Fire up the grill for easy shrimp quesadillas stuffed with grilled corn and marinated shrimp. Grilled corn and green onions make all the difference for this light and simple dinner.
Last month, I had a house full of guinea pigs and had a blast trying out new things on them. They were all good sports about trying out some new recipes and waiting for me to take photos! We experimented with grilling shrimp quesadillas and it has since become a favorite.
If you don’t feel like turning on the grill, you can make these on the stove or try some mango chicken quesadillas.
Simple to make with time enough to enjoy a cocktail while the corn is cooking on the grill. Light enough for a hot summer cook out and you won’t heat up the kitchen.
Grilled corn on the cob
You’re going to love the flavor the grilled corn adds to shrimp quesadillas, but what’s the best way to grill corn on the cob. There are some who swear that cooking it in the husks is best, but I think the husks add an earthy taste to the corn.
Instead, remove the husks and silks and try putting a little butter, salt and pepper on it. Then wrap it in foil and place it on the grill. Cook it for about 30 minutes. Let it cool a bit and cut it off the cob. It has the best flavor.
If you’re in a hurry, wrap it in plastic wrap and microwave it for about 2-3 minutes. Then remove the plastic and place them on the grill.
While the corn is grilling throw the scallions on there too. It softens them and you’ll get even more of that grill flavor.
For the shrimp I use pre-cooked shrimp and add some lime and chili powder. Top it all with some spicy pepper jack cheese. If you want to use raw shrimp, just cook them in a little butter over medium heat for about three minutes until they’re pink all the way through.
What you’ll need
- Shrimp – if you’re lazy, like I am most nights, start with pre-cooked and peeled shrimp. It only takes a few minutes to cook raw shrimp, you just need to cook them before adding them to the quesadilla.
- Fresh corn – the grill brings out the natural sweetness. You can substitute frozen, it just won’t have the smokey flavor. Just warm it a bit in the microwave if using frozen.
- Green onions – I love these cooked on the grill.
- Lime – to marinate the shrimp.
- Chili powder and paprika – for seasoning.
- Pepper Jack cheese – it’s a good melty cheese and it adds some heat without being too spicy.
- Flour tortillas -a flour tortilla is easier to use for a quesadilla since you will be folding it over. Use 10 inch tortillas so that you can fit all the ingredients inside.
Step by step guide for grilled quesadillas
Step 1: Remove the silks from the corn and rub it with butter, sprinkle with salt and wrap in foil. Grill over medium heat for about 30 minutes. Let it cool just enough to handle and remove from the cob.
Step 2: Add whole green onions to the grill while the corn is cooking, and cook until charred and softened.
Step 3: Marinate the cooked shrimp in lime zest and juice and seasonings.
Step 4: Assemble the ingredients on half of the flour tortilla. Fold it over and gently place on the grill. Cook until the cheese has melted and the tortillas are charred flipping once. Try using a fish spatula to turn these if you have one.
Got picky eaters, let them assemble theirs before placing on the grill.
If you’re in the mood for something other than burgers at your next cook-out give these a try. You can assemble everything in advance and just put them on the grill for a few minutes before serving. Serve it with a traditional guacamole and chips or try serving it with chips and the creamiest queso.
Looking for more Tex-Mex dinner recipes
What else can you do with shrimp
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Grilled Corn and Shrimp Quesadillas
Ingredients
- 6 scallions
- 1 tablespoon olive oil
- 1 lb Pre-cooked shrimp cooked and peeled
- 1 lime zest and juice
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup salt
- ¼ teaspoon pepper
- 6-8 to 10 inch flour tortillas
- 8 ounces pepper jack cheese shredded
- 2 ears corn grilled
Equipment
Instructions
- To grill corn, rub with a little butter and salt and pepper and wrap each ear in foil. Place on medium-high heat of grill. Cook for about 30 minutes or until done, rotating every 5-10 minutes. The corn should be a little brown. Let cool and remove from ear.
- Place whole scallions on grill and cook for 5 minutes until browned. Let cool and slice.
- Place pre-cooked shrimp in a bowl and add lime zest, juice, and seasonings. Toss to combine.
- Place tortilla on flat surface and on half of the tortilla, add cheese, shrimp mixture, scallions and corn. Fold in half and carefully place on the grill. Let cook until cheese has melted turning once.
- Serve with guacamole or queso.
Barbara’s Tips + Notes
- You can pre-cook the corn, wrap it in plastic wrap and microwave for 2 minutes, then place on the grill for the last few minutes.
- If you use raw shrimp, saute them first in a little butter or olive oil until they are pin throughout. Then add the marinade.
- You can substitute frozen corn, just warm it in the microwave first.
- Use a 10 inch flour tortilla, a corn tortilla will not fold as well.
- A fish spatula works great to flip these.
Nutrition
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