18 Delicious Ground Beef and Shrimp Recipe Ideas

Mouthwatering meals await! If you’re craving something hearty yet exciting, you’ve come to the right place. Ground beef and shrimp might seem like an unlikely duo, but together they create unforgettable comfort food with a twist. From quick weeknight dinners to impressive weekend feasts, these 18 recipes will inspire your kitchen adventures. Let’s dive in and discover your new favorite dish!

Spicy Ground Beef and Shrimp Tacos

Mouthwatering fusion tacos that’ll make your taste buds dance—spicy ground beef meets plump shrimp in a flavor explosion. Grab your tortillas and let’s build these crave-worthy tacos in under 30 minutes.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

– 1 lb ground beef (85% lean)
– 8 oz large shrimp, peeled and deveined
– 2 tbsp avocado oil, divided
– 1 small white onion, finely diced
– 3 garlic cloves, minced
– 1 jalapeño, seeded and minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup low-sodium beef broth
– 8 small corn tortillas
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– 1/2 cup crumbled queso fresco
– 1/2 cup sour cream

Instructions

1. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
2. Add ground beef and cook, breaking apart with a spatula, until browned and crumbled, 5-6 minutes.
3. Transfer beef to a plate using a slotted spoon, leaving drippings in skillet.
4. Add remaining 1 tablespoon avocado oil to skillet and heat for 30 seconds.
5. Add shrimp in a single layer and sear until pink and opaque, 2 minutes per side. Tip: Don’t overcrowd shrimp—cook in batches if needed for proper searing.
6. Transfer shrimp to plate with beef.
7. Reduce heat to medium and add onion to skillet; sauté until translucent, 3-4 minutes.
8. Add garlic and jalapeño; cook until fragrant, 1 minute.
9. Stir in chili powder, cumin, smoked paprika, and cayenne; toast spices for 30 seconds until aromatic.
10. Pour in beef broth, scraping up browned bits from skillet bottom.
11. Return beef and shrimp to skillet; toss to coat and heat through, 2 minutes.
12. While filling cooks, heat tortillas: place directly over gas burner flame for 15 seconds per side until lightly charred, or heat in dry skillet. Tip: Keep tortillas warm wrapped in a clean kitchen towel.
13. Assemble tacos: divide filling among tortillas.
14. Top each with queso fresco, sour cream, and cilantro.
15. Serve immediately with lime wedges. Tip: For extra heat, leave jalapeño seeds in or add a dash of hot sauce.

Vibrant textures play beautifully here—the tender beef contrasts with snappy shrimp, while charred tortillas provide smoky depth. The cooling queso fresco and sour cream balance the spicy kick perfectly. Try serving these with a crisp jicama slaw or mango salsa for a refreshing counterpoint to the rich filling.

Ground Beef and Shrimp Stuffed Bell Peppers

Whip up a flavor-packed dinner that’s as easy as it is impressive. These stuffed peppers combine savory ground beef and succulent shrimp for a meal that’s hearty yet elegant. Get ready to wow your taste buds and your dinner guests.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

– 4 large bell peppers, any color, tops removed and seeded
– 1 lb ground beef (80/20 blend)
– 8 oz raw shrimp, peeled, deveined, and chopped
– 1 cup cooked long-grain white rice
– 1/2 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, drained
– 1/2 cup shredded Monterey Jack cheese
– 2 tbsp extra-virgin olive oil
– 1 tbsp unsalted butter
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the prepared bell peppers upright in a baking dish.
3. Heat the extra-virgin olive oil in a large skillet over medium-high heat.
4. Add the diced yellow onion and sauté for 4-5 minutes until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the ground beef to the skillet, breaking it apart with a wooden spoon.
7. Cook the beef for 6-7 minutes until fully browned and no pink remains.
8. Stir in the chopped shrimp and cook for 2-3 minutes until opaque and pink.
9. Mix in the drained diced tomatoes, cooked rice, smoked paprika, and dried oregano.
10. Season the mixture generously with kosher salt and freshly ground black pepper.
11. Remove the skillet from heat and let the filling cool slightly for 5 minutes.
12. Spoon the filling evenly into the bell peppers, packing it down gently.
13. Top each pepper with shredded Monterey Jack cheese.
14. Dot the tops with unsalted butter for added richness.
15. Bake the stuffed peppers for 25-30 minutes until the peppers are tender and the cheese is golden and bubbly.
16. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Creamy Monterey Jack melts into the savory beef and tender shrimp, creating a luxurious texture. The bell peppers soften just enough to hold their shape while adding a sweet, charred note. For a vibrant presentation, serve alongside a crisp arugula salad dressed with lemon vinaigrette.

Cajun Ground Beef and Shrimp Gumbo

Venture beyond basic gumbo with this bold Cajun mashup. Sear spicy ground beef and plump shrimp in a rich, dark roux, then simmer with the holy trinity for a weeknight-friendly twist on a Louisiana classic. Grab your Dutch oven—this one-pot wonder delivers big flavor fast.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– ½ cup all-purpose flour
– ½ cup rendered bacon fat
– 1 lb. 80/20 ground beef
– 1 lb. large wild-caught shrimp, peeled and deveined
– 1 cup diced yellow onion
– 1 cup diced green bell pepper
– 1 cup diced celery
– 4 cloves garlic, minced
– 6 cups unsalted chicken stock
– 2 tbsp. Cajun seasoning blend
– 1 tsp. smoked paprika
– 2 bay leaves
– 1 tbsp. Worcestershire sauce
– ½ tsp. freshly cracked black pepper
– ¼ cup chopped fresh parsley
– Cooked long-grain white rice, for serving

Instructions

1. Heat the rendered bacon fat in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Whisk in the all-purpose flour to form a paste, then cook, stirring constantly with a wooden spoon, for 8–10 minutes until the roux reaches a deep chocolate-brown color.
3. Immediately add the diced yellow onion, diced green bell pepper, and diced celery, stirring to coat in the roux, and cook for 5 minutes until softened.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Crumble in the ground beef and cook, breaking it apart with a spoon, for 6–8 minutes until no pink remains and lightly browned.
6. Pour in the unsalted chicken stock, scraping the bottom of the pot to release any browned bits.
7. Stir in the Cajun seasoning blend, smoked paprika, bay leaves, Worcestershire sauce, and freshly cracked black pepper.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld.
9. Add the peeled and deveined shrimp to the pot, submerging them in the liquid, and cook uncovered for 3–4 minutes until the shrimp turn opaque and pink.
10. Remove the pot from heat, discard the bay leaves, and stir in the chopped fresh parsley.
11. Ladle the gumbo over bowls of cooked long-grain white rice.

Zesty and robust, this gumbo boasts a velvety, thickened broth from the dark roux that clings perfectly to each grain of rice. The ground beef adds a hearty, savory depth, while the shrimp provides sweet, tender bites—serve it with crusty bread for dipping or top with a dash of hot sauce for extra kick.

Ground Beef and Shrimp Stir Fry

Get ready to level up your weeknight dinner game with this savory stir-fry. Ground beef and shrimp come together in a flash with crisp veggies and a glossy sauce that clings perfectly. It’s the protein-packed, flavor-bomb meal you’ll crave on repeat.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb 85% lean ground beef
• 8 oz large shrimp, peeled, deveined, and patted dry
• 2 tbsp grapeseed oil, divided
• 1 tbsp toasted sesame oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely grated
• 1 red bell pepper, cut into 1-inch strips
• 1 cup sugar snap peas, trimmed
• 4 green onions, sliced, whites and greens separated
• 1/3 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tsp toasted sesame seeds
• Cooked jasmine rice, for serving

Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and cornstarch until smooth; set this sauce mixture aside.
2. Heat a large wok or skillet over high heat for 1 full minute until very hot.
3. Add 1 tablespoon of grapeseed oil and swirl to coat the pan.
4. Add the ground beef, breaking it apart with a spatula, and cook undisturbed for 2 minutes to develop a sear.
5. Continue cooking, stirring frequently, for 3–4 minutes until the beef is fully browned and no pink remains; transfer the beef to a clean plate.
6. Add the remaining 1 tablespoon of grapeseed oil and the toasted sesame oil to the hot pan.
7. Add the shrimp in a single layer and cook for 1 minute per side until just opaque and pink; transfer the shrimp to the plate with the beef.
8. Add the garlic, ginger, and the white parts of the green onions to the pan; stir-fry for 30 seconds until fragrant.
9. Add the red bell pepper strips and sugar snap peas; stir-fry for 2–3 minutes until the vegetables are crisp-tender.
10. Give the reserved sauce mixture a quick re-whisk and pour it into the center of the pan.
11. Let the sauce bubble and thicken for 30–45 seconds, stirring constantly, until it becomes glossy and coats the back of a spoon.
12. Return the cooked beef and shrimp to the pan, along with any accumulated juices.
13. Add the green parts of the green onions and the toasted sesame seeds.
14. Toss everything together for 1–2 minutes until evenly coated and heated through.

Unbelievably savory and satisfying, this stir-fry delivers tender beef, juicy shrimp, and crisp vegetables all enveloped in a rich, umami-packed glaze. The contrasting textures—from the seared beef crumbles to the snappy peas—make every bite dynamic. Serve it over a mound of fluffy jasmine rice to soak up every last drop of sauce, or wrap it in crisp lettuce cups for a low-carb twist.

Southwestern Ground Beef and Shrimp Skillet

Feast your eyes on this sizzling skillet that blends smoky Southwestern spices with juicy shrimp and savory ground beef. Forget complicated dinners—this one-pan wonder delivers bold flavor in under 30 minutes. Get ready to impress with minimal cleanup.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb 80/20 ground beef
• 12 oz large raw shrimp, peeled and deveined
• 1 tbsp clarified butter
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 cup canned fire-roasted diced tomatoes, drained
• 1 cup canned black beans, rinsed
• 1 cup frozen sweet corn kernels
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder
• 1/2 cup low-sodium beef broth
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Kosher salt and freshly ground black pepper

Instructions

1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until shimmering.
2. Add clarified butter and olive oil, swirling to coat the pan evenly.
3. Season ground beef with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Sear beef for 5–6 minutes, breaking it into crumbles with a wooden spoon until browned.
5. Transfer beef to a plate using a slotted spoon, leaving drippings in the skillet.
6. Add diced onion to the skillet and sauté for 3 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add julienned bell pepper and cook for 2 minutes until slightly softened.
9. Sprinkle cumin, smoked paprika, and chipotle powder over vegetables, toasting for 1 minute to bloom the spices.
10. Pour in beef broth to deglaze the pan, scraping up any browned bits with a spatula.
11. Fold in fire-roasted tomatoes, black beans, and corn kernels, simmering for 4 minutes.
12. Pat shrimp dry with paper towels and season lightly with salt.
13. Nestle shrimp into the skillet mixture and cook for 2–3 minutes per side until opaque and pink.
14. Return cooked beef to the skillet, stirring gently to combine and heat through for 1 minute.
15. Remove from heat and garnish with chopped cilantro.
16. Serve immediately with lime wedges for squeezing.

Perfectly balanced textures emerge: tender shrimp contrast with hearty beef crumbles, while creamy beans and crisp-tender peppers add depth. The smoky chipotle and bright lime create a vibrant, restaurant-worthy flavor profile. For a creative twist, scoop it into warm tortillas or serve over cilantro-lime rice for a complete meal.

Ground Beef and Shrimp Fried Rice

Skip takeout—this protein-packed fried rice brings restaurant-quality flavor to your kitchen in under 30 minutes. Sear pasture-raised ground beef until deeply browned, then toss with plump shrimp and aromatic jasmine rice for a satisfying one-pan meal that’s endlessly customizable.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb pasture-raised ground beef (85% lean)
• 8 oz large shrimp, peeled, deveined, and patted dry
• 3 cups cooked jasmine rice, chilled overnight
• 2 large pasture-raised eggs, lightly beaten
• 3 tbsp clarified butter, divided
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• ½ cup frozen peas, thawed
• 2 scallions, thinly sliced
• 1 tsp freshly ground black pepper

Instructions

1. Heat a large wok or skillet over high heat for 2 minutes until smoking lightly.
2. Add 1 tablespoon clarified butter and swirl to coat the surface evenly.
3. Add ground beef in a single layer and cook undisturbed for 3 minutes to develop a deep brown crust.
4. Break beef into small crumbles with a spatula and cook for 2 more minutes until fully browned.
5. Transfer beef to a plate using a slotted spoon, leaving rendered fat in the pan.
6. Add shrimp to the hot pan in a single layer and sear for 90 seconds per side until opaque and lightly charred.
7. Remove shrimp to the plate with beef, ensuring they don’t overcook.
8. Reduce heat to medium-high and add remaining clarified butter to the pan.
9. Pour beaten eggs into the center and scramble for 45 seconds until softly set but still moist.
10. Push eggs to the side and add diced onion, cooking for 3 minutes until translucent and edges are golden.
11. Stir in minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
12. Increase heat to high and add chilled rice, breaking up clumps with the spatula.
13. Spread rice in an even layer and let it crisp undisturbed for 90 seconds to develop a toasted texture.
14. Drizzle soy sauce and sesame oil evenly over the rice, tossing vigorously to coat.
15. Return beef and shrimp to the pan along with any accumulated juices.
16. Add thawed peas and sliced scallions, tossing for 2 minutes until everything is heated through.
17. Season with freshly ground black pepper and toss once more to distribute evenly.
18. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

Velvety shrimp and savory beef crumbles cling to each grain of rice, creating a dynamic contrast of textures. Serve immediately in shallow bowls, garnished with extra scallions and a drizzle of chili crisp for a spicy kick, or pack it cold for a next-day lunch that tastes even better as the flavors intensify.

Savory Ground Beef and Shrimp Lasagna

Get ready to level up your lasagna game with this surf-and-turf masterpiece. Ground beef and shrimp create an umami-packed filling, layered between sheets of pasta and a rich, creamy sauce. This is the showstopper your dinner table has been waiting for.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes

Ingredients

– 1 tablespoon extra-virgin olive oil
– 1 pound 85% lean ground beef
– 12 ounces large shrimp, peeled, deveined, and roughly chopped
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 1 cup heavy cream
– 2 cups whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ cup fresh basil, finely chopped, plus more for garnish
– 12 no-boil lasagna noodles
– 3 cups low-moisture whole-milk mozzarella cheese, shredded
– 1 cup Parmigiano-Reggiano cheese, freshly grated
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add the ground beef and cook, breaking it apart with a wooden spoon, for 5-7 minutes until no pink remains and it begins to brown.
4. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the roughly chopped shrimp and cook for 2-3 minutes until they turn opaque and pink.
7. Pour in the hand-crushed San Marzano tomatoes and season with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Tip: Crushing the tomatoes by hand gives you better control over the sauce’s texture.
8. Reduce heat to low and simmer the meat sauce, uncovered, for 15 minutes to allow the flavors to meld.
9. While the sauce simmers, prepare the cheese layer. In a medium bowl, combine the whole-milk ricotta cheese, lightly beaten pasture-raised egg, ¼ cup of finely chopped fresh basil, and ½ teaspoon of kosher salt. Mix until fully incorporated.
10. Stir the heavy cream into the simmered meat sauce and remove the pot from the heat.
11. To assemble, spread 1 cup of the meat sauce evenly across the bottom of a 9×13-inch baking dish.
12. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
13. Spread half of the ricotta mixture evenly over the noodles.
14. Sprinkle 1 cup of the shredded low-moisture mozzarella cheese over the ricotta.
15. Spoon 1⅓ cups of the meat sauce over the mozzarella.
16. Repeat the layering process: 4 noodles, the remaining ricotta mixture, 1 cup of mozzarella, and 1⅓ cups of sauce.
17. Top with a final layer of 4 noodles and the remaining meat sauce.
18. Sprinkle the remaining 1 cup of mozzarella and the 1 cup of freshly grated Parmigiano-Reggiano evenly over the top. Tip: For optimal browning, ensure the cheese layer covers the sauce completely.
19. Cover the baking dish tightly with aluminum foil.
20. Bake on the center rack for 30 minutes.
21. Carefully remove the foil and continue baking for 15-20 minutes until the cheese is golden brown and bubbly. Tip: Let the lasagna rest for 15 minutes after baking; this allows the layers to set for cleaner slices.
22. Garnish with additional fresh basil before serving.
Creamy, cheesy layers cradle a deeply savory filling where the beef’s richness perfectly balances the shrimp’s sweet brine. The no-boil noodles absorb the luxurious sauce, creating a firm yet tender bite. Serve each square with a crisp arugula salad dressed in lemon vinaigrette to cut through the decadence.

Ground Beef and Shrimp Chili

Every chili recipe needs a twist—this one combines savory ground beef with sweet shrimp for a protein-packed bowl that’s ready in under an hour. Elevate your weeknight dinner with this bold, umami-rich fusion that’s sure to become a new favorite.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

– 1 lb 80/20 ground beef
– 1 lb large shrimp, peeled and deveined
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 2 cups beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup fresh cilantro, chopped
– 1 avocado, diced
– 1/2 cup sour cream

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and lightly golden, 5–7 minutes, stirring occasionally.
3. Stir in the minced garlic cloves and cook until fragrant, 1 minute, to prevent burning.
4. Add the ground beef, breaking it up with a wooden spoon, and cook until no pink remains, 8–10 minutes, draining any excess fat.
5. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper over the beef, toasting the spices for 1 minute to deepen their flavor.
6. Pour in the crushed tomatoes, drained kidney beans, beef broth, and Worcestershire sauce, stirring to combine.
7. Season with kosher salt and freshly ground black pepper, then bring to a boil.
8. Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld, stirring occasionally.
9. Pat the shrimp dry with paper towels to ensure proper searing, then add them to the chili.
10. Cook the shrimp until opaque and curled, 3–4 minutes, being careful not to overcook.
11. Remove from heat and stir in the chopped fresh cilantro.
12. Ladle the chili into bowls and top with diced avocado and a dollop of sour cream.

Perfectly balanced, this chili boasts a thick, hearty texture from the beef and beans, with tender shrimp adding a delicate sweetness. The smoky spices meld into a rich, savory broth that’s brightened by fresh cilantro and creamy avocado. Serve it over cornbread or with tortilla chips for a satisfying crunch that complements every spoonful.

Italian-Style Ground Beef and Shrimp Pasta

Unlock restaurant-quality flavor in your own kitchen with this surf-and-turf pasta that’s shockingly simple. We’re combining juicy shrimp and savory ground beef in a rich, garlicky tomato sauce that clings to every strand of pasta. Forget takeout—this 30-minute wonder is your new weeknight hero.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 12 ounces dried linguine pasta
• 2 tablespoons extra-virgin olive oil, divided
• 8 ounces 80/20 ground beef
• 8 ounces large shrimp (31/40 count), peeled and deveined
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly cracked black pepper, divided
• 4 garlic cloves, finely minced
• 1 (28-ounce) can San Marzano whole peeled tomatoes, crushed by hand
• ¼ cup dry white wine (such as Sauvignon Blanc)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup loosely packed fresh basil leaves, torn

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
4. Heat 1 tablespoon of olive oil in a large, high-sided skillet or Dutch oven over medium-high heat until shimmering.
5. Add the ground beef, breaking it apart with a wooden spoon, and cook for 5-6 minutes until thoroughly browned and no pink remains.
6. Using a slotted spoon, transfer the beef to a bowl, leaving the rendered fat in the skillet.
7. Pat the shrimp completely dry with paper towels to ensure a proper sear.
8. Season the shrimp with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
9. Add the shrimp to the hot skillet in a single layer and sear for 1-2 minutes per side until opaque and lightly browned. Transfer to the bowl with the beef.
10. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
11. Add the minced garlic and sauté for 45-60 seconds, stirring constantly, until fragrant but not browned.
12. Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom with your spoon, and let it simmer for 1 minute to reduce slightly.
13. Add the hand-crushed tomatoes, dried oregano, red pepper flakes, the remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper.
14. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
15. Tip: For a smoother sauce, use an immersion blender for a few pulses before the next step.
16. Return the cooked beef and shrimp, along with any accumulated juices, to the skillet with the sauce. Stir gently to combine and heat through for 2 minutes.
17. Add the drained pasta and ½ cup of the reserved pasta water to the skillet. Use tongs to toss vigorously for 1-2 minutes until the pasta is evenly coated and the sauce emulsifies, adding more pasta water if needed to reach a silky consistency.
18. Remove the skillet from the heat and stir in the grated Parmigiano-Reggiano cheese until melted.
19. Garnish with the torn fresh basil leaves just before serving.

Freshly grated cheese melts into the sauce for a luxurious, velvety texture that coats the al dente pasta perfectly. The dish delivers a robust, savory depth from the beef, balanced by the sweet brininess of the shrimp and the bright acidity of the tomatoes. For a stunning presentation, serve it family-style in the skillet, topped with an extra sprinkle of cheese and a whole basil sprig.

Asian Ground Beef and Shrimp Lettuce Wraps

Punch up your weeknight dinner with these umami-packed lettuce wraps. They’re a 20-minute flavor bomb that’s gluten-free, low-carb, and totally craveable.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb 85% lean ground beef
• 8 oz medium shrimp, peeled, deveined, and coarsely chopped
• 2 tbsp toasted sesame oil
• 1 tbsp avocado oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely grated
• 1/4 cup low-sodium tamari
• 2 tbsp rice vinegar
• 1 tbsp sambal oelek
• 1 tsp coconut sugar
• 1 head butter lettuce, leaves separated and rinsed
• 1/2 cup scallions, thinly sliced on the bias
• 1/4 cup fresh cilantro leaves
• 1 tbsp toasted sesame seeds

Instructions

1. Heat a large skillet or wok over medium-high heat for 2 minutes.
2. Add 1 tbsp avocado oil and swirl to coat the pan.
3. Add 1 lb ground beef, breaking it apart with a wooden spoon. Cook for 4-5 minutes until no pink remains and the meat is lightly browned.
4. Push the beef to one side of the skillet. Add 8 oz chopped shrimp to the empty space. Cook for 2 minutes, stirring occasionally, until shrimp turn opaque and pink.
5. Combine the beef and shrimp in the skillet. Add 3 cloves minced garlic and 1 tbsp grated ginger. Sauté for 1 minute until fragrant.
6. Pour in 1/4 cup tamari, 2 tbsp rice vinegar, 1 tbsp sambal oelek, and 1 tsp coconut sugar. Stir thoroughly to coat all ingredients.
7. Cook the mixture for 2-3 minutes, stirring frequently, until the sauce reduces slightly and clings to the meat. Tip: For maximum flavor, let the sauce bubble and reduce until it glazes the ingredients.
8. Remove the skillet from heat. Drizzle 2 tbsp toasted sesame oil over the filling and stir to incorporate. Tip: Adding sesame oil off-heat preserves its delicate nutty aroma.
9. Arrange 12-16 butter lettuce leaves on a serving platter.
10. Spoon the warm filling into the lettuce cups, dividing it evenly.
11. Garnish each wrap with sliced scallions, cilantro leaves, and a sprinkle of toasted sesame seeds. Tip: Serve immediately while the lettuce is crisp and the filling is hot for optimal texture contrast.

Oozing with savory-sweet sauce, the filling delivers tender beef and juicy shrimp in every bite. The cool, crisp lettuce provides a refreshing crunch that balances the rich umami flavors. For a fun twist, set up a DIY wrap station with extra toppings like pickled carrots or crispy rice noodles.

Cheesy Ground Beef and Shrimp Casserole

Savor a bold fusion of surf and turf in this decadent casserole. Think creamy, cheesy, and packed with flavor—it’s a one-pan wonder that’s sure to impress. Get ready to dig in!

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

– 1 lb ground beef (80/20 blend)
– 1 lb large shrimp, peeled and deveined
– 2 tbsp clarified butter
– 1 yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1 cup whole milk
– 8 oz cream cheese, softened
– 2 cups shredded sharp cheddar cheese
– 1 cup panko breadcrumbs
– 2 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add ground beef and cook for 5–7 minutes, breaking it into crumbles with a spatula until browned and no pink remains.
4. Transfer the beef to a plate, leaving any drippings in the skillet.
5. In the same skillet, add shrimp and sear for 1–2 minutes per side until just opaque; remove and set aside with the beef.
6. Reduce heat to medium, add onion to the skillet, and sauté for 4–5 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Pour in heavy cream and whole milk, then whisk in softened cream cheese until smooth and fully incorporated.
9. Bring the mixture to a gentle simmer, then stir in shredded cheddar cheese until melted and creamy, about 2–3 minutes.
10. Season the sauce with smoked paprika, kosher salt, and black pepper.
11. Fold the cooked beef and shrimp into the sauce, then transfer everything to a greased 9×13-inch baking dish.
12. In a small bowl, combine panko breadcrumbs with extra-virgin olive oil until evenly coated.
13. Sprinkle the breadcrumb mixture evenly over the casserole.
14. Bake at 375°F (190°C) for 20–25 minutes, until the top is golden brown and the edges are bubbling.
15. Remove from the oven and let rest for 5 minutes before serving.
16. Garnish with chopped fresh parsley.

Mouthwatering and indulgent, this casserole boasts a creamy, velvety texture with a satisfying crunch from the golden panko topping. The rich cheese sauce perfectly balances the savory beef and tender shrimp, creating a hearty yet elegant dish. Serve it over steamed jasmine rice or with a crisp green salad for a complete meal that’s as impressive for guests as it is easy for weeknights.

Ground Beef and Shrimp Jambalaya

Zesty, bold, and packed with flavor—this Ground Beef and Shrimp Jambalaya brings the bayou to your kitchen in under an hour. Grab your Dutch oven and get ready to layer spices, sear proteins, and simmer rice into a one-pot wonder that’s perfect for weeknights or feeding a crowd.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 1 lb ground beef (80/20 blend)
– 1 lb large shrimp, peeled and deveined
– 2 cups long-grain white rice, rinsed
– 4 cups unsalted chicken stock
– 1 large yellow onion, finely diced
– 1 large green bell pepper, finely diced
– 3 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp clarified butter
– 2 tbsp extra-virgin olive oil
– 2 tbsp Cajun seasoning blend
– 1 tsp smoked paprika
– 1 tsp dried thyme
– ½ tsp cayenne pepper
– 2 bay leaves
– Kosher salt, as needed
– Fresh parsley, chopped, for garnish

Instructions

1. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon clarified butter and 1 tablespoon olive oil.
2. Season the shrimp lightly with kosher salt. Sear the shrimp for 1–2 minutes per side until just opaque. Remove and set aside.
3. In the same pot, add the ground beef. Cook for 5–7 minutes, breaking it into crumbles, until browned. Remove and set aside.
4. Add the remaining butter and oil to the pot. Sauté the onion, bell pepper, and celery for 6–8 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper. Toast the spices for 30 seconds to bloom their flavors.
7. Pour in the diced tomatoes with their juices and scrape the bottom of the pot to deglaze.
8. Add the rinsed rice, stirring to coat it in the mixture for 1 minute.
9. Pour in the chicken stock and add the bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
10. Uncover and gently fold in the cooked ground beef and seared shrimp. Cover again and cook for 5 more minutes until the shrimp are heated through and the rice is tender.
11. Discard the bay leaves. Season with additional kosher salt if needed.
12. Garnish with freshly chopped parsley before serving.

Mouthwatering and hearty, this jambalaya boasts tender rice grains infused with smoky spices, juicy beef crumbles, and plump shrimp. Serve it straight from the pot with crusty bread for soaking up the rich sauce, or top with a dollop of cool sour cream to balance the heat.

Ground Beef and Shrimp Meatballs

Nailing the perfect protein-packed bite? These Ground Beef and Shrimp Meatballs blend surf and turf for a flavor explosion. Get ready to level up your appetizer game with this easy, crowd-pleasing recipe.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

– 1 lb 80/20 ground beef
– 1/2 lb raw shrimp, peeled, deveined, and finely chopped
– 1/3 cup panko breadcrumbs
– 1/4 cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp finely grated Parmigiano-Reggiano
– 2 tbsp finely chopped fresh flat-leaf parsley
– 1 tbsp extra-virgin olive oil
– 2 tsp kosher salt
– 1 tsp freshly cracked black pepper
– 1/2 tsp garlic powder
– 1/4 tsp crushed red pepper flakes
– 2 tbsp clarified butter
– 1 cup marinara sauce, warmed

Instructions

1. In a small bowl, combine the panko breadcrumbs and whole milk; let the mixture sit for 5 minutes to form a panade.
2. In a large mixing bowl, place the ground beef, finely chopped shrimp, soaked breadcrumb panade, lightly beaten pasture-raised egg, grated Parmigiano-Reggiano, chopped flat-leaf parsley, extra-virgin olive oil, kosher salt, black pepper, garlic powder, and crushed red pepper flakes.
3. Using your hands, gently mix the ingredients until just combined, being careful not to overwork the meat.
4. Portion the mixture into 20 equal pieces, each about 1 1/2 tablespoons, and roll them into smooth, compact balls.
5. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Working in batches to avoid crowding, place the meatballs in the skillet and cook for 8–10 minutes, turning every 2 minutes, until they develop a deep golden-brown crust on all sides and reach an internal temperature of 165°F.
7. Transfer the cooked meatballs to a plate lined with paper towels to drain any excess fat.
8. Serve the meatballs immediately with the warmed marinara sauce for dipping.

Luxuriously tender from the shrimp and richly savory from the beef, these meatballs offer a satisfying bite with a subtle kick from the red pepper flakes. For a creative twist, skewer them with fresh basil leaves and serve over creamy polenta, or tuck them into a crusty baguette with melted provolone for an epic sandwich.

Teriyaki Ground Beef and Shrimp Bowls

Zap your taste buds with this umami-packed fusion bowl. We’re combining savory ground beef and sweet shrimp in a glossy teriyaki glaze. It’s a quick, protein-loaded dinner that’s perfect for busy weeknights.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1 lb 85/15 ground beef
– 12 oz large shrimp, peeled and deveined
– 1/2 cup low-sodium soy sauce
– 1/4 cup mirin
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 2 tsp freshly grated ginger– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp neutral oil (such as avocado oil)
– 4 cups cooked short-grain white rice
– 2 scallions, thinly sliced
– 1 tbsp toasted sesame seeds

Instructions

1. In a small saucepan, combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 1 tbsp rice vinegar, 2 tsp freshly grated ginger, and 2 minced garlic cloves over medium heat. 2. Bring the mixture to a simmer, stirring until the sugar dissolves completely, about 3 minutes. 3. In a separate bowl, whisk together 1 tbsp cornstarch and 2 tbsp water to create a slurry. 4. Gradually whisk the slurry into the simmering sauce until it thickens to a glossy, coat-the-back-of-a-spoon consistency, about 2 minutes. Remove from heat and set aside. 5. Pat 12 oz large shrimp dry with paper towels to ensure a proper sear. 6. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering. 7. Add the shrimp in a single layer and cook for 2 minutes per side, until opaque and lightly browned. Transfer to a plate. 8. In the same skillet, add the remaining 1 tbsp neutral oil and 1 lb ground beef. 9. Cook the beef, breaking it up with a spatula, until no pink remains and it’s browned, about 6-8 minutes. 10. Pour the prepared teriyaki sauce over the cooked beef, stirring to coat evenly. 11. Return the cooked shrimp to the skillet, gently folding them into the beef and sauce to warm through, about 1 minute. 12. Divide 4 cups cooked short-grain white rice among four bowls. 13. Top each bowl evenly with the teriyaki beef and shrimp mixture. 14. Garnish each serving with thinly sliced scallions and a sprinkle of toasted sesame seeds.

Buttery shrimp and savory beef soak up that sticky-sweet glaze. Serve it over steaming rice for a comforting texture contrast, or wrap it in crisp lettuce cups for a low-carb twist.

Ground Beef and Shrimp Enchiladas

Kick your dinner game up with these fusion enchiladas that blend savory ground beef and sweet shrimp in a spicy red sauce. We’re talking restaurant-quality flavors you can make at home—perfect for impressing guests or treating yourself. Get ready to roll up something seriously delicious.

Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

– 1 lb 80/20 ground beef
– ½ lb large shrimp, peeled, deveined, and chopped
– 12 corn tortillas
– 2 cups enchilada sauce
– 1 cup Monterey Jack cheese, shredded
– ½ cup queso fresco, crumbled
– 1 yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp avocado oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– ¼ cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
3. Add the diced yellow onion and cook for 4-5 minutes until translucent and softened.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook for 6-7 minutes until browned and no pink remains.
6. Sprinkle the ground cumin, smoked paprika, kosher salt, and black pepper over the beef, stirring to coat evenly.
7. Fold in the chopped shrimp and cook for 2-3 minutes until they turn opaque and pink.
8. Remove the skillet from heat and stir in half of the chopped cilantro.
9. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to make them pliable—this prevents cracking when rolling.
10. Spread ½ cup of enchilada sauce evenly across the bottom of the prepared baking dish.
11. Spoon about ⅓ cup of the beef-shrimp mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
12. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re fully covered to prevent drying out.
13. Sprinkle the shredded Monterey Jack and crumbled queso fresco evenly over the top.
14. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with golden edges.
15. Garnish with the remaining cilantro before serving.

Serve these enchiladas straight from the oven for a gooey, satisfying texture where the tender shrimp contrasts with the hearty beef. Spicy notes from the sauce mellow into the creamy cheeses, creating a balanced bite that’s bold yet comforting. Try topping with sliced avocado or a drizzle of crema for extra richness, or pair with a crisp salad to cut through the warmth.

Garlic Butter Ground Beef and Shrimp Foil Packets

Never underestimate the power of a foil packet to deliver a flavor explosion. Need a dinner that’s fast, flavorful, and requires minimal cleanup? This garlic butter ground beef and shrimp combo is your weeknight hero, ready in under 30 minutes.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

– 1 lb 85% lean ground beef
– 1 lb large shrimp, peeled and deveined
– 1/2 cup unsalted butter, clarified
– 6 garlic cloves, finely minced
– 1/4 cup fresh parsley, finely chopped
– 1 tbsp fresh lemon juice
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F (218°C) and prepare four 12×12-inch sheets of heavy-duty aluminum foil.
2. In a small saucepan over low heat, gently melt the unsalted butter to create 1/2 cup of clarified butter, skimming off any milk solids that rise to the surface.
3. Combine the clarified butter, finely minced garlic cloves, fresh lemon juice, kosher salt, black pepper, and smoked paprika in a medium bowl, whisking vigorously for 30 seconds to emulsify the garlic butter sauce.
4. Divide the 1 lb of ground beef into four equal portions and place each portion in the center of a prepared foil sheet, pressing gently to form a thin, even patty.
5. Arrange 1/4 lb of the peeled and deveined shrimp evenly on top of each beef patty.
6. Spoon the emulsified garlic butter sauce evenly over the shrimp and beef in each packet, ensuring all protein surfaces are coated.
7. Fold the foil sheets into sealed packets by bringing the long sides together, folding them down in 1/2-inch increments, then rolling the short ends tightly to prevent steam leakage.
8. Place the sealed packets on a baking sheet and transfer to the preheated oven.
9. Bake for 18 minutes exactly, until the shrimp are opaque and the beef registers an internal temperature of 160°F (71°C) on an instant-read thermometer.
10. Carefully open one packet to check for doneness, being mindful of the hot steam, then open all packets fully.
11. Garnish each serving with the finely chopped fresh parsley immediately before serving.

The clarified butter ensures a rich, non-burning sauce that perfectly coats the savory beef and sweet, tender shrimp. This dish offers a fantastic textural contrast and is sublime when served directly from the foil over a bed of cauliflower rice or with crusty bread to soak up every last drop of the garlic butter jus.

Conclusion

From quick weeknight dinners to impressive weekend feasts, this roundup proves ground beef and shrimp are a match made in kitchen heaven. We hope you’ve found some new favorites to try! Don’t forget to share which recipe you love most in the comments below and pin your top picks to Pinterest for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.