Shrimp Fajita Sheet Pan (Printable)
Savor tender shrimp, bell peppers, and melted cheese baked together on a sheet pan for a quick meal.
# What You’ll 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
→ 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
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, 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 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 Tips:
01 -
- Everything roasts on one pan so cleanup is literally just crumpling up some parchment paper
- The shrimp get perfectly tender while the vegetables caramelize in ways skillet cooking never achieves
02 -
- Do not skip increasing the oven temperature for the second bake or your quesadillas will be soggy instead of crispy
- The lime juice works best squeezed over the roasted mixture before assembling rather than added during the initial toss
03 -
- Work quickly when transferring quesadillas to the hot baking sheet so the bottom tortilla does not get soggy from the filling
- If you are making more than 3 quesadillas, use two baking sheets rather than overcrowding one pan