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Grilled Steak and Shrimp

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Grilled Steak and Shrimp with garlic-herb butter is an affordable surf and turf dinner that tastes like a gourmet restaurant meal. This easy recipe has dinner on the table in about 30 minutes and it is a definite crowd pleaser!

Looking down on a plate of Grilled Steak and Shrimp topped with garlic-lemon butter.

Surf and Turf is my favorite meal to grill. It can be salmon, or shrimp, it doesn’t matter. There is just something about seafood and steak together that works perfectly for me. This is the meal that my kids usually make for me on Mother’s Day, we all love it that much.

It would also be a delicious meal for Valentine’s Day or anniversary. Pair with a nice Pinot Noir (like Le Crema Sonoma Coast) or a bold Cabernet Sauvignon (like Educated Guess).

Images updated on June 6, 2022

Grilled steak, shrimp and vegetables on a large white plate with a baked sweet potato.

Ingredients needed

Ingredients needed to make grilled steak and shrimp with garlic-lemon butter.
  • Unsalted butter, lemon zest and juice, chopped parsley, and pressed garlic create the perfect compound butter to top the steaks and toss with the grilled shrimp.
  • Ribeye, NY Strip, Sirloin, T-bone, or Porterhouse steaks.
  • Garlic-pepper seasoning, sea salt and olive oil give the steaks the perfect amount of flavor without being overpowering.

Be sure to check out the detailed printable recipe card below

Looking down on a large plate with two grilled steaks surrounded by shrimp tossed with garlic lemon butter.

How to make Grilled Steak and Shrimp

Mix the butter, garlic, lemon zest and juice, and the chopped parsley together in a small bowl. Refrigerate until ready to use.

Garlic Lemon Herb Butter mixed together in a small bowl.

Heat the grill over high heat and brush the grates with olive oil.

Brush steaks lightly with oil and sprinkle all sides generously with garlic-pepper seasoning.

Two raw steaks on a platter topped with olive oil and garlic pepper seasoning salt.

Place steaks on the hot grill. Cook for 5 minutes, flip over and cook for an additional 5 minutes for medium-rare (thermometer should read 125 to 130 degrees). Transfer steaks to a plate, cover with foil, and allow to rest for 5 to 10 minutes. They will continue to cook while they rest and will get your to the perfect temperature of 130 to 135.

Two steaks on the grill with sliced squash on the side.

Place shrimp onto skewers. Drizzle olive oil over shrimp, flip over to coat both sides and sprinkle with garlic pepper seasoning.

Four metal skewers each with 6 raw shrimp brushed with oil and seasoned with garlic pepper salt.

Reduce heat to medium and grill the shrimp for 2 to 3 minutes, flip and continue cooking for an additional 2 to 3 minutes until they turn pink. Amount of time needed to cook will depend on the size of your shrimp.

Four skewers of shrimp on the grill with sliced squash.

Place shrimp in a large bowl and toss with 3 tablespoons of garlic-lemon butter.

Grilled shrimp and three scoops of herb butter in a large bowl.

Serve topped with a tablespoon of compound butter and grilled squash slices (olive oil, salt and pepper), Classic Rice Pilaf, Instant Pot Mashed Potatoes, Instant Pot Sweet Potatoes, or Greek Tomato Cucumber Salad.

Medium-rare steak topped with lemon herb butter, cut open and surrounded by shrimp.

This flavor-packed meal is better than any restaurant serves and it costs much less, especially if you find steaks and shrimp on sale!!

Recipe Notes & Tips

  • All grills cook differently, and thinner steaks will take less time to cook. Use your thermometer to gauge your actual cooking time.
  • I used a small scoop for the butter, nice and simple, but you can also roll in plastic wrap in the shape of a log, or place butter mixture into silicone mold shapes for a fancier presentation. Shown in this Grilled Steak post.
  • Allow steaks to come to room temperature before placing them on the grill.
  • If using a less tender cut of meat, you may want to marinate the meat over night: 2 tablespoons Canadian/Montreal seasoning + 2 tablespoons red wine vinegar + 4 tablespoons water + 4 tablespoons olive oil.
  • Substitute ghee for Whole30 or Paleo.

Tools used to create this recipe

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Enjoy!!

Looking down on a plate of Grilled Steak and Shrimp topped with garlic-lemon butter.

Grilled Steak and Shrimp

Grilled Steak and Shrimp is an affordable surf and turf dinner that tastes like a gourmet restaurant meal – on the table in about 30 minutes!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: surf and turf on the grill
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 832kcal
Author: Lisa Johnson

Ingredients

Garlic-Herb Butter

  • 1 cup unsalted butter at room temperature – one stick
  • lemon zest from one lemon
  • 2 tablespoons lemon juice
  • 2 cloves garlic pressed or finely minced
  • .25 teaspoon sea salt
  • .25 cup Italian parsley finely chopped

Steak

  • 1.5 pounds ribeye steaks or NY Strip, Sirloin
  • 1 tablespoon olive oil plus more for the grill
  • 1 tablespoon garlic-pepper seasoning

Shrimp

  • 1 pound raw shrimp, large peeled and deveined
  • 1 tablespoon olive oil
  • 0.5 tablespoon garlic-pepper seasoning more or less based on your own tastes

Instructions

Garlic-Herb Butter

  • Mix the butter, garlic, lemon zest and juice, and the chopped parsley together in a small bowl. Refrigerate until ready to use.

Steaks

  • Heat the grill over high heat and brush the grates with olive oil. Brush steaks lightly with oil and sprinkle all sides generously with garlic-pepper seasoning.
  • Place steaks on the hot grill. Cook for 5 minutes, flip over and cook for an additional 5 minutes for medium-rare (thermometer should read 125 to 130 degrees). Transfer steaks to a plate, cover with foil, and allow to rest for 5 to 10 minutes. They will continue to cook while they rest and will get your to the perfect temperature of 130 to 135.

Shrimp

  • Slide the shrimp onto the skewers. Brush with olive oil, flip over to coat both sides and sprinkle with garlic pepper seasoning.
  • Reduce heat to medium and grill the shrimp for 2 to 3 minutes, flip and continue cooking for an additional 2 to 3 minutes until they turn pink. Amount of time needed to cook will depend on the size of your shrimp.
  • Place shrimp in a large bowl and toss with 3 tablespoons of garlic-lemon butter.
  • Serve topped with a tablespoon of compound butter and grilled squash slices (olive oil, salt and pepper), Classic Rice PilafInstant Pot Mashed PotatoesInstant Pot Sweet Potatoes, or Greek Tomato Cucumber Salad.

Notes

  • All grills cook differently, and thinner steaks will take less time to cook. Use your thermometer to gauge your actual cooking time.
  • I used a small scoop for the butter, nice and simple, but you can also roll in plastic wrap in the shape of a log, or place butter mixture into silicone mold shapes for a fancier presentation. Shown in this Grilled Steak post.
  • Allow steaks to come to room temperature before placing them on the grill.
  • If using a less tender cut of meat, you may want to marinate the meat over night: 2 tablespoons Canadian/Montreal seasoning + 2 tablespoons red wine vinegar + 4 tablespoons water + 4 tablespoons olive oil.
  • Substitute ghee for Whole30 or Paleo.

Nutrition

Calories: 832kcal | Carbohydrates: 2g | Protein: 35g | Fat: 77g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 226mg | Sodium: 243mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1800IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 4mg

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9 Comments

  1. Great story! I live in VA and as soon as it hits 65, everyone has shorts on! I lived in the desert for many years and love the warm weather – I understand your difficulty. Great recipe for steak and shrimp on the grill!
    Thanks for dropping this off at the In and out of the Kitchen link party! I ca’t wait to see what you come up with next week!

    Cynthia

  2. Grilling is a must when it is hot! This week it has been 97 degrees and our AC went out so cooking in the house is NOT an option. Thanks for stopping into Foodie Friends Friday this week!

  3. I love shrimp!!! These look simply amazing. I’m glad I clicked on your link through the Sweet & Savory Sunday! Now I just need to talk my man (the only guy in the world without a grilling obsession) to buy a grill.

  4. I lived in Eastern Iowa for a few years – I do *not* miss the weather at all 😀 The steak and shrimp sound wonderful!

  5. I love anything with shrimp! YUMMO!! Thank you for coming to share at Super Saturday Show & Tell last week.. stop on by and share again today! I hope you have wonderful weekend! xoxo~ Ruthie

5 from 1 vote (1 rating without comment)

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