Begin by heating the olive oil in a skillet over medium heat. Toss in the chopped onion and sauté until translucent, usually about 5 minutes. Then, add the shrimp to the skillet. Season with salt, pepper, cumin, and smoked paprika. Stir frequently until the shrimp are cooked through—this should take about 3-4 minutes.

Once your shrimp are cooked, squeeze the lime juice over them, and stir in the chopped cilantro. The acid from the lime brightens the flavors. Remove this delightful mixture from the heat and set it aside.

Grab your tortillas. On half of each tortilla, sprinkle half of the shredded cheese, then a generous serving of the shrimp mixture. Top it off with the remaining cheese before folding over the other half. This layering ensures gooey cheese binds everything together.

Wipe out the skillet, then return it to medium heat. Place the filled tortilla back in the skillet. Cook until each side is crispy and golden, about 3 minutes per side. The melted cheese will create a wonderful binding.

Once cooked, transfer the quesadilla to a cutting board. Slice into wedges. Serve immediately, perhaps garnished with extra cilantro or a lime wedge on the side.