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.

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.

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:

• 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.

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

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

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

• 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.

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

• Remove from grill and cover with foil.

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

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

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

• Remove to a serving platter.

• 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 Kabobs
• Cilantro Lime Steak and Shrimp
• Chile Butter Ribeyes with Shrimp
• Surf and Turf
• Steak and Shrimp Appetizers

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.

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5 from 3 votes

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. 

Prep Time10 minutes mins

Cook Time20 minutes mins

Additional Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Steaks

Cuisine: Mexican

Keyword: fajitas, shrimp fajitas, steak fajitas, surf and turf fajitas

Servings: 6 servings

Calories: 415kcal

Author: Milisa

Ingredients

• ¾ 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
• ¾ cup + 1 tablespoon olive oil divided
• ⅓ 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

• Slice the steak into thin strips.
• Cut shrimp in half.
• 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. 
• Place the steak and shrimp into a gallon size zip top bag and cover with marinade. Seal, squeezing out excess air. 
• Turn the bag over several times coating the steak and shrimp in the marinade. Refrigerate 1- 4 hours. 
• Toss peppers and onion with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. 
• Prepare a 320°grill fire using pecan chunks for smoke flavor. 
• Add a cast iron or aluminum griddle over the fire.
• Cook onions and peppers with the lid closed, stirring every 5 minutes until softened, about 12- 15 minutes.
• Remove from grill and cover with foil. 
• Pour the entire contents of the marinade, steak and shrimp onto the griddle. 
• Cook, stirring often until steak and shrimp are just cooked through. 
• Add the peppers and onions, stir until combined, cooking 2-3 minutes.
• 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

Serving: 1g | Calories: 415kcal | Carbohydrates: 25g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 229mg | Sodium: 938mg | Fiber: 1g | Sugar: 15g

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