Shrimp, Sun-Dried Tomato & Feta Quesadilla Recipe

Many people claim that Super Bowl Sunday is not the time to think about healthy eating. With our history of diving into the wings, French fries, dips, and chili on game day, I generally agree with that sentiment. However, if you have the option to fill a whole-tortilla with garlicky lemon shrimp, sun-dried tomatoes and feta cheese, do not miss the chance just because you think it sounds too gourmet or healthy for a day dedicated to beer-guzzling and victory dances. If that particular quesadilla combination doesn’t make you raise your arms and yell, “Touchdown!”, then let your imagination and palate run wild. Barbecued chicken with sharp cheddar cheese and Italian sausage with roasted red peppers are some of our favorites when we need an easy weeknight meal. The possibilities are endless.

The recipe:

Cut the shrimp in half lengthwise. Heat canola oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper and cook, stirring frequently until shrimp are just cooked through, about 2 minutes. Just before removing from heat, add garlic and cook for additional 15 seconds. Remove from heat and toss shrimp with fresh lemon juice. Transfer to a bowl.

Heat a medium nonstick skillet over medium heat. Place one tortilla in pan and cover half with one-sixth of the shrimp, sun-dried tomatoes, feta and green onions.

Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.

Remove from the pan, cut quesadilla in thirds and serve.

Other quesadilla recipes:

The Perfect Pantry’s Cubano Quesadillas
The Pioneer Woman’s Grilled Chicken & Pineapple Quesadillas
Two Peas and Their Pod’s Pear, Brie & Honey Quesadilla

Shrimp, Sun-Dried Tomato & Feta Quesadillas

1 tbsp canola oil
1 lb. large shrimp, shells & tails removed, deveined
Pinch kosher salt
Pinch freshly ground black pepper
2 garlic cloves, minced
1 tbsp fresh lemon juice
6 medium tortillas, preferably whole-wheat
2/3 cup thinly sliced sun-dried tomatoes
1/2 cup crumbled feta cheese
2 green onions, thinly sliced

Cut the shrimp in half lengthwise. Heat canola oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper and cook, stirring frequently until shrimp are just cooked through, about 2 minutes. Just before removing from heat, add garlic and cook for additional 15 seconds. Remove from heat and toss shrimp with fresh lemon juice. Transfer to a bowl.

Heat a medium nonstick skillet over medium heat. Place one tortilla in pan and cover half with one-sixth of the shrimp, sun-dried tomatoes, feta and green onions.

Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.

Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.

Makes 6 quesadillas.

Printable recipe