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Spicy Shrimp With Corn and Quesadillas

Spicy Shrimp With Corn and Quesadillas
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Serves 4| Hands-On Time: | Total Time:



  1. Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Set aside.
  2. In a medium bowl, combine the chili powder, cayenne, oil, and ½ teaspoon salt. Add the shrimp and toss to coat.
  3. Heat grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes.
  4. Meanwhile, sprinkle the cheese over half of each tortilla. Fold them over and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes.
  5. Transfer the quesadillas to a cutting board and cut into wedges.
  6. Divide the shrimp and corn among plates and serve with the quesadillas.
By August, 2007

Nutritional Information

  • Per Serving
  • Calories 310Calories From Fat 37%
  • Fat 17g
  • Sat Fat 5g
  • Cholesterol 185mg
  • Sodium 611mg
  • Carbohydrate 36g
  • Fiber 3g
  • Sugar 4g
  • Protein 30g
What does this mean? See Nutrition 101 .

Quick Tip

Corn on the cob
When shopping for corn, squeeze the ear to make sure the kernels are closely spaced, firm, and round. Look for a grassy green, tightly wrapped husk.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.