Shrimp Fajita Sheet Pan (Printable)

A vibrant Tex-Mex dish with shrimp, peppers, and cheese baked crisp for easy serving.

# What You’ll 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

# Steps:

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 Advice:

01 -
  • The sheet pan method gives you restaurant-style crispy quesadillas without standing over a hot skillet
  • Everything cooks in stages on the same pan, meaning almost zero cleanup afterward
  • The roasted shrimp and peppers develop deep flavors that stovetop cooking just cant match
02 -
  • Dont skip the resting time after baking or your cheese will ooze out when you cut them
  • Work quickly when assembling so the tortillas dont get soggy from the hot filling
  • If your baking sheet is crowded, use two pans rather than overcrowding which prevents proper crisping
03 -
  • If your tortillas are stiff, wrap them in damp paper towels and microwave for 20 seconds before assembling
  • Use kitchen shears to cut the quesadillas into wedges for cleaner slices without dragging the cheese

Go Back