Steak and shrimp fajitas are the easiest way to enjoy a surf and turf dinner at home. Simply seasoned and cooked on one pan in the oven in under 20 minutes, this is the perfect weeknight dinner.

Steak and shrimp fajitas in a flour tortillas on a plate.
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For some reason, fajitas aren’t something I typically make at home. They’re relegated to a restaurant order when I’m looking for something on the healthier side and usually accompanied by those sizzling hot skillets and a ridiculously insane amount of hot tortillas.

But that changes today because in reality, fajitas are stupidly easy to make at home and this sheet pan method used with this steak and shrimp fajita recipe makes it even more so.

Everything cooks on one pan at the same time. Warm up your favorite type of tortillas (either flour or corn) while the fajita ingredients bake and you’re ready to go with this weeknight perfect dinner in 20 minutes.

Sirloin steak, shrimp, peppers and onions tossed in fajita seasoning on a baking sheet.


  • steak (sirloin steaks or flank steak are good cuts for this)
  • wild caught shrimp – deveined with tails removed
  • bell peppers – use a variety of colors and slice into thick strips
  • onion – either yellow or red
  • garlic – peeled and smashed fresh cloves
  • lemon/lime wedges
  • fajita seasoning
  • salt & pepper
  • extra virgin olive oil


For serving, you’ll need some warm tortillas (my favorite grain-free/corn free brand is Siete) and fresh cilantro at a minimum.

Then, feel free to add any other of your favorite fajitas toppings like guacamole, salsa, shredded cheese or sour cream.

Some good options to choose from are: pineapple guacamole, pineapple habanero salsa and mango habanero salsa.

Cooked steak, shrimp, peppers and onions on a sheet pan.


Sheet pan recipes are some of my favorites along with skillet meals because they seriously cut down on the clean up time. These shrimp and steak fajitas are no different.

To start, preheat the oven to 425°F and get out a large heavy duty baking sheet.

Arrange the sirloin steak (or steaks if they’re small) on the pan along with the shrimp, peppers, onions, garlic cloves and lemon/lime wedges. Season with the fajita spices, salt and pepper then drizzle generously with olive oil.

Toss everything together until well coated in the olive oil and spices and bake for about 10 minutes.

*TIPIf your steak is particularly thick, cook it along with the vegetables on the sheet pan for 5-10 minutes before adding the shrimp. Shrimp overcook quickly and you don’t want them to turn out rubbery for the fajitas. For these smaller sized steaks, cooking everything together for 10 minutes worked out perfectly.

While the fajita ingredients bake in the oven, warm the tortillas either wrapped in a kitchen towel in the microwave or wrapped in parchment or tin foil in the oven for a couple of minutes.

Remove the pan from the oven once the steak and shrimp are cooked to your liking, about 10 minutes, then slice the steak into thin strips. Squeeze the lemon/lime wedges over everything and toss together.

Serve with tortillas and fresh cilantro.

Sliced fajita steak with shrimp, peppers and onions.


I like using either sirloin steak or flank steak for fajita recipes. Both can be marinated ahead of time and absorb flavor well if choosing that approach (like with carne asada) or simply seasoned with dried spices like in this sheet pan recipe.

Skirt steak is another good option if you have that on hand.


I personally like to keep the steak whole while cooking and slicing it after it’s cooked to my liking. This approach keeps the juices inside resulting in a more tender steak.

However, if your steak is on the thicker side and you want everything to cook at the same time in the oven, you can choose to slice it first enabling it to cook along with the shrimp simultaneously.

Shrimp and steak fajitas on a sheet pan with a wooden spoon.


Lots of spice companies make a pre-blended fajita spice mixture and that’s what this recipe calls for.

However, if you don’t have that on hand, you can easily make your own with a handful of normal pantry spices. See the note section in the recipe card below for details on how to do that.

Typically, a fajita spice blend will have cumin, coriander and chili powder as the main ingredients along with salt and pepper. You can always add cayenne or smoked paprika for some heat or smoke as well.

Steak and shrimp fajita recipe served in tortillas on a white plate.


Fajitas are great because they’re kind of an all-inclusive meal in and of themselves. With vegetables and protein in the filling and a carb source from the tortilla, there’s not much else you need!

With that said however, simple salads like this mango black bean salad or this refreshing jicama salad both pair really nicely with the Mexican inspired flavors in sheet pan fajitas.

Pour yourself a serrano cucumber margarita and enjoy this simple feast!

Steak and shrimp fajitas made made on a sheet pan.


Sheet pan sausage and veggies
Sheet pan Mediterranean roasted lamb
Sheet pan chicken and sweet potatoes

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4.60 from 5 votes

Steak and Shrimp Fajitas

Servings: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Steak and shrimp fajitas.
An easy 20 minute sheet pan dinner everyone will love. Steak, shrimp and fajita vegetables all bake together on one pan for a simple weeknight meal.


  • 1 pound sirloin steak or steaks
  • 1 pound wild caught shrimp, deveined and peeled
  • 1 large yellow bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 medium yellow or red onion, sliced
  • 1 lemon or lime, quartered
  • 4 cloves of garlic, peeled and crushed
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fajita seasonings, *see note
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper

For serving

  • warmed tortillas, corn or flour
  • fresh cilantro


  • Preheat oven to 425°F.
  • Place the steak, shrimp, peppers, onion, garlic and lemon/lime on a large sheet pan.
  • Drizzle with the olive oil and season with fajita spices, salt and pepper. Toss everything together until well coated in the spice mixture.
  • Bake for 10-12 minutes until the steak is tender and the shrimp are pink. (**see note)
  • Remove from the oven, slice the steak into thin strips then squeeze the lemon/lime wedges over everything before enjoying with warmed tortillas and fresh cilantro.


*If you don't have a pre-blended fajita seasoning on hand, you can make your own by combining: 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon coriander.
**Cooking time will depend on the thickness of your steak and how you like it cooked. For thin sirloin steaks as shown, 10 minutes will be cooked to about a medium temperature. If you only have a thicker steak, either slice into thinner strips before baking or, bake it without the shrimp for 10 minutes then add the shrimp to the pan so they don't overcook.


Serving: 1SERVINGCalories: 788kcalCarbohydrates: 23gProtein: 75gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 25gCholesterol: 400mgSodium: 1782mgFiber: 4gSugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: Mexican
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. Sheet pan dinners are the bomb! I love the shrimp and steak combo though it was such a wicked high-protein meal!

  2. Oh wow, it was so delicious. I love the shrimp and the steak combination.My family loved it and went away in just 5 minutes.

  3. 5 stars
    We really loved how easy these were by making all in one sheet pan. My kind of meal! I added in more veggies and it was delish.