Steak and Shrimp Fajitas are just like those you get at a Mexican restaurant. These sheet pan fajitas come together quick and are made in the oven in just minutes!
Make restaurant quality fajitas at home with this recipe for sheet pan Steak and Shrimp Fajitas. This easy recipe comes together fast and cooks in the oven for a delicious and easy meal that everyone will love.
If you love sheet pan recipes, don’t miss this recipe for Sheet Pan Shrimp Fajitas that’s ready in just 20 minutes. If you have leftover chicken breast, don’t miss my Chicken Fajitas Casserole, or make this delicious Carne Asada Marinade.
And, for a delicious cocktail to serve with your fajitas, check out this Aperol Negroni or Garibalidi Cocktail.
You’ll Love Steak and Shrimp Fajitas!
Steak and Shrimp Fajitas are a quick and delicious recipe that’s perfect for weeknight dinner or even entertaining. This recipe comes together fast and is so full of flavor.
You’ll love these sheet pan Steak and Shrimp Fajitas because they are delicious and combine a variety of flavors and textures in one dish. Plus, they are restaurant quality without a lot of time or work.
The combination of steak and shrimp provides a variety of proteins in a surf and turf blend full of texture and flavor. Sweet and delicate shrimp with tender steak is the perfect balanced bite.
Plus, with this recipe everything cooks on a lined sheet pan for a quick dinner with less mess! All you have to do is throw out the foil when you’re done cooking.
This is also a great meal for leftovers. You can dice leftover steak and shrimp fajitas and serve them the next day on rice bowls, salads, or filling for a delicious quesadilla.
If you don’t have access to a hot grill, then this fajita recipe is a great way to go. The steak cooks perfectly in the oven with all of that amazing flavor you love.
So, if you love fajitas, be sure to give this easy recipe a try! It’s the perfect weeknight dinner or great for any occasion!
Ingredients and Substitutions
- Steak: my steak of choice here is flank steak. It’s a great because it is lower in fat, cooks quick, and slices into long thin strips making it perfect for fajitas. Skirt steak or sirloin steak would be another good option here.
- Shrimp: here, I use a pound of thawed large shrimp that have been deveined and peeled. Feel free to use more shrimp if you’d like or omit it altogether.
- Bell Pepper: bell pepper is the classic steak and shrimp fajitas ingredient. I like to use the sweeter varieties, but you can substitute green bell peppers if you’d like.
- Red Onion: red onion is another classic ingredient. Yellow or white onions can be substituted.
- Canola Oil: feel free to use whatever oil you’d like for this recipe. I prefer to use a neutral flavored oil with a higher smoking point but olive oil works too.
- Seasoning: to keep this dish extra simple, I use a fajita seasoning blend. My personal favorite is Kinder’s taco blend, but you can use whatever fajita spices you have on hand. Add an additional sprinkle of garlic powder, chili powder, red pepper flakes, black pepper, or kosher salt if you’d like.
How to Make Steak and Shrimp Fajitas on a Sheet Pan
This recipe comes together quick and is makes for a delicious meal the whole family love. To keep things extra simple, start by lining your baking pan with foil for easy clean up.
Step 1: prep the meat and veggies
The first step into preparing this recipe is to slice the bell peppers and onions. I like to slice them into long thin strips, but you can slice them however you like.
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Then, lay the bell peppers and red onion on a baking sheet next to the flank steak. Place the shrimp into a small bowl; set aside.
Step 2: seasonings
Next, pour 1 tablespoon of oil each onto the veggies, meat and shrimp. Then, sprinkle one tablespoon each of taco seasoning on the meat, shrimp and veggies.
If you wanted to add more flavor, you could marinate these ahead of time and add the seasoning and oil along with the meat to a large resealable plastic bag.
Step 3: cook the steak
Place the sheet pan with the veggies and steak in a preheated oven. Be sure the oven rack is positioned on the top third of the oven.
Bake until the meat is cooked and an oven thermometer registers between 135-145 degrees. Remove the pan from the oven and place steak on a cutting board to rest, keeping the veggie on the sheet pan. Cover the steak with aluminum foil to keep warm.
Step 4: cook the shrimp
Add the shrimp to the baking sheet with the veggies. Alternatively, you can remove the veggies if you like them crisper. Bake the shrimp until it they are cooked through and no longer pink. Remove from oven.
Be sure to let the steak sit for at least 5 minutes before cutting it into slices. I like to serve Steak and Shrimp Fajitas on the sheet pan for less mess and quick clean up.
Serve with warm tortillas (either corn tortillas or flour tortillas), pico de gallo, and lime wedges. This is a great surf and turf dinner and sure to be one of your new favorite recipes.
Recipe Tips
- Foil: line your baking sheet with foil for easy clean up and to help contain all of the juices from the steak.
- Steak doneness: the best way to know if your steak is done is to test it with a meat thermometer. The thickest part of the meat should register 135 degrees for medium rare, 145 degrees for medium.
- Resting time: be sure to let the steak rest for at least five minutes before cutting into slices. This will allow the juices to settle in the meat.
- Shrimp: the shrimp will cook quick, so be sure to keep an eye on them. You will know they are done when they turn pink.
- Storage: leftover steak and shrimp fajitas should be stored separately in an airtight container in the refrigerator for up to three days.
- Leftovers: you can use leftovers to top salads, rice bowls, or cut up the meat for delicious quesadillas.
Frequently Asked Questions
Flank steak or skirt steak work best for fajitas. They cook quick, slice thin, and have less fat than other cuts of meat.
One of the biggest mistakes you can make is having steak and shrimp cook together. Steak will need much longer to cook than shrimp, and by cooking them together, you risk either overcooking the shrimp or undercooking the steak. You are better off cooking them separately or adding the shrimp during the last couple of minutes of cooking.
For serving these Steak and Shrimp I like to include toppings such as sour cream, guacamole, salsa. cilantro, Cotija or cheddar cheese, and fresh lime juice. Be sure to serve with warmed corn or flour tortillas.
Similar Recipes
Steak and Shrimp Fajitas
Equipment
- sheet pan
Ingredients
- 2 pounds flank steak
- 1 pound shrimp
- 3 bell peppers, seeded and sliced
- 1 red onion, sliced
- 3 tablespoons canola oil, divided
- 3 tablespoons taco seasoning, divided
- tortillas and toppings for serving
Instructions
- Preheat oven to 425 degrees and place baking rack in top third oven oven. Line a baking sheet with foil; set aside.
- Arrange the flank steak, bell peppers, and onions, on the baking sheet. Place the shrimp in a bowl. Pour a tablespoon each of the oil over the flank steak, peppers and onions, and shrimp then sprinkle on the taco seasoning. Toss the peppers and onions to combine and rub the seasoning on both sides of the steak. Toss the shrimp so they are coated with the seasoning as well.
- Place the sheet pan with the steak and veggies in the preheated oven. Cook for about 15-20 minutes, or until the steak registers between 135-145 on a meat thermometer. Carefully remove the steak from the sheet pan and place on a cutting board to rest.
- Arrange the shrimp onto the baking sheet with the peppers and onions. Return to oven and let cook for 4-5 minutes, or until the shrimp are cooked through and pink. Be careful not to over cook. Remove from oven.
- Once the meat has rested for 5-10 minutes, cut into long thin strips being sure to cut across the grain of the meat. Return the sliced meat to the sheet pan for serving.
- Serve Steak and Shrimp Fajitas with warmed tortillas, sour cream, guacamole, salsa, limes, and cilantro (optional).
Notes
- Foil: line your baking sheet with foil for easy clean up and to help contain all of the juices from the steak.
- Steak doneness: the best way to know if your steak is done is to test it with a meat thermometer. The thickest part of the meat should register 135 degrees for medium rare, 145 degrees for medium.
- Resting time: be sure to let the steak rest for at least five minutes before cutting into slices. This will allow the juices to settle in the meat.
- Shrimp: the shrimp will cook quick, so be sure to keep an eye on them. You will know they are done when they turn pink.
- Storage: leftover steak and shrimp fajitas should be stored separately in an airtight container in the refrigerator for up to three days.
- Leftovers: you can use leftovers to top salads, rice bowls, or cut up the meat for delicious quesadillas.
Would it be OK to either ask the butcher or do it yourself slice the meat before you cook it?
I would wait to cut the steak after cooking otherwise it will cook too fast and loose all of its juices.
This sheet pan version of one of my all time favorite foods is perfect for quick weeknight dinners!
This is my idea of heaven! The mix of flavours and ingredients is just top notch.
This looks like an easy weeknight recipe! Thanks for the clear step by step directions.
of course! I hope you love it!
I love how easy this shrimp and steak fajitas is to make. It has great flavors and easy clean up. Perfect for my family.
I’m all about less clean up! enjoy
Sheet pan meals are my go to, and this is next on the menu!