Paleo Shrimp Quesadilla
Elevate your weeknight dinner game with this irresistible Paleo Shrimp Quesadilla, a grain-free twist on a classic favorite! Featuring tender, spiced shrimp paired with creamy avocado guacamole, sautéed bell peppers, and onions, all nestled in homemade coconut flour wraps, this recipe is both satisfying and nourishing. These quesadillas are bursting with vibrant flavors thanks to fresh lime juice, aromatic spices, and a sprinkle of cilantro, making each bite a delightful balance of zesty and savory. Perfect for anyone following a paleo or gluten-free diet, this recipe is quick to prepare, taking just 45 minutes from start to finish. Serve these quesadillas golden brown and hot, garnished with extra cilantro and lime wedges for a fresh, tangy finish. A healthy, mouthwatering meal that’s as fun to make as it is to eat!
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Ingredients
- 400 grams shrimp
- 1 large avocado
- 2 tablespoons coconut oil
- 1 medium lime
- 60 grams coconut flour
- 3 large eggs
- 120 ml coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro
- 1 medium red bell pepper
- 0.5 medium onion
Directions
Step 1
Start by preparing the shrimp: peel and devein the shrimp, then pat them dry with a paper towel.
Step 2
In a small bowl, mix garlic powder, cumin, sea salt, and black pepper. Season the shrimp with the spice mix and set aside.
Step 3
Prepare the coconut flour wraps: in a mixing bowl, combine coconut flour, eggs, and coconut milk. Whisk until smooth. The batter should be slightly thick and creamy.
Step 4
Heat a non-stick skillet over medium heat and add a small amount of coconut oil. Pour about a quarter of the batter onto the skillet, spreading it thinly to form a wrap. Cook for 2-3 minutes on each side until golden and sturdy. Repeat with the remaining batter to make 4 wraps.
Step 5
In another skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the seasoned shrimp and cook them for about 2 minutes on each side until they are pink and opaque. Remove from the pan and set aside.
Step 6
In the same skillet, add the diced red bell pepper and onion. Sauté for about 4-5 minutes until they are soft.
Step 7
Mash the avocado with the juice of one lime and a pinch of salt to make a simple guacamole.
Step 8
To assemble the quesadillas: spread a generous amount of guacamole on one half of each coconut wrap. Top with sautéed peppers and onions, a few shrimp, and some chopped cilantro.
Step 9
Fold the wrap over to form a half-moon shape and place it back in the skillet over medium heat. Press gently with a spatula and cook for another minute on each side to warm through.
Step 10
Slice and serve hot with additional cilantro and lime wedges if desired.
Nutrition Facts
| Serving size | (1237.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1766.6 |
| Total Fat 108.0g | 0% |
| Saturated Fat 45.2g | 0% |
| Polyunsaturated Fat 13.7g | |
| Cholesterol 1118mg | 0% |
| Sodium 4040.2mg | 0% |
| Total Carbohydrate 110.4g | 0% |
| Dietary Fiber 43.4g | 0% |
| Total Sugars 24.4g | |
| Protein 99.5g | 0% |
| Vitamin D 139IU | 0% |
| Calcium 463.9mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2729.9mg | 0% |
Source of Calories