Steak & Honey Shrimp over Garlic Butter Wild Rice
Easy Homemade Steak & Honey Shrimp over Garlic Butter Wild Rice (A Traditional, Healthy Weeknight Favorite)
Introduction — A Cozy Kitchen Memory
Steak & Honey Shrimp over Garlic Butter Wild Rice is one of those dishes that feels like a warm hug on a plate. I first made it on a chilly Sunday night when friends dropped by unexpectedly — the house smelled like garlic and butter, the honey caramelized just right, and everyone lingered at the table. It’s perfect for a cozy weeknight dinner, a special Sunday family meal, or even a holiday when you want something both comforting and impressively simple.
This recipe blends the savory richness of steak with sweet, sticky honey shrimp, all resting on fragrant garlic butter wild rice — an easy, homemade dish that feels traditional but plays with modern flavors.
🧂 Ingredients:
- 1 cup wild rice (rinsed)
- 3 cups low-sodium chicken or vegetable broth (or water)
- 4 tablespoons unsalted butter (or vegan butter)
- 3 cloves garlic, minced
- 1 lb steak (sirloin, ribeye, or flank), about 1–1.25 inches thick
- 1 lb large shrimp, peeled and deveined (16–20 count)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (divided)
- 2 tablespoons honey
- 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
- 1 teaspoon lemon juice
- Pinch red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges, for serving
Optional for marinade (adds flavor, not required):
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce (or coconut aminos for gluten-free)
👩🍳 Directions:
- Prep the wild rice: In a medium saucepan, bring 3 cups broth and a pinch of salt to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 40–50 minutes until tender and grains split. Drain any excess liquid. (Tip: start this first since it takes the longest.)
- Make garlic butter rice: In the same pan or a skillet, melt 2 tablespoons butter over low heat. Add minced garlic and cook 30–60 seconds until fragrant (don’t brown). Stir into the cooked wild rice and keep warm.
- Season the steak: Pat steak dry, then season generously with salt and pepper (and any optional marinade if using). Let sit 10 minutes while rice finishes.
- Sear the steak: Heat 1 tablespoon olive oil in a large skillet or cast-iron over medium-high heat until shimmering. Cook steak 3–5 minutes per side for medium-rare (time depends on thickness). Use a meat thermometer for accuracy: 130–135°F for medium-rare. Transfer to a cutting board and rest 5–10 minutes before slicing thinly against the grain.
- Cook the shrimp: While steak rests, wipe skillet clean, then melt remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add shrimp in a single layer and season lightly with salt and pepper. Cook 2 minutes per side until pink and opaque (about 4 minutes total).
- Make the honey glaze: Reduce heat to low. Add honey, soy sauce (or tamari), lemon juice, and red pepper flakes to the skillet with the shrimp. Stir and simmer 1–2 minutes until sauce slightly thickens and coats the shrimp.
- Plate: Spoon garlic butter wild rice onto plates, arrange sliced steak alongside, and top or nestle the honey shrimp over the rice. Drizzle any remaining glaze from the pan over the steak and shrimp.
- Garnish & serve: Sprinkle with chopped parsley and serve with lemon wedges. Enjoy immediately.
Total active cook time: ~30 minutes (plus 40–50 minutes rice simmer).
💡 Tips & Variations:
- Low-carb swap: Replace wild rice with cauliflower rice sautéed in garlic butter for a low-carb version (cook cauliflower rice 5–8 minutes until tender).
- Vegan option: Use marinated and seared king oyster mushroom “scallops” or firm tofu cubes in place of shrimp; swap steak with a marinated portobello or smoked tempeh. Use maple syrup instead of honey to keep it vegan.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce; check Worcestershire sauce or skip it.
- Dairy-free: Use olive oil or vegan butter instead of butter.
- Make-ahead & storage: Store components separately in airtight containers. Rice and cooked proteins keep 3–4 days in the fridge. Freeze steak or shrimp up to 2 months (best reheated gently).
- Reheating: Gently reheat shrimp and steak in a skillet with a splash of broth or olive oil over low heat; microwave for short bursts if needed.
- Serving ideas: Serve with roasted asparagus, steamed green beans, a crisp salad, or lemony broccolini for bright contrast.
🩺 Health & Lifestyle Tie-in
This dish is a protein powerhouse — steak provides iron and zinc, while shrimp offers lean protein and heart-healthy omega-3s. Wild rice adds fiber, B vitamins, and minerals, making this a balanced, satisfying meal. Eating homemade meals like this can also help you save money compared to dining out and support long-term health — which can reduce medical costs over time. Simple home cooking is an easy step toward both personal well-being and financial wellness.
❤️ Conclusion
If you make Steak & Honey Shrimp over Garlic Butter Wild Rice, please tell me how it turned out — or tag me in a photo! I love seeing your versions and swaps. This recipe is cozy, easy enough for weeknights, and special enough for guests — a real family favorite.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Steak & Honey Shrimp over Garlic Butter Wild Rice
Ingredients
Method
- In a medium saucepan, bring 3 cups broth and a pinch of salt to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 40–50 minutes until tender and grains split. Drain any excess liquid.
- In the same pan or a skillet, melt 2 tablespoons butter over low heat. Add minced garlic and cook 30–60 seconds until fragrant. Stir into the cooked wild rice and keep warm.
- Pat steak dry, then season generously with salt and pepper (and any optional marinade if using). Let sit for 10 minutes while rice finishes.
- Heat 1 tablespoon olive oil in a large skillet or cast-iron over medium-high heat until shimmering. Cook steak 3–5 minutes per side for medium-rare. Use a meat thermometer for accuracy: 130–135°F for medium-rare. Transfer to a cutting board and rest for 5–10 minutes before slicing thinly against the grain.
- While steak rests, wipe skillet clean, then melt remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add shrimp in a single layer and season lightly with salt and pepper. Cook 2 minutes per side until pink and opaque.
- Reduce heat to low. Add honey, soy sauce (or tamari), lemon juice, and red pepper flakes to the skillet with the shrimp. Stir and simmer for 1–2 minutes until sauce slightly thickens and coats the shrimp.
- Spoon garlic butter wild rice onto plates, arrange sliced steak alongside, and top or nestle the honey shrimp over the rice. Drizzle any remaining glaze from the pan over the steak and shrimp.
- Sprinkle with chopped parsley and serve with lemon wedges. Enjoy immediately.
