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Shrimp Quesadillas with Tomato Avocado Salsa

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Shrimp, avocados and melted cheese, what a combination!

Shrimp, avocados and melted cheese, what a combination!

I was very impressed with the melting factor of Cabot’s 75% reduced fat cheddar. I will definitely be buying it again for other recipes. I shredded it in my mini food chopper. The reduced fat Pepper Jack cheese would be an amazing option as well.

Shrimp Quesadillas with Tomato Avocado Salsa

4.50 from 2 votes
Shrimp, avocados and melted cheese, what a combination!
Course: Dinner, Lunch
Cuisine: Mexican
Shrimp, avocados and melted cheese, what a combination!
Total: 30 mins
Yield: 4 servings
Serving Size: 1 quesadilla


  • 16 large shrimp, cleaned and deviened
  • cumin
  • garlic powder
  • salt and fresh pepper
  • cooking spray
  • 4 scallions, chopped
  • 6 oz Cabot's 75% Light Vermont Cheddar, shredded
  • 8 6" low carb whole wheat flour tortillas (I used La Tortilla Factory)

For the Tomato Avocado Salsa:

  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 lime, juice of
  • 1 tbsp cilantro, chopped
  • 1 tbsp red onion, finely minced


  • In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
  • Season shrimp with salt, pepper, cumin, and garlic powder.
  • Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked though.
  • Remove from heat and cut shrimp in half lengthwise, set aside.
  • Heat skillet on medium heat and lightly spray with oil.
  • Add tortilla, top with 1.5 oz cheese, 8 shrimp halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top.
  • Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
  • Cook another minute and remove with a spatula.
  • Cut into wedges and serve immediately.

Last Step:

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Serving: 1 quesadilla, Calories: 307.5 kcal, Carbohydrates: 27.5 g, Protein: 29.5 g, Fat: 16 g, Fiber: 18 g



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72 comments on “Shrimp Quesadillas with Tomato Avocado Salsa”

  1. Super tasty! I ended up just spreading the avocado on the top tortilla because when stuff falls out of my children’s quesadillas they never eat it. The lime juice is crucial to brightening everything up.

  2. Hey Gina, we make a version of this, in case you ever want to try. My husband created it after eating them on the coast in Mexico.  He sautéed diced bell red peppers, garlic, diced mushroom and little onion.  Drains the liquid, adds the shrimp and voila, deliciousness! I like to cut up the shrimp, easier to bite the quesadilla.  Ps is it ok to offer suggestions?  I am not asking you to change your recipe, but since you love tasty food wanted to offer another way to do them.  If I told isn’t ok, I apologize!

  3. Have you or could you calculate the Free Style Pts.? I tried to put into the calculator but it needs the sat. fat and sugars
    Thank you !

  4. Made these tonight for dinner.-yum! I would 1/2 shrimp before cooking and just sauté w scallions. Could  only find 50% cheddar-still 11SP.  Tip on flipping and plating was very helpful. Hubby liked them too. Will add recipe to rotation. Thank you!

  5. Avatar photo
    Danielle Grassia

    Made these last night and they were fabulous! I do have a question, though, about the Smart Points listed. When I enter the above nutrition info into the WW calculator, I get 6 points. Could it be because I'm not factoring in the sugar and saturated fat which aren't listed above? Thanks!

  6. These were fantastic. My husband and son inhaled theirs, and both requested that I make them again in the near future. I went with regular pepperjack, because the store was out of the Cabot 75%. The tomato/avocado salsa absolutely made the dish. I served your Southwestern Black Bean salad on the side – because they share so many ingredients, they tasted great together, and were so easy to make. Looking forward to having these again soon.

  7. Avatar photo
    Alison Kelley

    I made these tonight and they are fantastic! My husband and kids loved them and found them very filling. My oldest son who hates eating anything great loved the avocado mixture to my surprise. Thank you for the recipe!