Chipotle Lime Steak & Shrimp Fajitas Recipe

My husband and I were craving fajitas recently, but we wanted something different than what we normally have, so I decided to make up a recipe from scratch.

This made enough for both of us, plus the kids had some leftovers. It could easily feed 4-6 for a full meal.

Chipotle Lime Steak & Shrimp Fajitas Recipe


  • 3/4 pound medium shrimp, peeled and deveined
  • 1 1/2-2 pounds beef sirloin tip steak
  • 2 fajita kits
  • 1 can chipotle peppers in adobo sauce (12 oz)
  • 2 lemons
  • 2 limes
  • 4 cloves garlic, minced
  • 1 bunch fresh cilantro
  • 1 large yellow onion, sliced thinly into strips
  • 1 each bell peppers (green, red, and yellow), sliced thinly into strips
  • Canola oil for sautéing vegetables
  • Salt and pepper for vegetables


  • Prepared or homemade guacamole
  • Shredded lettuce
  • Homemade or prepared pico de gallo
  • Sour cream
  • Crumbled queso fresco cheese
  • Shredded cheddar or Mexican cheese blend


  • Use two gallon-sized zipper bags. Put shrimp in one and steaks in another.
  • Add 1/4 the chipotle peppers in adobo to the shrimp, and the rest to the steaks.
  • Cut lemons and limes in half. Squeeze juice from one half lemon and one half lime into the shrimp and put the squeezed halves into the bag with the shrimp. Do the same with the rest of the lemons and limes for the steak.
  • Add one clove mince garlic to shrimp and 3 cloves to the steak.
  • Add 1/4 of the cilantro to the shrimp and the rest to the steak.
  • Add 1/2 packet of the fajita seasoning from the fajita kit to the shrimp and 1 1/2 packets to the steak.
  • Now seal the bags and rub the ingredients around inside the bags to coat the shrimp and steak well. Place in the refrigerator and allow to marinate for 1-2 hours.
  • We grilled our steak and shrimp, but you could also cook in a frying pan or in the oven. The steak took about 8 minutes per side for medium, but the grill wasn’t extremely hot, so watch it carefully. The shrimp only took about 6-8 minutes total. You can tell when they are firm and plump up nicely.
  • In a large frying pan or wok, heat a couple of Tbsp. of canola oil on high. When very hot, add peppers and onions and sauté until soft, but not mushy.
  • Heat the fajita tortillas according to package directions.
  • Let the steak rest for about 5 minutes before you slice it very thinly.
  • Serve with toppings so everyone can make their own fajitas.

Here is my fresh guacamole recipe if you’d like to make it to serve with the fajitas!

This is what the fajita peppers and onions look like when they’re first added to the wok.

This is halfway through the cooking process. I’ve added some salt and pepper.

These are the completed vegetables. They’ve browned nicely.

This is the steak being grilled. Notice the chipotle marinade. Yum!

I let the steaks rest for about 5 minutes and then sliced thinly.

We like our steak medium to medium rare.

This is what the shrimp looked like when they were grilling on foil.

This is what the shrimp looked like when they were finished cooking.

This is what my homemade pico de gallo looks like.

Here’s a couple of completed fajitas, topped with pico de gallo, queso fresco and guacamole!

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Pauline is a mother of four, when she isn't cooking up new dishes for her family and friends, she likes to dine out at newly-opened restaurants (especially tapas!) and review them in her blog posts.
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