13 Scrumptious Steak and Shrimp Recipes

Get ready to fire up your skillet for a surf-and-turf feast that brings together tender steak and succulent shrimp in perfect harmony. Whether you’re craving a quick weeknight dinner or a showstopper for special occasions, these 13 recipes promise bold flavors and satisfying meals. Let’s dive into the deliciousness!

Garlic Butter Steak and Shrimp

There's something magical about surf and turf that feels like a restaurant-quality indulgence right at home. Today, I'm guiding you through a foolproof method for garlic butter steak and shrimp that delivers juicy, perfectly seared steak and succulent shrimp bathed in a rich, aromatic garlic butter sauce.

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

Ingredients

• 1 ½ lbs ribeye steak, 1-inch thick
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, divided
• 6 cloves garlic, minced
• 1 tbsp avocado oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• ¼ cup beef broth

Instructions

1. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
2. Season the steak evenly with 1 tsp kosher salt, ½ tsp black pepper, ½ tsp smoked paprika, and ¼ tsp cayenne pepper. Pat seasoning into the meat.
3. In the same bowl, toss shrimp with 1 tsp avocado oil, a pinch of salt, and pepper. Set aside.
4. Heat a large cast-iron skillet over medium-high heat for 3 minutes. Add 1 tbsp avocado oil and 1 tbsp butter. Swirl to coat.
5. Carefully place the steak in the skillet. Sear undisturbed for 4 minutes for medium-rare (internal temp 130°F). Flip and cook another 3 minutes. For medium, cook 5 minutes per side.
6. Add 1 tbsp butter and 2 minced garlic cloves to the pan during the last minute of cooking. Tilt the pan and baste the steak with melted butter. Transfer steak to a cutting board and tent loosely with foil. Rest for 5 minutes.
7. Reduce heat to medium. Add remaining 2 tbsp butter and 4 minced garlic cloves. Cook 30 seconds until fragrant.
8. Add shrimp in a single layer. Cook 1.5 minutes per side until pink and curled. Do not overcook.
9. Pour in ¼ cup beef broth and 1 tbsp lemon juice. Scrape up browned bits. Simmer 30 seconds.
10. Return steak to the pan (or slice and add back). Spoon garlic butter sauce over everything. Garnish with fresh parsley.

Keen eyes will notice the steak is perfectly pink in the center, the shrimp plump and tender, all cloaked in a glossy, garlic-flecked butter sauce. Serve it over creamy mashed potatoes or with a crisp green salad to soak up every last drop of that savory goodness.

Grilled Steak and Shrimp Skewers

Preparing a surf-and-turf meal on the grill is a fantastic way to impress guests, and these Grilled Steak and Shrimp Skewers deliver smoky char and robust flavor. Let's walk through each step to ensure perfectly cooked protein every time.

Serving: 4 | Prep Time: 25 minutes minutes | Cooking Time: 10 minutes minutes

Ingredients

For the Steak and Marinade

• 1 lb sirloin steak, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Shrimp and Marinade

• 1 lb large shrimp (21-25 count), peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For Assembly and Grilling

• 4 metal or soaked wooden skewers
• Vegetable oil for grilling

Instructions

1. Step 1: In a medium bowl, combine 1/4 cup olive oil, Worcestershire sauce, minced garlic, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Add the steak cubes and toss to coat. Cover and marinate at room temperature for 20 minutes.
2. Step 2: Meanwhile, in a separate bowl, whisk together 2 tbsp olive oil, lemon juice, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Add the shrimp and toss gently. Cover and refrigerate for 15 minutes.
3. Step 3: Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grates with vegetable oil using a paper towel and tongs to prevent sticking.
4. Step 4: Thread the steak cubes onto two skewers, dividing evenly. Do not overcrowd; leave a small gap between pieces for even cooking.
5. Step 5: Thread the shrimp onto the remaining two skewers, pushing the skewer through the tail and head end to keep them straight. This helps them cook evenly and prevents curling.
6. Step 6: Place the steak skewers on the grill. Cook for 4 minutes, then flip using tongs. Cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F). If you prefer medium, cook 5-6 minutes per side.
7. Step 7: While steak rests, add the shrimp skewers to the grill. Cook for 2-3 minutes per side, until pink and opaque with slight char marks. Be careful not to overcook; shrimp become rubbery if left too long.
8. Step 8: Remove all skewers from the grill. Let the steak rest for 5 minutes before serving to allow juices to redistribute.

A bite of the charred steak reveals a smoky, peppery crust with a tender, juicy interior, while the shrimp offer a bright, herbaceous pop. Serve these skewers over a bed of lemon-herb couscous or with grilled vegetables for a complete meal.

Steak and Shrimp Alfredo Pasta

A truly decadent surf-and-turf pasta, this recipe pairs tender sliced steak and succulent shrimp with a velvety homemade Alfredo sauce. Follow these step-by-step instructions to achieve restaurant-quality results at home, perfect for a special weeknight dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Pasta

• 1 lb fettuccine pasta
• 2 tbsp kosher salt (for pasta water)

For the Steak

• 1 lb ribeye steak, about 1 inch thick
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp avocado oil (or other high-smoke-point oil)

For the Shrimp

• 1 lb large shrimp (16-20 count), peeled and deveined
• 1/2 tsp kosher salt
• 1/4 tsp smoked paprika
• 2 tbsp unsalted butter

For the Alfredo Sauce

• 1/2 cup unsalted butter (1 stick)
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons kosher salt. Cook fettuccine according to package directions until al dente, usually about 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. While the pasta cooks, pat the ribeye steak dry with paper towels. Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Let rest at room temperature for 10 minutes for even cooking.
3. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons avocado oil. When the oil shimmers, carefully place the steak in the skillet. Sear without moving for 4 minutes for medium-rare, or until a golden-brown crust forms. Flip the steak and sear for another 4 minutes. Use an instant-read thermometer: 130°F for medium-rare. Transfer steak to a cutting board and let rest for 5-10 minutes. Do not skip resting—it keeps juices inside.
4. In the same skillet, reduce heat to medium. Add 2 tablespoons butter. Once melted, add the shrimp in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon smoked paprika. Cook for 2 minutes per side until shrimp are pink and opaque (internal temperature 120°F). Transfer shrimp to a plate and set aside.
5. Lower the heat to medium-low. Add 1/2 cup butter to the skillet. When melted, add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning. Tip: Garlic burns quickly, so keep the heat moderate.
6. Pour in 2 cups heavy cream, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer, then reduce heat to low. Whisk in 1 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Stir until the sauce is smooth and slightly thickened, about 2-3 minutes. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
7. Slice the rested steak against the grain into 1/2-inch thick strips. Add the drained fettuccine, sliced steak, and cooked shrimp to the skillet with the Alfredo sauce. Toss gently with tongs until everything is evenly coated and heated through, about 1-2 minutes. Garnish with fresh chopped parsley.
8. Serve immediately in warm bowls. For best texture, plates should be preheated—just run them under hot water and dry.

Lusciously creamy and packed with tender protein, this steak and shrimp Alfredo is the epitome of comfort-meets-elegance. The slight sweetness of the shrimp contrasts beautifully with the savory steak, while the nutmeg adds a warm, subtle depth. For a gorgeous presentation, serve with a side of roasted asparagus or a crisp green salad dressed with lemon vinaigrette.

Spicy Cajun Steak and Shrimp

Diving into bold Cajun flavors, this recipe pairs succulent steak with plump shrimp for a restaurant-quality meal at home. The key is a well-seasoned cast-iron skillet and a precise sear to achieve a spicy crust while keeping the interiors tender.

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

Ingredients

For the Cajun Seasoning

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp white pepper

For the Steak and Shrimp

• 2 tbsp avocado oil (or vegetable oil), divided
• 1 lb (16 oz) sirloin steak, about 1 inch thick
• 1/2 lb (8 oz) large raw shrimp, peeled and deveined, tails on or off
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Combine all Cajun seasoning ingredients in a small bowl; mix well. Pat the steak dry with paper towels, then rub both sides with 1 tablespoon of the Cajun seasoning. In a separate bowl, toss the shrimp with the remaining 1 tablespoon of Cajun seasoning.
2. Heat 1 tablespoon of avocado oil in a large cast-iron skillet over medium-high heat until shimmering (about 400°F). Carefully place the steak in the skillet and sear without moving for 4 minutes for medium-rare (internal temp 130-135°F). Flip steak and cook another 3-4 minutes. Adjust time for desired doneness.
3. Transfer steak to a cutting board, tent loosely with foil, and let rest for 5 minutes. Tip: Resting redistributes juices, ensuring a moist steak.
4. Reduce heat to medium. Add remaining 1 tablespoon oil to the skillet. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Do not overcrowd; cook in batches if needed. Remove shrimp to a plate.
5. Lower heat to low. Add butter to the skillet; once melted, add minced garlic and cook for 30 seconds until fragrant. Stir in lemon juice, scraping up any browned bits from the bottom. Return shrimp to the skillet and toss to coat.
6. Slice the rested steak against the grain into 1/2-inch strips. Arrange steak slices on a platter, top with shrimp and garlic butter sauce, and garnish with fresh parsley. Tip: For even slices, use a sharp chef's knife and cut perpendicular to the muscle fibers.

A perfect balance of spice and savor, the steak's charred crust gives way to a juicy center, while the shrimp soak up the garlic butter. Serve alongside creamy grits or over a bed of rice to catch every drop of the Cajun-infused sauce.

Steak and Shrimp Tacos

Before we dive in, let's set up our mise en place: this Steak and Shrimp Tacos recipe balances smoky charred steak with tender, citrus-kissed shrimp, all tucked into warm tortillas with a bright salsa. We'll build each component step by step, so you get restaurant-quality tacos at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 8 (6-inch) corn tortillas
• 1 lb flank steak, trimmed of excess fat
• 1/2 lb large shrimp (21-25 count), peeled and deveined
• 2 tbsp avocado oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 cloves garlic, minced
• 2 tbsp fresh lime juice (from 1 lime)
• 1/2 cup diced plum tomatoes (about 2 medium)
• 1/4 cup finely diced white onion
• 2 tbsp chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1/2 cup sour cream
• 1 tbsp lime zest
• 1/2 cup crumbled queso fresco
• Lime wedges, for serving

Instructions

1. In a small bowl, combine 1/2 tsp salt, 1/4 tsp pepper, cumin, smoked paprika, and cayenne. Pat the flank steak dry with paper towels, then rub the spice mixture evenly over both sides. Let rest at room temperature for 10 minutes.
2. Meanwhile, in a medium bowl, toss the shrimp with 1 tbsp avocado oil, minced garlic, 1 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp pepper. Set aside.
3. Prepare the salsa: In a separate bowl, combine diced tomatoes, white onion, cilantro, and minced jalapeño. Add remaining 1 tbsp lime juice and a pinch of salt. Stir, then set aside.
4. Make the crema: In a small bowl, mix sour cream, lime zest, and a pinch of salt. Refrigerate until serving.
5. Heat a cast-iron skillet or grill pan over high heat until smoking. Add remaining 1 tbsp avocado oil. Sear the flank steak for 4 minutes per side for medium-rare (125°F internal temperature). Transfer to a cutting board, tent loosely with foil, and rest for 5 minutes.
6. Reduce heat to medium-high. Add the shrimp to the same pan in a single layer. Cook 2–3 minutes per side until opaque and lightly charred. Remove to a plate.
7. Working in batches, warm tortillas in the dry pan for about 30 seconds per side, until pliable and lightly browned. Wrap in a clean kitchen towel to keep warm.
8. Slice the rested steak against the grain into thin strips. Assemble tacos: place a few strips of steak and 2–3 shrimp on each tortilla. Top with salsa, a drizzle of crema, and crumbled queso fresco. Serve with lime wedges.

Have a bite and you'll get the dual texture of juicy steak and succulent shrimp, with the tangy salsa and cool crema balancing every note. For a fun twist, swap in flour tortillas or add a drizzle of chipotle hot sauce for extra heat.

Lemon Herb Steak and Shrimp

Ready to elevate your weeknight dinner with a surf-and-turf duo that's bright, fresh, and surprisingly simple? This Lemon Herb Steak and Shrimp recipe pairs a juicy, herb-crusted steak with tender, citrus-kissed shrimp, all cooked in one skillet for easy cleanup. Let's walk through every step to ensure perfect results.

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

Ingredients

• 1 ½ pounds boneless sirloin steak, about 1 inch thick
• 12 ounces large shrimp (21-25 count), peeled and deveined
• 3 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon capers, drained
• 2 tablespoons finely chopped fresh parsley for garnish

Instructions

1. Pat the steak dry with paper towels and let it rest at room temperature for 15 minutes. This ensures even cooking.
2. In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, kosher salt, and black pepper to form a wet paste.
3. Rub the herb paste all over the steak, covering both sides and edges thoroughly. Set aside for 5 minutes to allow the flavors to penetrate.
4. Meanwhile, pat the shrimp dry and season lightly with a pinch of salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss to coat.
5. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot. Add the steak and cook for 4 minutes per side for medium-rare (internal temperature 135°F). For medium, cook 5 to 6 minutes per side. Tip: Use an instant-read thermometer for accuracy.
6. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes. The internal temperature will rise about 5°F during resting.
7. Reduce the skillet heat to medium. Add butter and capers, stirring until the butter melts and sizzles. Immediately add the shrimp in a single layer. Cook 1½ minutes per side, just until pink and opaque. Be careful not to overcook; shrimp are done when they curl into a 'C' shape.
8. Slice the rested steak against the grain into ½-inch thick strips. Arrange the steak slices on a platter and top with the shrimp and pan sauce. Sprinkle with fresh parsley.
9. Serving suggestion: Drizzle any remaining herb butter from the pan over the steak for extra flavor. Serve immediately.

Vibrant lemon and herb flavors brighten the rich beef and sweet shrimp, creating a balanced, elegant dish. The pan sauce, studded with capers, adds a briny pop that cuts through the butter richness. Serve with crusty bread to soak up every drop, or alongside a simple arugula salad dressed with lemon vinaigrette.

Steak and Shrimp Stir-Fry

Knowing how to whip up a satisfying stir-fry on a busy weeknight is a game-changer, and this Steak and Shrimp Stir-Fry delivers restaurant-quality results in under 30 minutes. The key is high heat and prepped ingredients, so let's get organized before we fire up the wok.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

Protein & Marinade

• 12 oz sirloin steak, thinly sliced against the grain
• 8 oz large shrimp, peeled and deveined
• 2 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp toasted sesame oil
• 1/2 tsp white pepper
• 1 tbsp cornstarch

Stir-Fry Sauce

• 3 tbsp low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp brown sugar
• 1/2 cup low-sodium chicken broth
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch

Vegetables & Aromatics

• 2 tbsp peanut oil (or other high-smoke-point oil), divided
• 1 red bell pepper, sliced into thin strips
• 1 cup snow peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated

Instructions

1. In a medium bowl, combine sliced sirloin steak and peeled shrimp. Add 2 tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, white pepper, and 1 tbsp cornstarch. Toss to coat evenly. Let marinate at room temperature for 10 minutes.
2. In a small bowl, whisk together all stir-fry sauce ingredients: 3 tbsp soy sauce, oyster sauce, hoisin sauce, brown sugar, chicken broth, 1 tsp sesame oil, and 1 tbsp cornstarch until sugar and cornstarch are dissolved. Set aside.
3. Place a wok or large skillet over high heat and add 1 tbsp peanut oil. Once shimmering, add the marinated steak and shrimp in a single layer. Sear without stirring for 1 minute to develop a crust. Then stir-fry for 2 minutes until steak is browned and shrimp are pink. Transfer to a plate.
4. Add the remaining 1 tbsp peanut oil to the wok. Add red bell pepper strips and snow peas. Stir-fry for 2 minutes until crisp-tender. Tip: Keep vegetables moving to prevent burning.
5. Add garlic and ginger to the wok; stir-fry for 30 seconds until fragrant. Tip: Don't let garlic burn; it turns bitter.
6. Return the steak and shrimp to the wok. Give the sauce a quick re-whisk, then pour it over everything. Stir-fry for 1 minute until the sauce thickens and coats the meat and vegetables. Tip: The sauce will thicken quickly; if too thick, add a splash of broth.
7. Remove from heat. Serve immediately over steamed jasmine rice or with noodles.

Not only does this stir-fry boast a glossy, savory sauce that clings to each tender slice of steak and plump shrimp, but the crisp-tender vegetables add a refreshing crunch. For a creative twist, serve it in lettuce cups for a low-carb option—the juicy filling is a delightful contrast to cool, crisp leaves.

Steak and Shrimp Salad

Hands down one of the most satisfying ways to enjoy surf and turf is in a vibrant salad. This steak and shrimp salad combines perfectly grilled beef and shrimp with fresh greens and a tangy vinaigrette. Follow these steps to create a light yet elegant meal that feels restaurant-worthy.

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

Ingredients

For the Steak and Shrimp

• 1 pound (454 g) sirloin steak, about 1 inch thick
• 12 ounces (340 g) large shrimp, peeled and deveined
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 g) kosher salt
• 1/2 teaspoon (1 g) freshly ground black pepper
• 1/2 teaspoon (1 g) garlic powder

For the Vinaigrette

• 1/4 cup (60 ml) red wine vinegar
• 1 tablespoon (15 ml) Dijon mustard
• 1 small shallot, minced (about 2 tablespoons)
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/2 teaspoon (3 g) kosher salt
• 1/4 teaspoon (0.5 g) freshly ground black pepper

For the Salad

• 6 cups (180 g) mixed greens (such as arugula, spinach, and frisée)
• 1 cup (150 g) cherry tomatoes, halved
• 1/2 cup (60 g) crumbled feta cheese
• 1/4 cup (30 g) sliced red onion

Instructions

1. Pat the sirloin steak and shrimp dry with paper towels. This step ensures a good sear. Brush both with the olive oil, then season evenly with kosher salt, black pepper, and garlic powder.
2. Whisk together the red wine vinegar, Dijon mustard, and minced shallot in a small bowl. While whisking, slowly drizzle in the extra-virgin olive oil until emulsified. Season with salt and pepper. Set aside.
3. Place a cast-iron grill pan over high heat for 3 minutes until smoking. (Alternatively, preheat an outdoor grill to high.)
4. Grill the steak for 4–5 minutes per side for medium-rare (internal temperature 135°F/57°C). Use tongs to flip only once to avoid losing juices. Transfer to a cutting board and let rest for 5 minutes — this locks in the juices.
5. Reduce the grill heat to medium-high. Grill the shrimp for 2 minutes per side until pink and opaque (internal temperature 145°F/63°C). Remove immediately to prevent rubbery texture.
6. While the steak rests, toss the mixed greens, cherry tomatoes, feta cheese, and red onion in a large bowl. Drizzle with about 3 tablespoons of the vinaigrette and toss gently.
7. Slice the rested steak against the grain into thin strips. Divide the salad among four plates, top with sliced steak and grilled shrimp, and drizzle with remaining vinaigrette.

You'll love the contrast of warm, juicy steak and shrimp against the crisp, cool greens. For an extra crunch, top with toasted pine nuts or croutons. This salad is impressive enough for a dinner party yet simple enough for a weeknight treat.

Teriyaki Steak and Shrimp

Zest up your weeknight dinner with this Teriyaki Steak and Shrimp, a surf-and-turf sensation that balances savory-sweet glazed beef and succulent shrimp. This methodical guide ensures you achieve a glossy, umami-packed meal with perfectly caramelized edges.

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

Ingredients

For the Teriyaki Sauce

• 1/2 cup low-sodium soy sauce
• 1/4 cup mirin
• 2 tablespoons sake or dry sherry
• 2 tablespoons brown sugar, packed
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced

For the Steak and Shrimp

• 1 pound sirloin steak, about 1 inch thick
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil, divided
• 1/2 pound large shrimp (21-25 count), peeled and deveined, tails on
• 1 tablespoon unsalted butter
• 1 tablespoon sesame seeds, toasted
• 2 green onions, sliced on the bias

Instructions

1. Prepare the teriyaki sauce: In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic until sugar dissolves. Set aside.
2. Pat the steak dry with paper towels. Season both sides with salt and pepper. Let sit at room temperature for 10 minutes.
3. Heat 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Carefully place the steak in the skillet. Sear without moving for 4 minutes for medium-rare (125°F internal), or until a deep golden crust forms. Flip and cook 3 minutes more. Transfer to a cutting board, tent with foil, and rest 5 minutes.
4. While steak rests, pat shrimp dry with paper towels. Season lightly with a pinch of salt and pepper.
5. Reduce skillet heat to medium. Add remaining 1 teaspoon vegetable oil and butter. Once butter melts and foams, add shrimp in a single layer. Cook 1 minute per side until pink and opaque. Do not overcrowd.
6. Pour the teriyaki sauce into the skillet with the shrimp. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until sauce thickens and coats the shrimp, about 2 minutes. Tip: If sauce reduces too fast, add a tablespoon of water.
7. Slice the rested steak against the grain into 1/4-inch strips. Add any accumulated juices to the skillet.
8. Return sliced steak to the skillet with the shrimp and sauce. Toss gently to coat. Cook 30 seconds to reheat. Tip: Do not boil the steak or it may toughen.
9. Sprinkle with sesame seeds and green onions. Serve immediately over steamed rice or noodles.

Drizzle any remaining glaze over the top for extra shine. The tender steak contrasts beautifully with the plump, sweet shrimp — each bite a harmony of savory and sweet. For a crunchy twist, serve alongside a crisp cucumber salad dressed with rice vinegar.

Steak and Shrimp Surf and Turf Burger

Get ready to create the ultimate surf and turf experience with this decadent burger. We'll build a juicy beef patty, perfectly seared steak, and succulent shrimp, all piled high on a toasted bun.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 1.5 lbs (24 oz) freshly ground 80/20 chuck
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt (for patties)
• 1/2 tsp freshly ground black pepper
• 4 brioche burger buns, split
• 2 tbsp unsalted butter, softened
• 2 (6 oz) beef tenderloin steaks, about 1 inch thick
• 1 tbsp vegetable oil
• 1/2 tsp kosher salt (for steaks)
• 1/4 tsp freshly ground black pepper (for steaks)
• 12 large shrimp (21-25 count), peeled, deveined, tails removed
• 1 tbsp clarified butter
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 4 slices sharp cheddar cheese
• 1/2 cup arugula
• 4 tbsp garlic aioli (store-bought or homemade)

Instructions

1. Prepare the patties: In a large bowl, combine ground chuck, Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with your hands until just combined; do not overwork. Divide into 4 equal portions (about 6 oz each) and shape into 3/4-inch-thick patties. Press a slight indent in the center of each patty to prevent doming during cooking. Refrigerate patties while you prepare the steak and shrimp.
2. Preheat a cast-iron skillet over high heat for 5 minutes. Pat the tenderloin steaks dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Add vegetable oil to the hot skillet. Sear the steaks for 3-4 minutes per side for medium-rare (internal temperature 130°F). Transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes. (Tip: Resting allows juices to redistribute.)
3. In the same skillet, reduce heat to medium-high. Add clarified butter. Pat shrimp dry and season with garlic powder and smoked paprika. Cook shrimp for 2-3 minutes per side until pink and opaque (internal temperature 145°F). Remove and set aside.
4. Reduce skillet heat to medium. Add buttered buns, cut-side down, and toast for 1-2 minutes until golden. Remove and set aside.
5. Increase heat to high. Add patties to the skillet and cook for 3-4 minutes per side for medium (internal temperature 160°F). In the last minute of cooking, place a slice of cheddar on each patty and cover the skillet to melt the cheese. (Tip: Covering traps steam for even melting.)
6. Slice the rested steaks into thin strips against the grain.
7. Assemble the burgers: Spread 1 tbsp aioli on each bun bottom. Place arugula, then the cheese-topped patty. Top each patty with steak strips (about 1/4 of the total) and 3 shrimp. Cap with the bun top. (Tip: For stability, use a skewer to hold the burger together.)

Your creation boasts a symphony of textures: the crisp sear on the steak, the tender patty, and the briny pop of shrimp. Serve with sweet potato fries or a light coleslaw to balance the richness.

Smoky Chipotle Steak and Shrimp

Prepare for a surf-and-turf experience that balances deep smoky heat with tender, juicy protein. This recipe walks you through a chipotle marinade, a hot grill, and perfect timing for both steak and shrimp.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Chipotle Marinade

• 3 tablespoons chipotle peppers in adobo sauce, minced
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt

For the Steak and Shrimp

• 1 1/2 pounds top sirloin steak, about 1 inch thick
• 1 pound large shrimp (16-20 count), peeled and deveined, tails on
• 2 tablespoons unsalted butter, melted
• Fresh cilantro leaves for garnish

Instructions

1. In a small bowl, combine the minced chipotle peppers, lime juice, olive oil, garlic, cumin, smoked paprika, and salt. Whisk until smooth.
2. Place the steak in a shallow dish and pour half of the marinade over it, turning to coat evenly. Reserve the remaining marinade for the shrimp. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. In a separate bowl, toss the shrimp with the remaining marinade. Cover and refrigerate for 15 minutes.
4. Preheat a grill to medium-high heat, about 450°F. Clean and oil the grates.
5. Remove the steak from the marinade and let any excess drip off. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare (internal temperature 135°F). Use an instant-read thermometer to check doneness.
6. Transfer the steak to a cutting board and let it rest for 5 minutes.
7. While the steak rests, place the shrimp on the grill. Cook for 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook.
8. Slice the steak against the grain into 1/4-inch thick strips.
9. Arrange the sliced steak and grilled shrimp on a platter. Drizzle with melted butter and garnish with fresh cilantro.

On the plate, the steak yields a dark, crusty char while remaining rosy inside, and the shrimp pop with each bite. Consider serving over warm corn tortillas with a splash of extra lime and a spoonful of crema.

Steak and Shrimp Fried Rice

This steak and shrimp fried rice is a hearty, restaurant-quality dish you can whip up in your own kitchen. By cubing the steak and cooking ingredients separately, you ensure each component is perfectly cooked before combining.

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

Ingredients

Protein

• 8 oz sirloin steak, cut into 1/2-inch cubes
• 8 oz large shrimp, peeled and deveined
• 2 tbsp avocado oil, divided

Vegetables

• 1 cup frozen peas and carrots, thawed
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated

Eggs and Rice

• 3 pasture-raised eggs, lightly beaten
• 3 cups cooked jasmine rice, day-old preferred

Seasoning and Finish

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp white pepper
• 2 green onions, sliced (for garnish)

Instructions

1. Pat steak cubes and shrimp dry with paper towels. Season both lightly with salt and black pepper.
2. Heat 1 tbsp avocado oil in a wok or large skillet over high heat until shimmering (around 375°F). Add steak in a single layer; sear undisturbed for 1 minute, then stir-fry for 1 more minute until browned. Transfer to a bowl.
3. Add 1/2 tbsp oil to the wok. Add shrimp; cook for 1 minute per side until pink and curled. Transfer to the bowl with steak.
4. Reduce heat to medium-high. Add remaining 1/2 tbsp oil. Pour in beaten eggs; let set for 30 seconds, then scramble gently until just cooked through. Remove and add to the protein bowl.
5. Increase heat back to high. Add peas and carrots; stir-fry for 1 minute. Add garlic and ginger; cook for 30 seconds until fragrant.
6. Add the cooked rice to the wok. Press it flat against the hot surface; let it sear for 30 seconds before tossing. Repeat twice to develop a slight char.
7. Drizzle soy sauce and oyster sauce over the rice; toss to coat evenly. Add white pepper, then return steak, shrimp, and eggs to the wok. Toss everything together for 1 minute until heated through.
8. Remove from heat. Garnish with sliced green onions and serve immediately.

Each bite delivers a satisfying contrast of tender steak, succulent shrimp, and slightly crispy rice. For extra heat, drizzle with sriracha or chili crisp before serving.

Steak and Shrimp Ramen

Crafting a bowl of Steak and Shrimp Ramen at home might sound like a restaurant-only indulgence, but with the right technique, it's completely achievable. This recipe walks you through each step to build a rich, savory broth, perfectly seared steak, and tender shrimp, all served over springy ramen noodles.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Broth

• 8 cups low-sodium beef broth
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon fish sauce
• 1 teaspoon chili oil (optional)

For the Steak and Shrimp

• 1 lb sirloin steak, thinly sliced against the grain
• 12 oz large shrimp, peeled and deveined
• 2 tablespoons clarified butter
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon neutral oil (e.g., avocado oil)

For Assembly

• 4 packs (3 oz each) dried ramen noodles (or 1 lb fresh)
• 4 soft-boiled eggs, halved
• 2 green onions, thinly sliced
• 1 sheet nori, torn into pieces
• 1 tablespoon toasted white sesame seeds
• 1/2 cup fresh bean sprouts (optional)

Instructions

1. Start the broth: In a large pot over medium heat, warm the toasted sesame oil. Add the minced garlic and grated ginger; sauté for 1 minute until fragrant.
2. Pour in the beef broth, soy sauce, mirin, fish sauce, and chili oil (if using). Bring to a gentle simmer over medium-high heat, then reduce heat to low and let it simmer for 20 minutes to meld flavors. Taste and adjust seasoning with extra soy sauce if needed.
3. Meanwhile, prepare the proteins: Pat the thinly sliced steak and shrimp dry with paper towels. Season both with kosher salt and freshly ground black pepper.
4. In a large skillet over high heat, add the neutral oil. Once shimmering, add the steak slices in a single layer (work in batches if necessary). Sear undisturbed for 1 minute, then flip and cook for 30 seconds. Transfer to a plate. Tip: Searing in batches prevents steaming and ensures a deep brown crust.
5. In the same skillet, reduce heat to medium-high and add the clarified butter. When melted, add the shrimp in a single layer. Cook for 1 minute per side until pink and opaque. Remove from skillet. Tip: Clarified butter has a higher smoke point, ideal for a clean sear without burning.
6. Cook the ramen noodles according to package directions in a separate pot of boiling water. Drain well and divide among four deep bowls.
7. Ladle the hot broth over the noodles, filling each bowl about two-thirds full.
8. Arranged the seared steak and shrimp on top of each bowl. Garnish with halved soft-boiled eggs, sliced green onions, torn nori, sesame seeds, and bean sprouts if using. Serve immediately, reminding diners to mix everything together for the full flavor experience.
9. Tip: For perfect soft-boiled eggs, boil them for exactly 6.5 minutes, then plunge into ice water.

Holding the bowl in both hands, you'll first notice the rich aroma of sesame and garlic, followed by the silky broth that clings to each noodle. The contrast of tender steak and succulent shrimp against the chewy ramen and runny egg yolk creates a symphony of textures. For a playful twist, serve with extra chili oil on the side so each person can dial up the heat to their liking.

Conclusion

Don’t wait another minute to dive into these amazing surf and turf combinations! Whether you’re craving grilled perfection or a one-pan wonder, these steak and shrimp recipes promise a restaurant-quality meal at home. Try a few, drop a comment with your favorites, and share this collection on Pinterest to inspire fellow food lovers!

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