Sheet Pan Steak And Shrimp Fajitas

5 from 2 votes
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Sheet Pan Steak And Shrimp Fajitas are not only EASY and quick to make, they are the ultimate surf & turf dinner to enjoy. Blasted with flavor and full of veggies. Ready in 30 minutes.

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Why Make These Sheet Pan Steak And Shrimp Fajitas

These fajitas are SO EASY. You make a simple marinade/dressing for them, slice everything up and bake on one sheet pan. Cook everything on ONE sheet pan or you can separate the shrimp if you have somme picky eaters ;).

This meal comes together in about 30 minutes. You can customize to your liking! Use your favorite onion, your favorite veggies and top the fajitas how you prefer. The options are endless.

This meal is loaded with clean, lean protein from shrimp and steak. Use any cut of steak that suits your taste and budget.

Up close photo of shrimp and steak fajitas with veggies on a sheet pan.

Ingredients Needed To Make This Recipe

Counter with small bowls and plates full of ingredients.

Steak. Grab any cut of steak you prefer and fits your budget. Flank steak or NY Strip are my usual go-to’s you can also go for sirloin if you want a nicer cut.

Shrimp. Thawed, cleaned raw shrimp for this will work best.

Seasoning. This recipe relies heavily on seasoning. Salt, pepper, cayenne pepper, garlic, chili powder and cumin. This is my go-to seasoning for all fajitas!

Chipotle In Adobo. This is the brand I use. You can find it in the international aisle at the grocery store. This is spicy, so please be cautious on how much you use. Read recipe notes for tips on what to do with the leftovers from the can. You can also make my Chipotle Chicken Tacos or My Santa Fe Salad to use up some of the leftover.

Bell Peppers. Use fresh, bright bell peppers for crunch and color.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Chipotle Peppers In Adobe. If you can’t find this or if you find it too spicy, you can use chipotle pepper seasoning in place, it tends to be more mild in flavor.

Lime Juice. I suggest fresh lime juice, but of course prepared lime is also ok.

Red Onion. If you find them to be too strong in flavor or have an allergy, use yellow onion in place I tend to mix onions if I have a few to use up.

Tortillas. If you want to make this low-carb and lower in calories, use lettuce wraps from romaine leaves in stead (so good!)

Steps To Make This Recipe

Steak in a glass bowl marinating and chopped veggies on a cutting board.

Step One. Preheat oven to 425º. Add seasonings to a small bowl, whisk. Add half of the seasonings (other half is for shrimp), chipotle pepper in adobo sauce, garlic, oil and lime juice to a large bowl. Add steak to the bowl for a quick marinade. *You can leave the steak whole, but this will require a little longer cook but will result in a more tender steak. You can also slice the steak first and it will cook much quicker. This is up to you and your preference!

Step Two. Slice the peppers and onions thinly. Add to a greased baking sheet. sprinkle with salt and pepper for flavor. Pop them in the oven and cook for about 8-12 minutes. Add the cleaned, thawed shrimp to a bowl, toss them in 1 tsp oil and the other half of the seasonings. Set aside.

Baking sheets with veggies and steak.

Step Three. Once the peppers and onion are starting to cook and char up a bit use a spatula to move the veggies up on the pan.

Step Four. Add the steak, marinade, garlic to the bottom half of the pan.

Cooked, roasted veggies with steak and shrimp cooked.

Steps For Cooking Shrimp & Steak

Step Five. If you prefer to cook the shrimp separately, add them to a small baking sheet on their own (your choice!) Or, add them with the steak to the bottom half of the pan.

Step Six. Stick the baking sheet (or sheets) back into the oven. If doing two sheets and two aren’t fitting, place the peppers and steak on top wrack. Cook on 425º for 8-12 minutes.

Step Seven. Please note, cooking times will vary greatly on thickness of steak. Just be sure you check the center for a nice pink interior (medium cook) and not over cooked. Shrimp will be a light pink in color on both sides when finished cooking. If steak is whole, slice once it’s rested for 1 minute. Serve on warmed tortillas with favorite toppings.

Any leftovers can be stored in an airtight container and will last for up to 3 days in the fridge.

Recipe FAQs

What cut of steak works best?

I prefer sirloin or NY Strip. Flank steak will also work well. Use what suits you best personally.

Do I slice the steak before or after cooking?

This is a great question. It is up to you on slicing the steak before or after cooking. I find it speeds up the cooking process to slice it before, however, cooking it whole and slicing after it’s rested can result in a more tender, juicy steak. This is your choice!

Do I mix the shrimp and steak?

Mixing the two in your fajita is entirely up to you. I like to have separated so I can have a choice and it’s better for picky eaters.

Recipe Tips

Don’t over cook the shrimp or steak! Be sure to check both at around 8 minutes. Steak should be tender and slightly pink in the middle, shrimp should be light pink throughout.

Don’t marinate the shrimp in the lime juice. The shrimp is’t added to the marinade because citrus (lime) can cook the shrimp a bit and this can cause the shrimp to over cook.

Try to choose a thin steak over a thick steak. Shrimp can cook very quickly, make sure you don’t over cook it while waiting on the steak to cook through. You can slice the steak up prior to cooking to speed the cook up more.

Recipe Pairings

These fajitas pair so well with Black Bean and Corn Salad, Poblano Corn Salad or Grilled Zucchini Salad. You can also serve a yummy Southwest Salad with them. YUM!

Other Mexican Inspired Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Shrimp and steak fajitas on a ceramic plate with sides and sour cream.
5 from 2 votes

Sheet Pan Steak and Shrimp Fajitas

Sheet Pan Steak And Shrimp Fajitas are the ultimate surf & turf dinner to enjoy. Blasted with flavor, full of veggies. Ready in 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Equipment

  • baking sheet
  • sharp knives

Ingredients 

  • 1 lb sirloin or NY strip steak, *see notes
  • 1 lb shrimp, thawed & cleaned
  • 2 Tbsp oil
  • 3 garlic cloves, roughly chopped
  • ¼ cup lime juice
  • 1 Tbsp chipotle pepper in adobo , about 1 pepper
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp salt, *more to taste
  • 1 large green pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 medium onion, sliced, *see notes
  • 2 Tbsp fresh cilantro, for garnish
  • 8-10 small tortillas
  • 1 Jalapeño , chopped, optional

Instructions 

  • Preheat oven to 425º. Add seasonings to a small bowl, whisk. Add half of the seasonings (other half is for shrimp), chipotle pepper in adobo sauce, garlic, oil and lime juice to a large bowl. Add steak to the bowl for a quick marinade.
    *You can leave the steak whole, but this will require a little longer cook but will result in a more tender steak. You can also slice the steak first and it will cook much quicker. This is up to you and your preference!
  • Slice the peppers and onions thinly. Add to a greased baking sheet. sprinkle with salt and pepper for flavor. Pop them in the oven and cook for about 8-12 minutes. Add the cleaned, thawed shrimp to a bowl, toss them in 1 tsp oil and the other half of the seasonings. Set aside.
  • Once the peppers and onion are starting to cook and char up a bit use a spatula to move the veggies up on the pan.
  • Add the steak, marinade, garlic to the bottom half of the pan.
  • If you prefer to cook the shrimp separately, add them to a small baking sheet on their own (your choice!) Or, add them with the steak to the bottom half of the pan.
  • Stick the baking sheet (or sheets) back into the oven. If doing two sheets and two aren't fitting, place the peppers and steak on top wrack. Cook on 425º for 8-12 minutes. 
  • Please note, cooking times will vary greatly on thickness of steak. Just be sure you check the center for a nice pink interior (medium cook) and not over cooked. Shrimp will be a light pink in color on both sides when finished cooking. If steak is whole, slice once it's rested for 1 minute. Garnish with cilantro, serve on warmed tortillas with favorite toppings. 

Notes

*use any onion of choice.
*any color combination of peppers will work. 
*please use any steak of choice that you prefer and that’s in budget. I typically go for sirloin first. Choose a thin steak if possible. 
Any leftovers can be stored in an airtight container and will last for up to 3 days in the fridge. 

Nutrition

Serving: 2fajitas | Calories: 540kcal | Carbohydrates: 40g | Protein: 54g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 252mg | Sodium: 1245mg | Potassium: 1031mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2006IU | Vitamin C: 94mg | Calcium: 221mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: dinner, Main Course
Cuisine: Mexican
Servings: 4
Calories: 540
Keyword: 30 minute
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Recipe Rating




1 Comment

  1. 5 stars
    We cooked these up on the Blackstone and they were excellent. The marinade on the steak was one of the best marinades I’ve had, thank you.