Shrimp, Artichoke & Spinach Quesadilla | Clean Eating


Day #4 of my 7 Day Clean Eating Challenge!! Sorry this post is coming at night and not in the morning or afternoon per usual. Last night post my workout, I was so exhausted, that I fell asleep at like quarter to 9! Can you believe that? Mr. Tony Horton- my personal trainer ;-)-  really must have kicked my butt or something for me to clonk out that early.  I am super in love with P90x3 right now, and can’t get enough of AgilityX.  Basically for 30 minutes you are non-stop running around in figure 8’s, doing lunges and squats, and a few jumps.  That sounds miserable doesn’t it? I don’t know why, but all of the workouts I have done with P90x3, this one is my favorite. Maybe because it requires the least amount of balance. This girl is clumsy!  Or because I am dripping sweat when I am done, but it sure makes me feel good when I finish. And exhausted apparently.

I am so excited to share this recipe with you today. I was inspired by a few different recipes I saw, but in the end, I winged it.  I have a deep, deep love for artichoke dip, even though I know it isn’t too great for me.  I decided I was going to make it cleaner.  This recipe now hits on all the flavors I love in artichoke dip, without all the calories. And bonus it hit on my love for Mexican food too!


I really hope after these photos you go make these,  SOON. I think I might sneak back in the kitchen and eat the leftovers….

Shrimp, Artichoke & Spinach Quesadilla | Clean Eating

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 4


  • 8 corn tortillas 
  • 24 cooked shrimp, dried
  • 1/4 cup can artichoke hearts, chopped (I used 1/4 of a can)
  • 1/2 cup plain greek yogurt
  • 1 cup mozzarella cheese
  • 1 cup spinach, shredded
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoning salt (I use Lawry's)


  1. In a bowl, mix artichokes, spinach, yogurt, garlic powder, seasoning salt, and cheese until fully incorporated. 
  2. Spread 1/4 of cheese mixture over each of 4 tortillas, leaving a 1/4 inch rim around the edge without cheese. This will leave room for the cheese to melt without spreading out of the quesadilla. Place 6 shrimp on top of each tortilla and then top with remaining tortillas. 
  3. Heat a large pan on medium-high, spray with a light layer of no stick cooking spray. Place 1 quesadilla in the pan. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes.  Remove from pan, and let rest while you cook the remaining quesadillas.
  4. Serve with fresh pica de gallo, lettuce and plain greek yogurt.
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About Rachel

Country girl turned urbanite. Finding ways to mess up my kitchen, keep my country roots and explore all that city living offers!

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