Shrimp Fajita Sheet Pan (Print View)
Sheet pan meal with shrimp, bell peppers, cheese, and spices baked to crispy, melty perfection.
# What You 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 - Lay out 3 tortillas on a clean work surface. Distribute half of the cheese evenly 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 for 2 minutes. Cut into wedges and serve with sour cream, salsa, lime wedges, and avocado.
# Expert Tips:
01 -
- Everything cooks on one sheet pan, meaning almost zero cleanup and more time with your people
- The shrimp stay impossibly juicy while the tortillas get restaurant-crispy without any stovetop flipping
02 -
- Do not skip the rest time after baking, otherwise the cheese will ooze out when you try to cut them
- Working in batches is better than overcrowding the pan, which leads to soggy tortillas instead of crispy ones
03 -
- Pat the shrimp dry before tossing with spices for better adhesion and more even roasting
- Use a pizza cutter to slice the quesadillas into clean wedges without dragging the cheese