Shrimp Fajita Sheet Pan

The smell of roasted peppers and sizzling shrimp still takes me back to that tiny apartment kitchen where I first discovered the magic of sheet pan fajitas. My roommate and I were too tired to cook after work but craving something restaurant worthy, so we threw everything on a baking sheet and hoped for the best. The way the shrimp turned perfectly pink while the vegetables caramelized in their own juices felt like winning the lottery on a Tuesday night.

Ive made these for Super Bowl parties, casual weeknight dinners, and even that one time my neighbor dropped by unexpectedly with a bottle of wine. Theres something irresistible about watching everyone gather around the baking sheet as it emerges from the oven, cheese bubbling and tortillas turning into crispy golden shells of deliciousness.

Ingredients

• 1 lb large shrimp: Peeled and deveined saves precious time and lets the spices really sink into every crevice
• Red and yellow bell peppers: The mix creates such beautiful color and sweetness that balances the smoky spices
• Small red onion: Thinly slicing it gives you those perfect tender ribbons that caramelize beautifully
• 2 cloves garlic: Minced fresh because nothing beats the aroma hitting your hands while you chop
• Jalapeño: Optional but worth it if you want that little kick that makes your lips tingle
• 2 tbsp olive oil: This helps all those spices coat everything evenly and prevents anything from drying out
• 2 tbsp chili powder: The foundation of that authentic fajita flavor we all crave
• 1 tsp ground cumin: Adds that earthy warmth that makes Tex Mex taste like home
• ½ tsp smoked paprika: This is the secret ingredient that makes people think you spent hours smoking these
• ½ tsp ground coriander: Brightens everything up and pairs perfectly with the cumin
• ½ tsp salt and ¼ tsp black pepper: Simple but essential for bringing all the flavors forward
• ¼ tsp cayenne pepper: Optional for heat lovers who like to feel it
• Juice of 1 lime: Squeezed over everything right before roasting for that burst of fresh acidity
• 6 large flour tortillas: 10 inch ones give you plenty of room for all the filling without overflowing
• 2 cups shredded Mexican blend cheese: Because you need cheese both under and on top for maximum meltiness
• 2 tbsp chopped fresh cilantro: Sprinkled inside for little bursts of herbal freshness

Instructions

Get your oven ready:

Preheat to 425°F and line your largest rimmed baking sheet with parchment paper for easy cleanup later

Season everything generously:

Combine all the shrimp, vegetables, garlic, jalapeño, olive oil, spices, and lime juice in a large bowl and toss until every piece is coated

Roast to perfection:

Spread everything evenly on your prepared baking sheet and roast for 10 to 12 minutes until shrimp turn pink and vegetables are tender

Crank up the heat:

Pull the sheet out and increase your oven temperature to 450°F for the crisping phase

Build your quesadillas:

Lay out three tortillas and divide half the cheese among them, then pile on that gorgeous shrimp and vegetable mixture before sprinkling with remaining cheese and cilantro

Top them off:

Place another tortilla on each filled one to create sandwiches and carefully transfer them back to your baking sheet

Get them golden:

Brush the tops lightly with olive oil and bake for 6 to 8 minutes before carefully flipping and baking another 4 to 5 minutes

The most important part:

Let them rest for exactly 2 minutes before cutting into wedges or the cheese will ooze out everywhere

Save

These became my go to for feeding a crowd because everyone can grab a wedge while they are hot and the flavors just seem to get better with each bite. Theres something so satisfying about serving food that looks impressive but came from one single sheet pan.

Making Ahead Like A Pro

You can season the shrimp and vegetables up to four hours ahead and keep them in the refrigerator. The lime juice actually helps tenderize the shrimp slightly while the spices have more time to mingle with everything.

Perfect Pairings

A cold Mexican lager cuts through the richness while a classic margarita highlights those citrus notes in the spices. A simple side of Mexican rice or black beans transforms this into a complete feast.

Customization Station

The beauty of this recipe is how easily it adapts to whatever you have in your fridge or whoever is sitting at your table.

• Swap the shrimp for cooked chicken strips or even black beans for a vegetarian version
• Add sliced mushrooms or zucchini to the vegetable roasting step for extra nutrients
• Use corn tortillas and dairy free cheese to accommodate different dietary needs

Save

These quesadillas have saved more weeknight dinners than I can count and never fail to make even the most exhausting day feel a little more special.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, just be sure to fully thaw and pat dry the shrimp before mixing with the vegetables and spices.

→ What is the best way to make the quesadillas crispy?

Bake them at a high temperature and flip halfway through to ensure both sides become golden and crisp.

→ Can I substitute the flour tortillas?

Absolutely, gluten-free or corn tortillas can be used, though baking times may vary slightly.

→ Are there options to adjust the spice level?

Yes, omit the jalapeño and cayenne pepper or reduce chili powder to lower the heat.

→ How can I add extra vegetables to this dish?

Sliced mushrooms or zucchini can be mixed in with the other vegetables before roasting for added flavor and variety.