Steak and Shrimp Fajita Skillet – A One-Skillet Surf and Turf Fiesta
There’s nothing quite like a sizzling fajita skillet to bring flavor, fun, and a touch of flair to your dinner table—and this Steak and Shrimp Fajita Skillet delivers all that and more. Combining succulent, spice-rubbed steak, juicy shrimp, colorful bell peppers, and a creamy, zesty sauce, this recipe is a weeknight game-changer that feels like a restaurant-quality dish. All made in just one skillet.
This blog post is your ultimate guide to making this dish flawlessly—from prep to plating. Whether you’re cooking for family, hosting a casual dinner party, or meal-prepping for the week, this skillet has something for everyone. It’s bold, vibrant, packed with protein, and incredibly customizable.
Let’s dive into everything you need to create this sizzling masterpiece.
Who This Recipe Is For
This recipe is perfect for:
- Busy home cooks looking for a quick and delicious one-pan meal.
- Fajita lovers wanting to level up their go-to recipe.
- Low-carb or keto eaters, as it’s rich in protein and can be served without tortillas.
- Foodies and entertainers, because the presentation is just as impressive as the flavor.
It’s also ideal for anyone who appreciates variety on their plate. The surf-and-turf combo of shrimp and steak keeps things exciting, while the veggies and creamy sauce add contrast and balance.
Why You’ll Love This Steak and Shrimp Fajita Skillet
Big Flavor: Smoky spices, juicy meat, and a cool creamy sauce.
One-Pan Simplicity: Less mess, fewer dishes, and faster cleanup.
Quick Cooking: On the table in under 40 minutes, including prep.
Crowd-Pleasing: Perfect for sharing with family or friends.
Customizable: Easily adapt it to your dietary needs or pantry staples.
Ingredients You’ll Need
For the Steak
- 1 lb flank or skirt steak, sliced thinly
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Juice of 1 lime
For the Fajita Veggies
- 2 bell peppers (red and green), sliced
- 1 medium onion, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
For the Creamy Sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup shredded cheddar or Monterey Jack cheese
- 1 tbsp lime juice
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro, chopped
- Additional shredded cheese
- Sliced jalapeños
Kitchen Equipment Needed
- Large skillet (preferably cast iron)
- Two mixing bowls
- Sharp chef’s knife
- Cutting board
- Tongs or spatula
- Measuring spoons
- Small bowl and whisk for the sauce
Step-by-Step Instructions
1. Marinate the Steak
Combine olive oil, chili powder, cumin, smoked paprika, lime juice, salt, and pepper. Toss the steak slices in the mixture and marinate for at least 20 minutes.
2. Season the Shrimp
In a separate bowl, combine olive oil, garlic powder, paprika, cayenne (if using), salt, pepper, and lime juice. Toss with shrimp and let sit for 10 minutes.
3. Sauté the Veggies
Heat olive oil in a large skillet over medium heat. Add bell peppers and onions, season with salt and pepper, and cook for 5-7 minutes until softened and slightly caramelized. Set aside.
4. Cook the Steak
In the same skillet, sear the steak for 2-3 minutes per side, until cooked to your desired doneness. Remove and set aside.
5. Cook the Shrimp
Still using the same skillet, cook the shrimp 2-3 minutes per side until pink and opaque. Remove from heat.
6. Make the Creamy Sauce
Mix sour cream, mayonnaise, shredded cheese, lime juice, salt, and pepper in a small bowl. Stir until smooth and creamy.
7. Assemble the Skillet
Return the steak, shrimp, and sautéed veggies to the skillet. Drizzle the creamy sauce over the top and gently stir everything to coat.
8. Melt the Cheese
Top with a handful of shredded cheese and allow it to melt over low heat for 1-2 minutes.
9. Garnish and Serve
Sprinkle with fresh cilantro, more cheese, or jalapeños. Serve immediately—straight from the skillet—with warm tortillas or over rice.
Tips and Tricks for the Best Fajita Skillet
- Slice against the grain when cutting the steak for maximum tenderness.
- Use pre-cut shrimp to save prep time.
- Want it spicier? Add jalapeños to the veggie sauté or increase cayenne.
- Add mushrooms or zucchini for more veggie volume.
- Prefer dairy-free? Use vegan mayo, coconut yogurt, and dairy-free cheese alternatives.
- Want to meal prep? Keep the sauce separate until reheating.
Recipe Variations
- Chicken & Shrimp Fajita Skillet: Swap steak for boneless chicken thighs or breasts.
- Low-Carb Version: Serve over cauliflower rice or leafy greens instead of tortillas.
- Tex-Mex Bowl: Serve in a bowl with black beans, avocado, corn, and a squeeze of lime.
- Grill Option: Cook steak and shrimp on the grill for added smoky flavor.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the creamy sauce separately.
Reheating Instructions:
- Microwave: Heat on medium for 1-2 minutes, stirring halfway.
- Skillet: Reheat on low heat with a splash of water or broth to prevent drying out.
Avoid reheating shrimp multiple times, as it can become rubbery.
Suggested Food & Drink Pairings
- Sides: Spanish rice, black beans, or a fresh avocado salad.
- Tortillas: Warm flour or corn tortillas make great wraps.
- Drinks: Classic margaritas, Mexican lagers, or sparkling lime water.
Want to go all out? Pair it with chips, guacamole, and pico de gallo for a full fajita fiesta.
FAQs
Can I use frozen shrimp?
Yes, just be sure to thaw completely and pat dry to avoid excess moisture in the skillet.
What’s the best steak cut for fajitas?
Flank or skirt steak are ideal because they cook quickly and absorb marinades well.
Can I make this dish ahead of time?
Yes, you can prep the steak, shrimp, veggies, and sauce in advance. Cook just before serving for best results.
Is this recipe gluten-free?
Yes! Just make sure your spices, mayo, and tortillas (if using) are certified gluten-free.
What if I don’t like shrimp?
No worries—just double the steak or substitute with chicken, tofu, or even portobello mushrooms.
Final Thoughts
This Steak and Shrimp Fajita Skillet is the perfect blend of spicy, savory, and creamy. It brings together the bold flavors of Mexican cuisine with the ease of one-skillet cooking. Whether you’re impressing guests or feeding your family, this is a recipe that satisfies every time.
