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Shrimp Quesadillas

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

15 minutes


8 servings


1  Tbsp.  H-E-B Extra Light Olive Oil

2  c.  H-E-B Large Peeled and Deveined Wild Brown Shrimp, thawed

2  jalapeno peppers, seeded and thinly sliced

1  cntr. (12 oz.) H-E-B PIico de Pineapple

1  Tbsp.  grated fresh ginger

2  Tbsp.  shredded coconut

8  corn tortillas

1  c.  H-E-B Shredded Low-Fat Cheddar Cheese


Heat skillet over High heat 2 minutes.

Add oil, shrimp, and jalapeño strips, and sauté 4 minutes, until shrimp is almost cooked.

Add pico de pineapple, ginger, and coconut. Sauté another 3 minutes, until juice is absorbed. Remove from heat; set mixture aside.

Heat tortilla on griddle. Sprinkle with 1-2 Tablespoons cheese, place 1/4 cup shrimp mixture over tortilla, and top with another tortilla.

Flip quesadilla and cook additional 2-3 minutes. Cut into wedges and serve.
Nutritional Information
Calories: 300, Total Fat: 12g, Saturated Fat: 4g, Sodium: 550mg, Carbohydrates: 25g, Dietary Fiber: 3g, Protein: 22g
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