Heat a non-stick skillet over medium heat and add olive oil. Let it warm up for about 1-2 minutes until it shimmers.

Add chopped onions and bell peppers to the hot skillet. Sauté for about 1 minute until the veggies are tender.

Introduce uncooked medium shrimp and taco seasoning into the skillet. Stir everything well and cook for 1-2 minutes until the shrimp turns pink.

Reduce the heat to low, and place a medium flour tortilla in the skillet. Add melting cheese on one half, spoon shrimp mixture, and top with more cheese before folding.

Cook for 2-3 minutes until golden brown and crispy on one side, then carefully flip and cook for an additional 2-3 minutes.

Remove the quesadilla from the skillet, let it rest for a minute, then cut into wedges and serve with your favorite dips.