6 small flour tortillas (corn tortillas can also be used)
Peppers, sliced
Red Onion, sliced
Jalapeño, sliced
Instructions
1. To cook the shrimp- In a medium bowl whisk together olive oil,
garlic, cumin, chili and onion powders, and salt. Add in shrimp and
toss to coat completely. Cover and refrigerate for for at least 10
minutes or up to 24 hours. Heat a large heavy-duty or cast iron
skillet on high heat for 2 minutes. Add the olive oil and shrimp.
Cook shrimp in a skillet on medium-high heat until pink and
cooked through, about 5 minutes. Turn off heat and finish with a
squeeze of lime (optional).
Cook veggies then add shrimp back to the pan.
3. Place mixture onto tortilla fold over spray with veggie oil and
cook for 10 min in the oven.
Originally Submitted
7/19/2017
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