​Keto Shrimp Quesadilla with Mango Slaw

This Keto Shrimp Quesadilla recipe is perfect for busy weeknight dinners. This recipe is easy and healthy.  It's made with delicious savory ingredients - a tasty mixture of cumin shrimp, tomatoes and melted cheese crisped in a Keto sandwich thin.

​Keto Shrimp Quesadilla with Mango Slaw
Yields 1 serving

Ingredients:
For the shrimp quesadilla
2 Jalapeno Sandwich Thins* (I used Outer Aisle Brand)
5-6 medium shrimp, clean and patted dry
shredded cheese, desired amount
sliced baby heirloom tomatoes
1 Tablespoon of olive oil
1 tsp. of butter
1/2 teaspoons of cumin
guacamole
​salsa
For the Mango Slaw
1/2 cup mango, julienned
1/2 cup white and purple cabbage, julienned or grated
1/4 cup fresh lime juice
1/4 teaspoon salt 

*You can substitute almond flour tortillas for the sandwich thins.  I love the Trader Joe's brand.

Directions:

For the Mango Slaw
Combine mango, cabbages, fresh lime juice, and salt in a bowl. Cover and refrigerate for a minimum of 4 hours to over night.

For the shrimp quesadilla
Preheat oven to 400°F. Place parchment paper on baking sheet.
Heat pan over medium high heat with olive oil.
Sprinkle one side of shrimp with salt, pepper.  Place that side down in pan. Sprinkle top of shrimp with salt and pepper.
When shrimp is turning pink.  Flip.  When almost finished, add 1 tsp. of butter, 1/2 teaspoons of cumin and stir. Remove from pan to cool slightly.  When cooled slice shrimp in half (or you could chop them into smaller pieces).
Place one thin on baking sheet. Top with cheese and tomatoes. Add shrimp and a bit more cheese. Top with remaining sandwich thin.
Place in oven for 8 minutes.  Flip and bake for another 8 minutes.

To serve, top with guacamole and salsa.  I served it with apple slices.

Looking for more Keto Recipes?  Check out my Keto Recipes category.