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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.
Table of Contents
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.
Ingredients Needed To Make This Recipe
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
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.
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.
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
I prefer sirloin or NY Strip. Flank steak will also work well. Use what suits you best personally.
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!
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.
Sheet Pan Steak and Shrimp Fajitas
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.