Shrimp Fajita Sheet Pan (Print version)
Tex-Mex style shrimp with bell peppers and cheese baked to a crispy finish.
# 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
# Method:
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 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 advice:
01 -
- One pan does absolutely everything from roasting the fillings to melting the cheese into golden perfection
- The shrimp stay impossibly juicy while getting that gorgeous charred flavor without standing over a hot stove
02 -
- Do not skip letting the quesadillas rest after baking or you will lose all that precious cheese filling when you cut them
- Working in batches or using two baking sheets is better than overcrowding and ending up with soggy tortillas
03 -
- Brushing the tortillas with olive oil before baking is what creates that restaurant style crispy exterior
- Warming your tortillas for 20 seconds in the microwave makes them more pliable and less likely to tear