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Two pieces of shrimp quesadillas stacked on top of each other on a wooden board next to a bowl of chimichurri.
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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.
Course Appetizer, Lunch, Main dish
Cuisine Latin fusion, Mexican, Tex-Mex
Keyword Avocado, Cheese, Cilantro chimichurri, Easy and quick, Quesadillas, Queso fresco, Shrimp, Tortillas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.
    Ingredients for fresh cilantro chimichurri chopped by hand in a white bowl
  • 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.
    Chimichurri sauce in a mini food processor on top of a wood table

To cook the chimichurri marinated shrimp:

  • Marinate the raw shrimp with 2 tablespoons of the chimichurri sauce and a sprinkle of salt (if needed).
    Argentine red shrimp topped with chimichurri sauce in a white bowl
  • 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.
    Chimichurri marinated shrimp cooking in a skillet
  • Remove the shrimp from the heat and add an additional 1-2 tablespoons of chimichurri on top, mix well.
    Close up of seared chimichurri shrimp on a white bowl

To prepare the quesadillas:

  • Mix the cheeses and the diced onions together.
    Grated cheese, crumbled cheese and diced white onions on a large white plate
  • 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).
    Two flour tortillas on a board, filled with cheese, chimichurri sauce, and shrimp
  • 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.
    Two quesadillas cooking on a griddle pan
  • 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.
    Two golden and crispy quesadillas a griddle pan with melty cheese and shrimp inside
  • 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.
    A quesadilla being opened to add avocado slices
  • 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.
    Chimichurri shrimp quesadilla on a wooden board with avocado inside.

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.