Shrimp Quesadillas with Mango Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These shrimp quesadillas with mango salsa make the perfect meal for when you crave something healthy and full of flavor.
Ingredients
For the Tortilla: (Makes 2 tortillas)
  • ½ cup (70g) all purpose flour
  • 2 pinches of salt
  • ½ tablespoon extra virgin olive oil 
  • 3 tablespoons hot water
For the shrimp: 
  • 10 shrimp, deveined and rinsed
  • 1 garlic clove, minced
  • 2 teaspoons honey (I used acacia) 
  • 2 teaspoons vodka
  • Dash of paprika
  • Salt and pepper, to taste
For the mango salsa: 
  • ¼ small red onion, finely diced 
  • ½ hot pepper, finely diced 
  • ½ mango, diced
  • ¼ grapefruit, juiced
  • ¼ lime, juiced
  • 5-7 basil leaves, chopped
  • Salt and pepper, to taste
Toppings: 
  • 2 handfuls grated asiago, white cheddar, Monterey jack or pepper jack cheese
  • Greek yogurt, as needed
Instructions
For the tortillas: 
  1. In a small bowl combine the flour and salt. Stir until combined.
  2. Add the extra virgin olive oil and hot water. Knead for 1-2 minutes on top of a clean workspace that has been generously covered with flour. Divide the dough into two balls and roll out each ball into a round disk the size of the bottom of a large skillet. Cover with a warm, wet dish towel for at least 10 minutes. 
For the shrimp: 
  1. In the meantime, add the shrimp, garlic, honey, vodka, paprika, salt and pepper to a small skillet. Cook over medium heat for 3-4 minutes or until the shrimp has changed from transparent to white.
For the salsa: 
  1. In a small bowl, combine the red onion, hot pepper, mango, grapefruit, lime, basil, salt and pepper. Chill in the refrigerator until ready to serve. 
To assemble: 
  1. After the shrimp and salsa have been prepared, cook each tortilla for 1-2 minutes on each side over high heat, checking often that the bottom is not burning. The tortilla is done when each side has golden brown spots. Don’t overcook. The tortilla should still be pliable when folded over in half. 
  2. When the tortilla has been cooked on both sides, turn down the heat to low and add half of the cheese and the shrimp to half of the tortilla and fold the other half over the filling. Repeat for the second quesadilla. (If you use a large skillet you can cook both quesadillas at a time).Cook slowly until the cheese has melted. Transfer to a cutting board and slice each quesadilla into three pieces and serve with greek yogurt and mango salsa. 
Recipe by Italicana Kitchen at https://italicanakitchen.com/shrimp-quesadillas-mango-salsa/