Shrimp Fajita Sheet Pan (Printable)

Oven baked shrimp with bell peppers, cheese, and spices for a vibrant Tex-Mex 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 Steps:

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. Bake for 6–8 minutes, then flip and bake for another 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 Advice:

01 -
  • The shrimp stay juicy while the tortillas get impossibly crispy without any stovetop flipping
  • Everything roasts on one pan making cleanup almost nonexistent
  • The spice blend hits that perfect balance between smoky bright and just spicy enough
02 -
  • Do not skip increasing the oven temperature for the second bake or your tortillas will be sad and floppy
  • Work quickly when transferring assembled quesadillas to the hot baking sheet so the bottom tortilla does not get soggy
  • The tortillas on the bottom rack will crisp faster so swap the pans halfway through if baking two sheets
03 -
  • Use two baking sheets if you have them so the quesadillas roast instead of steam
  • Brush the tops with oil after flipping for that gorgeous restaurant style golden finish

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