Shrimp Fajita Sheet Pan (Printable)
Juicy shrimp and colorful peppers baked with cheese on a sheet pan for a flavorful Tex-Mex meal.
# What You Need:
→ Seafood
01 - 1 pound 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 tablespoons olive oil
08 - 1 ½ teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - ¼ teaspoon 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 tablespoons 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, 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 olive oil. Bake for 6–8 minutes.
07 - Flip quesadillas 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 Suggestions:
01 -
- You get that crispy cheese pull without standing over a hot stove flipping individual quesadillas
- The roasted shrimp and vegetables develop this incredible sweetness that you cannot achieve on the stovetop
- Cleanup takes approximately three minutes and you are not washing multiple pans
02 -
- Do not skip the parchment paper because cheese will melt onto the pan and create a nightmare situation
- Letting the roasted filling cool for just a few minutes prevents the tortillas from getting soggy
- The second higher temperature bake is what creates that restaurant-style crispy exterior
03 -
- Space the vegetables evenly on the pan so they roast rather than steam
- Flour tortillas create the crispest results but corn tortillas work for gluten-free needs