Picture this: juicy steak sizzling alongside succulent shrimp, creating the ultimate surf and turf feast. Whether you’re craving a quick weeknight dinner or planning a special weekend meal, these 33 irresistible recipes bring restaurant-quality flavor right to your kitchen. Get ready to fire up the grill or preheat the oven—your taste buds are in for a treat!
Garlic Butter Steak and Shrimp Skillet
Get ready for a restaurant-quality meal you can whip up in your own kitchen. This garlic butter steak and shrimp skillet is the ultimate surf-and-turf combo, perfect for a special date night or when you just want to treat yourself. It’s all cooked in one pan, so cleanup is a breeze.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ribeye steak, cut into 1-inch strips (I like ribeye for its marbling, but sirloin works too)
– 1/2 lb large shrimp, peeled and deveined
– 3 tbsp unsalted butter (I always use unsalted to control the saltiness)
– 4 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/4 tsp red pepper flakes (optional, but adds a nice kick)
– 2 tbsp olive oil
– Salt and black pepper
Instructions
1. Pat the steak strips and shrimp completely dry with paper towels. Tip: This helps them sear better instead of steaming.
2. Season the steak strips generously on all sides with salt, black pepper, and the smoked paprika.
3. Heat 1 tablespoon of olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steak strips in a single layer, working in batches if needed to avoid crowding. Sear for 2-3 minutes per side until a deep brown crust forms. Transfer to a plate.
5. Add the remaining 1 tablespoon of olive oil to the same skillet.
6. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to the plate with the steak.
7. Reduce the heat to medium-low. Add the butter to the skillet.
8. Once the butter melts, add the minced garlic, dried thyme, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant. Tip: Don’t let the garlic burn, or it will turn bitter.
9. Return the steak and shrimp to the skillet. Toss everything in the garlic butter sauce for 1 minute to coat and reheat.
10. Remove from heat and stir in the fresh parsley. Tip: Adding the parsley off the heat keeps its bright color and fresh flavor.
11. Serve immediately. A final drizzle of that garlic butter sauce from the pan over the top is a must.
And just like that, dinner is served. The steak is juicy with a perfect sear, while the shrimp stays tender and sweet. All of it gets soaked in that rich, garlicky butter sauce. I love serving this over a bed of creamy mashed potatoes or with some crusty bread to soak up every last drop.
Honey Garlic Shrimp and Steak Bites
Tired of choosing between surf and turf? This honey garlic shrimp and steak bites combo gives you the best of both worlds in one sizzling skillet. It’s that perfect quick dinner when you want something impressive but don’t have hours to spend in the kitchen. You’ll love how the sweet, sticky glaze coats every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb sirloin steak, cut into 1-inch cubes (I like a little marbling for extra flavor)
– 1 lb large shrimp, peeled and deveined (thawed if frozen—pat them super dry!)
– 3 tbsp soy sauce (I always use low-sodium to control the salt)
– 1/4 cup honey
– 5 cloves garlic, minced (fresh is best here, trust me)
– 1 tbsp olive oil (extra virgin is my go-to for a fruity note)
– 1 tbsp unsalted butter
– 1/2 tsp black pepper
– 2 green onions, thinly sliced (for a fresh finish)
Instructions
1. Pat the steak cubes and shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
2. In a small bowl, whisk together the soy sauce, honey, minced garlic, and black pepper until smooth. Set this honey garlic sauce aside.
3. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers, about 2 minutes.
4. Add the steak cubes in a single layer, making sure not to crowd the pan. Sear for 2-3 minutes per side until browned and cooked to your preferred doneness (I aim for medium-rare, about 130°F internally).
5. Tip: Don’t move the steak too much while searing to get a good crust. Transfer the cooked steak to a clean plate.
6. In the same skillet, add the butter and let it melt over medium heat.
7. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque—be careful not to overcook them, as they can get rubbery.
8. Tip: Shrimp cook fast, so keep an eye on them and flip as soon as the edges curl.
9. Return the steak bites to the skillet with the shrimp.
10. Pour the reserved honey garlic sauce over everything. Stir gently to coat and let it simmer for 1-2 minutes until the sauce thickens slightly and clings to the meat and shrimp.
11. Tip: If the sauce seems too thin, let it bubble for an extra minute; it will thicken as it cools.
12. Remove the skillet from the heat and sprinkle with the sliced green onions.
13. Ready to dig in? The steak is juicy and tender, while the shrimp stay plump and sweet under that glossy, garlicky glaze. Serve it straight from the skillet over fluffy rice or with crusty bread to soak up every last drop of sauce—it’s seriously addictive.
Cajun Steak and Shrimp Alfredo
Haven’t you ever craved something that feels both comforting and exciting? This Cajun Steak and Shrimp Alfredo is exactly that—a creamy, spicy pasta dish that’s perfect for a special weeknight dinner. It’s surprisingly easy to pull together, and the flavors are absolutely incredible.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb sirloin steak, cut into 1-inch strips (I like to pat it dry first for a better sear)
– 1 lb large shrimp, peeled and deveined (fresh or thawed works great)
– 2 tbsp Cajun seasoning (store-bought is fine, but I sometimes add an extra pinch of paprika)
– 12 oz fettuccine pasta
– 2 tbsp unsalted butter (I always use unsalted to control the saltiness)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup heavy cream (full-fat for that rich, velvety sauce)
– 1 cup grated Parmesan cheese (freshly grated melts so much smoother)
– 2 tbsp olive oil (extra virgin olive oil is my go-to for sautéing)
– Salt, to taste (I add a pinch at the end after tasting)
– Fresh parsley, chopped (for garnish—it adds a nice pop of color)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
3. While the pasta cooks, pat the steak strips dry with paper towels and toss them with 1 tbsp of the Cajun seasoning in a bowl.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the seasoned steak strips to the skillet in a single layer and sear for 3–4 minutes per side until browned and cooked to your liking, then remove and set aside on a plate.
6. In the same skillet, add the remaining 1 tbsp olive oil and the shrimp, sprinkling them with the remaining 1 tbsp Cajun seasoning.
7. Cook the shrimp for 2–3 minutes per side until pink and opaque, then remove and set aside with the steak.
8. Reduce the heat to medium and add the butter to the skillet, letting it melt completely.
9. Add the minced garlic to the butter and sauté for 1 minute until fragrant, being careful not to burn it.
10. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer for 2–3 minutes until slightly thickened.
11. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy, about 1–2 minutes.
12. Return the cooked steak and shrimp to the skillet, stirring to coat them in the Alfredo sauce and heat through for 1–2 minutes.
13. Add the drained pasta to the skillet, tossing everything together until well combined and heated through.
14. Taste and add a pinch of salt if needed, then garnish with chopped fresh parsley before serving.
Tip: For the best sear on the steak, make sure your skillet is hot before adding the meat and avoid overcrowding. Another tip: Grate your own Parmesan—it melts into the sauce much better than pre-shredded. Lastly, don’t skip the fresh parsley garnish; it adds a bright, fresh contrast to the rich dish.
The creamy Alfredo sauce clings beautifully to the pasta, with the Cajun seasoning giving a warm, spicy kick that balances the richness. Serve it straight from the skillet with a side of crusty bread to soak up every last bit of sauce—it’s a meal that feels indulgent but comes together in no time.
Grilled Steak and Shrimp with Chimichurri
Nothing beats firing up the grill for a meal that feels like a celebration. Grilled steak and shrimp with chimichurri is that perfect combo—juicy, charred protein smothered in a vibrant, herby sauce that you’ll want to put on everything. It’s surprisingly simple to pull off, making it ideal for weeknights or weekend gatherings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1.5 lbs flank steak (I like flank for its great flavor and quick cook time)
- 1 lb large shrimp, peeled and deveined (fresh or thawed frozen work fine)
- 1 cup fresh parsley, packed (flat-leaf is my go-to for a smoother texture)
- 1/2 cup fresh cilantro, packed
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil (a good-quality one really makes the sauce shine)
- 1 tsp red pepper flakes (adjust if you prefer less heat)
- 1 tsp kosher salt, plus more for seasoning
- 1/2 tsp black pepper, plus more for seasoning
- 1 tbsp avocado oil or high-heat oil for grilling
Instructions
- Pat the flank steak and shrimp dry with paper towels to ensure a good sear.
- Season the steak generously on both sides with kosher salt and black pepper, and lightly season the shrimp with salt.
- In a food processor or blender, combine the parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper.
- Pulse the herb mixture until finely chopped, then with the processor running, slowly drizzle in the 1/2 cup extra virgin olive oil until the chimichurri is well combined but still slightly chunky. Set aside.
- Preheat your grill to high heat, about 450–500°F, and lightly oil the grates with the avocado oil using tongs and a paper towel.
- Place the flank steak on the grill and cook for 5–6 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F on a meat thermometer.
- Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
- While the steak rests, grill the shrimp for 2–3 minutes per side, until they turn pink and opaque with light grill marks.
- Slice the rested steak thinly against the grain to ensure tenderness.
- Arrange the sliced steak and grilled shrimp on a platter and drizzle generously with the prepared chimichurri sauce.
Perfectly grilled, the steak is tender and juicy, while the shrimp adds a sweet, smoky bite. The chimichurri brings it all together with its bright, garlicky kick—try serving it over a bed of rice or with warm tortillas for a fun, interactive meal.
Teriyaki Steak and Shrimp Stir Fry
A busy weeknight just got a whole lot tastier with this one-pan wonder that combines juicy steak and tender shrimp in a sweet-savory teriyaki glaze. You’ll have dinner on the table in about 30 minutes, and the cleanup is just as easy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain (this makes it super tender)
– 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
– 2 tbsp vegetable oil, divided (a neutral oil works best for high-heat stir-frying)
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets (fresh is great, but frozen works in a pinch—just thaw first)
– 3 cloves garlic, minced
– 1/2 cup low-sodium soy sauce (this helps control the saltiness)
– 1/4 cup honey (for that perfect sweet balance)
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger (trust me, fresh makes all the difference)
– 1 tbsp cornstarch mixed with 2 tbsp cold water (this slurry thickens the sauce beautifully)
– Cooked white rice, for serving (about 4 cups—I always make extra for leftovers)
– Sesame seeds and sliced green onions, for garnish
Instructions
1. Pat the sliced flank steak and shrimp dry with paper towels—this helps them sear nicely instead of steaming.
2. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the steak slices in a single layer and cook for 2–3 minutes per side, until browned but still slightly pink inside, then transfer to a plate.
4. Add the remaining 1 tbsp of oil to the same skillet.
5. Add the shrimp and cook for 1–2 minutes per side, until they turn pink and opaque, then transfer to the plate with the steak.
6. Add the sliced bell pepper and broccoli florets to the skillet and stir-fry for 3–4 minutes, until they start to soften but are still crisp-tender.
7. Stir in the minced garlic and cook for 30 seconds, just until fragrant—be careful not to burn it.
8. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and grated ginger until smooth.
9. Pour the sauce mixture into the skillet with the vegetables and bring to a gentle simmer over medium heat.
10. Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce, stirring constantly until the sauce thickens, about 1–2 minutes.
11. Return the cooked steak and shrimp to the skillet, tossing everything together until well coated and heated through, about 1 minute.
12. Remove from heat and serve immediately over cooked white rice.
13. Garnish generously with sesame seeds and sliced green onions for a fresh finish.
Out of this world, right? The steak stays juicy, the shrimp are perfectly tender, and that glossy teriyaki sauce clings to every bite. I love piling it over a big bowl of rice and maybe adding a sprinkle of crushed red pepper for a little heat—it’s a meal that feels fancy but couldn’t be simpler to pull off.
Bourbon Glazed Steak and Grilled Shrimp
Oh, you’re in for a treat with this one—it’s the kind of meal that feels fancy but is totally doable on a weeknight. Picture juicy steak and smoky shrimp, all coated in a sweet and boozy bourbon glaze that’ll have you licking your fingers. Trust me, it’s a crowd-pleaser that’ll make you look like a pro.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs ribeye steak, about 1 inch thick (I like ribeye for its marbling, but sirloin works too)
– 1 lb large shrimp, peeled and deveined (fresh or thawed—just pat them dry)
– 1/4 cup bourbon (use a mid-shelf brand you’d sip; it adds depth)
– 1/4 cup brown sugar, packed (dark brown gives a richer flavor)
– 2 tbsp soy sauce (low-sodium is my go-to to control saltiness)
– 2 tbsp unsalted butter, cubed (room temp blends easier)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp olive oil (extra virgin olive oil is my go-to for a fruity note)
– Salt and black pepper, to season (I’m generous with both)
– Fresh parsley, chopped (for garnish—it brightens everything up)
Instructions
1. Pat the steak dry with paper towels and season both sides generously with salt and black pepper. Let it sit at room temperature for 15 minutes—this helps it cook evenly.
2. In a small saucepan over medium heat, combine the bourbon, brown sugar, soy sauce, and minced garlic. Bring to a simmer, stirring until the sugar dissolves, about 3 minutes.
3. Reduce the heat to low and whisk in the cubed butter, one piece at a time, until the glaze is smooth and glossy. Remove from heat and set aside; it’ll thicken as it cools.
4. Heat a grill or grill pan to high heat (about 450°F) and brush with olive oil. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F—use a meat thermometer for accuracy.
5. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes; this keeps the juices locked in.
6. While the steak rests, thread the shrimp onto skewers if using, or place them directly on the grill. Cook for 2-3 minutes per side until they turn pink and opaque, brushing with half of the bourbon glaze during the last minute.
7. Slice the steak against the grain into thin strips and arrange on a platter with the shrimp. Drizzle the remaining glaze over the top and garnish with chopped parsley.
Heavenly, right? The steak comes out tender with a caramelized crust, while the shrimp get a smoky char from the grill. That bourbon glaze adds a sticky-sweet kick that balances the savory notes perfectly—serve it over a bed of creamy mashed potatoes or with grilled veggies to soak up every last drop.
Steak and Shrimp Tacos with Avocado Lime Crema
Kick off your weeknight dinner with these steak and shrimp tacos that come together surprisingly fast. You get the best of both worlds—juicy steak and tender shrimp—all wrapped up in warm tortillas with a creamy avocado lime crema that ties everything together. Trust me, once you try this combo, it’ll become a regular in your rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, sliced thin against the grain for tenderness
– 1 lb large shrimp, peeled and deveined (I like using wild-caught for better flavor)
– 8 small flour tortillas (warmed up, they’re so much better)
– 2 ripe avocados, pitted and scooped
– 1/2 cup sour cream
– Juice of 2 limes, freshly squeezed for that bright zing
– 2 tbsp olive oil, extra virgin is my go-to for sautéing
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt, to season everything just right
– Fresh cilantro, chopped for garnish
Instructions
1. Pat the flank steak and shrimp dry with paper towels to ensure a good sear.
2. Season the steak and shrimp evenly with chili powder, cumin, and salt.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the steak slices and cook for 3–4 minutes per side until browned and medium-rare, then transfer to a plate.
5. In the same skillet, add the remaining 1 tbsp olive oil and cook the shrimp for 2–3 minutes per side until pink and opaque.
6. While the proteins cook, mash the avocados in a bowl until smooth.
7. Stir in the sour cream and lime juice until the crema is creamy and well combined.
8. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side or until pliable.
9. Assemble the tacos by placing steak and shrimp on each tortilla, topping with avocado lime crema, and garnishing with cilantro. The crema adds a cool, tangy contrast to the savory fillings, making every bite irresistible. Serve them up with extra lime wedges on the side for a squeeze of freshness.
Surf and Turf with Herb Butter Sauce
Tired of the same old dinner routine? This surf and turf with herb butter sauce is your ticket to a restaurant-quality meal at home. It’s surprisingly simple to pull off and feels totally special for date night or when you want to treat yourself.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 (6-ounce) filet mignon steaks, about 1.5 inches thick (I like to pat them super dry with paper towels for a better sear)
– 8 large raw shrimp, peeled and deveined (keep the tails on for easy handling)
– 4 tbsp unsalted butter, divided (I always use unsalted to control the salt level)
– 2 tbsp extra virgin olive oil, my go-to for high-heat cooking
– 3 cloves garlic, minced (fresh is best here for that punchy flavor)
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp smoked paprika (adds a nice subtle depth)
– 1 lemon, cut into wedges for serving
Instructions
1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature for even cooking.
2. Pat the steaks dry thoroughly with paper towels and season both sides evenly with the kosher salt, black pepper, and smoked paprika.
3. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2 minutes until very hot.
4. Add 1 tablespoon of the olive oil to the hot skillet and swirl to coat.
5. Place the seasoned steaks in the skillet and cook undisturbed for 4 minutes to develop a deep brown crust.
6. Flip the steaks using tongs and cook for another 4 minutes for medium-rare (135°F internal temperature).
7. Transfer the cooked steaks to a plate, tent loosely with foil, and let them rest for 10 minutes.
8. While the steaks rest, add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
9. Add the shrimp to the skillet in a single layer and cook for 2 minutes until they start to turn pink on the bottom.
10. Flip the shrimp and cook for 1 more minute until opaque and cooked through, then transfer them to the plate with the steaks.
11. Reduce the skillet heat to low and add 2 tablespoons of the butter.
12. Once the butter melts, add the minced garlic and cook for 30 seconds until fragrant but not browned.
13. Stir in the chopped parsley and thyme leaves and cook for another 30 seconds.
14. Remove the skillet from the heat and swirl in the remaining 2 tablespoons of butter until the sauce is smooth and emulsified.
15. Return the rested steaks and shrimp to the skillet, spooning the herb butter sauce over them to coat.
16. Serve immediately with lemon wedges on the side for squeezing over the top.
Zesty lemon brightens the rich, garlicky herb butter that clings to every bite. The steak stays juicy from proper resting, while the shrimp adds a sweet, tender contrast. Try serving it over creamy mashed potatoes or with a simple arugula salad to soak up that delicious sauce.
Spicy Steak and Shrimp Pasta
Wondering what to make for dinner when you’re craving something special but don’t want to spend all night in the kitchen? This spicy steak and shrimp pasta is your answer. It’s a restaurant-quality meal that comes together surprisingly fast, with bold flavors that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb flank steak, sliced thin against the grain (this makes it super tender)
– 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
– 12 oz fettuccine pasta
– 3 tbsp extra virgin olive oil, my go-to for its fruity flavor
– 4 cloves garlic, minced (fresh is best here, trust me)
– 1 tsp red pepper flakes, adjust if you’re sensitive to heat
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/4 cup chopped fresh parsley
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, pat the steak and shrimp dry with paper towels—this helps them sear nicely.
4. Season the steak and shrimp generously with salt and black pepper on both sides.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the steak slices in a single layer and cook for 2-3 minutes per side until browned, then transfer to a plate.
7. In the same skillet, add the remaining 1 tablespoon of olive oil and the shrimp.
8. Cook the shrimp for 1-2 minutes per side until pink and opaque, then transfer to the plate with the steak.
9. Reduce the heat to medium and add the garlic and red pepper flakes to the skillet.
10. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
11. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
12. Stir in the Parmesan cheese until melted and smooth, about 1 minute.
13. Drain the pasta, reserving 1/2 cup of the pasta water.
14. Add the cooked pasta to the skillet with the sauce, tossing to coat evenly.
15. If the sauce is too thick, gradually add the reserved pasta water until it reaches your desired consistency.
16. Return the steak and shrimp to the skillet, gently folding them into the pasta.
17. Remove from heat and stir in the chopped parsley.
18. Taste and adjust seasoning with salt and pepper if needed.
19. Serve immediately in warm bowls.
20. Really, the creamy sauce clings perfectly to every strand of pasta, while the steak stays juicy and the shrimp adds a sweet contrast to the spice. For a fun twist, try serving it with garlic bread to soak up every last drop of that delicious sauce.
Lemon Pepper Steak and Shrimp Kebabs
Just picture this: you’re craving something fresh and zesty but still hearty enough for dinner. These lemon pepper steak and shrimp kebabs are your answer—they come together quickly and deliver big flavor with minimal fuss. Perfect for weeknights when you want something special without the stress.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb sirloin steak, cut into 1-inch cubes (I like sirloin for its balance of tenderness and flavor)
– 1 lb large shrimp, peeled and deveined (fresh or thawed frozen shrimp work great)
– 2 lemons, one juiced and one sliced into thin rounds (fresh lemon juice makes all the difference)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 tbsp lemon pepper seasoning (store-bought is fine, but I sometimes add a pinch more black pepper)
– 1 tsp garlic powder
– 1 tsp salt
– 1 red bell pepper, cut into 1-inch pieces (for a sweet crunch)
– 1 red onion, cut into 1-inch chunks
– Metal or soaked wooden skewers (if using wooden, soak them in water for 30 minutes to prevent burning)
Instructions
1. In a large bowl, whisk together the lemon juice, olive oil, lemon pepper seasoning, garlic powder, and salt until well combined.
2. Add the steak cubes and shrimp to the bowl, tossing gently to coat them evenly in the marinade. Let it sit at room temperature for 15 minutes to absorb the flavors—this helps tenderize the meat.
3. While the meat marinates, preheat your grill or grill pan to medium-high heat, about 400°F, and thread the steak, shrimp, bell pepper, and onion onto skewers, alternating ingredients for even cooking.
4. Place the kebabs on the preheated grill and cook for 4-5 minutes per side, turning once, until the steak reaches an internal temperature of 145°F for medium-rare and the shrimp turn pink and opaque. Tip: avoid overcrowding the grill to ensure a good sear.
5. During the last minute of cooking, add the lemon slices to the grill and cook until lightly charred, about 30-60 seconds per side, for a smoky garnish.
6. Remove the kebabs and lemon slices from the grill, letting them rest for 2-3 minutes before serving to keep the juices locked in.
Kebabs like these shine with their juicy, tender bites and bright, peppery kick from the lemon seasoning. Serve them over a bed of fluffy rice or with a simple side salad to soak up any extra marinade—it’s a meal that feels fancy but is totally doable any night of the week.
Creamy Garlic Surf and Turf
Tired of choosing between steak or seafood? This creamy garlic surf and turf gives you the best of both worlds in one luxurious skillet. It’s surprisingly easy to pull off for a special dinner, and that rich, garlicky sauce ties everything together perfectly.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 (8-ounce) New York strip steaks, about 1-inch thick (I like to pat them super dry with paper towels for a better sear)
– 8 ounces large shrimp, peeled and deveined (fresh or thawed frozen work great)
– 2 tablespoons extra virgin olive oil, my go-to for sautéing
– 4 tablespoons unsalted butter, divided (room temp is easier to measure)
– 6 cloves garlic, minced (fresh is key for that punchy flavor)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section)
– 1/4 cup dry white wine, like a Sauvignon Blanc (it adds a nice brightness)
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley, chopped, for garnish (it adds a pop of color and freshness)
Instructions
1. Season both sides of the 2 New York strip steaks evenly with the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat a large skillet over medium-high heat and add the 2 tablespoons of extra virgin olive oil.
3. Once the oil is shimmering, carefully add the seasoned steaks to the hot skillet.
4. Sear the steaks for 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Tip: Don’t move them for the first few minutes to get a good crust.
5. Transfer the cooked steaks to a plate, tent loosely with foil, and let them rest.
6. Reduce the skillet heat to medium and add 2 tablespoons of the unsalted butter.
7. Add the 8 ounces of peeled shrimp to the skillet in a single layer.
8. Cook the shrimp for 1-2 minutes per side, just until they turn pink and opaque, then remove them to the plate with the steaks.
9. Add the remaining 2 tablespoons of butter to the same skillet.
10. Add the 6 cloves of minced garlic and cook for 1 minute, stirring constantly, until fragrant. Tip: Watch closely so the garlic doesn’t burn.
11. Pour in the 1/4 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
12. Let the wine simmer for 1-2 minutes until reduced by about half.
13. Stir in the 1 cup of heavy cream, 1 teaspoon of smoked paprika, and bring the mixture to a gentle simmer.
14. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it slightly thickens.
15. Remove the skillet from the heat and stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Tip: Taking it off the heat prevents the cheese from clumping.
16. Return the cooked steaks and shrimp to the skillet, spooning the creamy garlic sauce over them to warm through for about 1 minute.
17. Garnish the dish with the chopped fresh parsley before serving.
A buttery, tender steak and juicy shrimp swim in the most velvety, garlic-infused sauce. The smoked paprika adds a subtle warmth that plays so well with the rich Parmesan. Serve it straight from the skillet over mashed potatoes or crusty bread to soak up every last drop.
Steak and Shrimp Fajitas with Sautéed Veggies
Whip up a restaurant-worthy dinner at home with these steak and shrimp fajitas. You get sizzling strips of juicy steak, plump shrimp, and colorful veggies all in one skillet. It’s a crowd-pleaser that comes together faster than ordering takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb flank steak, sliced thin against the grain for tenderness
– 1 lb large shrimp, peeled and deveined (I like using wild-caught for better flavor)
– 2 bell peppers, any color, sliced into strips
– 1 large onion, thinly sliced
– 2 tbsp extra virgin olive oil, my go-to for high-heat cooking
– 2 tbsp fajita seasoning, store-bought or homemade
– 8 flour tortillas, warmed
– 1 lime, cut into wedges for squeezing
– Salt, to season the steak and shrimp
Instructions
1. Pat the flank steak and shrimp dry with paper towels, then season both lightly with salt.
2. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers, about 2 minutes.
3. Add the sliced steak to the hot skillet in a single layer, cooking for 2–3 minutes per side until browned and medium-rare (130°F internal temperature).
4. Tip: Don’t overcrowd the pan—cook the steak in batches if needed to avoid steaming.
5. Transfer the cooked steak to a plate and cover loosely with foil to rest.
6. In the same skillet, add the remaining 1 tablespoon of olive oil and heat for 1 minute.
7. Add the shrimp to the skillet, cooking for 2–3 minutes total until pink and opaque, flipping once halfway through.
8. Tip: Shrimp cook fast—remove them as soon as they curl to prevent rubberiness.
9. Transfer the shrimp to the plate with the steak.
10. Add the sliced bell peppers and onion to the skillet, sautéing for 5–7 minutes until softened and slightly charred.
11. Sprinkle the fajita seasoning over the veggies, stirring to coat evenly, and cook for 1 more minute.
12. Return the steak and shrimp to the skillet, tossing everything together to warm through for 1–2 minutes.
13. Tip: Let the steak rest before slicing to keep it juicy—it’ll reheat quickly in the skillet.
14. Warm the flour tortillas in a dry pan for 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds.
15. Serve the fajita mixture with the warm tortillas and lime wedges on the side.
16. Ready to dig in? The steak stays tender, the shrimp are succulent, and the veggies add a sweet crunch. Pile everything into tortillas with a squeeze of lime, or serve it over rice for a hearty bowl.
Skillet Steak and Garlic Shrimp
Ever have one of those nights where you want something fancy but don’t want to spend hours in the kitchen? This skillet steak and garlic shrimp is your answer—it’s a restaurant-quality meal you can pull off on a busy weeknight. You get juicy steak and plump shrimp all cooked in one pan, with a garlicky butter sauce that’s absolutely irresistible.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (8-ounce) ribeye steaks, about 1-inch thick (I like a good marbled cut for maximum flavor)
– 12 large raw shrimp, peeled and deveined (tails on or off, your choice)
– 4 tbsp unsalted butter, divided (I always keep extra for that rich finish)
– 4 cloves garlic, minced (fresh is best here—it makes all the difference)
– 1 tbsp extra virgin olive oil (my go-to for high-heat cooking)
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp freshly ground black pepper
– 1/4 tsp smoked paprika (adds a subtle depth)
– 2 tbsp fresh parsley, chopped (for a bright, herby garnish)
– 1 lemon, cut into wedges (don’t skip this—the acidity balances everything)
Instructions
1. Pat the steaks and shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Season both sides of the steaks generously with the kosher salt, black pepper, and smoked paprika.
3. Heat a large cast-iron or heavy skillet over medium-high heat until very hot, about 2 minutes.
4. Add the extra virgin olive oil to the hot skillet and swirl to coat the bottom.
5. Place the steaks in the skillet and cook undisturbed for 4 minutes to form a deep brown crust.
6. Flip the steaks and cook for another 4 minutes for medium-rare (135°F internal temperature).
7. Transfer the steaks to a plate, tent loosely with foil, and let them rest—this keeps them juicy.
8. Reduce the heat to medium and add 2 tablespoons of butter to the same skillet.
9. Once the butter melts, add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
10. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque.
11. Remove the shrimp from the skillet and set them aside with the steaks.
12. Add the remaining 2 tablespoons of butter to the skillet and let it melt, scraping up any browned bits from the bottom for extra flavor.
13. Return the steaks and shrimp to the skillet, spooning the garlic butter sauce over them.
14. Sprinkle with the chopped fresh parsley and serve immediately with lemon wedges on the side.
Unbelievably tender steak meets plump, garlicky shrimp in a buttery sauce that’s perfect for sopping up with crusty bread. The contrast of the savory, rich flavors with a squeeze of lemon brightens every bite. Try serving it over creamy mashed potatoes or a simple arugula salad to round out the meal.
Steak and Shrimp Scampi with Linguine
Nothing beats a restaurant-quality surf and turf you can whip up at home. This steak and shrimp scampi with linguine combines juicy steak, garlicky shrimp, and tender pasta in one skillet—perfect for date night or impressing guests without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb flank steak, sliced thin against the grain (this makes it super tender)
– 1 lb large shrimp, peeled and deveined (I like wild-caught for better flavor)
– 12 oz linguine pasta
– 4 tbsp unsalted butter, divided (I always use real butter for richness)
– 4 tbsp extra virgin olive oil, my go-to for sautéing
– 6 cloves garlic, minced (fresh is best—don’t skimp!)
– 1/2 cup dry white wine, like Pinot Grigio (it adds a nice zing)
– 1/4 cup fresh lemon juice, from about 2 lemons
– 1/4 cup chopped fresh parsley, for a bright finish
– 1 tsp red pepper flakes, optional but adds a subtle kick
– Salt and black pepper, to season generously
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions until al dente, about 9–11 minutes, then drain and set aside.
2. While the pasta cooks, pat the steak slices dry with paper towels and season both sides with salt and black pepper. Tip: Drying the steak helps it sear better instead of steaming.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for 2–3 minutes per side until browned and cooked to medium-rare, then transfer to a plate.
4. In the same skillet, add the remaining 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque, then remove and set aside with the steak.
5. Reduce heat to medium-low and add the minced garlic to the skillet. Sauté for 30–60 seconds until fragrant but not browned—watch it closely to avoid burning. Tip: Burnt garlic can turn bitter, so keep the heat low.
6. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 2–3 minutes to reduce slightly.
7. Stir in the remaining 2 tbsp butter until melted and smooth, then add the red pepper flakes if using. Tip: Adding butter at the end creates a silky sauce that coats the pasta beautifully.
8. Return the cooked steak, shrimp, and drained linguine to the skillet. Toss everything together until well coated in the sauce, about 1–2 minutes.
9. Remove from heat and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
Ultimate comfort in a bowl—the steak stays juicy, the shrimp is garlicky and tender, and the linguine soaks up all that buttery lemon sauce. Serve it straight from the skillet with crusty bread to mop up every last drop, or add a sprinkle of Parmesan for extra richness.
Conclusion
Lavish your taste buds with these 33 surf and turf combos! Whether you’re a seasoned grill master or just starting out, there’s a perfect steak and shrimp recipe here for you. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to pin your top picks to share the delicious inspiration!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
