Shrimp, avocados and melted cheese, what a combination!
Yield: 4 servings
4.5 from 2 votes

Shrimp Quesadillas with Tomato Avocado Salsa

Total Time: 30 mins
Course: Dinner, Lunch
Cuisine: Mexican
Shrimp, avocados and melted cheese, what a combination!


  • 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.


Serving: 1quesadilla, Calories: 307.5kcal, Carbohydrates: 27.5g, Protein: 29.5g, Fat: 16g, Fiber: 18g
Freestyle Points: 10
Points +: 8