Shrimp Fajita Sheet Pan (Printable Version)

Juicy shrimp and peppers baked with melty cheese on a sheet pan for easy, flavorful serving.

# What You'll Need:

→ Seafood & Marinade Base

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→ Vegetables

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→ Spices & Seasonings

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→ Quesadilla Assembly

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→ For Serving

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# How to Make It:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil to facilitate easy cleanup.
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 with spices.
03 - Spread the shrimp and vegetable mixture evenly on the prepared baking sheet. Roast for 10–12 minutes, until shrimp turn pink and vegetables become tender-crisp.
04 - Remove shrimp mixture from the oven. Increase oven temperature to 450°F for crisping the quesadillas.
05 - On a clean work surface, lay out 3 tortillas. 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 assembled quesadillas to the baking sheet. Lightly brush tops with olive oil. Bake for 6–8 minutes until golden and crisp.
07 - Flip quesadillas and bake for another 4–5 minutes, until both sides are golden brown and cheese is fully melted.
08 - Remove from oven and let rest for 2 minutes to set. Cut into wedges and serve immediately with sour cream, salsa, lime wedges, and sliced avocado.

# Expert Tips:

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  • Everything cooks on one sheet pan so you spend exactly zero minutes scrubbing multiple pots
  • The shrimp stay juicy while the tortillas get improbably crispy in the oven
  • You can customize the heat level from gentle warmth to make-you-sweat territory
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  • Do not skip increasing the oven temperature, that second blast of heat is what creates the crispy tortilla magic
  • Let the roasted filling cool for just a couple of minutes before assembling or your tortillas will get soggy
  • Work in batches if your baking sheet only fits three quesadillas at a time
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  • Grate your own cheese from a block, it melts significantly better than pre shredded varieties
  • Use two baking sheets if you have them so you can bake all six quesadillas at once

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