18 Delicious Steak and Shrimp Recipes Gourmet

Hungry for a restaurant-quality meal without leaving your kitchen? You’re in luck! Our roundup of 18 Delicious Steak and Shrimp Recipes Gourmet is here to transform your dinner routine. From sizzling skillet combos to elegant entrees perfect for date night, these dishes promise to delight your taste buds and impress your guests. Dive in and discover your next favorite meal!

Garlic Butter Steak and Shrimp Skillet

Nothing beats the sizzle of a skillet when it’s loaded with garlic butter steak and shrimp. This dish is a flavor bomb, ready in under 30 minutes, and guaranteed to impress.

Ingredients

• 1.5 lbs ribeye steak, cut into 1-inch cubes
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to precise taste
• 1/2 cup dry white wine
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Season steak cubes evenly with salt, pepper, and smoked paprika.
2. Heat 2 tbsp clarified butter in a large skillet over medium-high heat until shimmering.
3. Sear steak cubes for 2 minutes per side for medium-rare, then transfer to a plate. Tip: Avoid overcrowding the skillet to ensure a proper sear.
4. In the same skillet, add remaining butter and shrimp, cooking for 1 minute per side until pink. Tip: Shrimp cook quickly; watch closely to prevent overcooking.
5. Add minced garlic and thyme, sautéing for 30 seconds until fragrant.
6. Deglaze with white wine, scraping up browned bits, and reduce by half, about 2 minutes.
7. Return steak to skillet, tossing to coat in the garlic butter sauce. Tip: Let steak rest in the sauce off heat for 2 minutes to absorb flavors.
8. Garnish with fresh parsley before serving.

Bold flavors of garlic and thyme meld with the richness of butter, while the steak stays juicy and the shrimp tender. Serve over creamy polenta or with crusty bread to soak up every drop of that irresistible sauce.

Grilled Steak and Shrimp Kabobs

Kick off your summer grilling with these succulent Grilled Steak and Shrimp Kabobs—juicy, charred, and packed with flavor.

Ingredients

• 1 lb ribeye steak, cut into 1-inch cubes
• 1 lb large shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, sea salt, and black pepper.
3. Add steak cubes and shrimp to the bowl, tossing to coat evenly. Marinate for 15 minutes at room temperature.
4. Thread marinated steak, shrimp, bell peppers, and red onion onto skewers, alternating ingredients.
5. Place kabobs on the preheated grill. Cook for 4 minutes per side for medium-rare steak and opaque shrimp.
6. Remove kabobs from grill and let rest for 3 minutes before serving.

Perfectly charred edges meet tender, juicy interiors in every bite. Serve these kabobs over a bed of cilantro-lime rice or alongside a crisp summer salad for a complete meal.

Cajun Steak and Shrimp Pasta

Ready to dive into a dish that’s as bold as your weekend plans? This Cajun Steak and Shrimp Pasta **marries** fiery spices with creamy pasta—**no small talk**, just flavor.

Ingredients

• 8 oz fettuccine pasta
• 12 oz ribeye steak, thinly sliced
• 8 oz large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• 1/2 cup chicken stock
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• Salt, to precise taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add steak slices, searing for 2 minutes per side until a golden crust forms. Remove and set aside.
3. In the same skillet, melt clarified butter. Add shrimp, cooking for 1-2 minutes per side until pink. Remove and set aside with steak.
4. Lower heat to medium. Add garlic, sautéing for 30 seconds until fragrant. Pour in chicken stock to deglaze, scraping up browned bits.
5. Stir in heavy cream, Parmesan, Cajun seasoning, and smoked paprika. Simmer for 3-4 minutes until sauce thickens slightly.
6. Return steak and shrimp to skillet, tossing to coat in sauce. Cook for 1 minute to reheat.
7. Add cooked pasta to skillet, tossing until evenly coated with sauce. Garnish with chopped parsley before serving.

Yield a plate where the pasta’s creaminess **cuts through** the Cajun heat, while the steak and shrimp offer a **textural play**. Serve with a crisp white wine to **elevate** the experience.

Steak and Shrimp Stir Fry

Unleash a flavor bomb with this steak and shrimp stir fry—quick, bold, and packed with umami. Perfect for those nights when you crave restaurant-quality without the fuss.

Ingredients

• 1 lb ribeye steak, thinly sliced against the grain
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 tbsp avocado oil
• 1 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat avocado oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add steak slices in a single layer; sear for 1 minute per side until a crust forms. Remove and set aside.
3. In the same wok, add clarified butter, garlic, and ginger; sauté for 30 seconds until fragrant.
4. Toss in shrimp and red pepper flakes; stir-fry for 2 minutes until shrimp turn pink.
5. Push shrimp to one side; add bell pepper and broccoli. Stir-fry for 2 minutes until vegetables are crisp-tender.
6. Whisk together soy sauce, oyster sauce, and honey; pour over the stir-fry. Toss to coat evenly.
7. Return steak to the wok; stir-fry for 1 minute to combine and heat through.
8. Garnish with green onions and sesame seeds before serving.

The steak stays juicy, the shrimp plump, and the veggies snap with freshness. Serve over jasmine rice or wrap in lettuce leaves for a low-carb twist.

Surf and Turf with Garlic Herb Butter

Ready to elevate your dinner game? This surf and turf with garlic herb butter is your ticket to a restaurant-quality meal at home. **Sear** juicy steak and **butter-baste** succulent shrimp for a dish that’s all about luxury.

Ingredients

• 1 (8 oz) filet mignon, room temperature
• 4 large shrimp, peeled and deveined
• 2 tbsp unsalted butter, clarified
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. **Pat dry** the filet mignon with paper towels and season both sides with sea salt and black pepper.
2. **Heat** a cast-iron skillet over medium-high heat until smoking, about 2 minutes. Add olive oil.
3. **Sear** the steak for 3 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. **Reduce** heat to medium. Add shrimp to the skillet, cooking for 1 minute per side.
5. **Push** steak and shrimp to one side. Add clarified butter, garlic, parsley, and thyme to the skillet.
6. **Tilt** the skillet and spoon the garlic herb butter over the steak and shrimp continuously for 1 minute.
7. **Remove** from heat. Let the steak rest for 5 minutes before slicing.

**Tip:** For a perfect sear, ensure your steak is dry before seasoning. **Tip:** Clarified butter prevents burning during basting. **Tip:** Letting the steak rest ensures juicy slices.

**Creamy** garlic herb butter clings to every bite, while the steak stays tender and the shrimp remain plump. Serve over a bed of creamy mashed potatoes or with a crisp green salad for contrast.

Blackened Steak and Shrimp Alfredo

Elevate your dinner game with this bold, flavor-packed dish that combines the smoky char of blackened steak with creamy, garlicky Alfredo pasta and succulent shrimp. Perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients

• 1 lb ribeye steak, 1-inch thick
• 8 oz large shrimp, peeled and deveined
• 2 tbsp blackening seasoning
• 2 tbsp clarified butter
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• Salt, to season

Instructions

1. Preheat a cast-iron skillet over high heat for 5 minutes until smoking hot.
2. Generously coat the ribeye steak with blackening seasoning on both sides.
3. Add 1 tbsp clarified butter to the skillet, then sear the steak for 3 minutes per side for medium-rare, or until desired doneness. Rest the steak under foil for 5 minutes.
4. In the same skillet, add remaining clarified butter and shrimp, cooking for 2 minutes per side until pink and opaque. Remove and set aside.
5. Cook fettuccine according to package instructions until al dente, then drain.
6. In a saucepan over medium heat, warm olive oil and sauté garlic until fragrant, about 30 seconds.
7. Pour in heavy cream, bring to a simmer, then whisk in Parmesan until the sauce is smooth and thickened.
8. Slice the rested steak against the grain into thin strips.
9. Toss the cooked pasta with the Alfredo sauce, then top with steak strips and shrimp.

Serve this decadent dish with a sprinkle of extra Parmesan and a side of steamed asparagus for a complete meal. The contrast of the crispy, spicy steak with the creamy pasta and tender shrimp creates a symphony of textures and flavors that’s irresistibly delicious.

Steak and Shrimp Tacos with Avocado Crema

Bold flavors collide in this steak and shrimp taco recipe, where juicy ribeye meets plump shrimp, all hugged by a warm tortilla and drizzled with creamy avocado crema. It’s a fiesta on a plate, ready in under 30 minutes.

Ingredients

• 1 lb ribeye steak, thinly sliced against the grain
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt, to precise taste
• 8 small flour tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 cup cilantro, finely chopped
• 1 clove garlic, minced

Instructions

1. Heat a large skillet over medium-high heat. Add 1 tbsp clarified butter, swirling to coat.
2. Season steak slices with smoked paprika, cumin, chili powder, and salt. Sear for 2 minutes per side for medium-rare. Remove and rest.
3. In the same skillet, add remaining butter. Cook shrimp for 1-2 minutes per side until opaque. Tip: Don’t overcrowd the pan to ensure a perfect sear.
4. Warm tortillas in a dry skillet for 30 seconds per side. Keep wrapped in a towel to stay soft.
5. For the crema, blend avocado, sour cream, lime juice, cilantro, and garlic until smooth. Tip: A squeeze of lime brightens the flavors instantly.
6. Assemble tacos: Layer steak and shrimp on tortillas, drizzle with avocado crema. Tip: Garnish with extra cilantro for a fresh kick.

Tender steak and succulent shrimp bring a meaty richness, balanced by the cool, tangy crema. Serve with a side of charred corn for an extra smoky dimension.

Bourbon Glazed Steak and Shrimp

Absolutely nothing beats the sizzle of a perfectly cooked steak paired with succulent shrimp, all drenched in a rich bourbon glaze. This dish is a showstopper that’ll have your taste buds dancing from the first bite.

Ingredients

• 1 lb ribeye steak, 1-inch thick
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup bourbon
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 cup dark brown sugar
• 1/4 cup soy sauce
• 1 tbsp apple cider vinegar
• 1/2 tsp cayenne pepper

Instructions

1. Preheat your grill to high heat, aiming for 450°F.
2. Season the ribeye steak generously with salt and smoked paprika on both sides.
3. Place the steak on the grill and cook for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. While the steak cooks, melt clarified butter in a skillet over medium heat and sauté garlic until fragrant, about 30 seconds.
5. Add shrimp to the skillet and cook until pink and opaque, approximately 2 minutes per side. Remove and set aside.
6. In the same skillet, combine bourbon, Dijon mustard, brown sugar, soy sauce, apple cider vinegar, and cayenne pepper. Bring to a simmer and reduce by half, about 5 minutes.
7. Brush the bourbon glaze over the cooked steak and shrimp, reserving some for serving.
8. Let the steak rest for 5 minutes before slicing against the grain.

Now the steak is juicy with a caramelized crust, and the shrimp are tender with a hint of smokiness. Serve this duo over a bed of creamy mashed potatoes or alongside a crisp arugula salad for a meal that’s nothing short of spectacular.

Steak and Shrimp Fajitas

Overflowing with sizzle and spice, these steak and shrimp fajitas turn any dinner into a fiesta. Grab your skillet—it’s time to fire up the flavor.

Ingredients

• 1 lb skirt steak, thinly sliced against the grain
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 large white onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup fresh lime juice
• 1/4 cup chopped cilantro
• 8 flour tortillas, warmed
• Salt, to season

Instructions

1. Heat a large cast-iron skillet over high heat for 2 minutes until smoking hot.
2. Add 1 tbsp clarified butter to the skillet, swirling to coat.
3. Season the skirt steak with salt, smoked paprika, cumin, and chili powder.
4. Sear the steak for 2 minutes per side for medium-rare, then transfer to a plate.
5. In the same skillet, add the remaining tbsp of clarified butter.
6. Add the shrimp, cooking for 1 minute per side until just opaque, then remove.
7. Toss in the bell peppers and onion, sautéing for 3 minutes until slightly charred.
8. Stir in the minced garlic, cooking for 30 seconds until fragrant.
9. Return the steak and shrimp to the skillet, pouring lime juice over the top.
10. Garnish with chopped cilantro and serve immediately with warmed flour tortillas.

Juicy steak and plump shrimp mingle with smoky peppers and onions for a texture-packed bite. Serve these fajitas straight from the skillet for an Instagram-worthy presentation that’s as bold as the flavors.

Lemon Garlic Steak and Shrimp Scampi

Nothing beats the sizzle of steak meeting skillet—especially when it’s paired with succulent shrimp in a lemon garlic bath. This dish? A flavor bomb waiting to explode.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 12 large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 2 tbsp fresh parsley, finely chopped
• 1 tsp red pepper flakes
• Salt and freshly ground black pepper, to season

Instructions

1. Season the ribeye steak generously with salt and pepper on both sides.
2. Heat 2 tbsp of clarified butter in a cast-iron skillet over medium-high heat until shimmering.
3. Sear the steak for 4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Remove and let rest.
4. In the same skillet, add remaining butter, garlic, and red pepper flakes. Sauté for 30 seconds until fragrant.
5. Add shrimp, cooking for 2 minutes per side until pink and opaque.
6. Deglaze with white wine, scraping up browned bits, and reduce by half, about 2 minutes.
7. Stir in lemon juice and parsley, then return steak to skillet to warm through for 1 minute.

Buttery steak meets zesty shrimp in a dance of textures—crisp, tender, and everything in between. Serve over a bed of creamy polenta or alongside crusty bread to soak up every last drop of that scampi sauce.

Steak and Shrimp Carbonara

Never settle for basic pasta again. This Steak and Shrimp Carbonara **elevates** the classic with luxurious surf and turf—creamy, smoky, and ready in under 30 minutes.

Ingredients

• 8 oz bucatini pasta
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup clarified butter
• 8 oz ribeye steak, thinly sliced
• 8 oz large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil. Add bucatini and cook for 9 minutes, stirring occasionally, until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat clarified butter in a large skillet over medium-high heat. Add steak slices and sear for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add shrimp and cook for 1 minute per side until pink. Remove and set aside with steak.
4. Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
5. Whisk together eggs, Pecorino Romano, black pepper, and sea salt in a bowl. Slowly temper the mixture by whisking in reserved pasta water.
6. Return cooked pasta to the pot. Pour egg mixture over pasta, stirring constantly for 2 minutes until creamy and thickened.
7. Fold in steak, shrimp, and any accumulated juices. Garnish with fresh parsley.

Serve immediately for the creamiest texture. The smoky ribeye and sweet shrimp **contrast** beautifully with the rich, cheesy pasta. Try topping with a fried egg for extra decadence.

Spicy Steak and Shrimp Jambalaya

Hungry for a dish that packs a punch? This Spicy Steak and Shrimp Jambalaya is a flavor bomb, blending tender cuts with fiery spices for a meal that’s anything but boring.

Ingredients

• 1 lb ribeye steak, cut into 1-inch cubes
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup long-grain white rice
• 2 cups chicken stock
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 large yellow onion, finely diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 bay leaf
• Salt, to season

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Season ribeye cubes with salt and sear in the Dutch oven for 2 minutes per side until deeply browned. Remove and set aside.
3. In the same pot, add shrimp and cook for 1 minute per side until just pink. Remove and set aside with the steak.
4. Reduce heat to medium. Add onion, bell pepper, and celery to the pot. Sauté for 5 minutes until softened.
5. Stir in garlic, tomato paste, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
6. Add rice, stirring to coat in the spices and vegetables, for 2 minutes.
7. Pour in chicken stock and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
8. Return steak and shrimp to the pot. Cover and cook for an additional 5 minutes to heat through.
9. Discard the bay leaf. Season with salt if needed.

Amazingly rich and smoky, this jambalaya boasts a perfect balance of spicy and savory. Serve it straight from the pot for a rustic touch, or plate it with a sprinkle of fresh parsley for color.

Steak and Shrimp Philly Cheesesteak

Never settle for ordinary when you can devour this Steak and Shrimp Philly Cheesesteak—a bold twist on the classic that’s packed with flavor and ready in minutes.

Ingredients

• 1 lb ribeye steak, thinly sliced against the grain
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 1 green bell pepper, julienned
• 4 slices provolone cheese
• 2 hoagie rolls, split and lightly toasted
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to precise taste

Instructions

1. Heat a large cast-iron skillet over medium-high heat until it reaches 375°F.
2. Add 1 tbsp clarified butter to the skillet, swirling to coat evenly.
3. Sear the ribeye slices for 1 minute per side, ensuring a golden crust forms. Remove and set aside.
4. In the same skillet, add the remaining butter and sauté shrimp for 2 minutes until opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Add onion and bell pepper, cooking for 3 minutes until softened but still crisp. Tip: A pinch of salt speeds up the sweating process.
6. Return the steak to the skillet, mixing with Worcestershire sauce and smoked paprika for 1 minute.
7. Layer provolone cheese over the mixture, covering the skillet for 30 seconds to melt. Tip: For extra melt, broil for 10 seconds.
8. Divide the mixture between the toasted hoagie rolls, pressing gently to compact.

Amazingly juicy steak and succulent shrimp meld with melted provolone in every bite. Serve with a side of crispy sweet potato fries for a contrasting crunch.

Honey Soy Glazed Steak and Shrimp

Bold flavors collide in this honey soy glazed steak and shrimp dish—**sear**, **glaze**, **devour**. Perfect for those who crave restaurant-quality meals at home.

Ingredients

• 1 lb ribeye steak, 1-inch thick
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• Salt, to season

Instructions

1. **Pat dry** the ribeye steak with paper towels and season both sides generously with salt.
2. **Heat** olive oil in a cast-iron skillet over high heat until it shimmers, about 2 minutes.
3. **Sear** the steak for 3 minutes per side for medium-rare, then transfer to a plate to rest.
4. **Reduce** heat to medium and add clarified butter to the same skillet.
5. **Add** shrimp, cooking for 1 minute per side until pink, then remove from skillet.
6. **Stir in** garlic, ginger, and red pepper flakes, sautéing for 30 seconds until fragrant.
7. **Pour in** honey and soy sauce, simmering for 2 minutes until the glaze thickens slightly.
8. **Return** steak and shrimp to the skillet, tossing to coat evenly in the glaze.
9. **Serve** immediately, slicing the steak against the grain for maximum tenderness.

Rich, sticky glaze clings to every bite, with the steak’s juiciness contrasting the shrimp’s snap. Try skewering the shrimp and serving over a bed of jasmine rice for an Instagram-worthy presentation.

Steak and Shrimp Fried Rice

Get ready to **elevate** your dinner game with this steak and shrimp fried rice—**bold** flavors, **quick** steps, and **max** satisfaction.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 8 oz ribeye steak, thinly sliced against the grain
• 8 oz large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1/2 tsp white pepper

Instructions

1. Heat a large wok or skillet over **high heat** for 2 minutes until smoking.
2. Add 1 tbsp clarified butter, swirling to coat. **Sear** steak slices for 1 minute per side until browned. Remove and set aside.
3. In the same wok, add remaining butter. **Stir-fry** shrimp for 2 minutes until pink. Remove and set aside.
4. Reduce heat to **medium-high**. Pour in eggs, scrambling for 30 seconds until softly set. Push to one side.
5. Add carrots and peas, **stir-frying** for 2 minutes until tender-crisp.
6. Toss in garlic, cooking for 15 seconds until fragrant.
7. Fold in cooled rice, breaking up clumps. **Drizzle** soy sauce, oyster sauce, and sesame oil over top.
8. Return steak and shrimp to wok. **Toss** everything together for 2 minutes until heated through.
9. Sprinkle with white pepper and green onions. **Serve** immediately.

**Perfectly** balanced—the rice is **fluffy**, the steak **juicy**, and the shrimp **succulent**. Try topping with a fried egg for extra richness.

Chimichurri Steak and Shrimp Bowl

Overwhelm your taste buds with this Chimichurri Steak and Shrimp Bowl—a fiery, fresh, and utterly satisfying meal that’s as vibrant as your summer playlist.

Ingredients

• 1 lb skirt steak, trimmed
• 1 lb large shrimp, peeled and deveined
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 4 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cups cooked quinoa
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to high heat, aiming for 450°F.
2. Season the skirt steak with 1/2 tsp kosher salt and 1/4 tsp black pepper. Grill for 3-4 minutes per side for medium-rare, then let rest for 5 minutes.
3. While the steak rests, toss shrimp with remaining salt and pepper. Grill for 2 minutes per side until opaque.
4. In a bowl, whisk together parsley, cilantro, red wine vinegar, olive oil, garlic, and red pepper flakes to make the chimichurri.
5. Slice the steak against the grain into thin strips.
6. Divide quinoa among bowls, top with steak strips, shrimp, avocado slices, and a generous drizzle of chimichurri.
7. Serve with lime wedges on the side for an extra zing.

Perfectly charred steak and succulent shrimp meet their match with the herbaceous kick of chimichurri, all piled atop nutty quinoa. Try adding a sprinkle of crumbled feta for a creamy contrast.

Steak and Shrimp Enchiladas

Here’s how to twist your taco night into something epic—steak and shrimp enchiladas that pack a punch. Hit the skillet, and let’s dive into layers of flavor that’ll have everyone begging for seconds.

Ingredients

• 1 lb skirt steak, thinly sliced against the grain
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup white onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, finely diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 8 corn tortillas
• 2 cups Monterey Jack cheese, shredded
• 1 cup enchilada sauce
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium-high heat, melt 1 tbsp clarified butter. Add steak slices, searing for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add remaining butter and shrimp. Cook for 1-2 minutes per side until pink. Remove and set aside with steak.
4. Add onion, garlic, and bell pepper to the skillet. Sauté for 3 minutes until softened.
5. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
6. Return steak and shrimp to the skillet, tossing to combine. Remove from heat.
7. Warm tortillas for 30 seconds in the microwave to make pliable.
8. Divide the steak and shrimp mixture among tortillas, topping each with a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
9. Pour enchilada sauce over the top, spreading evenly. Sprinkle with remaining cheese.
10. Bake for 20 minutes until cheese is bubbly and edges are golden.
11. Garnish with cilantro and serve with lime wedges.

These enchiladas bring a smoky, spicy kick with tender steak and succulent shrimp. Try serving them with a crisp avocado salad to cut through the richness.

Peppercorn Steak and Shrimp with Creamy Sauce

Zesty flavors collide in this decadent dish that’s sure to impress. Perfectly seared steak meets succulent shrimp, all draped in a velvety sauce that’s downright addictive.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 12 large shrimp, peeled and deveined
• 2 tbsp whole black peppercorns, coarsely crushed
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt to season

Instructions

1. Season the ribeye steak generously with salt and press the crushed peppercorns onto both sides.
2. Heat clarified butter in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the steak for 4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Rest on a plate.
4. In the same skillet, add shrimp and minced garlic, sautéing for 2 minutes until shrimp are pink and opaque. Remove and set aside.
5. Reduce heat to medium, pour in heavy cream, Dijon mustard, and Worcestershire sauce, whisking to combine. Simmer for 3 minutes until slightly thickened.
6. Return steak and shrimp to the skillet, spooning sauce over to coat. Serve immediately.

Luscious and rich, the creamy sauce clings to every bite, offering a bold contrast to the peppery crust. Try serving over a bed of creamy polenta for an extra indulgent twist.

Conclusion

Gourmet delights await in our roundup of 18 steak and shrimp recipes that promise to elevate your home cooking. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! Loved this collection? Share the culinary inspiration with fellow foodies on Pinterest. Happy cooking!

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