Steak and Shrimp Fajitas

You know those nights when you want something delicious, but you're not in the mood to spend hours in the kitchen? That's exactly how these steak and shrimp fajitas came to be. This recipe is like a combination of Sheet Pan Shrimp Fajitas and Sheet Pan Steak Fajitas, giving you the best of both worlds! This recipe is perfect for those days when you don't want to deal with the hassle of standing over a hot grill or worrying about a million different pots and pans. All you need is an oven and a sheet pan!

It's so easy, and the flavors are just perfect! The fajita seasoning gives a smokiness that balances out the sweetness of the peppers, and the shrimp and steak come out juicy and tender every time. This recipe has since become a weeknight staple in my house, especially on busy nights when I need something quick but satisfying. Bonus: the leftovers are amazing for lunch the next day, wrapped in a tortilla or tossed on a salad!

Fajitas, But Make Them Easy

These sheet pan steak and shrimp fajitas deliver all the fajita flavor without standing around a smoky stovetop. But that's not all! Here are some other reasons why we can't get enough of this recipe:

• Easy: Everything cooks together on one sheet pan, meaning minimal cleanup and maximum flavor. Perfect for busy weeknights!
• Flavorful: The homemade fajita spice blend with chili powder, cumin, garlic, and lime juice gives steak and shrimp that smoky, zesty, restaurant-quality taste right at home.
• Meal prep: These fajitas make incredible leftovers! Use extras for lunch bowls, salads, burritos, or even quesadillas throughout the week.
• Serving: Customize your fajitas with toppings like creamy avocado slices, zesty salsa, fresh cilantro, tangy pickled onions, or a squeeze of lime for a personalized flavor boost!

Ingredients and Substitutions

• Sirloin steak: A great choice for fajitas because it's tender and flavorful. You can also use flank steak or skirt steak if you prefer a different cut. Just make sure it's sliced thin for maximum tenderness.
• Fajita seasoning: I use a combination of chili powder, cumin, oregano, garlic powder, salt, pepper, and paprika, but you can use homemade Fajita Seasoning or store-bought!
• Limes: The juice from limes adds acidity, brightens the flavors, and balances out the richness of the meat and shrimp. Fresh limes are best, but bottled lime juice works, too, in a pinch.
• Bell peppers: Classic fajita veggies! You can use any color bell pepper, but a mix of colors will make your fajitas look extra vibrant. You can also try poblano peppers for a smokier flavor.
• Shrimp: The shrimp is quick to cook and soaks up the fajita seasoning, adding a lighter protein option to balance the richness of the steak. Peel and devein them ahead of time to save on prep work.

How to Make Sheet Pan Steak and Shrimp Fajitas

1. Marinate the steak and veggies

Toss the sliced steak, peppers, and onions with some lime juice, olive oil, and fajita seasoning. Let it sit for 15 minutes to soak in the flavors.

Pro tip: If you're short on time, even 10 minutes will do the trick. Longer marination = more flavor!

2. Marinate the shrimp

Mix the shrimp with lime juice, olive oil, and fajita seasoning, and let it marinate for 15 minutes too.

Pro tip: Don't over-marinade the shrimp. They cook fast, and you don't want them to get too mushy.

3. Cook the veggies and steak

Heat a pan, add the veggies and steak, and cook for about 8 minutes until everything's tender and the steak reaches your desired doneness.

Pro tip: A cast-iron skillet or grill pan works best for that perfect sear!

4. Cook the shrimp

Add the marinated shrimp and cook until pink and opaque, about 4-6 minutes.

5. Assemble the fajitas

Serve the cooked steak, veggies, and shrimp in warm tortillas and top with your favorite toppings like salsa, avocado, or cheese.

Serving Suggestions

• Rice and beans: These classic sides are always my go-to when making fajitas! I love serving some Garlic Cilantro Brown Rice and Black Beans or Refried Beans on the side.
• Toppings: You can go crazy with any toppings you like! I like to add sour cream, Guacamole or avocado, Pickled Red Onions, Pico de Gallo, and shredded cheese to my bowls.
• Tortilla chips: There's nothing like tortilla chips and salsa to create an authentic Mexican feast!
• Low-carb: Need a low-carb option? Pile the fajitas onto a bed of Cauliflower Rice or lettuce!

Store and Reheat

Storing: Keep leftover steak and shrimp fajitas in an airtight container in the fridge for up to 3 days.

Reheating: For best results, reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Microwaving is quicker, but shrimp may become rubbery, so stick with short bursts of 20-30 seconds.

Make ahead: You can chop up the veggies ahead of time and store them in an airtight container for 1-2 days before making the fajitas.

Leftover Ideas:

• Fajita bowls: Serve leftovers over rice or quinoa with fresh toppings like avocado, beans, and cheese for an easy lunch bowl.
• Tacos: Pile the fajitas into some Oven Baked Taco Shells to make crunchy Fajita Tacos!
• Quesadillas: Fill tortillas with leftover fajita mix and cheese, then cook on a skillet until crispy and golden for a quick, satisfying meal.
• Salad: Place the fajitas on top of a bed of lettuce to make a fajita salad! Drizzle some Jalapeno Ranch Dressing on top for an extra spicy kick!