Low Carb Shrimp and Steak Quesadillas with a Tomato Tomatillo Pico de Gallo

Surf and turf meets taco night in these cheesy low-carb quesadillas. Tender ribeye, sweet shrimp, melty cheese, and a bright tomato tomatillo pico de gallo come together for a meal that’s simple enough for a weeknight but impressive enough for company.

A lot of times I get inspiration from restaurants we’ve visited, or an ingredient I’d like to showcase, or simply cleaning out my freezer and putting ingredients together to create something new.  This particular recipe was inspired by a Mexican food truck dish my husband tried while at a car show.  He liked it so much that he came home raving about it and insisted we had to track down that food truck again.  Of course, I took it as a challenge to create my own version that would be just as satisfying while still fitting a low-carb lifestyle. Great ingredients always make a difference, and I truly believe they’re the key to creating a dish that’s packed with flavor.

I’m happy to say this one definitely made the cut. Everyone loved it, and I have a feeling it’ll become one of those recipes we’ll keep coming back to—while still leaving plenty of room to experiment with different meats, cheeses, and toppings.

Low Carb Shrimp and Steak Quesadillas with a Tomato Tomatillo Pico de Gallo

1 lb Rib Eye Steak, sliced thin

1 lb Shrimp, steamed

8oz Med Cheddar, freshly shredded

8 oz Monterey Jack, freshly shredded

1 pkg Low Carb Tortillas, burrito size

1-2 TB Olive oil

Butter

Salt and Pepper

Optional:

1 ear of Sweet White Corn, steamed and cut off the cob

Pico de Gallo

1 large Summer Tomato or Compari tomato

1/2 Med White Onion

1 Jalapeño

2 Med Tomatillos

1-2 TB minced Cilantro

2 Limes

Salt and Pepper

1. Dice the tomato and tomatillos, small chop the onion and jalapeño.  Add them to a medium size bowl with the Cilantro, add lime juice from the 2 limes.  Add Salt and Pepper to taste. Mix all ingredients and allow it to sit for at least 10 minutes, but 20-30 minutes is ideal. When adding the jalapeño you can add some of the internal membrane and seeds for additional heat.

2. Depending on the size of your steamed shrimp, cut them in half or thirds. I like to use 13/15 Gulf Shrimp steamed in a little Old Bay. Set them aside.

3. Slice Rib Eye into thin slices and then again to about 1 1/2” pieces. In a large skillet heat up 1-2 TB of olive oil then add the sliced rib eye, salt and pepper to taste.  Cook over medium heat until just browned, leaving the steak slightly pink so it stays tender. Remove from the pan and set aside.

4. In a large skillet add 1 TB of olive oil  and a couple pats of butter. Melt on medium heat till butter starts to bubble just a bit.  Add 1 of the tortillas and top with a little of both kinds of cheese.  Try to spread everything into an even layer so every bite gets a little of both Sprinkle on a little of the fresh corn if using. It adds wonderful texture and just a touch of sweetness that pairs perfectly with the shrimp.  Top again with a little of both cheeses.  Top it off with another tortilla.  Brown on both sides and set on a large plate to cool.  Finish it off with a sprinkle of flaky salt.

5. At this point you can cut it up however you like and serve with whatever toppings you like.  It’s always a crowd pleaser for everyone to customize their own quesadilla dish.  We like to serve ours with nacho cheese sauce, guacamole, pico de gallo, green onions, and salsa—but honestly, just about any of your favorite taco toppings work.

Quick Tip:

A thick ribeye works best for this recipe. Place the steak in the freezer until it’s about three-quarters frozen. The slight firmness makes it much easier to slice thin for incredibly tender quesadillas.

Make It Your Own: Feel free to season the steak however you like. A simple blend of smoked paprika, garlic powder, and a pinch of cumin adds another delicious layer of flavor, but your favorite steak seasoning works just as well.  You can even marinate the steak beforehand for another delicious layer of flavor.

Approximate Nutrition (per serving, based on 8 servings using low-carb tortillas and including the optional corn):

Calories 628

Protein 43g

Total Carbs 14g

Fiber 8-9g

Net Carbs  5.5g