Shrimp Fajita Sheet Pan (Printable Version)

A Tex-Mex dish combining shrimp, colorful peppers, and cheese baked to crispy, melty delight.

# Ingredient List:

→ 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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# 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, 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. 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 Tips:

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  • You get that restaurant style crunch without the tedious task of flipping individual quesadillas in a skillet
  • The shrimp and vegetables roast together creating layers of flavor that seep into every cheesy bite
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  • Work in batches if your baking sheet cannot fit all three quesadillas at once
  • Let them rest two minutes before cutting or the cheese will ooze out everywhere
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  • Brushing tortilla tops with oil before baking guarantees even golden browning
  • Use two baking sheets side by side if you want to make all six quesadillas at once

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