Mexican · Dinner
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.
$$
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
580Calories
38gProtein
28gFat
38gCarbs
3gSugar
2gFiber
720mgSodium
220mgChol
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Instructions
1
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.
2
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.
3
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.
4
Build 1
Wipe pan clean and warm one tortilla over medium heat 15 seconds. Sprinkle 1/4 of the queso Oaxaca evenly across and cook 1 minute until melted and bubbling.
5
Crisp 1
Spoon 1/4 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 remaining 3 tortillas and filling, working in 2 batches if needed to avoid crowding the pan.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) shrimp
- 0.5 tsp fine salt
- 0.5 tsp ground black pepper
- 6 tbsp unsalted butter
- 2 tbsp neutral oil
- 10 garlic cloves
- 2 serrano chiles
- 60ml (1/4 cup) fresh lime juice
- 1/4 cup fresh flat-leaf parsley
- 6 tomatillos
- 2 tbsp fresh cilantro
- 4 flour tortillas
- 160g (5.6 oz) queso Oaxaca
- 1 lime