Baked Shrimp Quesadilla Recipe With Mango

Refreshing flavors in every single bite! This baked shrimp quesadilla recipe will quickly become a family favorite.

A Quesadilla With a Tropical Makeover

So here’s the thing: baked quesadillas are a work of beauty. They’re easy, mess free, super quick, and way less greasy.

This shrimp quesadilla recipe in particular goes even further in its greatness by bringing you bright summer flavors with plump tender shrimp and juicy mango.

And if you’re on this whole Tajin seasoning obsession train with me, you’re going to want to grab some to add to the mix. Totally optional, but absolutely recommended.

What Is Tajin?

Tajin is a Mexican seasoning made up of mostly chili peppers, lime, and salt. It’s punchy, sour, and salty, and it really takes fruits and veggies up a notch.

It’s been getting a lot of attention on TikTok for how great it is with fruits like watermelon and mango, so it just seemed right to incorporate it into this recipe.

Ingredients You’ll Need

• Shrimp, preferably sustainable
• Large flour tortilla shells
• Red onion
• Mango
• Canned green chiles
• Tajin (optional)
• Taco seasoning
• Plain Greek yogurt (you could substitute sour cream)
• Limes
• Shredded Mexican blend cheese
• Avocado or olive oil
• Salsa, guacamole, etc. for dipping

Find tips on how to buy sustainable seafood here!

How to Make This Shrimp Quesadilla Recipe

1. Preheat the oven to 425º F with the oven rack positioned in the center of the oven.
2. Season the mango with Tajin and give it a toss, then add the onion and mango to a pan with a bit of oil and sauté for about 2 minutes, or just until they’ve softened; transfer to a mixing bowl.
3. In that same pan, cook your shrimp. You don’t need to season it. Let them cook for about 2 minutes or until opaque and slightly curled into a C, flipping them halfway through; transfer them to a cutting board, discard the tails if they’re there, and roughly chop the shrimp; transfer to the mixing bowl.
4. Pop the taco seasoning, yogurt, and shredded cheese into the bowl and give everything a good stir until the mixture is well blended. Splash some fresh lime juice in there and give it another quick stir.
5. Line a baking sheet with parchment. Brush it with a bit of oil, then place a tortilla down onto it. Transfer about a cup or so of the mixture to one side of the tortilla, patting it down and spreading t out to cover the majority of half of one side.
6. Fold the tortilla over to close it, pressing down lightly to secure it.
7. Slide the tortilla over carefully, and proceed with the others until you’re out of the mixture.
8. Lightly brush the tops of the closed tortillas and pop them into the oven for about 15 minutes, or until the tortillas are golden and crisp.
9. When ready, remove them from the oven and let them sit to cool for about 5-10 minutes.
10. Cut the tortillas into wedges and serve them with your favorite quesadilla condiments!

Useful Tools for This Recipe

• Sharp knife
• Cutting board
• Mixing bowls
• Measuring cups & spoons
• Skillet
• Tongs
• Mixing spoon or spatula
• Baking sheet
• Parchment paper
• Basting brush

Baked Shrimp Quesadillas pair wonderfully with a

Classic Margarita!

Recipe Tips + Tricks

1. I highly recommend buying uncooked shrimp to quickly cook yourself in a pan as opposed to buying already cooked shrimp (like from a shrimp ring) because baking that type of shrimp can yield a rubbery texture.
2. You could add the shrimp to the quesadillas as whole pieces instead of chopping them, but I don’t recommend it. Whole shrimp will create uneven weight in certain parts of a tortilla causing it to fall apart. Chopping the shrimp also ensures an even spread so you have shrimp in every single bite.
3. I use plain Greek yogurt for a healthier option, but sour cream will work if that’s your preference!
4. You could easily substitute the canned green chiles for another filling, like 1/4 cup of black beans, chopped bell pepper, chopped tomatoes, or chopped black olives.
5. Leftovers will keep in the fridge for about a day or two at the most. To prevent a soggy quesadilla when reheating, pop it into an air fryer for a minute, or into an oven for a few minutes, instead of the microwave.

Have You Made This Recipe?

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5 from 6 votes

Baked Shrimp Quesadilla Recipe With Mango

By: Dana Sandonato

Refreshing flavors in every single bite! These baked shrimp quesadillas will quickly become a family favorite.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 wedges

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Ingredients 

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• ▢ 8 oz raw shrimp, peeled and deveined, This should yield about two cups of cooked and chopped shrimp
• ▢ 2 TBSP avocado or olive oil
• ▢ Large flour tortillas
• ▢ 1/2 cup diced red onion
• ▢ 1/2 cup diced mango
• ▢ 4 oz can of diced green chiles
• ▢ 1 tsp Tajin seasoning (optional)
• ▢ 1 tsp taco seasoning
• ▢ 2 TBSP plain Greek yogurt , Or you could use sour cream
• ▢ 1 cup shredded Mexican blend cheese
• ▢ 1 lime

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Instructions 

• Preheat the oven to 425º F; position the rack in the center.
• In a mixing bowl, toss the mango with the Tajin and give it a toss. Heat a bit of oil in a skillet, and add the onion and mango. Sauté for about 2 minutes or just until the onions and mango have softened, then transfer to the mixing bowl.
• Now place the shrimp into the heated skillet. The pan will still have seasoning in it from the onions and mango, so no need to season the shrimp. Simple let them cook for about 2 minutes, or until opaque and curled into a C, flipping them halfway through. Then transfer them to a cutting board, discard the tails if necessary, and roughly chop the shrimp. Add them to the mixing bowl with the onions and mango.
• To the mixing bowl, add the taco seasoning, yogurt, and shredded cheese. Stir well to ensure everything is well blended. Squeeze some fresh lime juice in there and give it another stir.
• Line a baking sheet with parchment and lightly brush it with a bit of oil.
• Place a tortilla down onto the parchment and spoon about a cup or so of the shrimp mixture to one side of the tortilla, patting it down and spreading it out to cover the majority of half of one side. Fold the tortilla over to close it, pressing down lightly to secure it.
• Carefully slide the tortilla over on the baking sheet and proceed with the others until you're out of the mixture.
• Brush the tops of the closed tortillas with a bit of oil and pop them into the oven for about 15 minutes, or until the tortillas are golden and crisp.
• When done, remove them from the oven and let them cool for about 5-10 minutes.
• With a sharp knife, cut the tortillas into wedges and serve them with your favorite quesadilla condiments!

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