Shrimp Quesadilla with Spinach and Salad

Ingredients

• Tortillas1 count (40 g)
• Shrimp9 medium (180 g)
• Garlic1 clove (3 g)
• Cilantro1 tablespoon (3 g)
• Spinach1 cup (30 g)
• Lettuce1/2 cup (18 g)
• Tomato1/2 count (65 g)
• Cucumber1/4 cup (30 g)
• Cheese2 slice (50 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Clean the shrimp, remove the tail and the black line.

2. 2

   Step 2

   Separately, mince the garlic and wash the spinach leaves.

3. 3

   Step 3

   Place a pan over medium heat. Once heated, add half of the oil and stir-fry the garlic over low heat for 1 minute.

4. 4

   Step 4

   Next, add the shrimp, season with salt and pepper, increase the heat to medium and cook for 3 minutes.

5. 5

   Step 5

   Add the spinach, stir, cover and cook until wilted. Once done, turn off and add cilantro.

6. 6

   Step 6

   Warm the tortilla in a griddle pan or pan for a few minutes.

7. 7

   Step 7

   Fill the quesadilla with the cheese (white/fresh or mozzarella) and with the shrimp mixture.

8. 8

   Step 8

   To make the salad: Cut the tomato in small pieces, the lettuce in strips and the cucumber in slices. Optional: Add onion.

9. 9

   Step 9

   In a plate serve the shrimp quesadilla with the side salad. Season the salad with the remaining oil, lemon juice, and salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp Quesadilla with Spinach and Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.