shrimp and steak fajita with limes.
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ingredients for fajitas.
marinade in measuring cup.
mixed marinade in a measuring cup.

Take a resealable zip bag and add all the veggies, the peeled, deveined and tailless shrimp and the marinade.

shrimp and veggies in a bag.

Remove the steak from the freezer and slice thin against the grain. Add to the resealable bag. Zip up the bag and gently shake the bag to distribute the marinade all over the ingredients. You can put this in the fridge for an hour or leave it on the kitchen counter for 1/2 hour.

Note: you don’t want to go much longer on the marinating time since the lime will start to “cook” your shrimp and can make the meat get “mushy”.

shrimp, sliced steak and veggies for fajitas.
fajita mixture cooking in skillet.
fajita and toppings.
steak and shrimp fajita.
shrimp and steak fajita with limes.

Steak and Shrimp Fajitas

These steak and shrimp fajitas come to the table sizzling just like they do in the restaurant.
5 from 1 vote
Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine Mexican
Servings 4 Served
Calories 13 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 8 Oz. Skirt or Flank Steak or Ribeye Steak
  • 8 Oz. Lg. Shrimp peeled and deveined and tail removed
  • 2 Tbsp. Shawhan Fajita Seasoning
  • Kosher Salt and Fresh Ground Black Pepper
  • 2 Tbsp. Olive oil
  • 2– 3 Limes zest and juice
  • 2 Lg. Bell peppers stem, core and seeds removed, sliced thin
  • 1/2 Medium onion sliced thin
  • 2 Garlic cloves finely minced
  • 4 Flour or corn tortillas


  • Shredded iceberg lettuce
  • Fresh Salsa
  • Fat-free Greek yogurt and/or Sour Cream
  • Smashed avocado or sliced avocado
  • Shredded Cheddar Cheese
  • Lime wedges
  • Hot sauce


  • Place the steak in the freezer for 20 minutes to partially freeze. This will make slicing it easier.
  • Meanwhile, in a large measuring cup with pouring spout, add the olive oil, lime juice and zest, the fajita seasoning, and a large pinch of salt and pepper. Mix well. In a large resealable bag add the veggies, shrimp and the marinade.
  • Slice the steak in thin strips against the grain. Add to the bag with the veggies and shrimp. Seal the bag and shake the bag to coat everything with the marinade. Put in the refrigerator for one hour or leave on the kitchen counter for one half an hour.
  • Heat a large skillet over very high heat. Spray with cooking spray. Add the ingredients from the bag into the skillet. Stir around and cook for about 3-5 minutes until the shrimp are cooked through, the steak is medium-rare and the veggies have softened.
  • While the dish is cooking, place your tortillas in a tortilla warmer pouch and pop it in the microwave for 30 seconds. Serve them with the platter of steak, shrimp and veggies. Alternatively, you can toss the tortillas on a grill and grill on both sides for 30 seconds and stack them in a pile or you can wrap a stack in foil and place in a preheated 200 degree F. oven for 10 minutes to heat through.
  • Serve the steak, shrimp and veggies on a platter with all the toppings and warm tortillas along side. Let everyone help themselves and make their fajitas the way they like them.


Calories: 13kcalCarbohydrates: 1gProtein: 0.2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 116mgPotassium: 10mgFiber: 0.3gSugar: 0.1gVitamin A: 45IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Keyword dinner
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