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 1/4 of the queso Oaxaca evenly across and cook 1 minute until melted and bubbling.
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.
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.