These Steak and Shrimp Sheet Pan Fajitas are a restaurant quality surf and turf dinner that’s easy enough to serve on weeknights. Seasoned steak and succulent shrimp cooked on just one sheet pan with flavor packed onions and bell peppers.
Steak and Shrimp Fajitas
Last week, I ordered steak and shrimp fajitas from a restaurant and I immediately told my husband that I wish I would have made them at home instead. I loved the idea, but the quality of the steak and shrimp was not very good. So I decided to combine two of my favorite recipes, my Sheet Pan Steak Fajitas and Sheet Pan Shrimp Fajitas for a home-cooked recipe that is the best of both worlds! I am so excited to share this recipe because it is SO GOOD!
Good quality flank steak paired with extra large shrimp and my homemade fajita seasoning blend.
Sheet Pan Fajitas
Sheet pan fajita recipes are one of my favorite dinners. They are so easy to make, the prep takes minutes and they work with a variety of dietary needs. I use the same sheet pan for all my sheet pan recipes. It’s an older sheet pan that is thick and dark, so it stands up to high heat and the dark surface helps it heat up quicker. You can line the sheet pan with foil for super fast clean up.
What to Serve with Steak and Shrimp Fajitas
- Black Bean and Corn Salad
- Mexican Rice
- Slow Cooker Refried Beans
- Frozen Margaritas
- Homemade Salsa
- Baked Tortilla Chips
More Sheet Pan Recipes you might like:
I’m so excited for you to try these fajitas! The combination of shrimp and steak is so tasty. The recipe calls for two pounds of flank steak and one pound of shrimp, which is a lot of food for a sheet pan meal!
- 2 pound flank steak
- 1 pound shrimp peeled and deveined
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons of chili powder
- 1 1/2 teaspoons of garlic powder
- 1 1/2 teaspoons of onion powder
- 1 teaspoon of ground cumin
- 1 1/2 teaspoons of smoked paprika
- 2 tablespoons of olive oil
- 1 tablespoon of freshly squeezed lime juice
- 1/2 tablespoon of soy sauce
- 1 yellow bell pepper
- 1 red bell pepper
- 1 orange bell pepper
- 1 small red onion
- limes for garnish
- fresh cilantro for garnish
- tortillas warmed
Preheat oven to 450 degree. In a small bowl combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika.
In a large plastic storage baggie, combine 1 tablespoon of olive oil, lime juice, soy sauce and 2/3 of spice mixture. Add steak to plastic storage baggie and turn to coat, let steak marinate at room temperature while prepping shrimp, onions and bell peppers.
In a small bowl, combine shrimp with 1/2 tablespoon olive oil and remaining 1/3 of spice mixture and set aside. Slice peppers and onions into 1/4 inch slices. Add peppers and onions to sheet pan, drizzle with 1/2 tablespoon of olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tossing to coat. Move bell peppers and onions to outer edges of sheet pan and place steak in the middle.
Cook at 450 degrees for 12-15 minutes. Remove flank steak from oven and arrange uncooked shrimp over onions and peppers then broil on high for additional 3-4 minutes, just until shrimp is cooked through. Use a meat thermometer to check steak for doneness. About 140 for medium rare to 150 for medium.
IMPORTANT - for juicy and tender steak, let rest at least 10 minutes and cut against the grain. Sprinkle with fresh cilantro and a squeeze of fresh lime juice before serving.
Tortillas can be wrapped in a foil packet and heated in the oven while steak is resting. Serve fajitas in warm tortillas with avocado and/or sour cream.
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS