If you like quesadillas as much as we do, you will love my easy recipe for Shrimp Quesadillas with Bacon. Serve them as a quick meal, or they make a flavorful and fuss-free snack or appetizer.
Briny shrimp, smoky bacon, and melted cheese; how can you go wrong with a combination like that?
Why you will love this recipe:
- Not only are these flavorful quesadillas delicious, but they are also quick and easy to make. Like my Four Cheese Quesadillas, you can have these tasty bites on the table in less than 20 minutes.
- It’s the perfect use for leftover fried or roasted shrimp. It’s also a wonderful way to use up leftover chicken, steak, or pork too.
- Only five ingredients, including BACON! Oh, and did I mention there is lots of cheese too?
What’s in them and optional toppings:
How to make shrimp quesadillas:
Heat one tablespoon of olive oil in a large skillet over medium heat. Swirl the pan around to ensure the oil coats the bottom. When it’s hot, add one tortilla. Cook for about 30 seconds, or until it starts to brown just a little on the first side, then flip over.
Add four to five shrimp and some of the crumbled bacon to one half of the tortilla.
Top with a generous handful of cheese.
Fold the other half of the tortilla over the filling and press down gently.
Cook for a minute or so, or until the bottom of the tortilla is lightly browned and crispy and then carefully turn the tortilla over and cook on the other side. Repeat with the other tortillas.
Cut each quesadilla into four pieces to serve.
Optional, top with avocado, salsa, and sour cream. That’s it – I told you they were easy and quick. Olé!
This recipe goes quickly. Gather all of your ingredients and have everything ready before you begin.
If you don’t have leftover shrimp, cooked shrimp can be found in the freezer section or the seafood section of most large grocery stores. I have never tried canned shrimp and don’t recommend it.
You can also substitute leftover cooked chicken, steak, or pork.
I like to use a shredded Mexican cheese blend, but Monterey Jack also works well.
The sky is the limit with toppings. Change things up a bit and try topping them with guacamole, or pico de gallo. If serving as an appetizer, be sure to provide bowls of sour cream or salsa to dip the quesadillas.
If there is any negative, it’s that like pancakes; they cook so quickly you can’t leave them even for a minute. They are also the best piping hot, so I usually serve each person straight from the pan, then I cook the next one.
For this recipe, I typically cook the bacon in the microwave. For four pieces of bacon, it takes four minutes in my microwave. It may take a little longer or cook a little quicker in yours. Keep an eye on it, because it goes from done to burned in just a few seconds. You can guess how I know this!
Only add enough olive oil to coat your skillet so that the tortillas won’t stick. Too much, and they will be greasy.
If you like this recipe, you might also like these tasty shrimp recipes:
- Brown Sugar Glazed Bacon-Wrapped Shrimp
- Delicious Shrimp and Blue Cheese Pasta
- Southern Shrimp and Corn Fritters
- Smoked Shrimp
- Roasted Shrimp Pasta Salad
- The Best Crispy Buffalo Shrimp
- Pan-Fried Shrimp
Click on the following link If you would like more recipes featuring shellfish and other seafood.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Shrimp Quesadillas with Bacon Recipe.
- 4 slices bacon cooked and crumbled
- ½ pound cooked shrimp peeled with tails removed (about 16 medium)
- 2 tablespoon olive oil
- 4 flour tortillas 10-inch
- 2 cups shredded Mexican cheese blend
- avocado sliced
- sour cream
- Heat a tablespoon of olive oil in a large skillet over medium heat. Swirl the pan around to ensure the oil coats the bottom and add 1 tortilla. Cook for a few seconds, or until it starts to brown just a little on the first side, then flip it over.
- Add a few shrimp, some crumbled bacon, and a handful of cheese to one side of the tortilla. Fold the other half of the tortilla over the filling and press down gently.
- Cook for a minute or so, or until the bottom of the tortilla is lightly browned and crispy and then carefully turn the tortilla over and cook on the other side. Repeat with the other tortillas, adding more olive oil as needed.
- Cut each quesadilla into 4 pieces to serve.
- Optional, top with avocado, salsa, and sour cream.
**This recipe was originally published on February 12, 2016. Republished on April 25, 2020, with new and resized images, and expanded directions and tips.