Make Mexican restaurant-style steak and shrimp fajitas in the oven with this easy sheet pan recipe! Juicy marinated steak, seasoned shrimp, and sizzling peppers and onions cook in just 30 minutes-with minimal cleanup. This one pan surf and turf dinner is fast, flavorful, and perfect for busy weeknights.
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About Sheet Pan Fajitas
I love creating Mexican-inspired recipes at home. These homemade fajitas with shrimp and steak are the ultimate surf-and-turf combo loaded with bold, smoky flavor.
Broiling mimics the searing heat of a grill, giving the steak, shrimp, and veggies that irresistible char and flavor. Thanks to the sheet pan and broiler, everything cooks quickly with minimal cleanup-perfect for busy weeknights or low-effort entertaining.
Plus, it's endlessly customizable so fill those warm tortillas up with your favorite toppings.
Similar to my steak and rice bowls, this sheet pan fajita recipe feels impressive enough to serve to guests but is simple enough to whip up after work.
My go-to steak fajita marinade uses a combination of canned pineapple juice, brown sugar, soy sauce, and spices. It tenderizes the steak while adding amazing flavor. I marinate steak for as little as 1 hour and up to 24 hours.
One of the most common mistakes I see when people make steak fajitas is marinating the meat too long with lime juice. Too much acid can actually start to "cook" the beef, leaving it with a dry, gritty texture.
Steak: I usually use skirt steak when making this recipe. Other good cuts of meat for steak fajitas are flank steak or sirloin steak.
Shrimp: I always have a bag of frozen shrimp in my freezer ready to make this recipe or my beer battered shrimp tacos. Thaw frozen shrimp in cold water for 15-20 minutes before patting dry, seasoning, and cooking.
Bell peppers and onions are classic fajita veggies that roast beautifully under the broiler.
How to Make Steak and Shrimp Fajitas
Step 1: Mix all of the liquid ingredients and spices in a Ziplock bag or an airtight container with a lid. Add the beef and marinate in the refrigerator.
Step 2: When you're ready to start cooking, toss shrimp in your favorite store-bought or homemade taco seasoning or fajita seasoning.
Step 3: Place the marinated steak in the center of a sheet pan and arrange the sliced peppers and onions around it. Drizzle the veggies with olive oil and season with salt and black pepper.
Broil steak fajitas in the oven, flipping once during cooking. When it reaches an internal temperature of 140-145°F for medium, remove it from the oven and let it rest before slicing.
Step 4: Add the seasoned shrimp to the same sheet pan with the veggies and broil until the shrimp are opaque and cooked through.
Serving Suggestions
I like to keep it classic and serve these sheet pan steak and shrimp fajitas with flour tortillas, a squeeze of lime, and a build-your-own lineup of toppings like:
homemade pico de gallo
salsa
cilantro
sour cream
guacamole
shredded cheese
Get full-on Mexican restaurant vibes at home by adding a side of jalapeno rice, beans, and skillet charred corn. And don't forget the drink-I'm talking margaritas or a refreshing tequila Aperol cocktail.
Tips for the Best Fajitas
Line the sheet pan for easy cleanup. Use foil or parchment to make cleaning up a breeze.
Rest the steak before slicing. Let the steak rest for at least 10 minutes after cooking so the juices redistribute-this keeps it juicy and tender.
Slice steak against the grain. This shortens the muscle fibers, making the meat easier to chew.
Use a meat thermometer. For medium steak and perfectly cooked shrimp aim for 145°F for both.
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Steak and Shrimp Fajitas Recipe
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Sheet Pan
Ingredients
- 1 pound skirt steak fat trimmed and connective tissue/silverskin removed
- ½ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup brown sugar
- 3 Tablespoons olive oil divided
- 1 teaspoon EACH: onion powder, garlic powder, chili powder, cumin
- ½ teaspoon black pepper
- 1 yellow onion thinly sliced
- 1 poblano pepper or green bell pepper, thinly sliced
- 1 red bell pepper thinly sliced
- 1 pound shrimp peeled and deveined
- 1 Tablespoon taco seasoning or fajita seasoning
- Serve with: tortillas, lime wedge, pico de gallo, sour cream, and guacamole
Instructions
- In a large Ziplock bag or container with a lid, combine pineapple juice, soy sauce, brown sugar, 2 tablespoons olive oil, and spices. Shake, or stir, to mix well. Add steak to the bag and coat in the marinade. Marinate steak for at least 1 hour or up to 24 hours.
- Set your oven rack about 6 inches from the heating element. Preheat the broiler on high or heat to 500℉. Line a sheet pan with foil or parchment paper for easy clean up.
- In a large bowl combine shrimp, 1 tablespoon olive oil, and taco seasoning and stir to coat shrimp with seasoning. Set aside.
- Place steak in the center of the sheet pan and arrange sliced onions and peppers around the steak. Drizzle the veggies with olive oil and season with salt and pepper.
- Broil for 5 minutes, flip the steak, and broil for another 5 minutes, or until the internal temp of the steak reaches 145℉ for medium.
- Remove the steak from the sheet pan and let it rest on a cutting board for 10 minutes before slicing.
- Spread the seasoned shrimp on the same sheet pan with the veggies. Broil for 4-6 minutes, or until the shrimp are opaque and cooked through.
- Slice the steak thinly against the grain and return it to the sheet pan alongside the shrimp and veggies for serving. Serve with tortillas, pico de gallo, sour cream, and guacamole.
Notes
Nutrition
Recipe FAQs
Either turn up the oven to 500℉ or use a cast iron skillet to sear the steak on high heat. If using a cast iron skillet, sauté the shrimp and veggies separately. Or cook everything on a hot grill.
Yes, you can slice steak before cooking, but it may result in a drier steak. If you slice the steak first, be sure to slice against the grain and marinate. Keep in mind that the cooking time will be shorter.
It's best to cook them in stages. The steak takes longer to cook, and overcooking shrimp leads to rubbery texture. Broil the steak first, then add shrimp at the end.
Storage
Store any leftover steak, shrimp, and vegetables in an airtight container in the fridge for up to 3-4 days. Freeze cooked steak and shrimp for up to 2 months.
Reheat the steak and veggies in a skillet over medium heat for a few minutes until warmed through, or pop them in the microwave for 1-2 minutes. For shrimp, a quick reheat in a skillet is best to prevent it from becoming rubbery and overcooking.
Whether you're enjoying them fresh or repurposing leftovers for meal prep, these fajitas are just as delicious the next day!
Henry
This Steak and Shrimp Fajitas Recipe, is delicious! This is definitely goi g to be in our monthly rotation.