Shrimp Fajita Sheet Pan

The first time I made these sheet pan quesadillas, my kitchen smelled like a Tex-Mex cantina on a Friday night. The sizzling peppers hit that hot pan and suddenly I understood why sheet pan dinners are absolute magic for busy weeknights. I was skeptical about baking quesadillas instead of frying them, but one bite changed my entire perspective.

I served these to my skeptical brother who insisted quesadillas must be cooked in a skillet. He took one bite, pointed at his plate, and simply said okay you were right. The way the shrimp stays juicy while the tortillas turn golden and shatteringly crisp creates this perfect texture combination.

Ingredients

• 1 lb large shrimp: Peeled and deveined saves you so much prep time and they cook evenly
• 1 red bell pepper and 1 yellow bell pepper: Thinly sliced so they roast at the same rate as the shrimp
• 1 small red onion: Thinly sliced because it becomes sweet and tender in the oven
• 2 cloves garlic: Minced fresh because garlic powder cannot give you that same aromatic punch
• 1 jalapeño: Seeded and thinly sliced if you want a little kick without overwhelming heat
• 2 tbsp olive oil: This helps the spices coat everything and promotes even roasting
• 1 ½ tsp chili powder: The foundation of that Tex-Mex flavor profile we all love
• 1 tsp ground cumin: Essential for that authentic fajita taste you recognize immediately
• ½ tsp smoked paprika: This adds a subtle smoky depth without needing a grill
• ½ tsp ground coriander: A secret ingredient that brightens all the other spices
• ½ tsp salt and ¼ tsp black pepper: Basic seasoning that makes all the flavors pop
• ¼ tsp cayenne pepper: Optional but I recommend it for that background warmth
• Juice of 1 lime: Fresh lime juice cuts through the richness and ties everything together
• 6 large flour tortillas: 10-inch size works perfectly for folding and transferring
• 2 cups shredded Mexican blend cheese: A mix melts better than single cheese varieties
• 2 tbsp chopped fresh cilantro: Added right before baking so it stays bright and flavorful

Instructions

Heat the oven:

Preheat to 425°F and line a large rimmed baking sheet with parchment paper for effortless cleanup later.

Season everything:

Toss shrimp, peppers, onion, garlic, jalapeño, olive oil, and all spices in a large bowl until evenly coated.

Roast the filling:

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

Crank up the heat:

Remove from oven, increase temperature to 450°F, and get ready for assembly.

Build the quesadillas:

Lay out 3 tortillas, distribute half the cheese, spoon the shrimp mixture on top, then add remaining cheese and cilantro before topping with another tortilla.

Brush and transfer:

Lightly brush tops with olive oil and carefully transfer to the baking sheet, working in batches if needed.

Bake until crispy:

Bake 6 to 8 minutes, flip carefully, and bake another 4 to 5 minutes until both sides are golden and crisp.

Rest and serve:

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

Save

These became my go-to when friends come over for casual dinners because everyone can customize their own toppings. There is something about assembling food at the table that makes conversations flow easier and laughter happen more naturally.

Making These Your Own

I have swapped shrimp for rotisserie chicken on busy weeks and nobody complained. Black beans work beautifully for a vegetarian version that still feels substantial and satisfying.

Perfect Pairings

A cold Mexican lager or classic margarita cuts through the richness perfectly. I also like to serve simple Spanish rice or a crisp green salad to round out the meal.

Timing And Prep

You can slice all the vegetables and mix the spice blend up to a day ahead. The filling takes maybe ten minutes to assemble, which means dinner can be on the table in under an hour even on busy weeknights.

• Chop vegetables the night before for even faster assembly
• Preheat your baking sheet while the oven heats up for extra crispy bottoms
• Use kitchen shears to cut quesadillas into wedges without making a mess

Save

These sheet pan quesadillas might just become your new favorite way to enjoy Tex-Mex flavors without the fuss.

Recipe FAQs

→ How do I prepare the shrimp and vegetables for cooking?

Toss peeled shrimp with thinly sliced peppers, onion, garlic, spices, olive oil, and lime juice until evenly coated before spreading on the baking sheet.

→ What temperature and time is best for roasting shrimp and veggies?

Roast at 425°F (220°C) for 10–12 minutes until shrimp turn pink and vegetables are tender.

→ Can I customize the seasoning blend?

Yes, adjust chili powder, cumin, smoked paprika, coriander, and cayenne to suit preferred spice levels and flavors.

→ What is the best way to assemble the layered dish?

Place cheese on tortillas, add shrimp and veggie mix, sprinkle with more cheese and cilantro, top with tortillas, then brush with olive oil before baking.

→ Are there alternatives for dietary restrictions?

Substitute gluten-free tortillas for gluten sensitivity and use plant-based cheese or omit sour cream for dairy-free needs.