Fish

Shrimp and Corn Quesadillas with Avocado Salad takes 15 minutes to prepare.

Shrimp and Corn Quesadillas with Avocado Salad takes 20 minutes to cook.

Shrimp and Corn Quesadillas with Avocado Salad makes 4 servings.

The ingredients for Shrimp and Corn Quesadillas with Avocado Salad are:

1/2 cup chopped red onion plus 1/3 cup thinly sliced red onion
1/2 cup plus 1 T extra virgin olive oil
1 lb large shrimp, peeled and deveined
salt and pepper
grated peel of 1 lime plus 2 T lime juice
1/4 cup chopped flat-leaf parsley
8 large flour tortillas
2 cups shredded mozzarella cheese
1 cup frozen corn kernels
2 avocados, chopped

Here is how you make Shrimp and Corn Quesadillas with Avocado Salad:

In a medium nonstick skillet, cook the chopped onion in 1 T olive oil over med-high heat for 5 mins. Add the shrimp, season with salt and pepper and cook until just opaque, 2 to 3 mins. Let the shrimp cool slightly, then coarsely chop; toss with half of the lime peel, lime juice and parsley. Place a tortilla on a work surface and sprinkle with 1/4 cup cheese. Top with 1/4 cup corn, 1/4 shrimp mixture and another 1/4 cup cheese, season with salt and pepper and set another tortillas on top. Repeat with remaining ingredients. In a medium skillet, heat 2 T olive oil over med-low heat. Add a quesadilla to the pan and cook, turning once, until crisp, about 3 mins. Repeat with remaining oil and quesadillas. Let cool slightly; cut into wedges. In a medium bowl, combine the sliced onion and the avocado. Toss with the remaining lime peel, lime juice and parsley; season with salt and pepper. Serve with the quesadillas, on top or side. Number of Servings: 4Recipe submitted by SparkPeople user SHARIERICE.

The nutritional information for Shrimp and Corn Quesadillas with Avocado Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 1,052.2

• Total Fat: 62.1 g
• Cholesterol: 205.2 mg
• Sodium: 912.7 mg
• Total Carbs: 78.3 g
• Dietary Fiber: 11.0 g
• Protein: 48.9 g