Steak and Shrimp Fajitas Recipe
Make steak and shrimp fajitas in the oven with this easy sheet pan recipe! It gives you sizzling fajita platter vibes without the fuss. Marinated steak, seasoned shrimp, and roasted veggies all cook up juicy and tender, making this the perfect surf and turf Mexican restaurant-inspired dinner.
Servings: 6 servings
Calories: 311kcal
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
Sirloin steak or flank steak are other good cuts of meat for fajitas.
Prep ahead. You can marinate the steak, slice the veggies, and make the pico de gallo all ahead of time for a faster weeknight dinner. The shrimp can be tossed with seasoning and stored separately in an airtight container in the fridge until you’re ready to cook.
Store any leftover steak, shrimp, and vegetables in an airtight container in the fridge for up to 3–4 days.
Nutrition
Calories: 311kcal | Carbohydrates: 16g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 169mg | Sodium: 719mg | Potassium: 584mg | Fiber: 1g | Sugar: 13g | Vitamin A: 742IU | Vitamin C: 45mg | Calcium: 73mg | Iron: 2mg
