Easy Homemade Steak & Shrimp for Breakfast — A Traditional, Healthy Morning Surf & Turf

There’s something quietly indulgent about waking up to Steak & Shrimp for Breakfast — it feels like a small celebration of time, flavor, and the people you share the table with. I remember a slow Sunday morning years ago when my dad surprised us with leftover steak and a handful of shrimp tossed into a skillet with garlic and eggs. The house smelled like buttery nostalgia, and we ate with our hands, laughing over coffee. That memory is why I make this easy, homemade surf-and-turf breakfast whenever I want something comforting, a touch special, and actually healthy.

Serve this dish for leisurely weekend breakfasts, a holiday brunch, a celebratory weeknight dinner when you want something impressive in under 30 minutes, or a post-hike hearty refuel. It’s traditional in feeling, simple in technique, and flexible enough to fit many diets.

🧂 Ingredients

• 8 oz (225 g) flank or skirt steak (or your favorite cut), thinly sliced against the grain
• 8–10 large shrimp, peeled and deveined (tails optional)
• 3 large eggs
• 2 cloves garlic, minced
• 2 tbsp olive oil or avocado oil, divided
• 1 tbsp butter (optional, for richness)
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp chili flakes (optional, for heat)
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• Juice of 1/2 lemon or 1 tbsp Worcestershire sauce (for brightness)
• 2 tbsp fresh parsley or chives, chopped (for garnish)
• Optional sides: baby spinach or arugula, roasted potatoes, whole-grain toast, avocado slices, or a simple green salad

Notes:

• For a marinade (optional): 1 tbsp soy sauce, 1 tsp honey, 1 tsp olive oil — marinate steak 20–30 minutes for extra flavor.
• Use gluten-free soy sauce or tamari to keep it gluten-free.

👩‍🍳 Directions

1. Prep everything: pat steak and shrimp dry with paper towels. Season steak with 1/2 tsp salt, 1/4 tsp pepper, and smoked paprika. Season shrimp with remaining salt and pepper and a squeeze of lemon. (5 minutes)
2. Heat a large skillet over medium-high heat and add 1 tbsp oil. When shimmering, add the steak in a single layer. Sear undisturbed for 3–4 minutes per side for medium-rare (adjust time for thickness). Use an instant-read thermometer: 125°F rare, 135°F medium-rare, 145°F medium. (8–10 minutes)
3. Remove steak to a cutting board and let rest 5–7 minutes to retain juices. Tent loosely with foil. (5–7 minutes)
4. In the same skillet, lower heat to medium, add remaining 1 tbsp oil and butter if using. Add garlic and sauté 20–30 seconds until fragrant. (30 seconds)
5. Add shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque — do not overcook. Add chili flakes if using. (3–4 minutes)
6. Push shrimp to one side, crack eggs into skillet or scramble in a bowl and pour in. Cook gently: scramble for 2–3 minutes until just set, or fry sunny-side up for 3–4 minutes if you prefer runny yolks. Season eggs with a pinch of salt and pepper. (2–4 minutes)
7. Slice rested steak thinly against the grain. Return slices to skillet briefly to warm (optional, 30–60 seconds). Drizzle lemon juice or Worcestershire over everything and toss gently. (1 minute)
8. Plate: layer spinach or toast, top with steak slices, shrimp, and eggs. Garnish with parsley or chives. Serve immediately. (2 minutes)

Total active cook time: ~20–25 minutes (plus optional marinade time)

💡 Tips & Variations

• Healthy swaps:
  • Low-carb / Keto: skip toast and serve over sautéed greens or cauliflower hash.
  • Lower-fat: use just olive oil, skip butter, and choose a leaner steak cut.
  • Gluten-free: use tamari instead of soy sauce; check Worcestershire label.
  • Vegan/Vegetarian: swap steak & shrimp for marinated portobello slices and seared king oyster mushroom “scallops,” and use scrambled tofu or chickpea flour “eggs.”
• Flavor variations:
  • Chimichurri drizzle for bright herbaceous notes.
  • Cajun seasoning on shrimp for a Southern twist.
  • Garlic butter and a squeeze of lemon for a classic surf-and-turf vibe.
• Make-ahead & storage:
  • Cooked steak (sliced) and shrimp keep in an airtight container up to 3 days in the fridge. Reheat gently in a skillet over low heat to avoid toughness.
  • Eggs are best made fresh; if you must store, keep separate and reheat slowly.
• Serving ideas:
  • Pair with roasted fingerling potatoes or a warm grain salad for brunch guests.
  • Add avocado and hot sauce for a trendy brunch plate.
• Pro tips:
  • Let steak rest — that’s the secret to juicy slices.
  • Don’t overcrowd the pan when searing shrimp; cook in batches if necessary.
  • Use an instant-read thermometer for perfect doneness.

🩺 Health & Lifestyle Tie-in

This Steak & Shrimp for Breakfast is a protein powerhouse: steak fuels muscle repair and shrimp brings lean protein plus iodine and omega-3s. Using olive oil adds heart-healthy monounsaturated fats, and pairing the meal with greens boosts vitamins and fiber. Small, consistent healthy choices like this can contribute to long-term well-being — which may help lower future health costs and support financial peace of mind. Eating well is an investment in yourself.

❤️ Conclusion

If you try this cozy, easy, and slightly indulgent Steak & Shrimp for Breakfast, I’d love to see your version — tag me or drop a comment with your tweaks and favorite sides. Whether you’re feeding family on a Sunday or treating yourself midweek, this surf-and-turf breakfast feels like a hug on a plate. Happy cooking!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Steak & Shrimp for Breakfast

A comforting and healthy surf-and-turf breakfast featuring steak, shrimp, and eggs, perfect for weekend mornings or special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 oz flank or skirt steak, thinly sliced or your favorite cut
• 8–10 large shrimp, peeled and deveined tails optional
• 3 large eggs
• 2 cloves garlic, minced
• 2 tbsp olive oil or avocado oil, divided
• 1 tbsp butter, optional for richness
• 1 tsp smoked paprika or regular paprika
• 1/2 tsp chili flakes optional, for heat
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided freshly ground
• 1/2 large lemon, juiced or 1 tbsp Worcestershire sauce for brightness
• 2 tbsp fresh parsley or chives, chopped for garnish

Optional Sides

• baby spinach
• arugula
• roasted potatoes
• whole-grain toast
• avocado slices
• simple green salad

Method

 

Preparation

1. Pat steak and shrimp dry with paper towels. Season steak with 1/2 tsp salt, 1/4 tsp pepper, and smoked paprika. Season shrimp with remaining salt and pepper and a squeeze of lemon.

Cooking the Steak

1. Heat a large skillet over medium-high heat and add 1 tbsp oil. When shimmering, add the steak in a single layer. Sear undisturbed for 3–4 minutes per side for medium-rare.
2. Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
3. Remove steak to a cutting board and let rest 5–7 minutes to retain juices. Tent loosely with foil.

Cooking the Shrimp and Eggs

1. In the same skillet, lower heat to medium, add remaining 1 tbsp oil and butter if using. Add garlic and sauté 20–30 seconds until fragrant.
2. Add shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque — do not overcook.
3. Push shrimp to one side, crack eggs into skillet or scramble in a bowl and pour in. Cook gently: scramble for 2–3 minutes until just set, or fry sunny-side up for 3–4 minutes if you prefer runny yolks. Season eggs with a pinch of salt and pepper.
4. Slice rested steak thinly against the grain. Return slices to skillet briefly to warm (optional). Drizzle lemon juice or Worcestershire over everything and toss gently.

Plating

1. Layer spinach or toast, top with steak slices, shrimp, and eggs. Garnish with parsley or chives. Serve immediately.

Notes

For a marinade (optional): 1 tbsp soy sauce, 1 tsp honey, 1 tsp olive oil — marinate steak 20–30 minutes for extra flavor.
Use gluten-free soy sauce or tamari for gluten-free options.
Flavor variations include chimichurri drizzle or Cajun seasoning on shrimp.