Sizzling Surf and Turf Fajitas

Name: Sizzling Surf and Turf Fajitas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound flank steak, thinly sliced; 1/2 pound large shrimp, peeled and deveined; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon cumin; 1 lime, juiced; Salt and pepper to taste; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 medium onion, sliced; 4 flour tortillas; Fresh cilantro, for garnish; Sour cream and guacamole, for serving

Highlighted under: Easy Cooking Recipes

When I think of a dish that perfectly captures the essence of fruity freshness and smokey flavor, I always turn to my Sizzling Surf and Turf Fajitas. They bring together buttery shrimp and juicy steak, all wrapped in a warm tortilla. I love how the vibrant colors of the bell peppers and onions brighten the plate. This dish isn’t just tasty; it’s an entertaining experience, perfect for gatherings with friends or a cozy family dinner. Join me as we dive into this sizzling delight!

Created by

Emily

Last updated on 2026-01-05T21:38:30.943Z

I've experimented with various fajita recipes over the years, but it wasn't until I combined shrimp and steak that I truly achieved something special. Using a cast-iron skillet brings out the best in this dish, allowing the proteins to sear perfectly and develop that coveted caramelization. The sizzling sound when they hit the pan is music to my ears, making it a great centerpiece for any meal.

One detail I cherish is marinating the shrimp briefly with lime juice, garlic, and cumin. It not only infuses them with flavor but also ensures they remain tender and succulent. After some trials, I've found that serving them with warm tortillas and fresh toppings like avocado and cilantro elevates the experience, turning dinner into an explosion of flavors and textures!

        Why You'll Love This Recipe
        Succulent shrimp paired with tender steak for a delicious flavor contrast
Colorful bell peppers bring visual appeal and crunch to each bite
Quick and easy to prepare, making it perfect for weeknights or gatherings

      

Perfecting the Marinade

The marinade is critical in infusing the proteins with flavor before cooking. The combination of olive oil, chili powder, and cumin not only enhances the savory notes but also tenderizes the steak. Ensure the flank steak is sliced against the grain; this technique results in a more tender bite. Letting the mixture rest for at least 15 minutes allows the lime juice to penetrate, making the shrimp succulent and the steak flavorful. For a bolder taste, consider marinating for up to an hour, but avoid marinating too long to prevent the shrimp from becoming mealy.

When seasoning, feel free to adjust the amount of chili powder and cumin based on your spice tolerance. You could even experiment by adding smoked paprika for an extra layer of smokiness that complements the grilled flavors. Should you prefer a milder option, try using a pinch of dried oregano along with the other spices, bringing a slight earthiness without overwhelming the dish.

Cooking Techniques

Cooking the fajitas in a cast-iron skillet is ideal because it retains heat exceptionally well, allowing for a nice sizzle that develops a beautiful crust on the steak. Start with the steak; cook it until it's browned and slightly crispy around the edges, about 2-3 minutes per side. Then, add the shrimp, peppers, and onions into the same skillet. This method melds the flavors together, and the bell peppers and onions should be cooked until they are tender and slightly caramelized, around 5-7 minutes.

If you notice the skillet becoming too dry during the cooking process, adding a splash of chicken or vegetable broth can prevent burning while enhancing the overall flavor. I recommend keeping the heat at medium-high to achieve that nice char, but be mindful not to overcrowd the pan; working in batches can yield better results and prevent steaming.

Serving and Storing Suggestions

Serving these fajitas is all about presentation. Piling the colorful shrimp, peppers, and steak onto warm tortillas creates an inviting dish. I love adding a sprinkle of fresh cilantro for brightness, along with dollops of sour cream and guacamole on the side. For an extra kick, consider serving with sliced jalapeños or your favorite hot sauce. This vibrant dish not only tantalizes the taste buds but also looks stunning on the table.

If you have leftovers, they're great for storage! Store the fajita filling in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat to preserve the texture. Alternatively, you could transform them into a delicious wrap or salad the next day. I also recommend freezing the cooked mixture in portions—just ensure it's completely cooled before transferring to freezer-safe bags, where it can last for about three months.

Ingredients

For the Fajitas

1 pound flank steak, thinly sliced
1/2 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 lime, juiced
Salt and pepper to taste
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
4 flour tortillas
Fresh cilantro, for garnish
Sour cream and guacamole, for serving

Instructions

Marinate the Proteins

In a bowl, combine the shrimp, steak, olive oil, chili powder, cumin, lime juice, salt, and pepper. Let it marinate for 15 minutes.

Sizzle It Up

Heat a cast-iron skillet over medium-high heat. Add the steak first and cook for about 2-3 minutes until browned. Add the shrimp, peppers, and onions, and cook for an additional 5-7 minutes until everything is cooked through.

Prepare the Feast

Warm the tortillas in another pan or microwave. Once the fajita mix is ready, serve it on the tortillas and add toppings like cilantro, sour cream, and guacamole.

Pro Tips

To keep shrimp from getting rubbery, avoid overcooking them. They’ll continue to cook slightly after being removed from the heat!

Ingredient Variations

This Surf and Turf Fajita recipe is incredibly adaptable! Swap out the flank steak for skirt steak or even chicken if you’re looking for something different. If you prefer seafood, try using scallops or even a firm white fish in place of shrimp for a unique twist. Also, for a vegetarian option, consider using marinated portobello mushrooms and an assortment of veggies like zucchini and asparagus to create a filling, satisfying dish.

For those avoiding gluten, corn tortillas are an excellent substitute for flour tortillas; they hold up well against the juicy fillings and add a distinct flavor that complements the fajitas.

Troubleshooting Common Issues

One common mistake when cooking fajitas is overcooking the shrimp, which can make them tough and rubbery. Make sure to cook them only until they turn pink and opaque, which usually takes about 2-3 minutes. The same goes for the steak; overcooking will lead to a chewy texture. Use a meat thermometer to ensure your flank steak reaches a medium-rare temperature of 130-135°F for the best flavor and tenderness.

If your fajitas come out too greasy, it could be due to excess oil or marinade. To fix this, drain any excess before sealing the tortillas. An excellent tip is to let the cooked filling rest for a few minutes before serving; this allows some of the fat to settle, and you can scoop off any excess if needed.

Questions About Recipes

→ Can I use chicken instead of steak?

Absolutely! Chicken is a great alternative and will work well with the same marinade.

→ What other vegetables can I add?

Feel free to include mushrooms, zucchini, or corn for extra texture and flavor.

→ Can I make this dish in advance?

You can marinate the proteins ahead of time and store them in the refrigerator until you're ready to cook.

→ How spicy is this recipe?

The spiciness level is adjustable, but the amount of chili powder used is moderate. Add more or less to suit your taste!