Hello, fajita fans! I’m Meriem, your passionate chef and food blogger, and I’m thrilled to share a recipe that brings bold flavors to your table: Sizzling Steak and Shrimp Fajita Skillet. Get ready for a sizzling meal that delivers bold flavors, vibrant veggies, and tender protein — all in one skillet. This one-pan dish is fast, flexible, and absolutely delicious. Whether you’re meal prepping or making a quick weeknight dinner, this dish brings the best of surf and turf with a Tex-Mex twist!
Drawing from your love for savory, protein-packed dishes (like the Garlic Parmesan Cheeseburger Bombs , and The Best Crock Pot Meatloaf) and vibrant skillet meals (like the Ground Beef Ramen Skillet ), this fajita skillet is a must-try. Let’s fire up the skillet!
Table of Contents
Why You’ll Love This Steak and Shrimp Fajita Recipe
- One-Pan Wonder: Less cleanup, more flavor.
- High Protein: A hearty blend of steak and shrimp satisfies every appetite.
- Quick Cooking: Ready in just 25 minutes.
- Versatile: Serve with tortillas, rice, or low-carb lettuce wraps.
- Colorful & Nutritious: Packed with bell peppers, it’s a feast for the eyes and body.
What you will need + Smart Substitutions
| Ingredient | Amount | Substitutes/Notes |
|---|---|---|
| Flank or skirt steak | 1 lb, sliced | Sirloin, ribeye, or chicken strips |
| Shrimp | ½ lb, peeled | Scallops or extra steak for surf-free version |
| Red, green, yellow peppers | 1 each, sliced | Use any combo of bell peppers, even poblano for heat, Anaheim pepper zucchini slices, or sliced mushrooms |
| Olive oil | 1 tbsp | Avocado oil, ghee, or coconut oil |
| Chili powder | 2 tsp | Fajita seasoning or taco mix |
| Garlic powder | 1 tsp | Fresh minced garlic or garlic paste |
| Salt | ½ tsp | To taste; sea salt or kosher salt works well |
| Black pepper | ¼ tsp | Crushed red pepper for extra kick |
Step-by-Step Cooking Instructions
Prep Your Ingredients
- Slice steak thinly across the grain for tenderness.
- Peel and devein shrimp, pat dry to avoid excess moisture.
- Slice all peppers into even strips for quick, uniform cooking.
🧠 Tip: Marinate your steak for 10–15 minutes in lime juice, garlic, and olive oil for extra flavor.
Heat the Skillet
- Add 1 tbsp olive oil to a large skillet over medium-high heat.
- Ensure it’s hot before adding meat — this ensures a good sear.
Cook the Steak
- Season steak with chili powder, garlic powder, salt, and pepper.
- Add to skillet and cook for 4–5 minutes, stirring occasionally, until browned and nearly cooked through.
🧠 Pro Tip: Don’t overcrowd the skillet to ensure proper browning. Cook in batches if needed.
Add the Shrimp
- Toss in shrimp and cook 2–3 minutes, until they turn pink and opaque.
- Remove steak and shrimp from the skillet and set aside.
Tip: Cook shrimp just until opaque to avoid a rubbery texture.
Sauté the Veggies
- In the same skillet, toss in the bell peppers.
- Cook 3–4 minutes until softened but still vibrant.
🧠 Tip: Add a splash of lime juice or a pinch of cumin to the peppers for flavor depth.
Combine and Serve
- Return steak and shrimp to the skillet, tossing with the peppers.
- Serve hot, garnished with chopped cilantro or a squeeze of lime.
Tip: Serve immediately for the sizzle effect.
Variations to Try
- Spicy Cajun Version: Swap chili powder for Cajun seasoning.
- Asian Twist: Use soy sauce, sesame oil, and ginger for marinade.
- Creamy Fajitas: Stir in a splash of cream or sour cream after combining for a rich twist.
- Taco Bowl Style: Layer over rice, corn, beans, and top with cheese.
Topping Suggestions
- Fresh Cilantro: Bright and herbaceous for freshness.
- Lime Wedges: Zesty squeeze for tangy balance.
- Sour Cream: Creamy and cooling for richness.
- Sliced Avocado: Buttery and smooth for texture.
- Jalapeño Slices: Spicy kick for heat lovers.
- Salsa: Chunky or smooth for extra flavor.
Storage & Reheating
To Store:
- Cool completely before placing in an airtight container.
- Keep in the fridge for up to 4 days.
To Freeze:
- Store in freezer bags or containers. Best within 2 months.
To Reheat:
- Microwave: 1–2 minutes on medium, stir halfway.
- Skillet: Reheat with a splash of oil or broth to prevent drying.
Nutrition Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 32 g |
| Carbs | 10 g |
| Fat | 22 g |
| Saturated Fat | 6 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 500 mg |
🔍 Nutrition may vary based on beef cut and optional toppings.
Ingredient Substitutions Recap
- Flank Steak → Chicken Breast: Leaner protein alternative.
- Shrimp → Scallops: Sweet, seafood substitute.
- Bell Peppers → Poblano Peppers: Milder, smoky flavor.
- Olive Oil → Avocado Oil: High-heat cooking oil.
- Chili Powder → Smoked Paprika: Smoky, less spicy option.
What to Serve With Steak and Shrimp Fajita
- Warm Flour or Corn Tortillas
- Cilantro-Lime Rice
- Cauliflower Rice (for Low-Carb Option)
- Black Beans or Refried Beans
- Fresh Guacamole or Pico de Gallo
- Creamy Avocado Lime Sauce
FAQs
Can I make steak and shrimp fajita ahead of time?
Absolutely! Cook components separately and reheat just before serving.
What if I don’t have bell peppers?
Substitute with onions or mushrooms.
How do I keep the shrimp tender?
Cook shrimp just until pink and opaque (2–3 minutes) and remove promptly from heat. Overcooking makes them rubbery.
Can I grill steak instead of using a skillet?
Yes! Grill steak and shrimp on medium-high heat (4–5 minutes for steak, 2–3 minutes for shrimp) and peppers on a grill basket, then toss together.
Sizzling Steak and Shrimp Fajita Skillet
Equipment
- Large skillet (preferably cast iron or non-stick)
- Tongs or spatula (for flipping steak and shrimp)
- Cutting board and knife (for slicing steak and peppers)
- Measuring spoons
- Mixing bowl (for seasoning steak)
- Optional: Meat thermometer (for steak doneness)
Ingredients
- 1 lb flank steak or skirt steak sliced
- ½ lb shrimp peeled and deveined
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season sliced steak with chili powder, garlic powder, salt, and black pepper, then add to the skillet, cooking for 4-5 minutes until browned.
- Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque.
- Stir in sliced red, green, and yellow bell peppers, cooking for another 3-4 minutes until tender-crisp.
- Toss everything together to combine flavors, then remove from heat.
- Serve hot with tortillas or over rice, if desired.
This sizzling steak and shrimp fajita skillet brings restaurant-quality flavor into your kitchen with very little effort. It’s hearty, colorful, and endlessly versatile, making it a perfect staple for family meals or casual entertaining. Try it once — and it might just become a weekly tradition! Try it with a squeeze of lime, serve with warm tortillas, and share your experience in the comments below. Happy cooking, and enjoy every sizzling, spicy bite!
🌮 Pro Serving Idea: Set up a fajita bar with tortillas, salsa, sour cream, and toppings — let everyone build their own!
