Crispy Shrimp and Loaded Veggie Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Shrimp and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Loaded Veggie Quesadillas

Savor the crunch of lightly crisped shrimp paired with a medley of colorful veggies and melted, reduced-fat cheddar cheese nestled between whole wheat tortillas. This balanced quesadilla delivers a delightful combination of textures and flavors that is perfect for any meal of the day.

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NUTRITION

386kcal
Protein
35.3g
Fat
13.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/2 cup Spinach

1/4 cup Red Onion

1 tsp Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

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PREPARATION

  • 1

    Pat the shrimp dry and season with salt, pepper, and a pinch of paprika. For extra crispiness, lightly coat with a sprinkle of panko if desired (optional).

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the shrimp until they turn pink and slightly crisp, about 2-3 minutes per side. Remove and set aside.

  • 3

    In the same skillet, add the mixed bell peppers, spinach, and red onion. Sauté the veggies for 2-3 minutes until they are just tender but still crisp.

  • 4

    Place the whole wheat tortilla on a clean, flat surface. Evenly spread the sautéed veggies over half of the tortilla, then layer the crispy shrimp on top. Sprinkle the reduced-fat cheddar cheese over the shrimp and veggies.

  • 5

    Fold the tortilla in half to enclose the filling. Place the quesadilla back in the skillet over medium heat. Cook for 2-3 minutes on each side, pressing lightly with a spatula, until the tortilla is golden and the cheese has melted.

  • 6

    Remove from the skillet, slice into wedges, and serve immediately.

Crispy Shrimp and Loaded Veggie Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Shrimp and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Loaded Veggie Quesadillas

Savor the crunch of lightly crisped shrimp paired with a medley of colorful veggies and melted, reduced-fat cheddar cheese nestled between whole wheat tortillas. This balanced quesadilla delivers a delightful combination of textures and flavors that is perfect for any meal of the day.

NUTRITION

386kcal
Protein
35.3g
Fat
13.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/2 cup Spinach

1/4 cup Red Onion

1 tsp Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

PREPARATION

  • 1

    Pat the shrimp dry and season with salt, pepper, and a pinch of paprika. For extra crispiness, lightly coat with a sprinkle of panko if desired (optional).

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the shrimp until they turn pink and slightly crisp, about 2-3 minutes per side. Remove and set aside.

  • 3

    In the same skillet, add the mixed bell peppers, spinach, and red onion. Sauté the veggies for 2-3 minutes until they are just tender but still crisp.

  • 4

    Place the whole wheat tortilla on a clean, flat surface. Evenly spread the sautéed veggies over half of the tortilla, then layer the crispy shrimp on top. Sprinkle the reduced-fat cheddar cheese over the shrimp and veggies.

  • 5

    Fold the tortilla in half to enclose the filling. Place the quesadilla back in the skillet over medium heat. Cook for 2-3 minutes on each side, pressing lightly with a spatula, until the tortilla is golden and the cheese has melted.

  • 6

    Remove from the skillet, slice into wedges, and serve immediately.