Shrimp Fajita Sheet Pan

The smell of roasted peppers and spices filling my tiny apartment kitchen still takes me back to that Tuesday night when I was too tired to cook but craving something festive. I ended up throwing everything on one baking sheet, and somehow this messy experiment turned into the weeknight dinner I now make on repeat.

Last summer my sister came over skeptical about baked quesadillas but left with the recipe written on a napkin. Watching her kids fight over the last wedge was the moment I knew this wasnt just a lazy dinner hack, it was actually something special.

Ingredients

• Large shrimp: They cook fast so dont buy tiny ones or theyll turn rubbery
• Bell peppers: Mix red and yellow for sweetness that balances the spice
• Red onion: Thin slices caramelize beautifully in the oven
• Garlic and jalapeño: These aromatics make the whole kitchen smell incredible
• Olive oil: Helps the spices cling and keeps everything from drying out
• Chili powder cumin smoked paprika coriander salt pepper cayenne: This blend creates that restaurant style Tex Mex flavor
• Fresh lime juice: Squeeze it right before roasting for brightness
• Large flour tortillas: The 10 inch size folds perfectly over all that filling
• Mexican blend cheese: Shredded it melts faster and more evenly than slicing
• Fresh cilantro: Sprinkle it inside so every bite pops with freshness
• Sour cream salsa lime wedges avocado: These toppings make it feel like a complete meal

Instructions

Heat things up:

Crank your oven to 425°F and line a baking sheet with parchment paper to save yourself from stubborn cleanup later.

Season everything generously:

Toss shrimp peppers onion garlic and jalapeño with olive oil and all those spices until every piece is coated in that gorgeous red mixture.

Roast until fragrant:

Spread it all on the baking sheet and let it cook for 10-12 minutes until the shrimp turn pink and your kitchen smells absolutely incredible.

Crank the heat higher:

Bump the oven to 450°F because we need serious heat to get those tortillas perfectly crisp.

Build the quesadillas:

Layer tortillas with half the cheese then that roasted shrimp mixture then more cheese and cilantro before topping with another tortilla.

Get them golden:

Brush the tops with a little oil and bake 6-8 minutes before carefully flipping for another 4-5 minutes until both sides are golden brown.

Let them rest:

Give the pan 2 minutes before cutting so the cheese sets up and you get those perfect clean wedges instead of a messy slide.

Save

My friend Maria texted me at 11pm after making these saying her husband asked when she became a chef. Thats the thing about this dish, it looks like you put in way more effort than you actually did.

Making Ahead

You can season and toss the shrimp and vegetables up to 4 hours before cooking and keep them covered in the fridge. The lime juice actually works as a light marinade making everything more flavorful.

Getting The Best Crisp

I learned the hard way that brushing oil on the tortillas is the secret to restaurant style crunch. Also resist the urge to stack them hot or theyll steam themselves into sad floppy shells.

Serving Ideas

These reheat surprisingly well in a dry skillet or air fryer but honestly they rarely last long enough for leftovers in my house.

• Try making mini versions with street corn size tortillas for parties
• Offer hot sauce on the side for the brave souls who want extra heat
• Keep the toppings separate so the tortillas stay crisp

Save

Theres something so satisfying about pulling that bubbling golden sheet pan out of the oven and hearing everyone rush to the table. These quesadillas have become my go to for feeding a crowd without spending all night at the stove.

Recipe FAQs

→ Can I substitute shrimp with other proteins?

Yes, cooked chicken or black beans make great alternatives for different dietary preferences.

→ What is the best way to get crispy tortillas?

Brushing tortillas lightly with olive oil before baking and flipping halfway ensures a golden, crispy texture.

→ How can I make this dish gluten-free?

Use certified gluten-free tortillas and verify that all other ingredients do not contain gluten.

→ What vegetables pair well with the shrimp in this dish?

Bell peppers, red onion, and jalapeño add color and flavor, while mushrooms or zucchini can be added for extra texture.

→ How long should the shrimp and veggies be roasted?

Roast the shrimp and vegetables for 10–12 minutes until shrimp turn pink and vegetables become tender.