Shrimp Fajita Sheet Pan (Printable)

Juicy shrimp and peppers baked with cheese on a sheet pan for easy, vibrant Tex-Mex flavors.

# 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

→ 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
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

# How To Make It:

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, black 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 - Lay out 3 tortillas on a clean work surface. 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 - Transfer the assembled quesadillas to the baking sheet. Lightly brush the tops with olive oil. Bake for 6–8 minutes until golden.
07 - Flip the quesadillas and bake for another 4–5 minutes, until golden and crisp on both sides.
08 - Remove from oven and let rest for 2 minutes. Cut into wedges and serve with sour cream, salsa, lime wedges, and sliced avocado.

# Tips from dashanddishes:

01 -
  • Everything cooks on one sheet, meaning almost zero cleanup afterward
  • The shrimp stay juicy while the tortillas get perfectly crispy in the oven
  • You can customize the spice level and add whatever veggies you have on hand
02 -
  • Don't skip the resting time after baking, or the cheese will ooze out when you cut them
  • Work quickly when assembling so the tortillas don't get soggy from the warm filling
  • If your tortillas crack when folding, warm them in the microwave for 15 seconds first
03 -
  • For extra crispy tortillas, brush both sides with oil and bake directly on the oven rack for the last 2 minutes
  • If making for a crowd, keep cooked quesadillas warm in a 200°F oven while you bake remaining batches

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