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Shrimp, Avocado and Hummus Quesadillas

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Lauren Keating


  • ½ pound shrimp tails removed
  • 2 medium flour tortillas
  • 4 tablespoons Sabra classic hummus
  • ½ teaspoon toasted sesame oil
  • ½ avocado diced
  • ¼ red onion thinly sliced
  • 2 scallions sliced
  • 1 generous pinch crushed red pepper flakes
  • 2 teaspoons olive oil


  • Cook the shrimp in a skillet set over high heat until just cooked through, about 3 minutes.
  • Spread each tortilla with 2 tablespoons of hummus, leaving a 1/2-inch border around the edge. Drizzle with toasted sesame oil.
  • Scatter the avocado over the hummus. Use a fork to gently mash the avocado.
  • Arrange the cooked shrimp, red onion, and scallions over half of each tortilla. Sprinkle with red pepper flakes. Fold the tortillas in half.
  • Heat the olive oil in a skillet over medium-high heat. Add the quesadillas and cook 3-4 minutes on each side, or until golden brown and lightly crisp. Cut each quesadilla into 4 wedges and server immediately.