Enjoy the best of both worlds with Grilled Skirt Steak And Shrimp Fajitas made on the grill in under 30 minutes. Perfect for easy summertime entertaining!
Nothing better during these hot summer days then firing up the grill. We grill almost daily during the summer months. I start getting creative—we love grilled chicken fajitas so I took my favorite recipe and switched out the proteins. We always only have a single protein fajita. Recently, I’ve been switching things up and adding two proteins hence the recipe for my Grilled Skirt Steak And Shrimp Fajitas. I also went with a different cut of beef then I usually grill for these steak fajitas. The day I was at my local grocery store, I decided on a skirt steak. It was on sale and figured we would go with something different.
I let it marinate in fajita seasoning and lime juice for a few hours. After I put the marinated beef in the refrigerator; I repeat this process with the shrimp. However, hold off on the lime juice. The acid from the lime juice will begin to cook the shrimp. I add the lime right before I place them on the grill. I also, prep all my bell peppers and onions. Repeating the same steps as the protein; gallon size Ziplock bag, with a drizzle of Grapeseed oil, sprinkled on some fajita seasoning and a squeeze of fresh lime.
Prepping the meat and veggies a few hours prior makes dinner that much easier. I like to do this in the morning as my kids are eating breakfast or even once my littlest goes down for her afternoon nap. I love grilling fajitas because you have very little dishes. Which is always a big win. As the grill heats up I skewer on the shrimp (and squeeze on a little fresh lime juice). I always use cooking spray on the grill to prevent my food from sticking. Nothing worse then having food stick on the grill and it burns on. I like to use these Fire Wire Stainless Steel Flexible Skewers. I find that no matter how much I soak the bamboo skewers they still burn and food sticks to them. I also use the vegetable basket I have for my STOK grill. To keep with the no-dishes kind of dinner I even wrap flour tortillas in aluminum foil and during the last few minutes of cooking let them warm on the top rack of the grill.
Once the steak is done cooking you’ll transfer the steak on to a cutting board. Let it rest a few minutes then slice. For skirt steak you want the steak to be medium in temperature at most, and sliced very very thinly! I also take the shrimp off the skewers and I scoop all the fajita veggies into a bowl or directly onto the cutting board. I keep it very simple and everything is on the cutting board. I let my family make fajitas right off the board! This is a great recipe to entertain with. Perfect for low mess and lots of interaction! Why limit yourself to one protein at home when you make fajitas–splurge and make both with my easy recipe for grilled skirt steak and shrimp fajitas.
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Grilled Skirt Steak And Shrimp Fajitas
- 3 lb. Skirt Steak
- 1 lb. shrimp peeled and deveined
- 3 tablespoons Grapeseed Oil divided
- 3 tablespoons Fajita Seasoning divided
- 2 limes divided
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 green bell pepper sliced
- 1 red onion sliced
- 12 small flour tortillas
- Sour Cream Cheese, Avocado for topping (optional)
- Rinse and pat dry the skirt steak. Place it in a gallon Ziplock baggy. Drizzle 1 tablespoon grapeseed oil and sprinkle 1 tablespoon fajita seasoning. Mix well, squirt the juice of half of a lime over the steak. Seal and place in the refrigerator to marinate for 4-8 hours.
- Repeat this process with the shrimp; 1 tablespoon grapeseed oil + 1 tablespoon fajita seasoning. Seal and place in the refrigerator. Slice the bell peppers and onions. Place in a Ziplock bag, drizzle the remaining Grapeseed oil, fajita seasoning and the half of one lime juiced. Mix well and place in the refrigerator.
- Once ready to cook--preheat the grill to high heat. Once the grill has reached 500 degrees, reduce to low heat, and clean grill.
- Skewer shrimp and set to the side.
- Spray with cooking spray. Place the steak on one side of the grill. Add the vegetables to a grill basket and place on the opposite side of the grill. Place shrimp skewers in the middle. Cook for 8 minutes, then turn vegetables.
- Flip the steak and shrimp skewers. Cook for an additional 7 minutes until internal temperature of the steak reads 140 degrees and the shrimp are pink. During the last 5 minutes of cooking; wrap the flour tortillas in aluminum foil. Place on the top rack of the grill in indirect heat so they can warm.
- Carefully remove the steak from the grill. Place on a cutting board and let rest for 5 minutes. Remove the shrimp, vegetables, and tortillas from the grill. Drizzle fresh lime juice over the meat and vegetables. Serve and let your guest build their own fajitas!