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Is shrimp on the menu tonight? Maybe it should be. Coming in at just around seven calories per medium-size shrimp, this crustacean is low in calories and high in lean protein and is one of only a few dishes that provides the beneficial antioxidants selenium and astaxanthin, according to The American Shrimp Company.

The opportunities for delicious meals with shrimp are endless. For something with a lot of flavor and crowd appeal, try this recipe for a “Shrimp Quesadilla” courtesy of Eastern Fish Company. Plump shrimp are nestled between tortillas and seasoned with familiar Latin flavors, ideal for a fast meal any time.

Shrimp Quesadilla

Serves 6

2 tablespoons vegetable oil

1 onion, sliced

1 red bell pepper, sliced

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chili powder

1 pound uncooked medium shrimp, peeled and deveined

1 jalapeño pepper, seeded and minced (optional)

1 lime, juiced

1 teaspoon vegetable oil, or as needed

6 large flour tortillas

3 cups shredded Mexican cheese blend

1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion and red bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, around 6 to 8 minutes.

2. Stir salt, cumin and chili powder into onion and bell peppers.

3. Stir shrimp into mix and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.

4. Remove skillet from heat; stir jalapeño pepper and lime juice into shrimp mixture.

5. Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.

6. Place a tortilla in the hot oil. Spoon about 1⁄6 shrimp filling and 1⁄2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.

7. Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned. Repeat with remaining tortillas and filling.

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