June 10, 2021

Open-Faced Shrimp Quesadilla-Gluten Free

The Open-Faced Shrimp Quesadilla at Philadelphia’s El Vez restaurant is so unbelievably delicious that I had to create a Gluten Free version. This Open-Faced Shrimp Quesadilla – Gluten Free is super-easy to make and has just the right amount of cheesiness-to-toppings ratio. I serve it as a main course but it could also be sliced into wedges and served as an appetizer as it is at El Vez. Either way, you can’t go wrong! It’s fabulosa!!

Jump to Recipe

Organize Ingredients

ingredients for your Open-Faced Shrimp Quesadilla - shrimp, gluten free tortillas, Mexican cheese blend, tomatoes, avocado, jalapeños, cilantro, onions, and spices

Organize ingredients for your Open-Faced Shrimp Quesadilla – shrimp, gluten free tortillas, Mexican cheese blend, tomatoes, avocado, jalapeños, cilantro, onions, olive oil and spices. (As an alternative to using the pre-made Misson Gluten Free tortillas, make your own corn tortillas. Click here for “how-to” instructions.)

Shrimp Prep and Grilling

Shrimp mixed with cumin, olive oil, salt and pepper

Mix cumin, olive oil, salt and pepper together. Add peeled shrimp and combine to coat.

Light grill on medium-high heat. Once preheated, spray with non-stick oil and then carefully place shrimp onto grill. Cook for 1-2 minutes, until bottom side turns color. Flip and cook for an additional 1 minute, until both sides are pink. Place shrimp in a bowl or on a large plate and set aside.

Lime Crema

Combine sour cream, lime zest and juice, garlic, and salt. Set aside.

Quesadilla Assembly

Now you’re ready to make your Open-Faced Shrimp Quesadilla. Reduce heat to low setting to avoid burning the tortillas. Re-spray grill if necessary. Place 2 tortillas on the grill and sprinkle 3/4 of the cheese onto each tortilla. Once the cheese begins to melt, top with shrimp, avocado, tomato, onion, and jalapeño slices. Then top with the remainder of cheese and cilantro and cover grill. Total cooking time is 3-5 minutes, or until all cheese is melted and tortillas are toasted. Carefully remove tortillas from the grill with a large spatula and place on a serving platter.

Open-Faced Shrimp Quesadilla-Gluten Free

Place Open Faced Shrimp Quesadillas on a large platter. Drizzle with lime crema and garnish with lime wedges and cilantro.

Print Recipe

5 from 1 vote

Open-Faced Shrimp Quesadillas – Gluten Free

Prep Time20

Cook Time8

Total Time28

Course: dinner, lunch, Snack

Cuisine: Mexican

Keyword: avocado, gluten free, jalapeno, limes, mexican, mexican cheese blend, Onions, pizza, quesadilla, shrimp, sour cream, tomatoes

Servings: 2 quesadillas

Author: GFchow @ gfchow.com

Ingredients

2 gluten free tortillas I use Mission Brand
1 cup (or more) shredded Mexican cheese blend I use Trader Joe’s

Toppings

1/3 cup tomatoes chopped
1/2 small avocado pit removed and diced
1-2 tablespoons jalapeño slices either fresh or Trader Joe’s Hot & Sweet Jalapeños
1-2 tablespoons cliantro leaves whole, torn, or rough chopped
a few red onion slices thinly sliced
lime wedges and extra cilantro for garnish

Shrimp

6 shrimp, U-12 size or smaller (approx 1/3 lb) raw, peeled, and cut in half vertically*
1/4 teaspoon cumin
1 tablespoon olive oil
Kosher salt and pepper to season

Lime Crema

1/4 cup sour cream or plain yogurt
1/4 teaspoon lime zest
1 teaspoon lime juice fresh squeezed
1/8 teaspoon garlic minced
pinch of salt

Instructions

Shrimp

Mix cumin, olive oil, salt and pepper together. Add shrimp and combine to coat.
Light grill on medium-high heat. Once preheated, spray with non-stick oil and then carefully place shrimp onto grill. Cook for 1-2 minutes, until bottom side turns color. Flip and cook for an additional 1 minute, until both sides are pink. Place shrimp in a bowl or on a plate and set aside.

Lime Crema

Mix sour cream, lime zest and juice, garlic, and salt. Set aside.

Assembly

Reduce heat on grill low to avoid burning the tortillas. Re-spray grill if necessary. Place 2 tortillas on the grill and sprinkle 3/4 of the cheese onto each tortilla. Once cheese begins to melt, top with shrimp, avocado, tomato, onion, and jalapeño slices. Then top with remaining cheese and cilantro and cover the grill. Total cooking time is 3-5 minutes, or until all cheese is melted and tortillas are toasted. Carefully remove tortillas from the grill with a large spatula and place on a serving platter.

To Serve

Place Open-Faced Shrimp Quesadillas on a large platter. Drizzle or spoon the lime crema onto the quesadillas and garnish with lime wedges and cilantro.

Notes

*Smaller sized shrimp can be used in this recipe. If using smaller shrimp they will not need to be cut in half vertically but remember to reduce the cooking time because smaller shrimp need less time to cook. Also, If you’re in a time pinch, cooked shrimp can be used but the texture and taste won’t be nearly as good as when you cook the shrimp yourself.

** If drizzling the lime crema, place in a plastic baggie and make a very small cut off the tip of the baggie to drizzle the crema onto the quesadillas.

All of the toppings are optional and can be modified or deleted. For example, you can use salsa or salsa verde, scallions, bacon, edamame, and/or avocado cream. It’s your quesadilla, make it your way!

If not gluten free, use your favorite store-bought tortilla; or better yet, make your own!

These quesadillas can also be made on a griddle pan instead of on the grill.

Recipe from Dash of Mandi and modified by me for gluten free eating.

If you like this recipe, you may also like these GFchow recipes. Gluten Free Bang Bang Cauliflower Tacos, Gluten Free Breakfast Quesadilla, and Grilled Shrimp with Turmeric Citrus Sauce.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.