Shrimp Fajita Sheet Pan

Last Tuesday, I stood in my kitchen with a bag of shrimp and a craving for something fun. My sheet pan was already dirty from roasting vegetables, and I wondered what would happen if I just kept going. Now these quesadillas have become my go-to when I want maximum flavor with minimum effort. The best part? Everything happens on one pan, even the final crispy cheese moment.

I served these at a small dinner party last month, and my friend Sarah actually asked if I had spent hours at the stove. When I told her everything happened in the oven while we caught up in the living room, she was taking notes before she even finished her first wedge. The kitchen stayed clean, and we got to focus on each other instead of constant flipping.

Ingredients

• 1 lb large shrimp: Peeled and deveined saves precious prep time, and I always give them a quick pat dry before seasoning
• 1 red and 1 yellow bell pepper: Thinly sliced, these become candy sweet in the high heat of the oven
• 1 small red onion: Thin slices turn meltingly tender and add just the right bite against creamy cheese
• 2 cloves garlic: Minced fresh, never jarred, because roasting amplifies its natural sweetness
• 1 jalapeño: Thinly sliced and seeded unless you want real fire in every bite
• 2 tbsp olive oil: This coats everything for even roasting and helps those spices cling to every shrimp
• 1 ½ tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp ground coriander, ½ tsp salt, ¼ tsp black pepper: This blend hits all the right Tex Mex notes without needing a store bought packet
• ¼ tsp cayenne pepper: Optional, but I love the background warmth it adds
• Juice of 1 lime: Brightens everything and keeps the shrimp tasting fresh and ocean sweet
• 6 large flour tortillas: The 10 inch size folds perfectly over all that filling and gets wonderfully crisp
• 2 cups shredded Mexican blend cheese: A mix melts better than single varieties, and I always grate my own for the best texture
• 2 tbsp chopped fresh cilantro: Sprinkled inside for pops of herbal brightness that cut through rich cheese
• Sour cream, salsa, lime wedges, sliced avocado: These toppings transform dinner into something that feels like a treat

Instructions

Preheat your oven and line your pan:

Set your oven to 425°F and line a large rimmed baking sheet with parchment paper. Trust me, cleanup later will thank you for this thirty second investment now.

Season everything generously:

In a large bowl, toss shrimp, bell peppers, onion, garlic, jalapeño, olive oil, chili powder, cumin, smoked paprika, coriander, salt, pepper, cayenne, and lime juice until evenly coated. Get your hands in there and really massage those spices into the shrimp.

Roast the filling:

Spread the mixture evenly on your prepared baking sheet. Roast for 10 to 12 minutes until shrimp turn pink and vegetables are tender. You will smell when it is ready, your whole kitchen will smell like a favorite cantina.

Crank up the heat:

Pull the pan from the oven and increase temperature to 450°F. This extra heat is what makes the tortillas beautifully crisp instead of sad and soggy.

Build your quesadillas:

Lay out 3 tortillas on a clean surface. Distribute half the cheese on top, spoon the shrimp mixture over it, then add remaining cheese and cilantro. Top with the remaining tortillas to form stacks.

Get them crispy:

Transfer carefully to your baking sheet, brush tops with a little olive oil, and bake for 6 to 8 minutes. Flip and bake another 4 to 5 minutes until golden brown.

Rest and serve:

Let them sit for 2 minutes before cutting into wedges. This brief rest helps the cheese set slightly so everything stays together when you slice.

Save

The first time I made these, my husband took one bite and said this needs to happen every Tuesday night. Now it has become the unofficial start to our week, something we actually look forward to instead of just another dinner to plan. Some Tuesdays we invite friends over, and other times it is just the two of us, sitting on the couch with wedges of cheesy perfection.

Making It Your Own

I have found that flour tortillas work best for getting that perfect crunch, but gluten free versions can still deliver if you watch them closely in the oven. The key is not overloading each quesadilla, because too much filling makes it hard to get that golden crispy exterior we all want.

Perfect Pairings

These quesadillas beg for something cold and refreshing alongside. I love serving them with an easy black bean salad or just some extra guacamole when avocados are looking good at the market. The meal comes together so quickly that you have time to make a simple side without feeling overwhelmed.

Timing Is Everything

The beauty here is how the filling and final bake happen on the same pan. I learned to have my serving platter ready before that second bake, because transferring hot quesadillas goes smoother when you are not scrambling at the last minute.

• Prep all your toppings before you start, so assembly feels effortless
• Warm your tortillas for 30 seconds in the microwave if they are stiff from the fridge
• A sharp knife dipped in hot water cuts through melted cheese without dragging

Save

There is something so satisfying about a meal that feels indulgent but comes together with such ease. These quesadillas have become my answer to busy weeknights that still deserve to feel special.

Recipe Questions & Answers

→ Can I prepare this dish gluten-free?

Yes, substitute flour tortillas with certified gluten-free tortillas to avoid gluten without sacrificing texture.

→ How do I know when the shrimp is properly cooked?

When shrimp turn pink and opaque with curled tails, they are cooked through but still juicy.

→ What vegetables complement the shrimp in this dish?

Red and yellow bell peppers, red onion, garlic, and jalapeño add vibrant colors and layers of flavor.

→ Can I add heat to this dish?

Yes, including cayenne pepper or jalapeño slices provides a pleasant spicy kick.

→ What are good serving suggestions?

Serve with sour cream, salsa, lime wedges, and avocado slices to balance the savory and smoky flavors.

→ Is it possible to swap the protein for a vegan alternative?

Black beans make a great plant-based substitute, providing texture and protein with a similar hearty bite.