Name: Steak & Shrimp Fajita Rice Plate
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked Mexican rice; 1 lb steak (flank, sirloin, or ribeye), sliced; ½ lb large shrimp, peeled and deveined; 1 green bell pepper, sliced; 1 red bell pepper, sliced; ½ yellow bell pepper, sliced; 1 medium onion, sliced; 2 tablespoons oil or butter (divided); 1–2 tablespoons all-purpose seasoning blend; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt, to taste; Black pepper, to taste; Fresh parsley, chopped (optional garnish)

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I bring together the bold flavors of juicy seasoned steak, tender shrimp, and sizzling fajita vegetables over a bed of fluffy Mexican rice in this Steak & Shrimp Fajita Rice Plate. I love how this surf-and-turf combination feels both comforting and impressive, making it perfect for a weeknight dinner or a special weekend meal.

Steak & Shrimp Fajita Rice Plate

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked Mexican rice

1 lb steak (flank, sirloin, or ribeye), sliced

½ lb large shrimp, peeled & deveined

1 green bell pepper, sliced

1 red bell pepper, sliced

½ yellow bell pepper, sliced

1 medium onion, sliced

2 tablespoon oil or butter (divided)

1–2 tablespoon all-purpose seasoning blend

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley (optional garnish)

Directions

I start by heating 1 tablespoon of oil in a large skillet over medium-high heat. I pat the steak dry and season it generously with the all-purpose seasoning, garlic powder, smoked paprika, salt, and pepper.

I sear the steak for about 3–4 minutes per side, depending on thickness, until it reaches my preferred doneness. I remove it from the skillet and let it rest for 5 minutes before slicing it against the grain.

In the same skillet, I add the remaining tablespoon of oil. I toss in the sliced bell peppers and onion, sautéing them for 5–7 minutes until they are softened and slightly charred on the edges. I season lightly with salt and pepper, then remove them from the pan and set aside.

Next, I add the shrimp to the skillet. I season them lightly with additional all-purpose seasoning and cook for 2–3 minutes per side, until they turn pink, opaque, and slightly caramelized.

If needed, I warm the Mexican rice. To assemble, I spoon the rice onto plates as the base, then arrange the sliced steak, sautéed vegetables, and shrimp over the top. I like to overlap everything slightly for a full, loaded presentation. I finish with fresh parsley if I have it on hand and serve immediately.

Servings and timing

I prepare this recipe in about 30 minutes total, with 15 minutes of prep time and 15 minutes of cooking time.

This recipe serves 4 people.

Each serving contains approximately 620 calories.

Variations

I sometimes swap the steak for chicken if I want a lighter option while still keeping the shrimp for that surf-and-turf feel. When I want extra heat, I add sliced jalapeños or a pinch of chili flakes. I also enjoy topping the plate with shredded cheese, a dollop of sour cream, fresh pico de gallo, or a squeeze of lime for added brightness. For a lower-carb option, I serve the steak, shrimp, and vegetables over cauliflower rice instead of Mexican rice.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to warm everything gently in a skillet over medium heat to keep the steak and shrimp from overcooking. If I am in a hurry, I use the microwave in short intervals, stirring in between to heat evenly. I avoid overheating the shrimp so they stay tender.

FAQs

Can I cook the steak and shrimp together?

I prefer cooking them separately because they require different cooking times. This helps me avoid overcooking the shrimp while ensuring the steak reaches the right doneness.

What cut of steak works best?

I like using flank, sirloin, or ribeye because they stay tender and flavorful when sliced thinly against the grain.

Can I use frozen shrimp?

I can use frozen shrimp as long as I thaw and pat them dry first. Removing excess moisture helps me get a better sear.

How do I keep the steak tender?

I make sure not to overcook it and always let it rest before slicing. Cutting against the grain also helps keep each bite tender.

Can I make this ahead for meal prep?

I often prepare the components ahead of time and store them separately. When I am ready to eat, I quickly reheat and assemble for a fresh-tasting meal.

Conclusion

I love how this Steak & Shrimp Fajita Rice Plate delivers bold Tex-Mex flavor, satisfying protein, and vibrant vegetables all in one hearty dish. Whenever I want something filling, flavorful, and just a little impressive, I turn to this easy surf-and-turf bowl that never disappoints.

📖 Recipe:

Steak & Shrimp Fajita Rice Plate

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A bold and satisfying surf-and-turf rice bowl featuring seasoned steak, tender shrimp, and sautéed fajita vegetables served over fluffy Mexican rice. Perfect for a quick weeknight dinner or an impressive weekend meal.

Instructions

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Pat the steak dry and season with all-purpose seasoning, garlic powder, smoked paprika, salt, and pepper.
Sear the steak for 3–4 minutes per side until desired doneness is reached. Remove from skillet and let rest for 5 minutes before slicing against the grain.
Add remaining oil to the skillet. Sauté sliced bell peppers and onion for 5–7 minutes until softened and slightly charred. Season lightly with salt and pepper, then remove from skillet.
Add shrimp to the skillet, season lightly with additional all-purpose seasoning, and cook for 2–3 minutes per side until pink and opaque.
Warm the Mexican rice if needed. Divide rice among plates, then top with sliced steak, sautéed vegetables, and shrimp.
Garnish with fresh parsley if desired and serve immediately.