Shrimp Fajita Sheet Pan

My Tuesday evening game nights were getting a bit predictable until I threw some seasoned shrimp and peppers on a sheet pan, tucked them inside tortillas with way too much cheese, and discovered something magical. Now everyone asks when we are having these instead of ordering takeout.

Last summer my sister came over tired from work and I made these on impulse. She sat on the counter eating them straight from the pan with her hands, burning her fingers slightly and not caring one bit.

Ingredients

• 1 lb large shrimp, peeled and deveined: Large shrimp hold up better to roasting and stay juicy instead of turning rubbery
• 1 red bell pepper, 1 yellow bell pepper, 1 small red onion, all thinly sliced: The mix of colors makes these gorgeous and the sweetness balances the spices perfectly
• 2 cloves garlic, minced: Fresh garlic matters here since it roasts along with everything else
• 1 jalapeño, seeded and thinly sliced: Leave some seeds in if your crew likes genuine heat
• 2 tbsp olive oil: This coats everything and helps the spices cling to the shrimp and vegetables
• 2 tbsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp ground coriander: This spice blend hits all the right Tex Mex notes without being overwhelming
• ½ tsp salt, ¼ tsp black pepper, ¼ tsp cayenne pepper: Adjust cayenne based on your heat tolerance
• Juice of 1 lime: The acidity brightens everything and cuts through the rich cheese
• 6 large flour tortillas (10 inch): Large tortillas fold easier over that generous filling
• 2 cups shredded Mexican blend cheese: A blend melts better than just cheddar and has more complexity
• 2 tbsp chopped fresh cilantro: Fresh herbs sprinkled right before baking make such a difference

Instructions

Preheat your oven to 425°F and line a large rimmed baking sheet:

Parchment paper is your friend here for easy cleanup between the roasting and quesadilla phases

Season the shrimp and vegetables:

In a large bowl toss shrimp peppers onion garlic jalapeño olive oil chili powder cumin smoked paprika coriander salt pepper cayenne and lime juice until everything is evenly coated and fragrant

Roast the filling:

Spread everything on your prepared baking sheet and roast for 10 to 12 minutes until shrimp are pink and vegetables are tender but still have some bite

Crank up the heat:

Pull the shrimp mixture out and increase oven temperature to 450°F for that serious crisp factor

Build your quesadillas:

Lay out 3 tortillas distribute half the cheese evenly spoon the shrimp mixture over top then sprinkle with remaining cheese and cilantro and finish with another tortilla

Bake until golden:

Transfer quesadillas to the baking sheet brush tops lightly with olive oil and bake for 6 to 8 minutes then flip and bake another 4 to 5 minutes until both sides are golden and crisp

Rest and serve:

Let them sit for 2 minutes so the cheese sets slightly then cut into wedges and serve with sour cream salsa lime wedges and avocado

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These became our go to when friends drop over unexpectedly because the ingredients live in my fridge and the whole process feels like putting together a puzzle rather than following strict rules.

Making Ahead Your Way

You can season the shrimp and vegetables up to four hours ahead and keep them in the refrigerator. The flavors actually develop nicely during that time so do not worry about it being too much prep work.

The Cheese Question

I have tried every cheese combination and the Mexican blend still wins for melting quality and flavor balance. Freshly grated cheese from a block melts differently than the pre shredded stuff and makes a noticeably better quesadilla.

Serving Strategies

Cut these into smaller wedges for appetizer portions or leave them whole for a proper main course. The contrast between the hot crispy tortilla and cool sour cream is everything.

• Warm your serving platter in the oven for a few minutes so the quesadillas stay hot longer
• Have extra lime wedges on hand because people always want more acid
• Set up a little topping bar so everyone can customize their final drizzle of sour cream or salsa

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These sheet pan quesadillas turned Tuesday into something worth looking forward to and sometimes that is exactly what dinner needs to be.

Common Questions

→ How can I ensure the shrimp stays juicy?

Marinate the shrimp briefly with lime juice and spices, and roast just until pink to avoid overcooking and dryness.

→ Can I substitute the bell peppers with other vegetables?

Yes, sliced mushrooms or zucchini work well and add extra flavor and texture to the dish.

→ What is the best way to assemble the quesadillas for even cooking?

Layer half the cheese on tortillas first, add the shrimp and veggies evenly, top with remaining cheese and cilantro, then cover with another tortilla.

→ How do I achieve a crispy exterior on the quesadillas?

Lightly brush the tops with olive oil before baking and flip halfway through to ensure even golden crispiness.

→ Are there alternatives for dietary restrictions?

Gluten-free tortillas and plant-based cheese can be used for gluten and dairy sensitivities without sacrificing taste.