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Shrimp and Crab Quesadillas

By Angie McGowan |

Shrimp and Crab Quesadillas
I don’t know if all kids love shrimp as much as mine does, but he is obsessed. I think he may even love shrimp more than my childhood best friend did. Every-time she came out to eat with us, or when I went out to eat with her family, she wanted shrimp. Both of our parents kidded that she would turn into a shrimp one day. I guess her obsession, along with my son’s, stems from the fact that shrimp is an only once in a while treat. Because of their cost, and more importantly, their high cholesterol, we reserve shrimp for not more than once a month. For this recipe, I combined two of his favorites, shrimp and cheese, for a kid-friendly dinner he loved. I also served these with my sweet potato soup.

Shrimp and Crab Quesadillas Recipe

1 1/2 lbs shrimp, peeled and de-veined, tails removed
1/2 lb crab meat
1/2 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1 clove garlic, finely chopped
1 tablespoon olive oil
the juice from 1/2 a lime
1 green pepper, diced
1/2 green pepper, diced
2 tablespoons freshly chopped cilantro
1 jalapeno pepper, diced (optional)
3 cups shredded cheese
8 large flour tortillas
vegetable oil

1.  Preheat oven to 450 degrees. Add shrimp, crab, cumin, kosher salt, black pepper, dried oregano, dried cilantro and garlic to a large bowl. Toss well to coat. Preheat large skillet. Drizzle with olive oil. Saute shrimp and crab until it just starts to turn opaque. Add lime juice and mix well. You just want to partially cook the seafood, because it will finish cooking in the oven.

2.  On cookie sheets, oil one side of the four flour tortillas with vegetable oil. Place tortilla, oil side down. Divide crab and shrimp mixture and spread over the four tortillas. Add chopped bell peeper, onion, fresh cilantro, and optional chopped jalapeno pepper. Add cheese. Add top tortilla, and lightly brush the top with oil.

3. Bake at 450 degrees until lightly browned, about 10 – 15 minutes.

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About Angie McGowan


Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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0 thoughts on “Shrimp and Crab Quesadillas

  1. marla {family fresh cooking} says:

    This quesadilla recipe looks wonderful!! Fun to have crab for a change!

  2. Cookin' Canuck says:

    One of my kids loves shrimp this much, too. I was the same way as a kid with both crab and shrimp. My ideal meal was an appetizer of shrimp cocktail and then a full steam crab, bib and drawn butter included. These quesadillas look like a wonderful way to highlight the tastes of both shrimp and crab in one dish.

  3. Robyn says:

    Can’t wait to try this recipe! It looks delicious!!!

  4. Ayngelina says:

    Looks delicious, love the addition of the lime.

  5. Eric Cho says:

    We made this recipe tonight for dinner and it was wonderful. The combination of flavors was perfect for a quesadilla. Thank you for writing this up!

  6. Eric Cho says:

    Also, there’s a typo in your recipe. You list green peppers twice in the ingredient list.

  7. Elodie Jane Amora says:

    I love Quesadillas and I always try to come up with different combinations :)

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