Dinner

Shrimp and Steak Surf and Turf Recipe

BySophie Carsel October 24, 2025October 24, 2025

Introduction

This Shrimp and Steak Surf and Turf combines tender, juicy ribeye or filet mignon with flavorful, garlicky shrimp. It’s a luxurious yet simple dish perfect for special dinners or when you want to impress without fuss.

A white plate holds a close-up of two grilled beef medallions on the right side, showing dark sear marks and a juicy texture. To the left of the steak, there are about seven golden-brown shrimp with a slightly curled shape, topped with green herb leaves scattered around. Behind the shrimp, there are two pale yellow lemon slices leaning against each other. The whole dish rests on a white marbled surface, adding a clean and bright feel to the presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces ribeye or filet mignon steaks
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tbsp butter (for basting)
1 sprig rosemary (optional)
12 pieces large shrimp (peeled and deveined)
2 tbsp butter
2 cloves garlic (minced)
1 tsp smoked paprika
1 tsp lemon juice (freshly squeezed)

Instructions

Step 1: Add the shrimp, then season with smoked paprika and salt. Cook for 2 minutes per side in a skillet until pink and slightly charred. Remove shrimp and set aside.
Step 2: Drizzle olive oil into the skillet and sear the steaks for 4–5 minutes per side for medium-rare. Add butter and rosemary, then baste the steaks with the melted butter for 1 minute.
Step 3: Remove the steaks from the skillet and let them rest for 5 minutes before slicing to retain juices.
Step 4: In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant.
Step 5: Return the cooked shrimp to the skillet, drizzle with lemon juice, and toss to coat evenly in the garlic butter.
Step 6: Serve the shrimp alongside the sliced steak and enjoy this classic surf and turf combination.

Tips & Variations

For extra flavor, marinate the steak in olive oil, garlic, and herbs for 30 minutes before cooking.
Use filet mignon for a more tender steak or ribeye for richer marbling.
Swap smoked paprika with cayenne for a spicier kick.
If you prefer, grill the steak and shrimp instead of cooking in a skillet for a smoky flavor.

Storage

Store leftover steak and shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking. It’s best enjoyed fresh but can make a great next-day meal.

How to Serve

The image shows a round white plate with two medium-sized grilled steaks stacked slightly on the right side, both with a dark brown seared surface and a juicy texture. On the left side of the plate, there are several grilled shrimp with a shiny, orange-pink color and a slightly charred texture, garnished with fresh green herb sprigs scattered over them. Behind the shrimp, there are two lemon wedges with a light yellow color, adding a fresh look to the dish. The plate sits on a white marbled surface, enhancing the rich colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to thaw the shrimp completely and pat them dry before seasoning and cooking to ensure a good sear.

How do I know when the steak is cooked medium-rare?

Medium-rare steak typically cooks for about 4–5 minutes per side depending on thickness. You can also use a meat thermometer — medium-rare is about 130–135°F (54–57°C).