Prep the shrimp: Pat the shrimp dry with paper towels. If large, cut them into bite-size pieces. Toss with 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, a few grinds of black pepper, and the zest of half a lime. Set aside while you prep the vegetables.

Sauté the veggies: Heat a large skillet over medium-high heat with a teaspoon of oil. Add the sliced onion and bell pepper. Cook 3–4 minutes until slightly softened and a little charred at the edges. Stir in the minced garlic for 30 seconds. Transfer to a plate.

Cook the shrimp: In the same skillet, add a touch more oil if needed. Add the seasoned shrimp in a single layer. Cook about 1–2 minutes per side, just until opaque and gently curled. Squeeze in a bit of lime juice, toss, and remove to the plate with the veggies. Wipe out the skillet if there’s excess moisture.

Assemble each quesadilla: Lay a tortilla flat. Sprinkle a thin, even layer of cheese over half the tortilla. Top with a few spoonfuls of shrimp and veggies, a little cilantro, then another light layer of cheese. Fold the tortilla over to make a half-moon. Repeat with remaining tortillas.

Crisp the tortilla: Return the skillet to medium heat. Add 1 teaspoon butter or oil. Place a folded quesadilla in the pan. Cook 2–3 minutes per side, pressing lightly with a spatula, until the tortilla is golden and crisp and the cheese is melted. Adjust heat so it browns without burning.

Finish and serve: Let each quesadilla rest for 1 minute on a cutting board before slicing into wedges. Serve with lime wedges, sour cream, avocado, and hot sauce.