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Zucchini Tortilla and Shrimp Quesadillas (Paleo)

Zucchini Tortilla and Shrimp Quesadillas (Paleo) are a type of quesadilla that features zucchini tortillas and shrimp. The zucchini tortillas are typically made with grated zucchini, almond flour, and eggs and are grain-free and gluten-free, making them a great option for those following a Paleo diet. The shrimp is typically cooked and mixed with cheese before being layered on a tortilla and folded in half. Zucchini Tortilla and Shrimp Quesadillas can be served with a variety of toppings such as sour cream, guacamole, or salsa.

Elevate your Paleo game with Zucchini Tortilla and Shrimp Quesadillas. Light, zesty, and incredibly satisfying, this recipe is a seafood lover’s dream come true.

Key Takeaways

  • Who This Meal Appeals To: Seafood enthusiasts, Paleo dieters, and those seeking a lighter option.
  • Estimated Duration: 35 minutes.
  • Nutrition Facts: Low in carbs, high in protein, and rich in Omega-3 fatty acids.

About This Recipe

Who says quesadillas can’t be healthy and light? This recipe uses zucchini-based tortillas to deliver a grain-free, low-carb alternative that pairs wonderfully with shrimp.

Equipment Required

  • Large non-stick skillet or griddle
  • Spatula
  • Cutting board
  • Knife
  • Mixing bowl


  • 4 zucchini tortillas
  • 1 pound shrimp, peeled and deveined
  • 1 cup diced tomatoes
  • 1 medium onion, finely chopped
  • 1 tablespoon avocado oil
  • 1 teaspoon chili flakes (optional)
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)


  1. Prep Shrimp: Thaw, peel, and devein the shrimp. Set aside.
  2. Dice Veggies: Finely chop the onion and dice the tomatoes.
  3. Heat Oil: Place avocado oil in the skillet and warm over medium heat.
  4. Cook Shrimp: Sauté shrimp until they turn pink, then remove and set aside.
  5. Sauté Veggies: In the same skillet, sauté onions and tomatoes. Add chili flakes if you like it spicy.
  6. Combine: Return the shrimp to the skillet and mix with the veggies. Season with salt and pepper.
  7. Assemble Quesadillas: Spread the shrimp and veggie mixture on one half of each zucchini tortilla.
  8. Cook: Fold the tortillas in half and cook until crispy.
  9. Garnish and Serve: Optionally, sprinkle fresh basil on top. Cut into wedges and serve immediately.

Side Dishes

  • Fresh cucumber salad
  • Paleo-friendly coleslaw
  • Avocado slices
  • Steamed green beans

Storage Options

  • Fridge: Store in an airtight container for up to 2 days.
  • Freezer: Not recommended, as shrimp can become rubbery when reheated.

Ingredient Substitutes

  • Zucchini Tortillas: Cauliflower or almond flour tortillas can be used.
  • Shrimp: Scallops or white fish can be used.
  • Avocado Oil: Coconut oil can be used for cooking.

Alternatives to this Meal

  • Zucchini Shrimp Tacos: Use lettuce wraps and the same filling for a taco variation.
  • Zucchini Shrimp Salad: Toss the quesadilla fillings into a large green salad.
  • Zucchini Shrimp Stir-Fry: Add more veggies and serve over cauliflower rice for a stir-fry option.

If you are interested in reading more about Paleo Quesadilla Ideas, please take a look at these related articles: Sweet Potato and Pork Quesadillas or Cauliflower Tortilla and Turkey Quesadillas


Zucchini Tortilla and Shrimp Quesadillas (Paleo) bring the flavors of the sea into a Paleo-friendly package. They are light yet flavorful, offering a perfect combination of low carbs and high protein. Whether you’re a die-hard Paleo follower or just seeking a healthier meal, this dish is a must-try!