Steak and Shrimp Fajita

Square photo of 3 flour tortillas filled with shrimp and steak fajitas

Whether you're hosting a summer barbecue or just looking for an easy weeknight meal, steak and shrimp fajitas are sure to please everyone! With the right marinade and plenty of toppings, steak and shrimp fajitas are sure to become your go-to dish.

Course Dinner

Cuisine Mexican

Keyword mexican fajita, shrimp fajita, steak fajita

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 197kcal

Author Elaine Benoit

Equipment

Ingredients

Steak Marinade

1/4 cup Worcestershire sauce
1/4 teaspoon ground cumin
1/4 teaspoons chipotle powder depending how spicy you like it
1 teaspoon garlic powder

Meat

2 tablespoons olive oil
1.09 pounds strips sirloin tips cut into chunks
2 tablespoons butter
1 pound shrimp shelled and deveined
2 cloves garlic crushed

Vegetables

2 tablespoons olive oil
2 onions medium, cut in slices
2 red bell peppers cut in strips
2 tablespoons Worcestershire sauce
3 cloves garlic crushed
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon chipotle powder

For Serving - OPTIONAL

flour tortillas
refried beans
sour cream
guacamole
Mexican cheese

Instructions

Place steak in a gallon ziplock bag along with the marinade: Worcestershire sauce, cumin, chipotle, and garlic powder.
1/4 cup Worcestershire sauce, 1/4 teaspoon ground cumin, 1/4 teaspoons chipotle powder, 1.09 pounds strips sirloin tips, 1 teaspoon garlic powder
Zip the bag and shake and massage the ingredients. Place bag in fridge for one hour.
Shell and devein shrimp and place in fridge.
1 pound shrimp
Heat a sauté pan on medium high heat and add 2 tablespoons olive oil. Once that has heated up, add onions and bell peppers, sauté for 10 minutes
2 tablespoons olive oil, 2 onions, 2 red bell peppers
Add 2 tablespoons Worcestershire sauce, salt, pepper, 2 shakes of chipotle and 3 cloves crushed garlic and sauté another for 5 minutes.
2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon chipotle powder, 3 cloves garlic
Heat 2 sauté pans on medium and add 2 tablespoons olive oil in one and 2 tablespoons butter in the other.
2 tablespoons olive oil, 2 tablespoons butter
Add drained steak in the olive oil pan and sauté for 10 minutes, turning to brown all sides.
Add shrimp and garlic to the butter pan and sauté for 5 minutes, until they are pink and opaque.
2 cloves garlic
When the shrimp and steak are done, place them on the sautéed vegetables and toss. Transfer to a bowl so it stops cooking.
The rest is optional. Serve with flour tortillas, refried beans, cheese, guac, and sour cream.
flour tortillas, refried beans, sour cream, Mexican cheese, guacamole
Serve, smile, and enjoy.

Notes

Marinade time not included nor did I include the addons in the nutritional information!

Helpful tips

- If you don't buy grass fed beef, I strongly encourage you to do so. You can actually taste the difference.

- I usually buy a strip of sirloin steak tips and cut it myself.

- Marinate the steak for at least an hour.

- You can use either fresh shrimp or frozen as I do. I always put a colander in the sink and place the shrimp in it. I run cold water over the shrimp every few minutes to help it defrost.

- This is a three pan meal but it is worth the extra pan washing.

- Want extra flavor? Add chopped cilantro and a squeeze of fresh lime juice to the marinade.

I like to serve this dish with flour tortillas but hubby likes corn tortillas.

Nutrition