Shrimp Fajita Sheet Pan (Printable)
Oven-baked shrimp with bell peppers and melted cheese on flour tortillas, perfect for quick, tasty dishes.
# What You'll Need:
→ Seafood
01 - 1 pound 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 (optional)
→ Spices & Seasonings
07 - 2 tablespoons olive oil
08 - 1 ½ teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - ¼ teaspoon cayenne pepper (optional, for heat)
15 - Juice of 1 lime
→ Quesadilla Assembly
16 - 6 large flour tortillas (10-inch)
17 - 2 cups shredded Mexican blend cheese
18 - 2 tablespoons chopped fresh cilantro
→ For Serving
19 - Sour cream
20 - Salsa
21 - Lime wedges
22 - Sliced avocado
# Directions:
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 (if using), 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 (you may need to work in batches or use two sheets). 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 oven does all the work while you pour yourself a drink
- Shrimp cook in minutes, staying juicy and never rubbery
- Those roasted pepper edges get sweet and smoky in ways stovetop cooking cannot replicate
02 -
- Dont skip increasing the oven temperature for the second bake, that extra heat is the secret to restaurant style crispy tortillas
- Patting shrimp dry before tossing with spices makes a huge difference in how well the seasoning sticks
- Letting the cooked filling cool slightly while the oven heats up prevents the cheese from melting too fast and making a mess
03 -
- Grate your own cheese instead of buying pre shredded bags for the smoothest melting texture
- If your tortillas seem dry, brush both sides lightly with oil before assembling for extra crispiness