Spicy Shrimp and Corn Quesadillas

Spicy Shrimp and Corn Quesadillas
Spicy Shrimp and Corn Quesadillas

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La Cocina Goya

For easy, breezy summer-style quesadillas, just add shrimp - and a grill! In this recipe for Spicy Shrimp and Corn Quesadillas, fresh shrimp are chopped and mixed with sweet corn, spicy GOYA® Whole Jalapeño Peppers, scallions and cheese then cooked on a hot grill until charred and melted. These simple seafood quesadillas make backyard grilling fun and fancy!

  • Ingredients
  • Directions

¾ cup

corn from 1 can (15 oz.) GOYA® Low Sodium Golden Corn, drained


GOYA® Whole Jalapeño Peppers, stemmed, seeded and chopped

6 oz.

cooked large shrimp, peeled, deveined and coarsely chopped


ground cumin


scallions, sliced

2 tsp.

freshly grated lime zest


GOYA® Flour Tortillas – Burritos

GOYA® Salsa Pico de Gallo, for serving

Diced avocado, for serving



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Step 1

In large bowl, toss together corn, jalapeños, olives, shrimp, cumin, scallions, lime zest and cheese until combined. Evenly divide corn mixture among tortillas, spreading on half of tortilla (about ⅔ cup each). Fold tortillas in half.

Step 2

Heat grill or grill pan to medium-high heat. Brush grill grates with oil. Grill tortillas, flipping once, until tortillas are golden brown and cheese is melted, about 5 minutes. Cut tortillas into wedges and serve with Pico de Gallo and avocado.

Tip by La Cocina Goya

Use up Leftover Corn

Put those leftover kernels of sweet GOYA® Low Sodium Golden Corn to good use! Some ideas: Stir into Pico de Gallo, sprinkle over salads, garnish gazpacho, or mix with GOYA® Beans, olive oil and spices for a quick bean salad.

New from Goya

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40 Summer

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