Grilled Steak and Shrimp Skewers (Printable)
Juicy steak and shrimp grilled to perfection with luscious garlic butter sauce. Perfect surf-and-turf for summer.
# What You'll Need:
→ Proteins
01 - 14 oz sirloin steak, cut into 1 inch cubes
02 - 14 oz large raw shrimp, peeled and deveined
→ Marinade
03 - 3 tbsp olive oil
04 - 2 tbsp fresh lemon juice
05 - 2 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp kosher salt
09 - 1/2 tsp black pepper
→ Garlic Butter Sauce
10 - 1/4 cup unsalted butter
11 - 4 cloves garlic, finely minced
12 - 1 tbsp fresh parsley, finely chopped
13 - 1 tbsp fresh lemon juice
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ To Serve
16 - Lemon wedges
17 - Extra chopped parsley
# Directions:
01 - Whisk together olive oil, lemon juice, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl until fully combined.
02 - Add steak cubes and shrimp to the marinade. Toss until evenly coated. Cover and refrigerate for 15-30 minutes.
03 - Preheat grill to medium-high heat (425°F). If using wooden skewers, soak in water for at least 20 minutes prior to use.
04 - Thread steak and shrimp alternately onto skewers, ensuring pieces are well spaced for even cooking.
05 - Place skewers on the grill. Cook, turning occasionally, for 6-8 minutes or until steak reaches medium-rare and shrimp are opaque and pink.
06 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in parsley, lemon juice, salt, and pepper. Remove from heat.
07 - Remove skewers from the grill. Immediately drizzle with warm garlic butter sauce. Garnish with extra parsley and serve with lemon wedges.
# Cooking Tips:
01 -
- The combination of smoky grilled steak and sweet shrimp creates that restaurant-quality surf-and-turf experience without the hefty price tag
- That garlic butter sauce transforms everything it touches into something absolutely irresistible
02 -
- Over-marinating shrimp is a classic mistake that turns them into rubbery little disappointments, so stick to the 30 minute maximum
- The garlic butter sauce can go from perfectly fragrant to bitter and burnt in seconds, so watch it like a hawk and pull it off the heat the moment you smell that beautiful toasted garlic aroma
03 -
- If you're feeding a crowd, double the garlic butter recipe and keep it warm in a small slow cooker so guests can help themselves throughout the meal
- The skewers reheat surprisingly well in a 350°F oven for about 10 minutes, though nothing beats them fresh off the grill