Sheet Pan Steak And Shrimp Fajitas

Steak and Shrimp Fajitas are perfect for busy nights. Toss the marinated steak and shrimp on a sheet pan along with some peppers and onions and in 20 minutes dinner is served. Dinner is as easy to clean up as it is to make!

I am a busy mom like I am sure many of you are and sometimes … a lot of the time, I just don’t want to make dinner. I want a dinner fairy to pop up when I am done work and make me something amazing every night.

This Sheet Pan Steak and Shrimp Fajitas Recipe is almost like this. Sure you have to cut up the veggies and whisk together the flank steak marinade for the fajitas but it only takes maybe 10 minutes! The next day all there is to do is marinate the shrimp while the oven warms up and then bake!

All on one pan so clean up is a snap! Just roll that giant piece of foil up, toss it in the garbage, give the sheet pan a quick wash and cleanup is done!

Ingredients You’ll Need

• Flank Steak – Otherwise known as skirt steak. You could also use sirloin or strip loin steak.
• Shrimp – I like to get the already peeled shrimp to save time.
• Bell Peppers and Onions – I prefer sweet bell peppers like yellow, orange and red but you can use any variety you prefer. Green tend to be a little less sweet and have an earthy peppery flavour and poblano peppers will add a little heat.
• Garlic
• Lime Juice – Adds acidity and flavour but also works as a tenderizer for both the beef and steak.
• Vegetable Oil – Used to coat the ingredients to seal in the flavour of the marinade and also prevent the ingredients from sticking or drying out. You can use any mild flavor oil you prefer. Canola, avocado or a mild olive oil are good substitutions.
• Tortilla Shells – To wrap your shrimp and steak fajitas in. Or you can eat your fajitas naked without the tortilla or even toss the fajita mixture on top of a bowl of greens to make a salad.

Making Sheet Pan Steak and Shrimp Fajitas

1. First, start by cutting it all up. I highly encourage you to do this the night before. It will only take 10 minutes to cut it up and a few minutes to make the marinade. Wash and dry the bell peppers then cut them and the onion into thin strips. Toss them in a sealed container and store them in the fridge for the next day.

2. Slice the flank steak into strips. When cutting up the meat always cut against the grain. Cutting this way makes the meat easier to chew so it feels more tender. Cut the steak into 1/4 – 1/2 inch strips.

3. In a small bowl add the vegetable oil, lime juice, minced garlic and spices and then whisk together.
4. Place the sliced steak into a resealable bag. Add half of the marinade to the bag and tightly seal. Massage the marinade into the meat gently to ensure all the steak is evenly coated. Place the sealed bag back in the fridge a minimum of 2 hours or overnight. Reserve the remaining marinade in a separate container and place it in the fridge.

5. Peel the shrimp if it is unpeeled and add it to a plastic bag or a large bowl. Add 2/3 of the remaining marinade and gently mix the shrimp and marinade together to coat. Allow to marinade in the fridge for about 15 minutes.
6. Preheat the oven to 400ºF.  In a large bowl add the sliced vegetables and then pour in the remaining marinade.  Mix well to coat the veggies.

7. Pour the veggies and marinated steak mixture onto a foil-lined sheet pan. Bake for 12-15 minutes or until the shrimp are cooked. They should be completely pink on both sides and not translucent looking. The steak will be browned but not overcooked and the veggies will be softened but not mushy. Serve the steak fajitas in soft tortillas with the toppings of your choice!

Why Does The Flank Steak Need to Marinate Longer?

Flank steak is a leaner tougher cut of steak so marinating it overnight or for 2 hours is recommended. This gives the lime juice and spices time to tenderize the meat and impart flavor.

The acid in the lime juice will break down the protein in the shrimp too quickly so letting it marinate too long will cause the shrimp to become mushy.

Serving Suggestions

These steak and shrimp fajitas are not only a quick dinner but they make a great lunch as well.

• Serve them the traditional way wrapped in soft tortilla shells.
• Add the shrimp and steak fajita toppings to a bowl of crunchy lettuce and your favorite toppings and you have a steak fajita salad similar to a burrito bowl or my Catalina taco salad.
• Or eat them without anything at all! Just the veggies and protein.

Topping Ideas

• Salsa
• Sour cream
• Shredded cheese
• Chopped fresh cilantro
• Guacamole
• Chopped avocado
• Chopped tomatoes
• Shredded lettuce
• Hot sauce
• Beans – black or refried

What is the Best Cut of steak for fajitas?

I prefer flank steak but that’s also because I like my steak on the more medium to rare side. Flank Steak is very lean and can be tougher than a regular steak. Marinating is very important and helps to tenderize the meat. Skirt Steak has a little more fat content so it is a little more tender naturally so shorter marinating times will work fine for this type of steak.

Storage

Store any eaten fajitas in a tightly sealed container in the fridge for up to 3 days. Reheat in the microwave. I like to reheat them by adding my fajitas mix to the open tortilla and sprinkling with the cheese. This way the tortilla gets soft and steamy and the cheese melts. Then I add my extra toppings. You can do it however you like, but don’t add any lettuce if reheating add it after so it doesn’t wilt.

This recipe does not freeze well.

More great Mexican Inspired Recipes To Try!

• Baja Fish Tacos With Lime Crema
• Mexican Bean Salad
• Easy Street Corn Salad
• Slow Cooker Birria Quesotacos
• Mexican Chocolate Sheet Cake

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