Shrimp Quesadillas with Mango

The shrimp in this main-dish recipe receive a flavor burst from a lime juice and chili powder marinade. A mango puree adds a sweet, cooling touch to these skillet sandwiches.

Shrimp Quesadillas with Mango
Servings: 5 Prep 15 mins Marinate 15 mins Cook 40 mins


  • 2 tablespoons olive oil
  • 1 large sweet red pepper, seeded and sliced
  • 1 large yellow pepper, seeded and sliced
  • 1 large Vidalia onion (about 12 ounces), peeled and sliced
  • 1/8 teaspoon salt
  • 3/4 pound U.S. farm-raised medium-size shrimp, shelled and deveined
  • 2 cloves garlic, peeled and chopped
  • 2 limes
  • 2 teaspoons chili powder
  • 1 large ripe mango, pitted and peeled
  • 1 package fajita-size flour tortillas (10 tortillas)
  • 1 1/4 cups shredded Monterey Jack cheese
  • 1/2 cup sour cream

Make It

1. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add peppers, onion and salt. Cook for 20 minutes, stirring occasionally, until vegetables are soft and slightly browned. Remove to a bowl.

2. Meanwhile, place shrimp in a resealable bag and add garlic, remaining olive oil, juice of 1/2 lime and chili powder. Shake bag and marinate for 15 minutes.

3. Puree mango with the juice from 1 lime in a food processor. Set aside.

4. In same skillet, cook shrimp, 2 minutes per side, and remove to a bowl.

5. Wipe out skillet and spray with nonstick cooking spray. Top a tortilla with one-fifth of the shrimp, onions and peppers. Sprinkle with 1/4 cup of cheese. Place another tortilla on top and cook in skillet 1 to 2 minutes per side until lightly browned. Repeat with remaining tortillas. Serve with sour cream, mango puree and remaining lime.

Nutrition Facts

Servings Per Recipe: 5; Amount Per Serving: cal. (kcal): 547, Fat, total (g): 25, chol. (mg): 145, sat. fat (g): 11, carb. (g): 52, fiber (g): 5, pro. (g): 29, sodium (mg): 918, Percent Daily Values are based on a 2,000 calorie diet.