they are cooked, heat them in a skillet on medium heat. This keeps them crispy. For uncooked quesadillas, cook them straight from the freezer. Just add a few extra minutes to the cooking time. Garlic butter shrimp quesadillas can last about 3 to 4 days in the fridge. To keep them fresh, store them in an airtight container. This helps prevent them from drying out or picking up other odors. Yes, you can use frozen shrimp for this recipe. Just be sure to thaw them first. You can do this by placing them in the fridge overnight or running them under cold water for a few minutes. Thawed shrimp will cook quickly and taste great in your quesadillas. The best way to reheat leftover quesadillas is on the stovetop. Heat a skillet over medium heat and place the quesadilla in the pan. Cook for a few minutes on each side until it's warm and crispy again. This method keeps the tortilla nice and crunchy. Absolutely! You can add heat to your quesadillas. Try adding jalapeños or crushed red pepper flakes to the shrimp mixture. You can also use spicy cheese or serve them with hot sauce. Adjust the spice level to fit your taste! You can make amazing garlic butter shrimp quesadillas with simple steps. Start with fresh shrimp and good spices. Sauté garlic, layer your ingredients, and cook them well. Don’t forget the tips to achieve the perfect melt and keep your quesadillas tasty. Experiment with different ingredients or adjust the flavors to your liking. You can even prepare some ingredients ahead of time or store leftovers neatly. Enjoy your culinary journey, and remember, great quesadillas bring pleasure to every meal.

Garlic Butter Shrimp Quesadillas

Indulge in a delicious twist on a classic with these Garlic Butter Shrimp Quesadillas! This easy recipe combines succulent shrimp cooked in garlic butter, cheesy goodness, and fresh flavors, making it the perfect meal for any occasion. Get ready to impress your family and friends with this mouthwatering dish. Click through to explore the full recipe and bring a burst of flavor to your dinner table!
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Ingredients
  

1 lb medium shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

4 large flour tortillas

1/4 cup fresh cilantro, chopped

1 avocado, sliced (for serving)

Sour cream (for serving)

Lime wedges (for serving)

Instructions
 

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute, until fragrant but not browned.

    Add the shrimp to the skillet, and season with paprika, chili powder, salt, and pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Remove from heat.

      In a separate large skillet or griddle, heat a little butter over medium heat. Place one tortilla in the skillet.

        On one half of the tortilla, layer half of the shrimp mixture, followed by half of the Monterey Jack and cheddar cheeses. Sprinkle some chopped cilantro on top.

          Fold the tortilla over to create a half-moon shape. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.

            Repeat the process with the remaining ingredients to make a second quesadilla.

              Once cooked, remove quesadillas from skillet and let cool slightly. Cut into wedges.

                Serve warm with sliced avocado, sour cream, and lime wedges on the side.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2