Sheet Pan Steak and Shrimp Fajitas
Sheet Pan Steak and Shrimp Fajitas are perfect for busy nights. Marinated shrimp and steak with sweet bell peppers and onions baked in 15 minutes on one baking sheet for easy clean up!
Servings: 8 fajitas
Calories: 298kcal
Equipment
- Large sheet pan
Ingredients
- 1 lb flank steak
- 1 lb peeled shrimp
- 2 sweet bell peppers
- 1 large onion
- 3 tbsp lime juice
- ¼ cup vegetable oil
- 2 garlic cloves, minced
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- pinch cayenne pepper (optional)
- 8 small soft tortilla shells
Instructions
- 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.
- 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.
- In a small bowl add the vegetable oil, lime juice, minced garlic and spices and then whisk together.
- 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.
- Set aside a 1/4 cup of the remaining marinade for the veggies. Cover and place in the fridge.
- Add the peeled shrimp to a plastic bag or a large bowl. Add the remaining marinade. and gently mix the shrimp and marinade together to coat. Allow to marinade in the fridge for about 15 minutes.
- Preheat the oven to 400ºF. In a large bowl, add the sliced vegetables and then pour in the remaining 1/4 cup of marinade. Mix well to coat the veggies.
- 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. 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!
Video
Notes
If you are following the 21 Day Fix Meal Container System replace the small flour tortillas with corn tortillas. 2 fajitas would be would be considered:
1 yellow, 1 red, 2 green, 2 tsp
Storage:
Store any leftovers in a tightly sealed container in the fridge for up to 3 days and reheat in the microwave or stovetop in a pan.
Nutrition
Serving: 1fajita | Calories: 298kcal | Carbohydrates: 19g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 125mg | Sodium: 468mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1039IU | Vitamin C: 41mg | Calcium: 106mg | Iron: 3mg