Steak and Shrimp Fajitas (How to Make on a Sheet Pan)

Name: Steak and Shrimp Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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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!

Overhead photo of steak and shrimp fajitas on a sheet pan with lime wedges and tortillas next to it.

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.

Table of Contents

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.

Sheet pan with cooked steak, shrimp, and bell peppers with tortillas and lime next to it.

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

overhead photo of ingredients on a wood countertop including peppers, onions, and taco seasoning.

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.

process shots showing how to make recipe including rubbing the meat with seasoning and placing the onions and bell peppers on a foil lined baking sheet.

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.

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.

Sliced steak and shrimp fajitas on a lined baking sheet with bell peppers, onions, and lime.

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.

sheet pan steak and shrimp fajitas with bell peppers and onions on a baking sheet and tortillas next to it.

Frequently Asked Questions

What is the best steak for fajitas?

Flank steak or skirt steak work best for fajitas. They cook quick, slice thin, and have less fat than other cuts of meat.

Can steak and shrimp cook together?

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.

What are some fajita toppings?

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.

overhead photo of steak and shrimp fajitas with the steak cut into long strips and bell peppers next to it.

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