Mango and Shrimp Quesadillas with Citrus Salsa

Mango & Shrimp Quesadillas are incredibly delicious and disappear fast. Make them with or without cilantro for an easy weeknight dinner the whole family will enjoy.

I’ve loved quesadillas since I was a child. My mom used to bring home a cheese crisp and I would fold it in half — crispy outside, melty and cheesy inside. There are endless ways to customize a quesadilla, but the Mango & Shrimp version is the most requested at my house.

This recipe became a favorite after I tried it from a cookbook selection during a monthly cooking challenge. My husband Mike always asks for this one and guests consistently give it a thumbs up. They’re simple to make, full of flavor, and perfect for nights when you want something quick but satisfying.

These quesadillas use easy-to-find ingredients and come together fast. They’re great for parties, game days, or weeknight dinners — everyone seems to love them.

Shrimp Quesadilla Ingredients

• 2 tablespoons vegetable oil
• ½ pound medium raw shrimp, peeled, deveined, and tails removed
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 6 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• ¼ cup fresh cilantro, finely chopped (or 2–3 tablespoons thinly sliced green onion)
• 4 tablespoons butter, softened
• 1 mango, peeled, pitted, and chopped
• 4 burrito-sized flour tortillas

If you don’t enjoy cilantro, swap it for thinly sliced green onion. The recipe works well either way.

Best cheeses for quesadillas

This version combines cream cheese for richness and shredded cheddar for melt and flavor. Other good melting cheeses for quesadillas include Colby, Fontina, Gruyère, Havarti, Monterey Jack, Mozzarella, Provolone, and Swiss.

How to Make Shrimp Quesadillas

1. Heat a large skillet over medium-high heat and add the vegetable oil.
2. Season the raw shrimp with salt and pepper and cook in the hot skillet for 2–3 minutes per side, until pink and opaque. Transfer to a cutting board to cool, then chop into small pieces.
3. In a bowl, combine the softened cream cheese, shredded cheddar, and chopped cilantro (or green onion). Mix until smooth and evenly combined.
4. Wipe the skillet clean if desired and return it to medium heat. Spread 1 tablespoon of butter on one side of a tortilla and place it butter-side down in the skillet.
5. Spread about 1/4 of the cream cheese mixture over half of the tortilla. Top with 1/4 of the chopped shrimp and 1/4 of the diced mango.
6. Fold the tortilla over the filling and cook 2–3 minutes per side, until golden brown and the cheese is melted. Transfer to a cutting board and cut into wedges.
7. Repeat with remaining tortillas and fillings. Serve warm or at room temperature, garnished with extra cilantro and mango if desired.

Oven method: Prepare and butter tortillas as above, place on a foil-lined baking sheet, add the cheese mixture, shrimp, and mango, fold, and bake at 425°F for 10–12 minutes, flipping once until both sides are crispy and golden. You can usually fit two tortillas per sheet and bake in batches.

Nutrition

One quesadilla (as prepared here) is about 592 calories. These are indulgent—cream cheese, cheddar, and flour tortillas add up—so enjoy in moderation or share portions if you prefer fewer calories.

Recipe Card

These Mango & Shrimp Quesadillas are a fast, flavorful option that works for dinners, parties, and get-togethers. Try them the next time you want something easy and impressive.