Blackened Butterfly Shrimp Quesadilla

Course Main Course, Side Dish, Snack
Cuisine Mexican, tex-mex


  • Wheat Tortillas
  • 32 Raw Shrimp sized 21/25 or 26/30
  • ΒΌ Lb Butter
  • Red and Yellow tomatoes pitted and slices
  • 1 sliced Red onion
  • Red and Yellow Bell Peppers slivered
  • 1 Avocado
  • Chopped Lettuce
  • Monterrey Jack and Cheddar grated cheese.

Blackening spices

  • 1 tsp Basil
  • 1 tsp thyme
  • 1 tsp Garlic
  • 1 tsp Black Pepper
  • 1 tsp Sea Salt
  • 2 Tsp of Cayenne Pepper
  • 2 Tsp of Old Bay Seasoning



  1. In a bowl mix the blackening spices and set aside. Melt the butter in a skillet and add the shrimp and the spices. Cook until ready but do not overcook. Set aside. Clean the skillet and warm up a tortilla, add cheese, shrimp and the veggies to taste. Top with cheese and cover with another tortilla. Flip the quesadilla. When brown, cut and serve.