Shrimp Fajita Sheet Pan (Printable Version)
Juicy shrimp with colorful peppers and melted cheese baked to crispy perfection.
# 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 (optional)
→ 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 (optional, for heat)
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 (if using), 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 (you may need to work in batches or use two sheets). 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 means almost zero cleanup while still getting that perfectly crispy tortilla texture
- Everything happens in the oven so you can actually hang out with people instead of being stuck at the stove
02 -
- Do not skip resting the quesadillas after baking or the cheese will run everywhere when you cut them
- Working in batches is better than overcrowding the pan or trying to squeeze too many on one sheet
03 -
- Use kitchen shears to cut the quesadillas into wedges right on the baking sheet to save a step
- If your tortillas are stiff wrap the whole stack in a damp paper towel and microwave for 30 seconds before assembling