Home » Beef » Steaks » Steak and Shrimp Fajitas

Steak and Shrimp Fajitas

Steak and Shrimp Fajitas is one of the best surf and turf dinners to make on the grill. Thin slices of steak along with jumbo shrimp in a flavorful pineapple marinated plus red bell peppers and onions. Serve this up on tortillas or over rice.

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


Grilled Steak Fajitas are one of our most requested recipes and everyone loves our Chicken Fajitas on the grill. If you are a Tex-Mex fan, these steak and shrimp fajitas are a must-try.

Platter of steak and shrimp fajitas with flour tortillas, cheese.

Steak and Shrimp Fajitas ~ Easy Grilling Recipe

Fajitas are great to marinate ahead for a quick weeknight dinner and everyone can pile on their favorite toppings. The pineapple marinade adds amazing flavor to the steak, shrimp, peppers and onions. You will have to give our Grilled Shrimp Tacos a try too.

Ingredients Needed:

Marinade:

  • Pineapple Juice
  • Olive Oil
  • Brown Sugar
  • Granulated Garlic
  • Ground Cumin
  • Green Chile Powder (or red)
  • Kosher Salt
  • Black Pepper
  • Fajitas:
  • Sirloin or Strip Steak
  • Jumbo Shrimp 
  • Flour Tortillas
  • Shredded Cheddar Cheese
  • Sour Cream
  • Jalapeños

How to Grill Steak and Shrimp Fajitas:

Collage of sliced steak, jumbo shrimp, sliced red bell peppers, sliced onions.

  • Slice the steak into thin strips.
  • Peel and devein shrimp.
  • Slice bell pepper into thin strips, removing the seeds and veins.
  • Peel and slice the onion into thin slices.

Pineapple fajita marinade in a bowl.

  • Make the marinade: mixing pineapple juice, olive oil, brown sugar and spices together in a bowl with a whisk.

steak and shrimp in fajita marinade in a zip top bag.

  • Place the steak and shrimp into a gallon size zip top bag and cover with marinade. Seal, squeezing out excess air.

steak and shrimp marinating in zip top bag.

  • Turn the bag over several times coating the steak and shrimp in the marinade. Refrigerate 1- 4 hours.

Plate with peppers, onions, salt & pepper.

  • Toss peppers and onion with olive oil, salt and pepper.
  • Prepare a grill fire using pecan chunks for smoke flavor.
  • Add a cast iron or aluminum griddle over the fire.

cooking peppers onions on a griddle plate on grill.

  • Cook onions and peppers with the lid closed, stirring every 5 minutes until softened, about 12- 15 minutes.

plate of grilled peppers and onions.

  • Remove from grill and cover with foil.

Grilling steak and shrimp fajitas.

  • Pour the entire contents of the marinade, steak and shrimp onto the griddle.

Griddle of steak and shrimp on a grill.

  • Cook, stirring often until steak and shrimp are just cooked through.

Grilled Steak and Shrimp Fajitas.

  • Add the peppers and onions, stir until combined, cooking 2-3 minutes.

Serving platter of steak and shrimp fajitas with sliced limes.

  • Remove to a serving platter.

Fajita with steak and shrimp, hand held.

  • Serve with flour tortillas, sour cream, cheese and jalapeños.

How to Store and Reheat:

  • Store steak and shrimp mixture in an airtight container in the refrigerator up to 3 days.
  • Reheat in a skillet over medium heat, stirring until heated through.

More Surf and Turf Recipes to Try:

Steak and Shrimp fajitas on a plate.

Add these Steak and Shrimp Fajitas to your menu this week for a quick and easy dinner that the whole family will love. The pineapple marinade adds surprising flavor along with the hardwood smoke for the best ever grilled fajitas.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

Steak and shrimp fajitas on a plate.
Yield: 6 servings

Steak and Shrimp Fajitas

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Steak and Shrimp Fajitas is one of the best surf and turf dinners to make on the grill. Thin slices of steak along with jumbo shrimp in a flavorful pineapple marinated plus red bell peppers and onions. Serve this up on tortillas or over rice. 

Ingredients

  • 3/4 pound sirloin or strip steak
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 large bell pepper, sliced thin, seeds and veins removed
  • 1 large onion, sliced thin
  • 6 ounces pineapple juice
  • 3/4 cup + 1 tablespoon olive oil, divided
  • 1/3 cup brown sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon green chile powder (or red)
  • 1 tablespoon + 1/2 teaspoon kosher salt
  • 1 tablespoon + 1/2 teaspoon black pepper
  • Flour tortillas
  • Sour Cream
  • Shredded Cheddar Cheese
  • Jalapeños

Instructions

  1. Slice the steak into thin strips.
  2. Cut shrimp in half.
  3. Make the marinade: mixing pineapple juice, 3/4 cup of olive oil, brown sugar, garlic, cumin, chile powder, 1 tablespoon kosher salt and 1 tablespoon black pepper together in a bowl with a whisk. 
  4. Place the steak and shrimp into a gallon size zip top bag and cover with marinade. Seal, squeezing out excess air. 
  5. Turn the bag over several times coating the steak and shrimp in the marinade. Refrigerate 1- 4 hours. 
  6. Toss peppers and onion with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. 
  7. Prepare a 320°grill fire using pecan chunks for smoke flavor. 
  8. Add a cast iron or aluminum griddle over the fire.
  9. Cook onions and peppers with the lid closed, stirring every 5 minutes until softened, about 12- 15 minutes.
  10. Remove from grill and cover with foil. 
  11. Pour the entire contents of the marinade, steak and shrimp onto the griddle. 
  12. Cook, stirring often until steak and shrimp are just cooked through. 
  13. Add the peppers and onions, stir until combined, cooking 2-3 minutes.
  14. Remove to a serving platter and serve with flour tortillas, sour cream, cheese and jalapeños. 

Notes

  • Store steak and shrimp mixture in an airtight container in the refrigerator up to 3 days. 
  • Reheat in a skillet over medium heat, stirring until heated through.
  • Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 415Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 229mgSodium: 938mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 39g

    Nutritional information is estimated and may not be accurate.

    Did you make this recipe?

    Tag us on Instagram @outgrilling

    Sharing is caring!

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    2 Comments