Ingredients
Equipment
Method
- Cut jumbo shrimp into bite-size pieces (about 4 pieces per shrimp). Season generously with seafood or Cajun seasoning. Make sriracha mayo by whisking together mayonnaise, sriracha, lime juice, and honey until smooth. Set aside.
- Heat griddle over high heat. Add oil and cook sliced peppers and onions for 5 minutes, stirring occasionally, until softened and charred. Move to cooler zone of griddle.
- On high heat, cook seasoned shrimp for 3 minutes, stirring occasionally, until fully cooked and pink throughout. Remove from heat. Reduce griddle to medium-low.
- Place a tortilla on the griddle. Add cheese to one half, then layer shrimp, vegetables, sriracha mayo drizzle, and more cheese on top.
- Add butter to griddle and tortilla, fold tortilla over filling, and cook 2-3 minutes per side until golden brown and crispy and cheese is melted.
- Transfer to cutting board, let rest briefly, then slice into wedges. Serve hot with extra sriracha mayo on the side.
Nutrition
Notes
Cutting jumbo shrimp into bite-size pieces before cooking ensures even distribution throughout the quesadilla. Freshly grated cheese melts better than pre-shredded. Cook vegetables and shrimp separately to achieve ideal texture for both. Use medium-low heat for quesadillas to brown tortillas without burning while cheese melts completely. Leftover components can be refrigerated separately up to 2 days and reheated for fresh quesadillas. Assembled quesadillas don't store well as tortillas become soggy.