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Smoked Shrimp Quesadillas

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Yield 6 servings


  • 1 pound rock shrimp
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cayenne
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • Juice of 1 orange
  • 1/4 cup water
  • 2 tablespoons butter, melted
  • 12 flour tortillas
  • 1/2 cup queso fresco, crumbled
  • 1/4 cup cream cheese
  • 1/2 mango, chopped
  • 1/4 cup cilantro leaves
  • 1/2 red onion, chopped
  • Juice of 1 lime
  • Tip: The shrimp can be cooked one day ahead.


In an aluminum pan, place the first nine ingredients and toss thoroughly. Season well with salt and pepper. Prepare grill for the smoker and indirect heat on medium high. Place the pan with the shrimp directly on the grates nearest the smoker. Cook for 20-25 minutes. They should be opaque all the way through.

On 6 tortillas, spread a thin layer of cream cheese not quite to the edge. Cut the shrimp in half lengthwise, divide into equal portions and place on the cream cheese. Sprinkle the queso fresco on top. Top with chopped mango, cilantro, and red onion. Squeeze the lime on top. Top with a plain tortilla. Repeat with the rest.

Take out the smoker and prepare the grill for direct heat. Set it on medium high. Place the quesadillas onto the grates. Be careful not to lose any filling. Grill for 2-3 minutes and flip over using a large metal spatula. Grill another 2 minutes. Remove and cut in four equal wedges. Serve hot.

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