Smoky Paprika Grilled Shrimp Quesadillas with Corn and Avocado
These quesadillas feature tender shrimp seasoned with smoky paprika and cumin, paired with melted Mexican cheese blend in crispy tortillas. The recipe offers both grilling and stovetop methods, making it versatile for any kitchen setup. Served alongside buttery lime corn and creamy mashed avocado, this makes an excellent casual dinner or weekend lunch. The smoky spice blend and fresh cilantro give these quesadillas a distinctive flavor that sets them apart from standard versions.
Ingredients
- 1 lb Shrimp, peeled and deveined
- 8 Skewers, wooden or bamboo
- 1 tsp Paprika, smoked
- ½ tsp Cumin
- ½ tsp Salt
- 1 Tbsp Cilantro, chopped
- 8 oz Cheese, shredded Mexican blend
- 8 Tortillas, taco-sized flour or corn
- Sour cream, for serving
- 4 ears Corn, shucked
- 2 Avocados, halved, pits removed
- 2 tsp Lime juice
- 2 tsp Lime juice
- 1 Tbsp Butter
- 1 tsp Chili powder
Instructions
- 1
Heat grill to 400F with direct and indirect heat zones, or bring large pot of salted water to boil for stovetop method
- 2
Brush oil onto grill grates, avocados, and corn if grilling
- 3
Place corn over direct heat and rotate for grill marks, then move to indirect heat and cook with lid closed until tender
- 4
Add avocado halves cut-side down over direct heat and shrimp skewers to direct heat, cook until shrimp is opaque and avocado has grill marks
- 5
For stovetop: boil corn until tender, then heat wok with oil and saute shrimp until cooked through
- 6
Transfer shrimp to cutting board, discard skewers, add cilantro and chop shrimp and cilantro into small pieces
- 7
Combine chopped shrimp, cilantro, and cheese
- 8
Heat large nonstick pan over medium heat, place tortilla in pan and top with shrimp mixture and another tortilla
- 9
Cook until bottom tortilla is golden brown and crisp, flip and cook until cheese is melted
- 10
Repeat with remaining tortillas and filling
- 11
Scoop out avocado and mash with first portion of lime juice, season with salt and pepper
- 12
Brush corn with butter and second portion of lime juice, sprinkle with chili powder
- 13
Slice quesadillas into wedges and serve with sour cream and mashed avocado alongside corn
Tips
Thread shrimp onto skewers before grilling to prevent them from falling through the grates and make flipping easier
Keep one side of the grill at lower heat for indirect cooking to ensure corn cooks evenly without burning
Use a nonstick pan for quesadillas to achieve even browning and prevent sticking when flipping
Good to Know
Assembled quesadillas keep refrigerated 2 days. Reheat in skillet or oven until warmed through and cheese re-melts.
Season and skewer shrimp up to 4 hours ahead. Shuck corn and prep avocados 1 day ahead, store avocados with lime juice to prevent browning.
Serve immediately while quesadillas are hot and cheese is melted. Corn and avocado can be at room temperature.
Common Mistakes
Don't overcook shrimp to avoid rubbery texture
Keep heat at medium for quesadillas to avoid burning tortillas before cheese melts
Oil the grill grates well to prevent sticking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a grill?
Yes, the recipe includes complete stovetop instructions. Boil the corn and saute the shrimp in a wok or skillet with oil over medium heat.
What if I don't have Mexican cheese blend?
Mix equal parts shredded cheddar and monterey jack cheese, or use any good melting cheese like Oaxaca, queso quesadilla, or even mozzarella.
How long will leftover quesadillas keep?
Store assembled quesadillas in the refrigerator for up to 2 days. Reheat in a skillet or oven until warmed through and cheese melts again.