Sheet Pan Steak and Shrimp Fajitas: A Quick and Delicious Weeknight Meal

Craving the sizzling flavors of fajitas but short on time? Look no further than this incredible sheet pan steak and shrimp fajitas recipe! This easy-to-make dish delivers all the deliciousness of restaurant-style fajitas without the fuss. By roasting everything on a single sheet pan, you’ll minimize cleanup and maximize flavor. This recipe is perfect for busy weeknights, family gatherings, or any time you want a satisfying and flavorful meal without spending hours in the kitchen.

## Why You’ll Love This Sheet Pan Fajitas Recipe

* **Quick and Easy:** From prep to plate, this recipe takes less than 30 minutes.
* **Minimal Cleanup:** Everything cooks on one sheet pan, making cleanup a breeze.
* **Customizable:** Easily adjust the vegetables and protein to your liking.
* **Flavorful:** The combination of steak, shrimp, peppers, and onions, seasoned with fajita spices, creates an explosion of flavor.
* **Healthy:** Packed with protein and vegetables, this is a nutritious and delicious meal.
* **Perfect for Meal Prep:** Make a large batch and enjoy leftovers for lunch or dinner throughout the week.

## Ingredients You’ll Need

* **Steak:** 1 pound skirt steak or flank steak, thinly sliced against the grain. Skirt steak is the traditional choice for fajitas due to its rich flavor and tenderness when cooked quickly. Flank steak is a good substitute and also slices well. Consider using sirloin as well. Tenderizing the steak beforehand is a good idea, and can be done easily using a meat mallet.
* **Shrimp:** 1 pound large shrimp, peeled and deveined. Choose large or jumbo shrimp for best results, as they hold their shape better during roasting. Make sure the shrimp is fully thawed and patted dry before adding to the sheet pan.
* **Bell Peppers:** 2 bell peppers (any color), sliced into strips. A mix of colors (red, yellow, orange, and green) adds visual appeal and a variety of flavors. You can also use poblano peppers for a milder heat.
* **Onion:** 1 large onion, sliced into strips. Yellow or white onions work well. Red onions can also be used for a slightly sweeter flavor.
* **Olive Oil:** 2 tablespoons olive oil. This helps the vegetables and protein roast evenly and prevents them from sticking to the sheet pan.
* **Fajita Seasoning:** 2-3 tablespoons fajita seasoning. You can use store-bought fajita seasoning or make your own. (See recipe below).
* **Lime Juice:** 1 tablespoon lime juice. Adds brightness and acidity to the fajitas.
* **Salt and Pepper:** To taste. Adjust the seasoning to your preference.
* **Tortillas:** Flour or corn tortillas, for serving. Warm them up for best results.

**Optional Toppings:**

* Salsa
* Guacamole
* Sour cream or Greek yogurt
* Shredded cheese
* Pico de gallo
* Cilantro
* Hot sauce

## Homemade Fajita Seasoning Recipe

If you prefer to make your own fajita seasoning, here’s a simple and delicious recipe:

* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 tablespoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon oregano
* 1/2 teaspoon cayenne pepper (optional, for heat)
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Combine all ingredients in a small bowl and mix well. Store in an airtight container.

## Equipment You’ll Need

* **Large Sheet Pan:** Essential for roasting the fajitas.
* **Mixing Bowl:** For tossing the vegetables and protein with seasoning.
* **Knife and Cutting Board:** For slicing the steak, peppers, and onions.
* **Tongs:** For turning the fajitas on the sheet pan.
* **Small Bowl:** For mixing the fajita seasoning (if making homemade).

## Step-by-Step Instructions

1. **Preheat Oven and Prepare Sheet Pan:** Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup. Parchment paper helps prevent sticking and makes cleanup even easier. If using foil, you can lightly spray it with cooking spray.

2. **Prepare the Vegetables:** In a large mixing bowl, combine the sliced bell peppers and onions. Drizzle with 1 tablespoon of olive oil and toss to coat. Season with salt and pepper to taste.

3. **Prepare the Steak and Shrimp:** In a separate mixing bowl, combine the sliced steak and shrimp. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat. Add the fajita seasoning and toss until evenly coated. Make sure the steak and shrimp are well-coated with the seasoning for maximum flavor.

4. **Arrange on Sheet Pan:** Spread the seasoned vegetables in a single layer on one side of the prepared sheet pan. Arrange the steak and shrimp in a single layer on the other side of the sheet pan. Avoid overcrowding the pan, as this will steam the vegetables and protein instead of roasting them. If necessary, use two sheet pans.

5. **Roast the Fajitas:** Roast in the preheated oven for 12-15 minutes, or until the steak is cooked to your desired doneness and the shrimp is pink and opaque. The exact cooking time will depend on the thickness of your steak and the size of your shrimp. Check the steak and shrimp for doneness after 10 minutes. For medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C). Shrimp is cooked when it turns pink and opaque.

6. **Add Lime Juice:** Remove the sheet pan from the oven and squeeze the lime juice over the fajitas. This adds a bright, zesty flavor that complements the spices perfectly.

7. **Warm the Tortillas:** While the fajitas are roasting, warm the tortillas according to package instructions. You can warm them in a dry skillet, in the microwave, or wrapped in foil in the oven.

8. **Assemble and Serve:** Serve the steak and shrimp fajitas immediately with warm tortillas and your favorite toppings. Let everyone assemble their own fajitas with the steak, shrimp, peppers, onions, and desired toppings.

## Tips for the Best Sheet Pan Fajitas

* **Don’t Overcrowd the Pan:** Overcrowding the pan will cause the vegetables and protein to steam instead of roast, resulting in a less flavorful and less appealing dish. If necessary, use two sheet pans.
* **Slice the Steak Thinly:** Thinly sliced steak cooks quickly and evenly. Slice against the grain for maximum tenderness. To make slicing easier, you can partially freeze the steak for about 30 minutes before slicing.
* **Pat the Shrimp Dry:** Patting the shrimp dry before adding them to the sheet pan helps them to roast instead of steam, resulting in a better texture.
* **Use High Heat:** Roasting at a high temperature helps to caramelize the vegetables and protein, adding depth of flavor.
* **Adjust Seasoning to Taste:** Taste the fajitas after roasting and adjust the seasoning as needed. You may want to add more fajita seasoning, salt, or pepper.
* **Warm the Tortillas:** Warm tortillas are more pliable and easier to roll. They also taste better!
* **Don’t Overcook the Shrimp:** Overcooked shrimp can be rubbery. Cook just until they turn pink and opaque.
* **Consider Broiling Briefly:** For an extra touch of char, broil the fajitas for 1-2 minutes at the end of cooking, keeping a close eye to prevent burning.

## Variations and Substitutions

* **Chicken Fajitas:** Substitute the steak with 1 pound of boneless, skinless chicken breasts or thighs, sliced into strips. The cooking time may need to be adjusted depending on the thickness of the chicken.
* **Vegetarian Fajitas:** Omit the steak and shrimp and add more vegetables, such as mushrooms, zucchini, and corn. You can also add black beans or pinto beans for added protein.
* **Spicy Fajitas:** Add a pinch of cayenne pepper to the fajita seasoning, or use a spicier chili powder. You can also add sliced jalapeños to the sheet pan.
* **Different Vegetables:** Experiment with different vegetables, such as poblano peppers, jalapeños, mushrooms, zucchini, or corn.
* **Sweet Potatoes:** Add cubed sweet potatoes to the sheet pan for a touch of sweetness and added nutrients. They will take a little longer to cook than the other vegetables, so add them to the pan about 5 minutes before the other ingredients.
* **Pineapple:** Add chunks of pineapple to the sheet pan for a tropical twist. The pineapple will caramelize beautifully in the oven.

## Serving Suggestions

* **Traditional Fajitas:** Serve with warm tortillas, salsa, guacamole, sour cream, shredded cheese, and other desired toppings.
* **Fajita Bowls:** Serve the fajitas over rice or quinoa with your favorite toppings.
* **Fajita Salad:** Toss the fajitas with lettuce, tomatoes, avocado, and a lime vinaigrette for a healthy and refreshing salad.
* **Fajita Nachos:** Layer tortilla chips with the fajitas, cheese, and other toppings, then bake until the cheese is melted and bubbly.
* **Fajita Quesadillas:** Fill tortillas with the fajitas, cheese, and other desired fillings, then grill until the cheese is melted and the tortillas are golden brown.

## Make-Ahead Instructions

* You can slice the vegetables and steak and prepare the fajita seasoning up to 24 hours in advance. Store them separately in airtight containers in the refrigerator.
* You can also marinate the steak and shrimp in the fajita seasoning overnight for even more flavor.

## Storage Instructions

* Store leftover fajitas in an airtight container in the refrigerator for up to 3-4 days.
* Reheat in a skillet over medium heat or in the microwave.

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen shrimp?**

A: Yes, you can use frozen shrimp. Make sure to thaw them completely before adding them to the sheet pan. Pat them dry with paper towels to remove any excess moisture.

**Q: Can I make this recipe without steak?**

A: Yes, you can substitute the steak with chicken, pork, tofu, or extra vegetables.

**Q: Can I use store-bought fajita seasoning?**

A: Yes, you can use store-bought fajita seasoning. Just make sure to check the ingredient list to ensure it doesn’t contain any unwanted additives.

**Q: How do I prevent the vegetables from getting soggy?**

A: Don’t overcrowd the sheet pan and roast at a high temperature. This will help the vegetables to caramelize instead of steam.

**Q: Can I freeze leftover fajitas?**

A: Yes, you can freeze leftover fajitas. Store them in an airtight container in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Sheet Pan Steak and Shrimp Fajitas Recipe

**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 1 pound skirt steak or flank steak, thinly sliced against the grain
* 1 pound large shrimp, peeled and deveined
* 2 bell peppers (any color), sliced into strips
* 1 large onion, sliced into strips
* 2 tablespoons olive oil
* 2-3 tablespoons fajita seasoning (store-bought or homemade)
* 1 tablespoon lime juice
* Salt and pepper to taste
* Flour or corn tortillas, for serving

**Optional Toppings:**

* Salsa
* Guacamole
* Sour cream or Greek yogurt
* Shredded cheese
* Pico de gallo
* Cilantro
* Hot sauce

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
2. In a large mixing bowl, combine the sliced bell peppers and onions. Drizzle with 1 tablespoon of olive oil and toss to coat. Season with salt and pepper to taste.
3. In a separate mixing bowl, combine the sliced steak and shrimp. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat. Add the fajita seasoning and toss until evenly coated.
4. Spread the seasoned vegetables in a single layer on one side of the prepared sheet pan. Arrange the steak and shrimp in a single layer on the other side of the sheet pan.
5. Roast in the preheated oven for 12-15 minutes, or until the steak is cooked to your desired doneness and the shrimp is pink and opaque.
6. Remove the sheet pan from the oven and squeeze the lime juice over the fajitas.
7. Warm the tortillas according to package instructions.
8. Serve the steak and shrimp fajitas immediately with warm tortillas and your favorite toppings.

Enjoy this quick, easy, and delicious sheet pan steak and shrimp fajitas recipe! It’s the perfect weeknight meal that the whole family will love. Don’t forget to customize it with your favorite toppings and enjoy the sizzling flavors of fajitas in the comfort of your own home.