Shrimp Fajita Sheet Pan (Printable)

Tex-Mex style shrimp with peppers and melted cheese baked for a crispy finish.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and thinly sliced

→ Spices & Seasonings

07 - 2 tbsp olive oil
08 - 1 ½ tsp chili powder
09 - 1 tsp ground cumin
10 - ½ tsp smoked paprika
11 - ½ tsp ground coriander
12 - ½ tsp salt
13 - ¼ tsp black pepper
14 - ¼ tsp cayenne pepper
15 - Juice of 1 lime

→ Quesadilla Assembly

16 - 6 large flour tortillas (10-inch)
17 - 2 cups shredded Mexican blend cheese
18 - 2 tbsp chopped fresh cilantro

→ For Serving

19 - Sour cream
20 - Salsa
21 - Lime wedges
22 - Sliced avocado

# How to Make It:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, combine shrimp, bell peppers, onion, garlic, jalapeño, olive oil, chili powder, cumin, smoked paprika, coriander, salt, pepper, cayenne, and lime juice. Toss until evenly coated.
03 - Spread the shrimp and vegetable mixture evenly on the prepared baking sheet. Roast for 10–12 minutes, until shrimp are pink and vegetables are tender.
04 - Remove shrimp mixture from the oven. Increase oven temperature to 450°F.
05 - On a clean work surface, lay out 3 tortillas. Evenly distribute half of the cheese on top. Spoon the shrimp and vegetable mixture over the cheese, then sprinkle with remaining cheese and chopped cilantro. Top each with another tortilla to form quesadillas.
06 - Carefully transfer the assembled quesadillas to the baking sheet. Lightly brush the tops with a little olive oil.
07 - Bake for 6–8 minutes, then flip and bake for another 4–5 minutes, until golden and crisp.
08 - Remove from oven and let rest 2 minutes. Cut into wedges and serve with sour cream, salsa, lime wedges, and avocado.

# Expert Suggestions:

01 -
  • Everything roasts on one pan, meaning almost zero cleanup and more time for margaritas
  • The shrimp stays perfectly juicy while getting those gorgeous charred edges
02 -
  • Don't skip resting the quesadillas for 2 minutes after baking or the cheese will ooze out when you cut them
  • Work in batches if your baking sheet only fits two quesadillas at a time
03 -
  • Use a pizza cutter to slice the quesadillas quickly and cleanly
  • If your tortillas seem stiff, wrap them in a damp paper towel and microwave for 15 seconds before assembling

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