Garlic Butter Shrimp Quesadillas — Quesadillas de Camaron al Mojo de Ajo
Pacific-coast quesadillas of shrimp seared in a buttery garlic-lime mojo with parsley, layered with melted Oaxaca cheese on flour tortillas, crisped golden and finished with cilantro and salsa.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel, devein, and chop shrimp into 1cm pieces; season with salt and pepper. Mince 10 garlic cloves and chop 2 serrano chiles with seeds removed. Chop parsley and cilantro. Shred queso Oaxaca. Char tomatillos and serranos in a dry skillet over medium-high heat 5–6 minutes until blackened; blend with cilantro and a pinch of salt until coarse. Set salsa verde aside.
Bloom
Heat butter and oil in a large heavy skillet over medium heat 1 minute until foaming. Add minced garlic and chopped serranos, stir 90 seconds until fragrant and pale gold without browning.
Sear
Add shrimp in a single layer, increase to medium-high heat, sear 90 seconds without moving until pink underneath. Toss and cook 60–90 seconds more until opaque throughout. Stir in lime juice, parsley, and a pinch of salt; cook 30 seconds until glossy. Transfer to a plate.
Build 1
Wipe pan clean and warm one tortilla over medium heat 15 seconds. Sprinkle one-quarter of the queso Oaxaca evenly across and cook 1 minute until melted and bubbling.
Crisp 1
Spoon one-quarter of the mojo shrimp onto one side of the tortilla, fold in half to enclose, and cook 90 seconds per side until crisp and golden brown. Repeat with the remaining 3 tortillas and filling.
Plate
Cut each quesadilla in half, top with cilantro and a spoonful of salsa verde, and serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.