Shrimp-and-Corn Quesadillas with Avocado Salad

Shrimp-and-Corn Quesadillas with Avocado Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 cup chopped red onion plus 1/3 cup thinly sliced red onion
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • Salt and pepper
  • Grated peel of 1 lime plus 2 tablespoons lime juice
  • 1/4 cup flat-leaf parsley
  • 8 large flour tortillas
  • 2 cups shredded mozzarella cheese (about 8 ounces)
  • 1 cup frozen corn kernels
  • 2 avocados, chopped


In a medium nonstick skillet, cook the chopped onion in 1 tablespoon olive oil over medium-high heat for 5 minutes. Add the shrimp, season with salt and pepper and cook until just opaque, 2 to 3 minutes. Let the shrimp cool slightly, then coarsely chop; toss with half of the lime peel, lime juice and parsley.

Place a tortilla on a work surface and sprinkle with 1/4 cup cheese. Top with 1/4 cup corn, one-quarter of the shrimp mixture and another 1/4 cup cheese; season with salt and pepper and set another tortilla on top. Repeat with the remaining tortillas, cheese, corn and shrimp mixture to make 4 quesadillas.

In a medium skillet, heat 2 tablespoons olive oil over medium-low heat. Add a quesadilla to the pan and cook, turning once, until crisp, about 3 minutes. Repeat with the remaining olive oil and quesadillas. Let cool slightly; cut into wedges.

In a medium bowl, combine the sliced onion and the avocado. Toss with the remaining lime peel, lime juice and parsley; season with salt and pepper. Serve with the quesadillas.

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