This homemade Shrimp Quesadilla is loaded with juicy shrimp, savory mushrooms, and crispy bacon. Even better, it’s ready in less than 30 minutes!
Mr. Maebell was diagnosed with Celiac our senior year of high school. As you can imagine, that was a pretty big adjustment. One of the things really changed was his ability to go out to eat. This was almost 10 years ago, in a really small, rural town so there were no gluten-free menus or even a common knowledge of what celiac was.
So, he was left with the option of eating at home or packing food and taking something with him. Fortunately, he is super easy going so he just rolled with it.
But a year later we moved away to college and it was a game changer. Suddenly people actually knew what gluten meant, they knew it was a real medical condition and not something made up. Grocery stores had lots of foods he could eat and best of all, restaurants had gluten-free menus.
A few weeks into our freshman year Mr. Maebell burst into my apartment and declared, “Put your best dress on, we’re going to Outback!”
“Outback? Like the steakhouse?” I asked, eyeing him suspiciously.
“Yes! They have a GLUTEN-FREE MENU!” he yelled.
See, we did not have restaurants like that in our hometown so going to an Outback would be an unbelievably special occasion. I was super excited. I borrowed a pretty dress from my roommate, put my makeup on, and we were out the door!
The dinner went off without a hitch. I had the Alice Springs Chicken and he ate a steak. I remember how weird it felt to feel so normal. To be able to go to a restaurant and have dinner on date night is something I thought would be impossible in the beginning.
Fast forward all these years later and now we have lots of options. Most people know what celiac is and they (kind of) understand it. I walk through the grocery store and see tons of items labeled that he can have and I am so grateful. I am so very grateful that life is easier.
But, I look back on moments like the first big date night at the Outback and I smile because it really is the little things.
And just for fun, here we are on that date night way back in 2007.
Why am I telling you this story, you ask? Because the Alice Springs chicken from Outback is what inspired the flavors in these bacon and shrimp quesadillas.
Crispy bacon, savory mushrooms, juicy shrimp, and lots of cheese make for the BEST homemade quesadillas.
Even better, this recipe is done in under 30 minutes! You can even prep the ingredients ahead of time for a quick and easy dinner later on.
What to Put in a Shrimp Quesadilla
To make the shrimp and bacon quesadillas, you’ll need the following ingredients:
- Shrimp
- Olive oil
- Bacon
- Mushrooms
- Shredded cheddar cheese
- Green onions
- Dijon mustard
- Honey
- Tortillas
How to Make Shrimp Quesadillas
This is such an easy quesadilla recipe (although is there such a thing as a difficult quesadilla??). Here’s an overview of how they’re made:
- Heat a skillet to medium heat, add the olive oil and shrimp, and sauté until the shrimp is pink and cooked through.
- Set the cooked shrimp aside and add the mushrooms to the skillet. Sauté until softened.
- Remove the mushrooms and wipe the skillet clean.
- Assemble the quesadillas by sprinkling the cheese on one side. Top with mushrooms, shrimp, bacon and green onions.
- Combine the mustard and honey and drizzle over the shrimp.
- Fold the tortilla over the filling and place carefully in the hot skillet.
- Cook until the tortillas are golden brown on both sides.
What Type of Shrimp Should I Use?
Any kind will do, just make sure to buy peeled and deveined shrimp to make your life easier. If using frozen shrimp, thaw them before adding to the skillet.
Can I Use Another Type of Cheese?
Yes! Use any cheese you think would pair well with the shrimp. I prefer using cheddar or Colby Jack for this recipe.
Tips for Making the Best Quesadillas
- Cook the bacon before adding it to the quesadilla. It won’t cook through in the short amount of time the quesadilla is on the skillet.
- To make this recipe gluten-free, use certified gluten-free tortillas (I used Udi’s).
- For a lower carb quesadilla, use keto tortillas or make your own low-carb tortillas. It’s easy!
More Easy Mexican Dinners:
- Cheesy Keto Taco Soup
- Slow Cooker Zesty Chicken Tacos
- Keto Taco Casserole
- Easy Taco Mac
- Taco Lasagna
Shrimp Quesadillas
This homemade Shrimp Quesadilla is loaded with juicy shrimp, savory mushrooms, and crispy bacon. Even better, it's ready in less than 30 minutes!
Ingredients
- 1 pound peeled and devained shrimp
- 1 tablespoon olive oil
- 4 slices of bacon, cooked and chopped
- 1 cup sliced mushrooms
- 1 cup shredded cheddar or colby jack cheese
- 1/2 cup chopped green onions
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 4 large flour tortillas (I used Udi's gluten free)
Instructions
- Heat a skillet to medium heat add the olive oil and shrimp and sauté for 3-4 minutes on each side until shrimp is pink and cooked through.
- Set cooked shrimp aside and add mushrooms to skillet, sauté for 2-3 minutes until softened.
- Remove mushrooms and wipe skillet clean.
- Assemble the quesadillas by sprinkling the cheese on one side and top with mushrooms, shrimp, bacon and green onions.
- Combine the mustard and honey and drizzle over the shrimp.
- Fold the tortilla over the filling and place carefully in the hot skillet. Cook 2-3 minutes until the tortillas are golden brown and the fillings are warmed through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 571Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 285mgSodium: 1935mgCarbohydrates: 42gFiber: 3gSugar: 10gProtein: 44g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.
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