Shrimp Fajita Sheet Pan

The first time I made sheet pan quesadillas was actually a happy accident on a busy weeknight when I was too tired to stand at the stove. My kitchen smelled incredible with roasted peppers and seasoned shrimp, and that first bite of crispy tortilla with melty cheese changed everything about how I think about quesadillas.

My sister came over last month and we turned these into a whole assembly line operation, laughing as we tried to flip quesadillas on a crowded baking sheet. We ended up eating directly off the cutting board, still warm from the oven, with lime juice dripping down our wrists and not a single regret about the mess.

Ingredients

• 1 lb large shrimp: Peeled and deveined saves precious time, and buying them already prepped means you can focus on the fun spice mixture
• 2 bell peppers: Red and yellow bring sweetness and vibrant color that makes the final dish look absolutely stunning
• 1 small red onion: Thinly sliced so they caramelize nicely alongside the peppers in the oven
• 2 cloves garlic: Minced fresh garlic adds that aromatic kick that elevates the whole spice blend
• 1 jalapeño: Optional depending on your heat tolerance, but seeded and thinly sliced it adds just the right amount of kick
• 2 tbsp olive oil: Helps the spices coat everything evenly and promotes that beautiful roasting caramelization
• 2 tbsp chili powder: The backbone of your fajita seasoning, giving that classic Tex Mex flavor profile
• 1 tsp ground cumin: Earthy and warm, this is what makes the seasoning taste genuinely authentic
• ½ tsp smoked paprika: This secret ingredient adds a subtle smoky depth that mimics grill flavor
• ½ tsp ground coriander: Bright and citrusy, it balances the heavier spices perfectly
• ½ tsp salt and ¼ tsp black pepper: Essential for bringing out all the flavors in the shrimp and vegetables
• ¼ tsp cayenne pepper: Optional heat adjust this based on your spice comfort level
• Juice of 1 lime: Fresh lime juice cuts through the richness and adds brightness that ties everything together
• 6 large flour tortillas: 10 inch tortillas are the perfect size for folding substantial fillings inside
• 2 cups shredded Mexican blend cheese: A mix of cheddar, Monterey Jack, and asadero melts beautifully and creates those irresistible cheese pulls
• 2 tbsp chopped fresh cilantro: Sprinkled inside for fresh herbal notes that pop against the roasted vegetables

Instructions

Preheat your oven:

Get it to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup later

Season everything:

In a large bowl, toss the shrimp, sliced peppers, onion, garlic, and jalapeño with olive oil and all those wonderful spices until everything is evenly coated

Roast the filling:

Spread the mixture on your prepared baking sheet and roast for 10 to 12 minutes until the shrimp turn pink and the vegetables are tender

Crank up the heat:

Pull the pan out, increase the oven to 450°F, and get ready to assemble these beauties

Build your quesadillas:

Lay out 3 tortillas, sprinkle half the cheese on each, add the shrimp mixture, then top with remaining cheese and cilantro before placing another tortilla on top

Get them crispy:

Carefully transfer to the baking sheet, brush tops with olive oil, and bake for 6 to 8 minutes before flipping and baking another 4 to 5 minutes until golden

Rest and serve:

Let them sit for 2 minutes so the cheese sets slightly, then cut into wedges and serve with all your favorite toppings

Save

Last summer we took these camping and cooked them on a portable propane oven, and honestly they might have tasted even better under the stars with everyone reaching across the picnic table for seconds.

Making Ahead Like A Pro

You can season the shrimp and vegetables up to 4 hours ahead and keep them in the refrigerator, which actually helps the flavors develop even more deeply. Just dont assemble the quesadillas until youre ready to bake or the tortillas will get soggy and sad.

Cheese Choices That Work

While Mexican blend is fantastic, Ive also used sharp cheddar alone for a stronger flavor, or pepper jack when we want extra kick. The key is choosing a cheese that melts well rather than crumbly fresh cheeses that wont give you that satisfying stretch.

Serving Ideas

These reheat beautifully the next day, either in the oven or a quick pan press to recrisp the tortilla. I love packing leftover wedges for lunch with a small container of pico de gallo on the side.

• Set up a toppings bar with guacamole, pickled jalapeños, and hot sauce
• Serve with Mexican rice or refried beans for a complete dinner spread
• Pair with an ice cold cerveza or classic margarita for the full experience

Save

Theres something deeply satisfying about pulling a golden bubbling sheet pan from the oven and knowing dinner is about to be something truly special.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp completely and pat dry before using to ensure even cooking and optimal texture.

→ What can I substitute for bell peppers if unavailable?

Sliced zucchini or mushrooms work well as substitutes, adding extra flavor and texture.

→ Is it possible to make this dish dairy-free?

Use plant-based cheese alternatives and skip the sour cream to keep it dairy-free without sacrificing creaminess.

→ How do I ensure the tortillas get crispy during baking?

Lightly brush the assembled tortillas with olive oil and bake at a high temperature, flipping halfway to achieve an even crisp.

→ Can this be prepared ahead of time?

You can prepare the shrimp and vegetable mix in advance and assemble just before baking to maintain freshness and crispiness.

→ What drinks pair well with this dish?

A crisp lager or a tangy margarita complement the zesty flavors perfectly.