Easy Homemade Steak & Shrimp — A Healthy, Traditional Surf & Turf for Weeknights or Special Meals

1️⃣ Introduction (Storytelling + Emotion)

Steak & Shrimp has always felt like a little celebration at my table — the sizzle of a hot skillet, the bright pop of lemon, and that buttery mix of land and sea. I first made this combo on a rainy Friday night for a simple anniversary at home, and it instantly became our go-to for weeknight dinners that still feel a bit special.

Serve this Steak & Shrimp recipe for a cozy weeknight dinner, a relaxed Sunday family meal, or as a lighter, homemade holiday surf-and-turf that won’t leave you exhausted from prep. It’s easy to scale up for guests, healthy when you make a few smart swaps, and comforting enough to bring the family to the table.

3️⃣ 🧂 Ingredients

Makes 2 servings (double as needed)

• 2 beef steaks (8–10 oz each) — strip, ribeye, or sirloin, about 1-inch thick
• 12–16 large shrimp (8–12 count), peeled and deveined
• 3 tbsp olive oil, divided
• 2 tbsp butter (optional for a richer finish)
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice (+ lemon wedges to serve)
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp kosher salt, plus extra to taste
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped (or cilantro)
• Optional: 1 tbsp Worcestershire sauce or low-sodium soy sauce (use tamari for gluten-free)
• Optional for marinade: 1/4 cup olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 garlic clove, salt & pepper

Serve with: simple green salad, roasted vegetables, cauliflower mash, or quinoa.

4️⃣ 👩‍🍳 Directions

1. Bring steaks to room temperature for 20–30 minutes. Pat dry and season both sides with 1 tsp kosher salt, pepper, and smoked paprika.
2. If marinating, mix the 1/4 cup olive oil, balsamic, Dijon, minced garlic and a pinch of salt; coat steaks and refrigerate up to 1 hour. Remove 20–30 minutes before cooking.
3. Preheat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil. When shimmering, add steaks. Sear 4–5 minutes per side for medium-rare (adjust time for thickness). Use a meat thermometer: 125°F rare, 135°F medium-rare, 145°F medium.
4. Transfer steaks to a cutting board and rest 5–8 minutes (resting is key — juices redistribute).
5. Meanwhile, heat another skillet over medium heat with 1 tbsp olive oil and 1 tbsp butter (optional). Add minced garlic and cook 30 seconds until fragrant.
6. Add shrimp, season with a pinch of salt and pepper, and cook 2–3 minutes per side until opaque and curled. In the last minute, add lemon juice and 1 tbsp chopped parsley. If using, splash in Worcestershire or tamari.
7. Slice steaks against the grain. Plate steak slices, top with cooked shrimp and pan juices. Serve with lemon wedges and extra parsley.
8. Enjoy immediately — shrimp cook fast, so serve right after cooking to keep them tender.

Total active time: ~25–35 minutes. Hands-off resting time: 5–8 minutes.

5️⃣ 💡 Tips & Variations

• Steak doneness: Use an instant-read thermometer for consistent results. For thin steaks, reduce sear time.
• Cast-iron tip: Preheat your skillet until it’s very hot for a perfect crust. A drop of water should sizzle immediately.
• Low-carb: Serve with cauliflower mash, roasted Brussels sprouts, or a big leafy salad.
• Gluten-free: Use tamari or coconut aminos instead of soy/Worcestershire (check labels).
• Vegan/Vegetarian swap: Replace steak with thick portobello caps or grilled cauliflower steaks and shrimp with king oyster mushroom “scallops” or a plant-based shrimp alternative. Marinate similarly for flavor.
• Lower-fat: Choose leaner cuts (top sirloin or flank) and skip the butter; use 1 tbsp olive oil total.
• Make-ahead: Marinate steaks up to 1 hour (not necessary). Pre-peeled shrimp can be refrigerated 24 hours.
• Storing leftovers: Refrigerate steak & shrimp in airtight containers up to 3 days. Do not freeze cooked shrimp (becomes rubbery); freeze raw shrimp if needed.
• Reheating: Gently reheat steak slices in a 300°F (150°C) oven for 6–8 minutes or in a skillet over low heat with a splash of broth. Reheat shrimp very briefly (30–60 seconds) in a hot pan with a little olive oil to avoid toughness.
• Serving ideas: Pair with garlic mashed potatoes, grilled asparagus, a crisp arugula salad, or herbed quinoa. For wine, a medium-bodied red (Malbec or Cabernet) or a buttery Chardonnay works beautifully.

7️⃣ 🩺 Health & Lifestyle Tie-in

This Steak & Shrimp meal is protein-rich and can be heart-healthy with small changes: choose olive oil, leaner beef cuts or grass-fed options for more omega-3s, and plenty of veggies on the side. Shrimp are low in calories and high in lean protein and iodine. Eating more homemade meals like this not only supports physical health but can also help your budget — cooking at home typically costs far less than dining out, which ties into long-term financial and healthcare wellbeing. Small habits now can mean fewer medical bills later.

8️⃣ ❤️ Conclusion

If you try this Steak & Shrimp at home, I’d love to hear how it turned out — leave a comment or tag me in a photo so I can see your version. Cozy dinners like this are my favorite kind of simple celebration — enjoy every sizzle and bite!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Steak & Shrimp

A healthy and traditional surf & turf recipe that feels special yet is easy enough for weeknights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces beef steaks (8–10 oz each), strip, ribeye, or sirloin, about 1-inch thick Choose a preferred cut.
• 12–16 pieces large shrimp (8–12 count), peeled and deveined
• 3 tbsp olive oil, divided
• 2 tbsp butter (optional for a richer finish) Can be omitted for lower fat.
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice (+ lemon wedges to serve)
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp kosher salt, plus extra to taste Adjust to personal preference.
• 1/2 tsp black pepper Adjust to personal preference.
• 1 tbsp fresh parsley, chopped (or cilantro) For garnish.
• 1 tbsp Worcestershire sauce or low-sodium soy sauce (optional) Use tamari for gluten-free.

Optional Marinade

• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic
• salt & pepper To taste.

Method

 

Preparation

1. Bring steaks to room temperature for 20–30 minutes. Pat dry and season both sides with 1 tsp kosher salt, pepper, and smoked paprika.
2. If marinating, mix the 1/4 cup olive oil, balsamic, Dijon, minced garlic and a pinch of salt; coat steaks and refrigerate for up to 1 hour. Remove 20–30 minutes before cooking.

Cooking

1. Preheat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil. When shimmering, add steaks. Sear for 4–5 minutes per side for medium-rare (adjust time for thickness). Use a meat thermometer: 125°F rare, 135°F medium-rare, 145°F medium.
2. Transfer steaks to a cutting board and rest for 5–8 minutes.
3. Meanwhile, heat another skillet over medium heat with 1 tbsp olive oil and 1 tbsp butter (optional). Add minced garlic and cook for 30 seconds until fragrant.
4. Add shrimp, season with a pinch of salt and pepper, and cook for 2–3 minutes per side until opaque and curled. In the last minute, add lemon juice and 1 tbsp chopped parsley. If using, splash in Worcestershire or tamari.
5. Slice steaks against the grain. Plate steak slices, top with cooked shrimp and pan juices. Serve with lemon wedges and extra parsley.
6. Enjoy immediately.

Notes

Use an instant-read thermometer for consistent steak doneness. Preheat skillet for a perfect crust. Can be served with a variety of sides like cauliflower mash or salad. Store leftovers in airtight containers for up to 3 days.