Shrimp Quesadilla (Quesadilla de Camarón)

Season the Shrimp

Pat the shrimp completely dry with paper towels — this is the most important step for a good sear. Season with cumin, smoked paprika, oregano, salt, and black pepper. Toss to coat evenly and set aside.

Cook the Aromatics

Heat butter and oil together in a large skillet over medium-high heat. Add the diced onion and cook for 2 minutes until softened. Add the garlic and serrano (if using) and cook for another 60 seconds until fragrant — you want golden, not burnt.

Sear the Shrimp

Add the seasoned shrimp to the pan in a single layer. Cook for 90 seconds on the first side without moving them — you want a sear. Flip and cook another 60 to 90 seconds until just cooked through and slightly golden at the edges. Do not overcook. Squeeze the lime juice over the pan, toss in the cilantro, and remove from heat immediately.

Chop the Shrimp (Optional)

For a cleaner quesadilla that's easier to eat, roughly chop the cooked shrimp into bite-sized pieces. Leave them whole if you prefer a more dramatic presentation. Both are correct — this is a personal preference.

Build & Press the Quesadillas

Heat a comal, griddle, or heavy skillet over medium heat and add a small amount of butter or oil. Place a tortilla flat on the surface. Cover one half with a layer of shredded Oaxaca cheese, then a generous spoonful of the shrimp mixture. Fold the tortilla over and press gently with a spatula.

Cook Until Golden & Serve

Cook 2 to 3 minutes per side until deeply golden and the cheese is fully melted. Cut into triangles and serve immediately with lime wedges, crema, salsa, and fresh cilantro. Quesadillas wait for no one — serve them hot off the comal.