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Chimichurri Shrimp Quesadillas
Some nights call for something quick, cheesy, and full of flavor, and these Chimichurri Shrimp Quesadillas always hit the spot. They’re crispy on the outside, loaded with juicy shrimp, and finished with bright, herby chimichurri that makes them feel just a little extra special without being complicated!
The Best Shrimp Quesadilla Recipe
Quesadillas are one of those magical foods that you can truly make your own! Swap the protein, change the cheese, add your favorite sauce, and they still somehow work every time. That said, these shrimp chimichurri quesadillas are hands-down my personal favorite. The combination of juicy shrimp tossed in herby chimichurri, melty cheese, and a golden, crispy tortilla is simple but seriously so good!
Ingredient Notes
- Shrimp: Medium raw shrimp work best; I love using Argentinean wild red shrimp for their natural sweetness and tender texture. You can also use precooked shrimp for a quicker variation, just mix them directly with the chimichurri and then pop them into the quesadilla.
- Cilantro chimichurri sauce: This is the main flavor driver, adding brightness, garlic, and herbiness to the shrimp and quesadillas.
- Oil: Just enough to help the shrimp cook quickly and evenly without sticking.
- Salt & pepper: Season lightly, especially if your chimichurri already contains salt.
- Flour tortillas: Medium-sized tortillas are easiest to fold and crisp up nicely, but corn tortillas also work if you prefer.
- Monterey Jack or Oaxaca cheese: Both melt beautifully and create that classic stretchy quesadilla pull. You can also use grated mozzarella cheese.
- Queso fresco: Adds a salty, creamy contrast to the melty cheese.
- White onion: Diced small so it softens slightly as the quesadilla cooks.
- Jalapeño slices: Optional, but great if you want a little heat.
- Avocado: Adds creaminess and freshness right before serving!
Tips for the Best Chimichurri Shrimp Quesadillas
- Don’t overcook the shrimp. Shrimp cook very quickly, so 2 to 3 minutes per side is usually enough to keep them juicy and tender. Overcooked shrimp can turn rubbery fast.
- Use a hot pan or griddle. A properly heated pan helps the tortillas crisp up while the cheese melts evenly inside. If the heat is too low, the quesadillas can turn soggy.
- Mix the cheeses before assembling. Combining the melty cheese with queso fresco ensures every bite has both creaminess and flavor.
- Add fresh toppings at the end. Avocado and extra chimichurri are best added after cooking so they stay fresh and vibrant instead of warming too much.
Serving Suggestions
These shrimp chimichurri quesadillas are great served hot and fresh right off the griddle, sliced into wedges for easy sharing. I love serving them with extra chimichurri on the side, a simple green salad, or a scoop of guacamole or avocado salsa for dipping. They also work well as part of a casual spread with chips, salsa, and something cold to drink, like a strawberry margarita or this mango passion fruit margarita!
Storage Suggestions
Shrimp quesadillas are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to help re-crisp the tortilla, rather than using the microwave, which can make them soft.
If storing components separately, keep the shrimp and chimichurri refrigerated and assemble fresh when ready to eat.
Frequently Asked Questions
Can I use pre-cooked shrimp in quesadillas?
Yes! If using pre-cooked shrimp, simply toss them with the chimichurri sauce and add them directly to the quesadillas without reheating separately.
What cheese works best for shrimp quesadillas?
Melty cheeses like Monterey Jack or Oaxaca are ideal, and pairing them with queso fresco adds extra flavor and texture.
Can I make quesadillas with corn tortillas?
Absolutely. Corn tortillas work well, especially for smaller quesadillas, just handle them gently when flipping.
Is chimichurri spicy?
Traditional chimichurri is more herby and garlicky than spicy, but heat levels can vary depending on the recipe. You can always adjust with jalapeños or chili flakes if you want more kick, or leave them out for a non-spicy variation.
Chimichurri Shrimp Quesadillas
These mouthwatering shrimp Quesadillas are made with shrimp marinated in cilantro chimichurri sauce, flour tortillas, melty cheese, queso fresco, onions, jalapeños (optional), and creamy avocado.
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Servings: 4 medium sized quesadillas
Ingredients
For the cilantro chimichurri (makes 1/2 cup):
- ½ bunch of fresh cilantro stems and leaves – you can also add some fresh parsley if you prefer to mix both herbs
- 4 sprigs of fresh oregano or 2 tsp of dry oregano – can replace the oregano with thyme if needed
- ¼ green bell pepper can replace with a jalapeño for a spicy version – you can also use red chili flakes
- 4 green onions/scallions white and light green parts
- 2 garlic cloves add more to taste
- ¼ cup oil can use olive oil if you prefer or a neutral flavored oil (avocado, sunflower)
- ½ lime juiced, add more to taste
- 1 teaspoon of vinegar apple cider or white wine vinegar
- Salt and pepper to taste
For the chimichurri shrimp:
- ¼ cup of cilantro chimichurri sauce plus additional to make and serve the quesadillas
- 1 lb raw medium shrimp* – I used Argentinean wild red shrimp
- 1 tbs of oil
- Salt and pepper to taste
For the shrimp quesadillas:
- 4 medium sized flour tortillas – can also use corn tortillas if you prefer
- 1 cup of grated cheese: monterrey jack or oaxaca cheese
- 1 cup of queso fresco grated or crumbled
- ½ white onion diced
- Jalapeño slices fresh or pickled – optional and to taste
- Additional cilantro chimichurri sauce
- 1 avocado sliced
Instructions
For the cilantro chimichurri:
- To make it by hand, finely chop all the herbs, pepper, and green onions. Crush the garlic, then mix everything with the oil, lime juice, vinegar, salt and pepper. Taste and adjust any flavors as needed.
- For the quick version use a mini-food processor. Cut the herbs, pepper and green onions into large chunks. Place them in the food processor with the garlic cloves, the oil and some salt. Blend until you have a coarse mix. Transfer the mix to a bowl, stir in the lime juice, vinegar and pepper. Stir and taste, add additional salt or herbs as needed.
To cook the chimichurri marinated shrimp:
- Marinate the raw shrimp with 2 tablespoons of the chimichurri sauce and a sprinkle of salt (if needed).
- Heat the oil in a pan over medium high heat and add the shrimp, make sure to leave space in between each one.
- Cook on each side until done, for about 2-3 minutes per side, depending on the size of the shrimp.
- Remove the shrimp from the heat and add an additional 1-2 tablespoons of chimichurri on top, mix well.
To prepare the quesadillas:
- Mix the cheeses and the diced onions together.
- Place the flour tortillas on a large cutting board, add the cheese mix on one side of the tortilla, add 4-5 shrimp on top. You can also add extra chimichurri sauce and jalapeño slices (if using).
- Gently fold the tortilla side that does not have the filling over the other side and carefully transfer the folded filled tortilla to a hot griddle pan. Depending on the size of your griddle pan you can make one at a time or several at the same time. I have a round cast iron griddle pan and usually make two at a time.
- Use a spatula to flip the quesadilla over and cook on each side until the cheese is fully melted and the tortilla is golden and crispy.
- Remove the quesadilla from the pan once it is done, then gently open it up by lifting one of the tortilla edges. Add the avocado slices and any other fresh toppings.
- Close the quesadillas and serve them immediately. For medium to large tortillas, you can cut each quesadilla into 2-3 pieces. If using smaller flour or corn tortillas you can serve them whole.
Notes
- You can also use already cooked shrimp, simply mix them with the chimichurri sauce and use them directly in the quesadilla preparation.
- You can also replace the avocado slices with guacamole or an avocado salsa.
Step by step preparation photos for chimichurri shrimp quesadillas:
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Appetizers, Cheese, Cilantro, Comfort food, International, Latin America, Main dishes, Meatless, Mexico, Parties and events, Shrimp, Southwest, Spring, Summer, Tex-Mex
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