It’s 6 PM. You’re hungry. The family is hungry. The idea of another boring dinner is just…sad.
You want something special. Something that feels like a treat. But you don’t have hours to spend in the kitchen.
I hear you. That’s why I created this Lobster & Shrimp Scampi Quesadilla. It’s your weeknight dinner rescue mission. All the luxurious flavor of a seafood restaurant, packed into a crispy, cheesy tortilla you can make in minutes. If you love the classic flavors of scampi, you should also try my quick and juicy garlic butter shrimp scampi.
Recipe Overview
- Cuisine: Fusion (Italian-Mexican)
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 quesadillas
Ultimate Guide to Lobster & Shrimp Scampi Quesadilla
This is the only guide you need. Why? Because I’ve tested every shortcut.
We’re taking the garlicky, buttery, lemony magic of shrimp scampi and giving it a fun, fast twist. No fussy pasta water. No long simmering.
Lobster & Shrimp Scampi Quesadilla Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Lobster & Shrimp Scampi Quesadilla Recipe!
Nutrition Information
We get maximum flavor for minimum effort. The lobster adds a touch of luxury. The quesadilla format makes it a guaranteed hit with everyone. It’s fast, fun, and absolutely delicious.
The Simple Ingredients
This is where the magic starts. Most of this is probably in your kitchen right now. The seafood is the easy star.
- 8 large flour tortillas (burrito-size)
- 1 lb raw shrimp, peeled and deveined
- 4 oz cooked lobster meat (from tails, claws, or a good quality salad mix)
- 4 tbsp unsalted butter
- 5-6 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- Juice of 1 lemon
- 1/4 tsp red pepper flakes (optional, for heat)
- 2 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil for cooking
Let’s Get Cooking! (The Step-by-Step)
Ready? Grab your big skillet. We’re doing this in two easy parts. First the scampi filling, then the crispy quesadilla assembly.
- Pat your shrimp and lobster dry. Season with a pinch of salt and pepper.
- Heat a large skillet over medium-high. Add 1 tbsp butter and 1 tbsp olive oil. Add the shrimp in a single layer. Cook for 1-2 minutes per side until pink. Remove to a plate.
- In the same skillet, lower heat to medium. Add the remaining 3 tbsp butter. Add the minced garlic and red pepper flakes. Cook for just 30 seconds until fragrant—don’t let it burn!
- Pour in the white wine and lemon juice. Let it bubble and simmer for 2 minutes. This cooks off the alcohol and makes an amazing sauce. For another fantastic lemon-herb version of this classic sauce, check out my fresh and zesty lemon-herb shrimp scampi.
- Turn off the heat. Add the cooked shrimp, lobster meat, and chopped parsley back to the skillet. Toss everything in that glorious garlic butter sauce. Taste and add more salt if needed. Your filling is done!
- Wipe the skillet clean. Heat it over medium heat. Place one tortilla in the dry pan.
- Sprinkle a layer of the mixed cheeses on half the tortilla. Spoon a generous amount of the seafood scampi mix over the cheese. Top with a little more cheese (this acts as glue!).
- Fold the empty half of the tortilla over the filling. Press down gently with a spatula.
- Cook for 2-3 minutes per side, until golden brown and the cheese is fully melted. Repeat with remaining tortillas and filling.
- Let each quesadilla rest for a minute before slicing. This keeps the filling inside. Then, cut into wedges and serve immediately!
What to Serve With This Dish
You need sides that are just as fast. No extra pans required.
A simple, zesty salad cuts through the richness. Think mixed greens with a quick lemon vinaigrette.
For something creamy, grab a tub of pico de gallo and some sour cream or quick guacamole for dipping. A bowl of black beans or cilantro-lime rice works if you want something more filling.
Make This Recipe Your Own (Quick Swaps)
Make it work for you! Use what you have or what your family loves.
No lobster? No problem. Use all shrimp. Or swap in some lump crab meat or even chopped cooked chicken.
Not a fan of wine? Use an equal amount of chicken or seafood broth with an extra squeeze of lemon.
Switch up the cheese! Pepper Jack adds a kick. A Mexican blend or even provolone works great.
How to Store Leftovers (If You Have Any!)
These are best fresh. But if you have extra filling, store it separately in the fridge for up to 2 days.
Reheat the filling gently in a pan. Then make a fresh quesadilla. Already assembled quesadillas can be kept in the fridge for a day. Re-crisp them in a skillet or air fryer.
NUTRITION INFORMATION
- Calories: ~650 per quesadilla
- Protein: 42g
- Carbohydrates: 38g
- Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 280mg
- Sodium: 1200mg
- Note: Nutrition is an estimate. Values can vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp and lobster?
Absolutely! Thaw them completely in the fridge first. Pat them very dry with paper towels. This is key for a good sear and to prevent a watery filling.
My quesadilla is falling apart. Help!
Two tips: Don’t overfill it. And make sure your pan is hot enough before adding the tortilla. A hot pan instantly melts the cheese “glue” and seals the deal.
Can I make this gluten-free?
Yes! Use your favorite gluten-free tortillas. Just check that they are pliable and a good size for folding.
See? Dinner doesn’t have to be a chore. It can be a fun, flavor-packed adventure that takes less than 30 minutes. If you’re looking for another easy, one-pot dinner that uses similar flavors, my creamy shrimp scampi orzo is a fantastic choice.
You deserve a meal that feels like a celebration, even on a random Wednesday. This recipe is your ticket to getting that time back.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
