Shrimp Fajita Sheet Pan (Printable version)

Tex-Mex style shrimp, peppers, and cheese baked together for a colorful, crispy meal.

# What you'll need:

→ Seafood & Marinade

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→ Vegetables

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→ Quesadilla Assembly

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→ For Serving

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# Directions:

01 - Preheat 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 shrimp and vegetables evenly on prepared baking sheet. Roast for 10–12 minutes until shrimp are pink and vegetables are tender.
04 - Remove from oven and increase temperature to 450°F.
05 - Lay out 3 tortillas. Distribute half the cheese on top. Spoon shrimp mixture over cheese, then sprinkle with remaining cheese and cilantro. Top each with another tortilla.
06 - Transfer quesadillas to baking sheet. Lightly brush tops with olive oil. Bake for 6–8 minutes until golden.
07 - Flip quesadillas and bake 4–5 minutes more until crisp and golden on both sides.
08 - Let rest 2 minutes. Cut into wedges and serve with sour cream, salsa, lime wedges, and avocado.

# Expert Advice:

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  • The shrimp stay impossibly juicy while roasting alongside the vegetables, absorbing all those smoky spices
  • Baking quesadillas means everyone gets to eat together instead of hovering over a skillet, waiting for their turn
  • The cleanup is basically just one pan and maybe a cutting board, leaving more time for margaritas
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  • Don't skip the resting time after baking, or the cheese will slide right out when you cut into the quesadillas
  • Working in batches or using two sheet pans prevents overcrowding, which is essential for getting those tortillas properly crispy
  • The roasted shrimp mixture can be made ahead and refrigerated, making assembly incredibly quick on busy weeknights
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  • Extra lime juice squeezed over the top right before serving brightens all the flavors and makes everything taste fresher
  • Room temperature tortillas are less likely to crack when you're assembling the quesadillas, so let them sit out for 15 minutes first

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