Simple Bang Bang Shrimp Quesadilla

Here is my favorite bang bang shrimp quesadilla recipe, with crispy shrimp, crunchy cabbage, melty pepper jack cheese, and a sweet and spicy sauce that brings everything together.

These quesadillas are always a hit at my house when we want something different from the usual dinner routine. I love that they’re loaded with flavor but still come together pretty quickly on a busy weeknight.

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to grab pre-cooked shrimp in the small to medium size range, which makes prep super easy since you’re just defrosting and assembling. You can find these in the frozen seafood section already peeled, deveined, and with the tails removed – no extra work required. If you can only find raw shrimp, that’s totally fine too, just give them a quick cook in a skillet with a little oil until they turn pink and opaque, about 2-3 minutes per side. Fresh shrimp from the seafood counter works great, but honestly, frozen shrimp is often fresher since it’s frozen right after being caught, plus it’s usually more budget-friendly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Shrimp: If you’re not a shrimp fan or have allergies, try using cooked chicken breast cut into small pieces or even crispy tofu for a vegetarian option. Just make sure whatever protein you use is already cooked and cut into bite-sized pieces.
• Pepper jack cheese: Monterey jack, cheddar, or a Mexican blend all work great here. If you want to keep the spice level up and use regular cheese, just add a pinch of red pepper flakes to the filling.
• Flour tortillas: Whole wheat or low-carb tortillas work fine, though they might be a bit less pliable. You can also use corn tortillas if that’s what you have on hand.
• Sriracha: Any hot sauce you like will do the trick – try Frank’s RedHot, Cholula, or even sweet chili sauce if you prefer less heat. Adjust the amount to your taste.
• Rice vinegar: White vinegar or apple cider vinegar both work as substitutes. You might want to use slightly less since they can be a bit stronger than rice vinegar.
• Cabbage mix: A bag of coleslaw mix is perfect here, or you can just shred your own cabbage. In a pinch, shredded lettuce works too, though it won’t have quite the same crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake with quesadillas is overloading them with filling, which makes flipping nearly impossible and causes everything to spill out – stick to a thin, even layer of ingredients and resist the urge to pile on extra shrimp and cheese.

Another common error is cooking over high heat, which burns the tortilla before the cheese melts, so use medium to medium-low heat and give it time to get golden and crispy.

Make sure your shrimp are completely dry before adding them to the quesadilla, as any excess moisture will make your tortillas soggy instead of crispy.

Finally, don’t skip pressing down gently with a spatula while cooking – this helps seal everything together and makes flipping much easier, just be careful not to press so hard that the filling squeezes out the sides.

What to Serve With Bang Bang Shrimp Quesadilla?

These quesadillas are pretty filling on their own, but I love serving them with a side of cilantro lime rice or some tortilla chips with fresh guacamole. A simple black bean and corn salad with a squeeze of lime makes a great pairing too, adding some freshness to balance out the creamy, spicy flavors. If you want to keep things easy, just set out some sour cream, extra sriracha mayo, and pickled jalapeños for dipping. For a lighter option, a crisp romaine salad with a tangy lime dressing works perfectly alongside these quesadillas.

Storage Instructions

Store: Keep leftover quesadillas in an airtight container in the fridge for up to 3 days. I like to place parchment paper between each one so they don’t stick together. The bang bang sauce can be stored separately in a sealed container for up to a week.

Freeze: You can freeze these quesadillas for up to 2 months, but I’d recommend freezing them before adding the sauce and cabbage slaw. Wrap each one individually in plastic wrap, then place them all in a freezer bag. Add fresh toppings when you’re ready to eat.

Reheat: The best way to bring these back to life is in a skillet over medium heat for a few minutes on each side until the cheese gets melty again. You can also use the oven at 350°F for about 10 minutes. Skip the microwave if you can – it makes the tortilla a bit rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 85-100 g
• Fat: 65-75 g
• Carbohydrates: 175-195 g

Ingredients

For the filling and slaw:

• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 2 1/2 cups cabbage (shredded into thin 1/8-inch strips for a better crunch)
• 6 green onions, divided
• 1 1/2 cups pepper jack (Cabot preferred for a better melt)
• 1/2 teaspoon garlic powder

For the sauce:

• 1/4 cup mayonnaise (Hellmann’s preferred)
• 1 1/2 tbsp sriracha
• 1 1/2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp fresh lime juice

For assembly:

• 8 tortillas (8-inch flour tortillas work best for folding)

Step 1: Prepare the Bang Bang Sauce and Vegetables

• 1/4 cup mayonnaise
• 1 1/2 tbsp sriracha
• 1 1/2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp fresh lime juice
• 2 1/2 cups shredded cabbage
• 6 green onions, divided

Whisk together the mayonnaise, sriracha, rice vinegar, sugar, and lime juice in a small bowl until smooth and well combined—this is your bang bang sauce base.

In a separate bowl, toss the shredded cabbage with 3 of the green onions (sliced), then set aside.

Slice the remaining 3 green onions and reserve for garnish.

I like to make the sauce and prep the vegetables first so everything is ready when the shrimp finishes cooking.

Step 2: Cook the Shrimp

• 1 lb shrimp
• 1/2 teaspoon garlic powder
• 2 tablespoons oil

Pat the shrimp pieces dry with paper towels—this is crucial for getting a good sear.

Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, then add the shrimp in a single layer.

Cook for 1-2 minutes per side until the shrimp turns opaque and pink, then remove from heat.

The shrimp will continue cooking slightly as it cools, so avoid overcooking.

Toss the cooked shrimp with the garlic powder while still warm.

Step 3: Assemble the Quesadillas

• 8 tortillas
• 1 1/2 cups pepper jack cheese
• cooked shrimp from Step 2
• cabbage slaw from Step 1
• bang bang sauce from Step 1

Lay out 4 tortillas on a clean surface.

Divide the pepper jack cheese evenly among them, spreading about 3 tablespoons on each tortilla.

Top each with a portion of cooked shrimp from Step 2, then add a generous handful of the cabbage slaw from Step 1.

Drizzle with 2 tablespoons of the bang bang sauce from Step 1, then top each with another 3 tablespoons of cheese.

I find that reserving some sauce for drizzling at the end gives you more control over how saucy each bite is.

Place the remaining 4 tortillas on top to form quesadillas, pressing gently to secure.

Step 4: Cook the Quesadillas Until Golden and Crispy

• assembled quesadillas from Step 3
• oil for cooking

Heat 1 tablespoon of oil in a large skillet over medium heat.

Once shimmering, carefully place one quesadilla in the pan and cook for 3-4 minutes until the bottom is golden brown and crispy.

Flip carefully and cook the second side for 1-2 minutes until golden.

Transfer to a cutting board and repeat with remaining quesadillas, adding more oil to the pan as needed between batches.

Step 5: Slice, Plate, and Finish

• cooked quesadillas from Step 4
• bang bang sauce from Step 1
• reserved sliced green onions from Step 1

Using a sharp knife or pizza cutter, slice each quesadilla into 4 triangular pieces.

Arrange on serving plates and drizzle with the remaining bang bang sauce from Step 1.

Garnish generously with the reserved sliced green onions.

Serve immediately while the quesadillas are still warm and crispy.

Simple Bang Bang Shrimp Quesadilla

Delicious Simple Bang Bang Shrimp Quesadilla recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 8 portions

Calories: 1750

Ingredients Method

Ingredients

  

For the filling and slaw

• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 2 1/2 cups cabbage (shredded into thin 1/8-inch strips for a better crunch)
• 6 green onions, divided
• 1 1/2 cups pepper jack (Cabot preferred for a better melt)
• 1/2 teaspoon garlic powder

For the sauce

• 1/4 cup mayonnaise (Hellmann's preferred)
• 1 1/2 tbsp sriracha
• 1 1/2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp fresh lime juice

For assembly

• 8 tortillas (8-inch flour tortillas work best for folding)

Method

 

1. Whisk together the mayonnaise, sriracha, rice vinegar, sugar, and lime juice in a small bowl until smooth and well combined—this is your bang bang sauce base. In a separate bowl, toss the shredded cabbage with 3 of the green onions (sliced), then set aside. Slice the remaining 3 green onions and reserve for garnish. I like to make the sauce and prep the vegetables first so everything is ready when the shrimp finishes cooking.
2. Pat the shrimp pieces dry with paper towels—this is crucial for getting a good sear. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, then add the shrimp in a single layer. Cook for 1-2 minutes per side until the shrimp turns opaque and pink, then remove from heat. The shrimp will continue cooking slightly as it cools, so avoid overcooking. Toss the cooked shrimp with the garlic powder while still warm.
3. Lay out 4 tortillas on a clean surface. Divide the pepper jack cheese evenly among them, spreading about 3 tablespoons on each tortilla. Top each with a portion of cooked shrimp from Step 2, then add a generous handful of the cabbage slaw from Step 1. Drizzle with 2 tablespoons of the bang bang sauce from Step 1, then top each with another 3 tablespoons of cheese. I find that reserving some sauce for drizzling at the end gives you more control over how saucy each bite is. Place the remaining 4 tortillas on top to form quesadillas, pressing gently to secure.
4. Heat 1 tablespoon of oil in a large skillet over medium heat. Once shimmering, carefully place one quesadilla in the pan and cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook the second side for 1-2 minutes until golden. Transfer to a cutting board and repeat with remaining quesadillas, adding more oil to the pan as needed between batches.
5. Using a sharp knife or pizza cutter, slice each quesadilla into 4 triangular pieces. Arrange on serving plates and drizzle with the remaining bang bang sauce from Step 1. Garnish generously with the reserved sliced green onions. Serve immediately while the quesadillas are still warm and crispy.