By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
632 cal · 20 min
Parmesan Shrimp Quesadillas
Recipe GLPR95546c968e0731
Crispy grilled quesadillas filled with seasoned shrimp, fresh avocado, sautéed tomatoes and shallots, and melted Parmesan cheese. A quick and flavorful main dish with lime and cayenne spices.
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Ingredients
2 tablespoons vegetable oil
1 teaspoon cayenne pepper
3 Juice of 3 limes
Dash of salt
1/2 pound shrimp, peeled and deveined
1 tomato, diced
2 shallots, diced
2 medium flour tortillas
1/2 avocado, peeled, pitted, and sliced
1/4 pound grated Parmesan cheese
Directions
Heat the oil in a large skillet over high heat. Stir in the cayenne pepper, lime juice, and salt. Add the shrimp and cook for 1–2 minutes, stirring occasionally, until the shrimp are opaque and cooked through (internal temperature of 145°F).
Transfer the shrimp to a plate. In the same skillet, add the diced tomatoes and shallots. Cook over high heat for 2–3 minutes, stirring occasionally, until softened. Remove from the heat.
Place one tortilla on a work surface. Spread half of the sliced avocado on one half of the tortilla. Arrange half of the tomato and shallot mixture on the other half.
Top the avocado with half of the cooked shrimp, then sprinkle half of the grated Parmesan cheese over all the fillings. Fold the tortilla in half.
Preheat a grill pan or skillet over high heat. Place the folded quesadilla on the hot pan and cook for 1 minute per side until golden and crispy.
Repeat steps 3–5 with the remaining tortilla, avocado, tomato and shallot mixture, shrimp, and cheese. Serve both quesadillas immediately while warm.
Comments
The ingredients are all available at standard Charlotte chains—shrimp from any Kroger, Food Lion, or Harris Teeter, avocado and tomato from the produce section, and everything else a staple—so no special trips required. At roughly $12–14 for two servings, the cost is reasonable for a shrimp dish, driven mainly by the protein; this lands in the $6–7 per person range, which is fair for a weeknight that feels a little special. The twenty-minute claim is honest if you buy pre-peeled shrimp and work briskly; if you're peeling from shell-on, add five minutes. The recipe is fuss-free and hands-on but not demanding—sauté shrimp, build and pan-fry the quesadillas—making it a solid weeknight option that doesn't need constant babysitting, though the quesadillas are best eaten right off the pan and won't reheat well, so plan for same-night service only.
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