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.
Last week, I requested steak and shrimp fajitas from a café and I promptly told my significant other that I wish I would have made them at home all things considered. I cherished the thought, yet the nature of the steak and shrimp was not generally excellent. So I chose to consolidate two of my #1 plans, my Sheet Pan Steak Fajitas and Sheet Pan Shrimp Fajitas for a home-cooked formula that is the smartest possible solution! I am so eager to share this formula since it is SO GOOD!
Great quality flank steak matched with additional huge shrimp and my hand crafted fajita preparing mix.
Sheet skillet fajita plans are one of my #1 suppers. They are so natural to make, the prep requires minutes and they work with an assortment of dietary necessities. I utilize a similar sheet prospect my sheet dish plans. It’s a more established sheet skillet that is thick and dull, so it faces high warmth and the dim surface assists it with warming up faster. You can fix the sheet dish with foil for very quick tidy up.
Steak and Shrimp Sheet Pan Fajitas
- Prep Time 15 mins
- Cook Time 15 mins
- Total Time 25 mins
- Course: Dinner
- Cuisine: Mexican
- Keyword: Steak and Shrimp
- Servings: 6
- Calories: 363 kcal
- 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.
- Steak and Shrimp Sheet Pan Fajitas
- Amount Per Serving (6 g)
- Calories 363Calories from Fat 126
- % Daily Value*
- Fat 14g22%
- Saturated Fat 4g25%
- Cholesterol 281mg94%
- Sodium 1758mg76%
- Potassium 794mg23%
- Carbohydrates 8g3%
- Fiber 2g8%
- Sugar 3g3%
- Protein 49g98%
- Vitamin A 2121IU42%
- Vitamin C 92mg112%
- Calcium 159mg16%
- Iron 5mg28%