Shrimp Fajita Quesadillas with Sriracha Mayo Recipe
Introduction
Savor the bold flavors of our Shrimp Fajita Quesadillas with a spicy sriracha mayo twist. This dish combines tender, seasoned shrimp with charred peppers and onions, all melted within crispy tortillas for a satisfying meal perfect for any occasion.
Ingredients
- 2 lbs jumbo shrimp (peeled and deveined)
- 2-3 tsp seafood seasoning or Cajun seasoning
- 2 bell peppers (sliced)
- 1 large onion (sliced)
- 2 tbsp oil (for cooking)
- ½ cup mayonnaise
- 2-3 tbsp sriracha (adjust to heat preference)
- 1 tsp lime juice
- 1 tsp honey or sugar (optional)
- 8-10 oz mozzarella or pepper jack cheese (freshly grated)
- 6-8 large flour tortillas
- butter (for crisping tortillas)
Instructions
- Step 1: Cut the jumbo shrimp into bite-size pieces, about 4 pieces per shrimp, then season generously with seafood or Cajun seasoning. In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth to make the sriracha mayo. Set aside.
- Step 2: Heat a griddle over high heat and add oil. Cook the sliced bell peppers and onions for about 5 minutes, stirring occasionally, until softened and slightly charred. Move them to a cooler part of the griddle.
- Step 3: On the high heat side, cook the seasoned shrimp for 3 minutes, stirring occasionally, until they are fully cooked and pink throughout. Remove the shrimp from heat and reduce the griddle temperature to medium-low.
- Step 4: Place a flour tortilla on the griddle. Sprinkle cheese over one half of the tortilla, then layer cooked shrimp, sautéed vegetables, and a drizzle of sriracha mayo. Add more cheese on top of the filling.
- Step 5: Add butter to the griddle and the exposed side of the tortilla. Fold the tortilla over the filling to create a half-moon shape and cook for 2-3 minutes on each side until the tortilla is golden brown, crispy, and the cheese has melted.
- Step 6: Transfer the quesadilla to a cutting board and let it rest briefly. Slice into wedges and serve hot, accompanied by extra sriracha mayo on the side.
Tips & Variations
- Use pepper jack cheese for a spicier kick or mozzarella for a milder, creamier texture.
- Substitute shrimp with grilled chicken or tofu for a different protein option.
- Add fresh cilantro or avocado slices inside the quesadilla for extra freshness.
- Adjust the amount of sriracha in the mayo to tailor the heat level to your preference.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until the cheese is melted and the tortillas are crispy again. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works fine. Just be sure to thaw and pat them dry before seasoning and cooking to avoid excess moisture.
How can I make these quesadillas vegetarian?
Replace the shrimp with sautéed mushrooms, zucchini, or seasoned tofu for a delicious vegetarian alternative that still captures the fajita flavors.
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Shrimp Fajita Quesadillas with Sriracha Mayo Recipe
- Total Time: 30 minutes
- Yield: 6–8 quesadillas 1x
Description
Delicious Shrimp Fajita Quesadillas with a spicy and creamy sriracha mayo, featuring seasoned jumbo shrimp, sautéed bell peppers and onions, melted cheese, and crispy grilled tortillas. Perfect for a flavorful and satisfying meal that’s quick to prepare on the griddle or stovetop.
Ingredients
Shrimp and Vegetables
- 2 lbs jumbo shrimp (peeled and deveined, cut into bite-size pieces)
- 2–3 tsp seafood seasoning or Cajun seasoning
- 2 bell peppers (sliced)
- 1 large onion (sliced)
- 2 tbsp oil (for cooking)
Sriracha Mayo
- ½ cup mayonnaise
- 2–3 tbsp sriracha (adjust to heat preference)
- 1 tsp lime juice
- 1 tsp honey or sugar (optional)
Assembly
- 8–10 oz mozzarella or pepper jack cheese (freshly grated)
- 6–8 large flour tortillas
- Butter (for crisping tortillas)
Instructions
- Prepare Shrimp and Sriracha Mayo: Cut jumbo shrimp into bite-size pieces (about 4 pieces per shrimp) and season generously with seafood or Cajun seasoning. In a bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and set aside.
- Sauté Vegetables: Heat a griddle or large skillet over high heat. Add oil and cook the sliced bell peppers and onions for about 5 minutes, stirring occasionally, until softened and lightly charred. Move the vegetables to a cooler part of the griddle or set aside.
- Cook Shrimp: On high heat, cook the seasoned shrimp for about 3 minutes, stirring occasionally, until fully cooked and pink throughout. Remove from heat and reduce the griddle or skillet to medium-low.
- Assemble Quesadillas: Place a flour tortilla onto the griddle. Sprinkle cheese over one half of the tortilla, then layer shrimp, sautéed vegetables, a drizzle of sriracha mayo, and more cheese on top.
- Grill Quesadillas: Add butter to the griddle and the edges of the tortilla. Fold the tortilla over the filling and cook for 2-3 minutes per side until the tortilla is golden brown and crispy and the cheese has melted.
- Serve: Transfer the quesadilla to a cutting board, let it rest briefly, then slice into wedges. Serve hot with extra sriracha mayo on the side for dipping.
Notes
- Adjust the amount of sriracha in the mayo to suit your preferred spice level.
- Use pepper jack cheese for a slightly spicier quesadilla, or mozzarella for a milder, creamier flavor.
- Ensure shrimp are cooked through but not overcooked to maintain tenderness.
- Substitute flour tortillas with whole wheat or gluten-free tortillas if desired.
- Vegetables can be swapped or added, such as using red onions, mixed bell peppers, or adding jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Shrimp fajita quesadillas, sriracha mayo, seafood quesadillas, Mexican quesadilla recipe, spicy shrimp quesadilla, easy dinner, grilled quesadillas
