Easy Sheet Pan Steak And Shrimp Fajitas Recipe
Prep: 15 minutes
Cook: 15 minutes
Yields: 4 servings
Get ready to fiesta with the most mouth-watering, flavor-packed sheet pan steak and shrimp fajitas you’ve ever tasted!
Imagine sinking your teeth into tender, juicy steak and succulent shrimp, all wrapped up in a warm flour tortilla with sautéed onions and bell peppers. It’s a match made in heaven!
First, preheat your oven to 425 degrees F (220 degrees C). While that’s heating up, let’s get started on the prep work. Slice up those veggies – we’re talking green bell peppers, red bell peppers, and onions. You want them to be nice and thin so they cook evenly.
In a large bowl, combine those sliced veggies with 1 1/2 tablespoons of olive oil and half of the dry seasoning mixture (you know, the good stuff – chili powder, smoked paprika, oregano, salt, cumin, garlic powder, and cayenne pepper). Toss until they’re evenly coated, then spread them out in a single layer on one of the prepared sheet pans.
Now it’s time to add the protein to the mix. In the same large bowl (no need to wash it, we’re keeping it real), toss the sliced steak and shrimp with the remaining 1 1/2 tablespoons of olive oil and the remaining dry seasoning mixture. Place the steak on one side of the second prepared sheet pan, and the shrimp on the other side.
Pop both sheet pans into the oven, with the steak and shrimp on the lower rack and the veggies on the upper rack. Roast for 10 minutes, then swap the rack positions and continue roasting for another 5 minutes, or until the shrimp is pink and tightly curled, the steak is cooked to medium, and the veggies are tender.
Once everything is cooked to perfection, squeeze some fresh lime juice over the top of each sheet pan. Then, it’s time to assemble our fajitas Place a few strips of steak, some onion and pepper strips, 2 shrimp, and a sprinkle of cilantro onto each tortilla. Roll them up jelly-roll style and serve immediately.
These sheet pan steak and shrimp fajitas are the perfect solution for a quick and delicious dinner that’s sure to please even the pickiest of eaters. So go ahead, get creative with your toppings, and make it a fiesta!
Printable Recipe
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 pound steak, sliced
- 1 pound shrimp, peeled and deveined
- 2 green bell peppers, sliced
- 2 red bell peppers, sliced
- 1 onion, sliced
- Fresh lime juice
- Flour tortillas
- Cilantro, for garnish
Instructions
- 1. Preheat your oven to 425 degrees F (220 degrees C).
- 2. Slice green bell peppers, red bell peppers, and onions into thin strips.
- 3. In a large bowl, combine sliced veggies with 1 1/2 tablespoons of olive oil and half of the dry seasoning mixture. Toss until evenly coated and spread in a single layer on a prepared sheet pan.
- 4. In the same bowl, toss sliced steak and shrimp with the remaining 1 1/2 tablespoons of olive oil and the remaining dry seasoning mixture.
- 5. Place the steak on one side of a second prepared sheet pan and the shrimp on the other side.
- 6. Roast both sheet pans in the oven, with the steak and shrimp on the lower rack and the veggies on the upper rack, for 10 minutes.
- 7. Swap the rack positions and continue roasting for another 5 minutes, or until the shrimp is pink and tightly curled, the steak is cooked to medium, and the veggies are tender.
- 8. Squeeze fresh lime juice over the top of each sheet pan.
- 9. Assemble the fajitas by placing a few strips of steak, some onion and pepper strips, 2 shrimp, and a sprinkle of cilantro onto each tortilla. Roll them up and serve immediately.
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