Shrimp Fajita Sheet Pan (Printable Format)

Savory shrimp paired with vibrant peppers and melted cheese, oven-baked for a quick, flavorful main dish.

# 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 - 1½ 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
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 oven. Increase oven temperature to 450°F.
05 - Lay out 3 tortillas. Distribute half the cheese on top. Spoon shrimp mixture over cheese, then sprinkle with remaining cheese and cilantro. Top each with another tortilla.
06 - Transfer quesadillas to baking sheet. Lightly brush tops with olive oil. Bake for 6–8 minutes, then flip and bake 4–5 minutes until golden and crisp.
07 - Remove from oven and let rest 2 minutes. Cut into wedges and serve with sour cream, salsa, lime wedges, and avocado.

# Expert Suggestions:

01 -
  • The sheet pan method means you can assemble everything at once instead of standing over a hot pan flipping individual quesadillas while hungry people hover nearby
  • Roasting the shrimp and vegetables first concentrates their natural sweetness and creates those restaurant style charred flavors that usually require a high heat skillet
  • You get that satisfying crispy cheesy exterior without the mess of oil splattering all over your stovetop
02 -
  • Dont skip the step of increasing the oven temperature after roasting the vegetables because that blast of high heat is what transforms soft tortillas into perfectly crispy ones
  • Let the quesadillas rest for 2 minutes after baking otherwise the cheese will ooze out when you try to cut them and youll lose all that goodness
  • Work quickly when transferring the assembled quesadillas to the hot pan because the fillings start melting immediately and can make them slippery to handle
03 -
  • Use two baking sheets if you have them so you can bake all the quesadillas at once instead of working in batches
  • Grating your own cheese from blocks instead of using pre-shredded bags makes a huge difference in how smoothly it melts

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