High-Protein Shrimp & Steak Fajita Bowl
Sizzling steak, juicy shrimp, peppers, and melted cheese — a 25-minute high-protein fajita bowl that delivers serious flavor
This is fajita night elevated. Tender steak strips and seasoned shrimp are cooked with colorful peppers and onions, then finished with melted cheese for a restaurant-style bowl that packs 48 g of protein and only 8 g net carbs per serving.
One skillet, 25 minutes, completely sugar-free, and perfect for a quick high-protein dinner or meal prep that actually feels exciting.
Why you’ll love this bowl
- 48g protein per serving — one of the highest-protein dinners
- Only 8g net carbs and completely sugar-free
- Ready in 25 minutes start to table
- Steak + shrimp for maximum flavor and protein
- One skillet, minimal cleanup
- Perfect for meal prep or a quick weeknight win
Health notes
- Very high protein: Steak and shrimp deliver lasting satiety.
- Low carb vegetables: Bell peppers and onion add volume and color with controlled net carbs.
- No sugar: Seasonings stay clean and bold.
- Balanced: Protein + healthy fats + fiber-rich peppers in every bite.
Key element — cook the proteins separately
Sear the steak first, then the shrimp. This prevents overcooking the shrimp and lets each protein develop its own flavor before everything comes together with the peppers.
Ingredients
Proteins
- 8 oz (225g) flank steak or sirloin, thinly sliced against the grain
- 8 oz (225g) large shrimp, peeled and deveined
- 1 Tbsp olive oil, divided
Vegetables & seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt + ¼ tsp black pepper
- Pinch of cayenne (optional)
To finish
- ½–¾ cup shredded Mexican blend or mozzarella cheese
- Optional: lime wedges, fresh cilantro, avocado, sour cream
Swaps
- Chicken: Swap steak or shrimp for chicken strips if preferred.
- Spicier: Add extra cayenne or a diced jalapeño with the peppers.
- Dairy-free: Skip the cheese or use a dairy-free alternative.
- Extra volume: Serve over cauliflower rice or zucchini noodles.
Instructions
| 1 | Season the proteins. In a bowl, toss the steak strips with half the chili powder, cumin, paprika, garlic powder, salt, and pepper. In another bowl, season the shrimp with the remaining spices. |
| 2 | Sear the steak. Heat ½ Tbsp oil in a large skillet over medium-high heat. Add the steak in a single layer and cook 2–3 minutes per side until browned and cooked to your liking. Remove to a plate. |
| 3 | Cook the shrimp. Add the remaining oil to the same skillet. Add the shrimp and cook 1–2 minutes per side until pink and opaque. Remove to the plate with the steak. |
| 4 | Sauté the vegetables. In the same skillet, add the sliced peppers, onion, and garlic. Cook 4–5 minutes, stirring occasionally, until softened and lightly charred. Return the steak and shrimp to the pan and toss everything together for 1 minute. |
| 5 | Melt the cheese and serve. Sprinkle the shredded cheese over the top, cover the skillet for 1 minute until melted, or transfer to a baking dish and broil briefly. Divide into bowls and serve with optional toppings. |
Pro tips
- Slice the steak thinly against the grain for the most tender bites.
- Do not overcrowd the pan when searing — work in batches if needed for good browning.
- Shrimp cook very quickly; pull them as soon as they turn pink to keep them juicy.
- A hot skillet is key for that restaurant-style char on the peppers.
- For meal prep, keep the cheese separate and melt it when reheating.
Nutrition
| Nutrient | Per serving (1/2) |
|---|---|
| Calories | 420 |
| Protein | 48g |
| Net carbohydrates | 8g |
| Total carbohydrates | 11g |
| Fiber | 3g |
| Total fat | 20g |
| Sodium | 780mg |
Estimates based on flank steak, large shrimp, and Mexican blend cheese. Exact numbers vary with cut of steak and cheese amount.
Variations
Chicken version
Replace the steak or shrimp with sliced chicken breast or thighs for a different protein combo.
Extra spicy
Add a diced jalapeño with the peppers and extra cayenne or hot sauce at the end.
Loaded bowl
Top with avocado, cilantro, a squeeze of lime, and a dollop of sour cream or Greek yogurt.
Cauliflower rice base
Serve the fajita mixture over cauliflower rice for extra volume with almost no additional carbs.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store in airtight containers; reheat gently |
| Freezer | Up to 2 months | Freeze without cheese; add cheese when reheating |
| Meal prep | Up to 3 days | Keep cheese separate for best texture |
FAQ
Test your knowledge
5 quick questions about this shrimp & steak fajita bowl
1. Protein per serving?
2. Net carbs per serving?
3. Why cook the steak and shrimp separately?
4. About how long does this take?
5. Best way to finish the bowl?
