These Bourbon Steak and Shrimp Fajitas are perfect for a twist on your taco night!These Surf and Turf fajitas are easy to make, it starts with a delicious bourbon marinated skirt steak that gets kissed by hot flames for the perfect sear, followed by a grilled juicy shrimp, and perfectly sautéed veggies that bring the whole fajita together! They then get finished off with a fresh homemade pico de Gallo and a cilantro lime creme! All ingredients and exact measurements are down below!

HOW TO MAKE BOURBON STEAK AND SHRIMP FAJITAS

It all starts off with a bourbon marinade on the skirt steaks, be sure to plan ahead because the steaks get a 12 hour marinade overnight. 

To make the marinade you will need a medium sized sauce bowl and combine these ingredients: soy sauce, Worcestershire sauce, bourbon, red pepper flakes, minced garlic, salt pepper garlic blend, white onion (diced), chopped cilantro, fresh orange juice and lime juice. Whisk this mixture together for a minute or more to help the flavors marry together. The marinade is ready and should be smelling amazing!

Now, add the skirt steak or flap steak (I like to cut the steak into thirds to make them manageable to handle) into the marinade and mix for a bit to make sure the steak is fully covered and submerged into the marinade. Cover with plastic wrap and place in the fridge overnight. 

PREPARE THE SHRIMP FOR THE FAJITAS

The next day before you remove the steaks from the marinade to grill add a pound of shrimp in a bowl (remove the shells and devein). Add avocado oil and hand mix briefly and then season with salt, pepper, garlic powder and smoked paprika. Hand toss and place in the fridge for about one hour. 

Once the time expires, remove the shrimp and place them on some skewers. I like using skewers because it allows me to have total control of the control while I am cooking them directly over the coals. 

HOMEMADE PICO DE GALLO

While everything is in the fridge marinating, it is the perfect time to get the homemade pico de Gallo made. Pico De Gallo is very simple and it takes only a very few ingredients to make it. The most important factor for a tasty Pico De Gallo is the freshness of the ingredients being used, this is the key to success.

All that is needed is diced red onion, pitted Roma tomatoes, chopped cilantro, half a diced jalapeño, lime juice and salt. Mix these all in a bowl and place in the fridge, over time the flavors will only become better. If you seal the container it can be good for up to a week. 

At this time, prep all of your veggies for the fajitas. White onion, red, green and yellow bell peppers.

GRILLING SKIRT STEAK AND SHRIMP

It is time for grilling, preheat your grill with hot active coals to a medium high temperature of about 375 degrees F. Add a flat cast iron on one side to bring up to heat and add some oil, this is where the veggies will be cooking.

First, the steaks will be added to the hot coals for searing for about 2 minutes per side (keep flipping every minute after until they are medium rare. Remove the steaks and cover with foil for resting. Now add the veggies on the cast iron plancha with avocado oil and butter. Cook these for about 6-8 minutes, or until they are cooked to your preference and place in a warm bowl.

Add the shrimp directly over the coals and grill for 90 seconds per side. They should be cooked through to this point and removed to rest for 5 minutes.

While the shrimp are resting, slice the skirt steak into 1/4-1/3” strips against the grain. Pile all of the steaks onto one giant serving platter with the shrimp on the opposite side and the veggies in the middle. This is going to be the serving tray. 

You can serve with a flour tortilla, be sure they are toasted and kept in foil to stay warm for serving.

ASSEMBLING THE BEST BOURBON STEAK AND SHRIMP FAJITA

To build the best steak and shrimp fajita, I like to start off with toasted flour tortillas. The layers go in this order: Veggies, steak, shrimp, pico and then the fresh cilantro lime creme to top it with. WARNING, these are extremely delicious! 

Serving size: 6-8 servings

Prep Time:  15 mins

Cook Time:  15 mins

Total Time: 30 mins

INGREDIENTS:

• One skirt steak, or flap steak
• 1 pound (14-16) shrimp, deveined and no shells 
• Flour tortillas
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 white onion

Bourbon Marinade

• 1/2 cup bourbon
• 2 tablespoons soy sauce 
• 2 tablespoons Worcestershire sauce 
• 1/2 white onion, diced
• 1/2 cup chopped cilantro
• 4 cloves garlic, minced
• 2 teaspoons red pepper flakes
• 2 teaspoons each salt, pepper and garlic
• Juice of 1 lime
• Juice of 1 orange

Homemade pico de Gallo

• 1/2 red onion, diced
• 4-5 Roma tomatoes cored and diced
• 1/2 jalapeño, seeded and diced
• 1/2 cup cilantro chopped
• 1 juice of fresh lime
• Pinch of salt

Directions:

1. Start off by preparing the bourbon marinade and then adding the skirt steak. Hand toss and submerge the meat before sealing it with plastic wrap. Place it in the fridge for 12 hours.
2. The next day, add the shrimp (out of the shell and deveined) into a mixing bowl and season with salt, pepper, garlic and smoked paprika. Place in the fridge for one hour. 
3. In a medium sized bowl make the homemade Pico De Gallo and then place it in the fridge.
4. Fire up the grill so that the temperature is a medium high setting about 375 degrees F. Place a plancha on one side and add some avocado oil. On the opposite side, add the steaks and let sear for 2 minutes and flip for another 2 minutes. Check and remove when they are a medium rare. Place the steaks on a wire rack and cover with foil for resting. Add the veggies on the plancha and cook for 4-6 minutes. At this time, grill the shrimp for 90 seconds per side and then place to the side. Finish off the veggies and remove.
5. Slice the steak against the grain and the plate on a serving tray with steak on one side and shrimp on the other, in the middle is where the veggies go. 
6. Serve with toasted flour tortillas. Assemble with veggies on the bottom, steak, shrimp, pico and then top with a cilantro lime creme.

Below is a printable recipe card! 

If you’re looking for something different than your classic fajitas, try this recipe for Bourbon Steak and Shrimp Fajitas! The steak and shrimp marinade has a special blend of spices, plus the addition of bourbon to give it an extra kick.

Cooking them on a skillet or grill with onions and bell peppers creates a savory and smoky flavor, setting the perfect mood for a Tex-Mex feast. Add your favorite toppings and serve the fajitas with warm flour or corn tortillas – they will sure be a hit amongst friends and family!

Thank you for checking out my recipe for bourbon steak and shrimp fajitas. I hope you enjoyed learning about this unique and delicious dish and that you will give it a try. Remember to be creative with your toppings, like diced avocado or sour cream, it’ll make it even more delicious and personalized.

Cooking is always fun, and experimenting with different ingredients and flavors is what makes it even more exciting. I appreciate you checking out this recipe and hope that you will continue to explore new and delicious meals.

DID YOU ENJOY THESE BOURBON STEAK AND SHRIMP FAJITAS? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!

BEEF RECIPES

Items used in This Recipe

Hasty-Bake Grill

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

Charcoal Chimney

Charcoal Starters

Firestarter Guard