Smoky Shrimp Quesadillas #WeekdaySupper

Photo of shrimp quesadillas and salad
Once a month, I contribute a post to Weekday Supper, a group of fabulous bloggers that I am proud to know. Next month, I’ll get to meet many of them at the Food and Wine Conference in Orlando, Florida. (If you’re a food blogger, you’re encouraged to come too.) Today I’m sharing the recipe for my son Omari’s favorite meal: Smokey Shrimp Quesdadillas, made with sustainable shrimp. These shrimp quesdadillas are a quick and easy meal for weekday Mondays, and they are fun to eat as only shrimp and stretchy cheese can be.  
Photo of whole wheat tortillas and sweet peppers
Whole wheat tortillas are a staple in my pantry, and I like using them, especially, to make quesadillas. Recently, cute and colorful mini bell peppers have begun appearing at the market, so I’ve been grabbing a bag every week. This week, I added them to the quesadillas.
Onions, peppers, shrimp, and cheese on a whole wheat tortilla
I use whole-wheat tortillas and part skim-milk melting cheese, which is fabulously stretchy. I dice and saute onion and peppers, then I add chopped shrimp (saute shrimp until it just begins to turn pink). Place the ingredients on top of a tortilla with a handful cheese.
Smoky Shrimp Quesadillas on Whole Wheat Tortillas
Top the ingredients with another whole-wheat tortilla and close the top of your quesadilla maker. I suggest investing a few dollars to get a quesadilla maker (you can find one for under $20.00), but if you don’t have one, a smaller cast iron pan inside a larger pan would work well. Let me know if you try these Smoky Shrimp Quesadillas for any weekday supper. I’ll bet you’ll love them as much as Omari does. After the recipe, see the list of bloggers for the rest of this week and visit each blog for more fast and fabulous recipes for the weekdays. 
Photo of shrimp quesadillas and salad
Recipe: Smoky Shrimp Quesadillas (Serves 4)

1 small onion, diced
3/4 cup diced red and yellow bell peppers
2 tablespoons grape seed oil (or other vegetable oil)
8 ounces packaged, peeled and deveined large shrimp, thawed, drained and chopped
1 teaspoon smoked paprika
Kosher salt
Dash of cayenne pepper
1 1/2 cups part skim Mexican-blend cheese
8 whole-wheat tortillas

  1. Saute onions and bell peppers in large skillet over medium-hot oil until onions are translucent. Add chopped shrimp and saute until shrimp are just beginning to get pink. Add salt (to your taste), smoked paprika, and cayenne pepper and distribute seasoning throughout veggies and shrimp.
  2. Plug in or turn on quesadilla maker, and lightly spray surface with non-stick cooking spray. Divide the onions, peppers and shrimp plus the cheese into four portions. Place a tortilla on the quesadilla maker and spoon on a portion of the cheese followed by the onions, peppers, and shrimp. Top with another tortilla and close lid until cheese is melted and the tortillas is golden brown (approximately 2 minutes). 
  3. Repeat process for the other quesadillas.
  4. Serve quesadillas with your favorite accompaniments. 

Your Weekly Menu is Done! 

Monday – Pescetarian Journal – Smoky Shrimp Quesadillas
Tuesday – Blueberries and Blessings – Cabbage and Noodles
Wednesday – Shockingly Delicious – Baked Feta with Olive Oil and Herbs
Thursday – Happy Baking Days – Thai Prawn and Noodle Soup
Friday – Daily Dish Recipes – Garlic Tomato Butter Chicken

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  1. says

    Yesterday I was in the store and thought about something Mexican-ish but didn’t want to make my usual burritos or nachos. Now I see exactly what I’ll make to satisfy my craving. Thanks for sharing the recipe!

  2. says

    It’s great that you’re supporting your child’s diet! I remember shocking my Southern parents when, back in college, when I announced that I was a vegan. My mother thought it was a sign that I was anorexic! Thanks, too, for posting a comment and for visiting today!


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