Shrimp Fajita Sheet Pan Quesadillas (Printable Version)
Tex-Mex style shrimp with colorful peppers and melted cheese cooked on a sheet pan for easy cleanup.
# What You 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)
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 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.
07 - Bake for 6–8 minutes, then flip and bake for another 4–5 minutes, until golden and crisp.
08 - Remove from oven and let rest 2 minutes. Cut into wedges and serve with sour cream, salsa, lime wedges, and avocado.
# Expert Advice:
01 -
- Everything cooks on one sheet pan, meaning practically zero cleanup after dinner
- The shrimp stay perfectly tender while the tortillas get irresistibly crispy
02 -
- Overcrowding the pan in step 3 is the fastest way to end up with steamed shrimp instead of roasted ones
- Waiting those 2 minutes before cutting seems impossible but prevents the filling from escaping completely
03 -
- Buy your shrimp already peeled and deveined unless you truly enjoy the process
- Set up a toppings bar and let everyone customize their own wedge with extra salsa or sliced avocado