Shrimp Fajita Sheet Pan (Printable)

Tex-Mex style shrimp with peppers and cheese baked on a sheet pan for a flavorful, easy meal.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Combine shrimp, bell peppers, onion, garlic, jalapeño, olive oil, chili powder, cumin, smoked paprika, coriander, salt, pepper, cayenne, and lime juice in a large bowl. Toss until evenly coated.
03 - Spread shrimp and vegetables 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 evenly on top. Spoon shrimp mixture over cheese, then sprinkle with remaining cheese and cilantro. Top each with another tortilla to form quesadillas.
06 - Carefully transfer assembled quesadillas to the baking sheet. Lightly brush tops with a little olive oil.
07 - Bake for 6–8 minutes, then flip and bake 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 shrimp stay impossibly juicy while the edges get perfectly crispy
  • Everything happens on one pan, including the melting cheese moment
  • You get restaurant-quality results with basically zero hands-on time
02 -
  • Do not skip the temperature increase before baking the quesadillas or they will not get properly crispy
  • The filling should be room temperature when assembling so the tortillas do not get soggy
03 -
  • Work quickly when assembling so the tortillas do not absorb moisture from the filling
  • If your tortillas are stiff, wrap them in a damp paper towel and microwave 30 seconds

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