Easy Shrimp & Mushroom Quesadillas

Looking for a family-pleasing 30 minute weeknight dinner recipe? Look no further than these savory & simple: Easy Shrimp & Mushroom Quesadillas!

Yes, I’ve kind of been on a shrimp kick for the last couple of weeks! You know how sometimes that happens… and then you move on to the next delicious thing? So here’s just a super simple recipe that I throw together for dinner sometimes, depending on what ingredients are handy: Easy Shrimp & Mushroom Quesadillas. You can also put a little spinach in there, add in some sauteed bell pepper… just use what speaks to you.

Sometimes I do make my own homemade taco seasoning, or will just season up the shrimp and mushrooms to taste. But today, I kept things simple! We’ve been working our way through a large container of Spice Islands taco seasoning from Costco — which I quite like, because it has a richer flavor than the packets and incorporates both chipotle and cocoa powder. (You get 24.5 oz, too, which is over 24 seasoning packets’ worth.)

If you’re using homemade taco seasoning, you might reduce the amount a little to account for the fresher mix of spices. As always, season to your own family’s tastes.

Easy Shrimp & Mushroom Quesadillas

Ingredients

2 Tbsp olive oil, divided
12 oz medium raw shrimp, peeled & deveined
2 Tbsp taco seasoning (about one packet), divided
1/4 medium yellow onion, diced
8 oz mushrooms, chopped (I used baby bella)
2 tsp minced garlic (about 4 cloves)
1.5 cups shredded cheddar or cheddar-jack cheese
12 medium flour tortillas

Directions

Peel and de-vein the shrimp, if not using already peeled & deveined as I did here.

Heat 1 Tsbp olive oil in a large skillet over medium heat for one minute. Season shrimp with 1 Tbsp taco seasoning, add them in to the pan in a single layer, and cook over medium heat for about two minutes a side until pink and opaque.

While the shrimp is cooking, cut up your onion and mushrooms.

Move the cooked  shrimp to a separate bowl. Wipe out the pan and add 1 Tbsp olive oil. Add the diced onion to the pan and saute for two minutes over medium heat. Stir in the chopped mushrooms, garlic, and 1 Tbsp taco seasoning, then continue to cook over medium heat for another six minutes or until mushrooms have softened, stirring occasionally.

Once the mushrooms are done, remove them to a separate bowl. Quick wipe out the pan; this doesn’t need to be thorough.

Assemble the quesadillas three at a time: Add cheese to one half of a tortilla, then top that with some of the mushroom mixture and 3-4 of the cooked shrimp. Fold each tortilla over, then cook them in batches of three in the same large skillet over medium heat until browned (about one minute per side).

Repeat this process until you’ve used all of the tortillas. Serve with avocado and sour cream.

Note: If you are using larger shrimp, you will want to chop up the cooked shrimp before assembling so that it fits in the quesadillas. Like yours cheesier? Just add more cheese, to your own tastes.

Shrimp quesadillas elevate the basics

Adding seasoned shrimp and mushrooms to your basic quesadillas really takes things up a notch, and is one simple way to stretch a small 12 oz pack of shrimp to feed a family of four. The shrimp add just enough bite, body, and texture to the quesadillas, while the chopped mushrooms add flavor throughout, balancing each other nicely.

Both also cook up on the stove top quickly enough that it’s worth taking just that bit of extra time to prepare these delicious quesadilla add-ins. But, if you’re not feeling quesadillas today, you can check out last week’s shrimp taco salad recipe!

Easy Shrimp & Mushroom Quesadillas, printable recipe

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