21 Delicious Steak and Shrimp Recipes for Gourmet Dinners

Picture this: succulent steaks and plump shrimp coming together in a symphony of flavors that’ll turn any dinner into a gourmet feast. Whether you’re craving something quick for a weeknight or planning a special weekend meal, our roundup of 21 delicious recipes has got you covered. Dive in and discover how easy it is to bring restaurant-quality dishes to your home table tonight!

Garlic Butter Steak and Shrimp Skillet

Just when you thought steak couldn’t get any better, we’re throwing shrimp into the mix. This Garlic Butter Steak and Shrimp Skillet is your ticket to a decadent, restaurant-quality meal at home.

Ingredients

• For the steak and shrimp:
  • 1 lb ribeye steak, sliced into strips
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the garlic butter sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season steak strips with salt and pepper, then add to the skillet. Sear for 2-3 minutes per side until browned. Remove and set aside.
3. In the same skillet, add shrimp and cook for 1-2 minutes per side until pink. Remove and set aside with the steak.
4. Reduce heat to medium. Add butter to the skillet and let it melt.
5. Add minced garlic and sauté for 30 seconds until fragrant.
6. Stir in red pepper flakes and parsley, then return steak and shrimp to the skillet. Toss to coat in the garlic butter sauce.
7. Cook for an additional 1-2 minutes until everything is heated through.

Let this dish wow you with its juicy steak, succulent shrimp, and rich garlic butter sauce. Serve over a bed of creamy mashed potatoes or with a side of crusty bread to soak up all that deliciousness.

Grilled Steak and Shrimp Kabobs

Kick off your summer grilling with these irresistible Grilled Steak and Shrimp Kabobs. Juicy steak and succulent shrimp skewered and grilled to perfection—your taste buds won’t know what hit them.

Ingredients

• For the marinade: 1/4 cup olive oil, 2 tbsp soy sauce, 2 tbsp honey, 2 cloves garlic (minced), 1 tsp smoked paprika
• For the kabobs: 1 lb sirloin steak (cut into 1-inch cubes), 1 lb large shrimp (peeled and deveined), 1 red bell pepper (cut into 1-inch pieces), 1 red onion (cut into 1-inch pieces)

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, and smoked paprika to create the marinade.
2. Add the steak cubes and shrimp to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated steak, shrimp, bell pepper, and onion pieces alternately onto skewers.
5. Grill the kabobs for about 4 minutes on each side, or until the steak reaches your desired doneness and the shrimp are pink and opaque.
6. Let the kabobs rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and smoky, these kabobs are a flavor explosion with every bite. Serve them over a bed of fluffy quinoa or with a side of grilled corn for the ultimate summer feast.

Cajun Steak and Shrimp Alfredo

You won’t believe how this Cajun Steak and Shrimp Alfredo brings the heat and the creamy together in one bowl. Bold flavors and quick steps make it a weeknight hero.

Ingredients

For the Cajun seasoning

– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp black pepper
– 1/2 tsp salt

For the steak and shrimp

– 1 lb sirloin steak, sliced thin
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil

For the Alfredo sauce

– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– 1/2 tsp salt

For the pasta

– 8 oz fettuccine pasta

Instructions

1. Mix all Cajun seasoning ingredients in a small bowl. Set aside.
2. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add steak slices and cook for 2-3 minutes per side until browned. Remove from skillet.
4. Add shrimp to the same skillet. Cook for 1-2 minutes per side until pink. Remove from skillet.
5. In the same skillet, melt butter over medium heat. Stir in heavy cream, garlic powder, and salt. Bring to a simmer.
6. Whisk in Parmesan cheese until the sauce is smooth. Cook for 2-3 minutes until thickened.
7. Return steak and shrimp to the skillet. Add cooked fettuccine. Toss everything together until well coated in the sauce.
8. Serve immediately, garnished with extra Parmesan if desired.
Tip: For an extra kick, add more cayenne pepper to the Cajun seasoning.
Tip: Don’t overcook the shrimp; they’ll continue to cook when added back to the sauce.
Tip: Use freshly grated Parmesan for a smoother sauce.
Creamy, spicy, and utterly indulgent, this dish is a flavor bomb. Try serving it with a side of garlic bread to soak up every last bit of that Alfredo sauce.

Steak and Shrimp Stir Fry

This Steak and Shrimp Stir Fry is your ticket to a flavor-packed dinner that’s ready in a flash. Toss tender beef and juicy shrimp with crisp veggies in a savory sauce that clings to every bite.

Ingredients

• For the stir fry:
  • 1 lb flank steak, sliced thin
  • 1 lb large shrimp, peeled and deveined
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 tbsp vegetable oil
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp ginger powder

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering.
2. Add steak slices in a single layer; cook for 2 minutes per side until browned. Remove from skillet.
3. In the same skillet, add remaining 1 tbsp oil and shrimp; cook for 1 minute per side until pink. Remove from skillet.
4. Add broccoli and bell pepper to skillet; stir fry for 3 minutes until crisp-tender.
5. Whisk together all sauce ingredients in a small bowl.
6. Return steak and shrimp to skillet with veggies; pour sauce over. Toss to coat and cook for 1 minute until heated through.
7. Tip: For extra tender steak, slice against the grain.
8. Tip: Don’t overcrowd the skillet to ensure a good sear.
9. Tip: Fresh ginger can be used instead of powder for a brighter flavor.

Just imagine the perfect bite: succulent steak, plump shrimp, and crunchy veggies all glazed in that sticky, sweet-salty sauce. Serve it over steamed rice or noodles for a meal that’s sure to impress.

Honey Garlic Steak and Shrimp

Ready to level up your dinner game? This Honey Garlic Steak and Shrimp combo hits all the right notes—savory, sweet, and downright irresistible. Perfect for when you crave something fancy but easy.

Ingredients

• For the marinade: 1/4 cup soy sauce, 2 tbsp honey, 2 cloves garlic (minced), 1 tbsp olive oil
• For the steak and shrimp: 1 lb sirloin steak (sliced into strips), 1/2 lb large shrimp (peeled and deveined), 1 tbsp olive oil
• For the garnish: 1 tbsp sesame seeds, 2 green onions (sliced)

Instructions

1. In a bowl, whisk together soy sauce, honey, minced garlic, and 1 tbsp olive oil to make the marinade.
2. Add steak strips and shrimp to the marinade, ensuring they’re fully coated. Let sit for 15 minutes for flavors to meld.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Cook steak strips for 2-3 minutes per side until browned but still pink inside. Remove and set aside.
5. In the same skillet, add marinated shrimp. Cook for 1-2 minutes per side until pink and opaque.
6. Return steak to the skillet, tossing with shrimp to reheat and combine for about 1 minute.
7. Sprinkle with sesame seeds and green onions before serving.

Tip: For extra caramelization, pat the steak dry before marinating. Tip: Don’t overcrowd the skillet to ensure a good sear. Tip: Let the steak rest for a few minutes after cooking to retain juices.

What you get is a juicy steak and succulent shrimp coated in a sticky-sweet glaze. Serve over a bed of rice or with a side of steamed veggies for a complete meal.

Steak and Shrimp Fajitas

Get ready to sizzle with these steak and shrimp fajitas—packed with bold flavors and ready in a flash. Grab your skillet, because this dish is all about high heat and high taste.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For the fajitas:
  • 1 lb skirt steak, sliced into strips
  • 1 lb shrimp, peeled and deveined
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 tbsp olive oil
  • 8 flour tortillas

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, lime juice, chili powder, cumin, garlic powder, and salt to create the marinade.
2. Add the steak strips to the marinade, ensuring they’re fully coated. Let sit for 15 minutes at room temperature.
3. Heat 1 tbsp olive oil in a large skillet over high heat. Add the marinated steak and cook for 2-3 minutes per side until browned. Remove and set aside.
4. In the same skillet, add another tbsp of olive oil. Toss in the shrimp, cooking for 1-2 minutes until pink. Remove and set aside with the steak.
5. Add the sliced bell peppers and onion to the skillet. Cook for 4-5 minutes, stirring occasionally, until they start to soften and char.
6. Return the steak and shrimp to the skillet with the vegetables. Toss everything together and cook for an additional minute to combine the flavors.
7. Warm the flour tortillas in a dry skillet for about 30 seconds on each side.
8. Serve the steak and shrimp mixture on the warmed tortillas. Tip: For extra flavor, squeeze fresh lime juice over the top before serving.

The steak is juicy, the shrimp is tender, and the veggies bring a crisp char. Roll them up in tortillas or serve over rice for a twist on the classic.

Blackened Steak and Shrimp Tacos

Let’s dive into a flavor-packed dish that’s perfect for your next taco night—blackened steak and shrimp tacos. This combo brings the heat and the sweet, with a smoky crust that’ll have everyone reaching for seconds.

Ingredients

• For the blackened seasoning: 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 1/2 tsp salt
• For the steak and shrimp: 1 lb flank steak, 1/2 lb large shrimp (peeled and deveined), 2 tbsp olive oil
• For the tacos: 8 small corn tortillas, 1 cup shredded cabbage, 1/2 cup diced avocado, 1/4 cup chopped cilantro, lime wedges for serving

Instructions

1. In a small bowl, mix all blackened seasoning ingredients until well combined.
2. Rub the seasoning evenly over the flank steak, ensuring full coverage for maximum flavor.
3. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Cook the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.
5. In the same skillet, add remaining olive oil and cook shrimp for 2 minutes per side, until pink and opaque.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable.
7. Assemble tacos with sliced steak, shrimp, cabbage, avocado, and cilantro. Serve with lime wedges.

Perfectly charred steak and juicy shrimp contrast with crisp cabbage and creamy avocado. Try drizzling with a spicy mayo or serving with a mango salsa for an extra kick.

Steak and Shrimp Pasta

Unleash a flavor bomb with this Steak and Shrimp Pasta—juicy, savory, and ready in under 30 minutes.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 4 cups water
  • 1 tbsp salt
• For the steak and shrimp:
  • 1 lb sirloin steak, sliced thin
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the sauce:
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 tbsp butter

Instructions

1. Bring 4 cups water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettuccine. Cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb sliced sirloin steak, 1 tsp salt, and 1 tsp black pepper. Cook for 3-4 minutes per side until browned. Remove from skillet.
3. In the same skillet, add 1 lb shrimp. Cook for 2-3 minutes until pink. Remove from skillet.
4. Lower heat to medium. Add 1 tbsp butter and 3 cloves minced garlic to the skillet. Sauté for 1 minute until fragrant.
5. Pour in 1/2 cup heavy cream and 1/2 cup grated Parmesan. Stir until the sauce thickens, about 2 minutes.
6. Return the steak and shrimp to the skillet. Add the cooked pasta. Toss everything together until well coated.
7. Serve hot, garnished with extra Parmesan if desired. The creamy sauce clings to every strand of pasta, while the steak and shrimp add a satisfying chew. Perfect with a side of garlic bread for dipping.

Bourbon Glazed Steak and Shrimp

Rush to savor this Bourbon Glazed Steak and Shrimp—a bold, boozy twist on surf and turf that’s sure to dazzle your taste buds.

Ingredients

For the steak and shrimp:

• 1 lb ribeye steak, 1 inch thick
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and pepper, to taste

For the bourbon glaze:

• 1/2 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika

Instructions

1. Preheat your grill or skillet to high heat, about 450°F.
2. Season the steak and shrimp with salt, pepper, and olive oil. Tip: Let the steak sit at room temperature for 20 minutes before cooking for even doneness.
3. Grill the steak for 4 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Remove and let rest.
4. In a saucepan, combine bourbon, brown sugar, soy sauce, Dijon mustard, garlic, and smoked paprika. Simmer over medium heat for 5 minutes until thickened. Tip: Keep an eye on the glaze to prevent burning.
5. Grill the shrimp for 2 minutes per side, brushing with the bourbon glaze during the last minute.
6. Slice the steak against the grain and serve with the glazed shrimp. Drizzle with remaining glaze. Tip: Serve over a bed of creamy mashed potatoes to soak up the extra sauce.

Zesty and rich, the bourbon glaze caramelizes into a sticky-sweet crust on the steak and shrimp, offering a smoky depth with every bite. Elevate the dish by skewering the shrimp and serving them alongside the sliced steak for a fun, interactive meal.

Steak and Shrimp Scampi

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Ingredients

• For the steak: 1 lb ribeye steak, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• For the shrimp scampi: 1 lb large shrimp (peeled and deveined), 3 tbsp butter, 2 cloves garlic (minced), 1/4 cup white wine, 1 tbsp lemon juice, 1/4 tsp red pepper flakes, 2 tbsp parsley (chopped)
• For serving: 8 oz linguine pasta, cooked according to package instructions

Instructions

1. Preheat your grill or skillet to high heat (450°F) for the steak.
2. Rub the steak with olive oil, then season both sides with salt and black pepper.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.
4. While the steak rests, melt butter in a large skillet over medium heat for the shrimp scampi.
5. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
6. Toss in the shrimp, cooking for 2 minutes per side until pink and opaque.
7. Pour in white wine and lemon juice, simmering for 2 minutes to reduce slightly.
8. Stir in red pepper flakes and chopped parsley, then remove from heat.
9. Slice the rested steak against the grain into thin strips.
10. Serve the steak and shrimp scampi over cooked linguine, drizzling any remaining sauce from the skillet over the top.

Let the flavors meld together beautifully—juicy steak meets garlicky, buttery shrimp in every bite. Try serving it with a sprinkle of extra parsley and a wedge of lemon for a fresh finish.

Spicy Steak and Shrimp Curry

Whip up a storm in your kitchen with this Spicy Steak and Shrimp Curry that’s bold, fiery, and utterly irresistible. Marinate, sear, and simmer your way to a dish that’s packed with layers of flavor and ready in under an hour.

Ingredients

• For the marinade:
  • 1 lb flank steak, sliced thin
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp garlic powder
• For the curry:
  • 1 lb shrimp, peeled and deveined
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 tbsp lime juice

Instructions

1. In a bowl, combine flank steak with soy sauce, olive oil, and garlic powder. Let marinate for 15 minutes.
2. Heat a large skillet over medium-high heat. Add the marinated steak and sear for 2 minutes per side. Remove and set aside.
3. In the same skillet, add onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
4. Stir in curry powder and cook for 1 minute to toast the spices.
5. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
6. Add the seared steak back to the skillet along with shrimp and red bell pepper. Simmer for 5 minutes until shrimp are pink and cooked through.
7. Finish with lime juice. Serve hot over rice.

Just imagine the tender steak and succulent shrimp swimming in a creamy, spicy curry sauce. Drizzle with extra lime or serve with naan for an extra kick of flavor.

Steak and Shrimp Carbonara

Unleash your inner chef with this steak and shrimp carbonara that’s bold, creamy, and packed with protein. Perfect for those nights when you’re craving something indulgent yet easy to whip up.

Ingredients

• For the pasta: 8 oz spaghetti, 1 tbsp salt
• For the steak and shrimp: 1 lb ribeye steak (cut into strips), 1/2 lb large shrimp (peeled and deveined), 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper
• For the sauce: 3 large eggs, 1/2 cup grated Parmesan cheese, 1/2 cup heavy cream, 1/4 tsp black pepper
• For garnish: 2 tbsp chopped parsley, extra Parmesan cheese

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. Season steak strips and shrimp with 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook steak for 2-3 minutes per side until browned. Remove and set aside.
3. In the same skillet, cook shrimp for 1-2 minutes per side until pink. Remove and set aside with the steak.
4. In a bowl, whisk together eggs, Parmesan, heavy cream, and 1/4 tsp black pepper. Slowly pour into the skillet over low heat, stirring constantly to prevent scrambling.
5. Add the cooked pasta, steak, and shrimp to the skillet. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
6. Garnish with chopped parsley and extra Parmesan before serving.

Velvety sauce clings to every strand of pasta, while the steak and shrimp add a luxurious bite. Serve it straight from the skillet for a family-style feast that’s sure to impress.

Teriyaki Steak and Shrimp Bowl

Make your taste buds dance with this Teriyaki Steak and Shrimp Bowl—packed with bold flavors and ready in a flash. Perfect for those nights when you crave something gourmet but easy.

Ingredients

• For the marinade: 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp mirin, 1 tbsp grated ginger, 2 minced garlic cloves
• For the bowl: 1 lb flank steak (sliced thin), 1/2 lb shrimp (peeled and deveined), 2 cups cooked white rice, 1 tbsp vegetable oil, 1 sliced avocado, 1/2 cup sliced cucumber, 1/4 cup chopped green onions

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, mirin, ginger, and garlic to make the marinade.
2. Place sliced steak in a resealable bag, pour half the marinade over, seal, and refrigerate for 30 minutes. Reserve the other half for later.
3. Heat vegetable oil in a large skillet over medium-high heat. Add steak, discarding marinade, and cook for 2-3 minutes per side until browned. Remove and set aside.
4. In the same skillet, add shrimp and cook for 2 minutes per side until pink. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Pour the reserved marinade into the skillet with shrimp, bring to a simmer, and cook for 1 minute until slightly thickened. Tip: This quick reduction adds a glossy finish to your shrimp.
6. Divide rice among bowls, top with steak, shrimp, avocado, cucumber, and green onions. Drizzle with any remaining sauce from the skillet. Tip: For an extra crunch, sprinkle with sesame seeds.

Unbelievably tender steak meets succulent shrimp in a sweet-savory teriyaki glaze, all piled atop fluffy rice. Serve it with a side of kimchi for a spicy kick or a drizzle of sriracha mayo for extra creaminess.

Steak and Shrimp Philly Cheesesteak

Make your taste buds dance with this Steak and Shrimp Philly Cheesesteak—a twist on the classic that’s packed with flavor and ready in minutes.

Ingredients

• For the steak and shrimp:
  • 1 lb ribeye steak, thinly sliced
  • 1/2 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the veggies:
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 tbsp olive oil
• For the cheesesteak:
  • 4 hoagie rolls, split
  • 8 slices provolone cheese
  • 1/4 cup mayonnaise
  • 1 tbsp garlic powder

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced ribeye to the skillet, season with salt and pepper, and cook for 3-4 minutes until browned. Remove and set aside.
3. In the same skillet, add the shrimp and cook for 2 minutes per side until pink. Remove and set aside with the steak.
4. Heat 1 tbsp olive oil in the skillet. Add the bell pepper and onion, cooking for 5 minutes until soft.
5. Return the steak and shrimp to the skillet with the veggies, mixing well to combine.
6. Spread mayonnaise on the inside of each hoagie roll and sprinkle with garlic powder.
7. Divide the steak, shrimp, and veggie mixture among the rolls, topping each with 2 slices of provolone cheese.
8. Place the assembled cheesesteaks on a baking sheet and broil for 2 minutes until the cheese is melted and bubbly.

Juicy steak and succulent shrimp meet crispy veggies and melty cheese in every bite. Serve with a side of crispy fries or a fresh salad for the ultimate meal.

Steak and Shrimp Enchiladas

Bold flavors collide in this steak and shrimp enchiladas recipe, where juicy beef meets succulent seafood, all wrapped in a warm tortilla blanket. Get ready to spice up your dinner routine with this easy-to-follow, flavor-packed dish.

Ingredients

• For the filling:
  • 1 lb skirt steak, thinly sliced
  • 1/2 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp chili powder
• For the sauce:
  • 2 cups red enchilada sauce
  • 1/2 cup heavy cream
• For assembly:
  • 8 flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup chopped cilantro
  • 1/2 cup diced onion

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat. Add steak, salt, pepper, cumin, and chili powder. Cook for 3-4 minutes until browned. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Add shrimp to the skillet and cook for another 2-3 minutes until pink. Remove from heat.
4. In a bowl, mix enchilada sauce and heavy cream. Pour half into the bottom of a 9×13 baking dish.
5. Divide the steak and shrimp mixture among the tortillas, roll them up, and place seam side down in the dish. Tip: Warm tortillas slightly to prevent cracking.
6. Pour remaining sauce over the enchiladas and top with cheese.
7. Bake for 20 minutes until cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
8. Garnish with cilantro and onion before serving.

Flaky tortillas give way to a creamy, spicy interior, with the steak and shrimp offering a satisfying chew. Serve these enchiladas with a side of avocado salad for a refreshing contrast.

Steak and Shrimp Jambalaya

Y’all ready to level up your dinner game? This Steak and Shrimp Jambalaya is a flavor bomb that’s as easy to make as it is to devour. Perfect for when you’re craving something hearty with a kick.

Ingredients

• For the protein:
  • 1 lb sirloin steak, cubed
  • 1 lb shrimp, peeled and deveined
• For the veggies:
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the rice:
  • 2 cups long-grain white rice
  • 4 cups chicken broth
• For seasoning:
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper

Instructions

1. Heat a large pot over medium-high heat. Add 1 tbsp oil.
2. Season the steak with 1 tbsp Cajun seasoning. Sear until browned, about 3 minutes per side. Remove and set aside.
3. In the same pot, add the shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
4. Add the bell pepper, onion, celery, and garlic to the pot. Sauté until soft, about 5 minutes.
5. Stir in the rice, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute.
6. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
7. Return the steak and shrimp to the pot. Stir gently to combine and heat through, about 2 minutes.
8. Remove from heat and let stand for 5 minutes before serving.

Spicy, smoky, and packed with texture, this jambalaya is a one-pot wonder. Serve it with a side of crusty bread to soak up all that goodness.

Steak and Shrimp Fried Rice

Hungry for a dish that packs flavor and simplicity? This steak and shrimp fried rice turns leftovers into a crave-worthy meal in minutes.

Ingredients

• For the protein:
  • 1 cup diced steak (pre-cooked)
  • 1 cup shrimp, peeled and deveined
• For the rice:
  • 3 cups cooked white rice, cooled
• For the veggies:
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 2 tbsp vegetable oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add the shrimp to the skillet, cook for 2 minutes per side until pink, then remove and set aside.
3. In the same skillet, add another tbsp of oil and the diced steak. Sear for 1 minute to warm through, then remove and set aside with the shrimp.
4. Toss the diced carrots into the skillet, stir-frying for 2 minutes until slightly soft.
5. Add the frozen peas to the carrots, cooking for an additional 1 minute.
6. Push the veggies to one side of the skillet, pour the beaten eggs into the other side. Scramble the eggs for 1 minute until just set.
7. Mix the eggs with the veggies, then add the cooled rice, breaking up any clumps.
8. Pour the soy sauce, oyster sauce, and sesame oil over the rice, stirring well to combine.
9. Return the steak and shrimp to the skillet, tossing everything together and heating for 2 more minutes.

You’ll love the smoky, savory flavors paired with the tender shrimp and steak. Serve it straight from the skillet for a fun, family-style meal.

Steak and Shrimp Quesadillas

Absolutely nobody can resist the sizzle of steak and shrimp mingling with melted cheese in a crispy tortilla. Amp up your dinner game with these foolproof quesadillas that promise maximum flavor with minimal fuss.

Ingredients

• For the filling:
  • 1 lb skirt steak, thinly sliced
  • 1/2 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt to taste
• For assembling:
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup chopped cilantro
  • 1/2 cup diced red onion

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add steak, shrimp, chili powder, cumin, and salt. Cook for 4-5 minutes until shrimp is pink and steak is browned. Remove from heat.
2. Place a tortilla in a clean skillet over medium heat. Sprinkle 1/2 cup cheese evenly over the tortilla.
3. Spread 1/4 of the steak and shrimp mixture over half of the tortilla. Top with cilantro and red onion.
4. Fold the tortilla in half, pressing gently. Cook for 2-3 minutes per side until golden and cheese is melted. Repeat with remaining tortillas.
5. Tip: Let the quesadilla sit for a minute before cutting to keep the filling inside.
6. Tip: Use a pizza cutter for easy slicing.
7. Tip: Serve with a side of guacamole for extra creaminess.

Savory steak and juicy shrimp pack each bite, while the gooey cheese and crisp tortilla create the perfect contrast. Slice them into wedges for a party platter or enjoy whole for a hearty meal.

Steak and Shrimp Pot Pie

Transform your dinner game with this Steak and Shrimp Pot Pie—juicy, flaky, and packed with flavor. Bold flavors meet comfort in every bite.

Ingredients

• For the filling:
  • 1 lb sirloin steak, cubed
  • 1/2 lb shrimp, peeled and deveined
  • 1 cup carrots, diced
  • 1 cup peas
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 1/2 cup heavy cream
  • 1 tsp thyme
  • Salt and pepper to taste
• For the crust:
  • 1 package (2 sheets) puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add steak cubes and cook until browned, about 3-4 minutes. Remove and set aside.
3. In the same skillet, add shrimp and cook until pink, about 2 minutes. Remove and set aside with the steak.
4. Add onions, carrots, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes.
5. Sprinkle flour over the vegetables, stirring to combine. Cook for 1 minute to remove the raw flour taste.
6. Slowly whisk in beef broth and heavy cream. Add thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 3 minutes.
7. Return steak and shrimp to the skillet. Add peas and stir to combine. Remove from heat.
8. Transfer the filling to a pie dish. Cover with puff pastry, trimming excess. Cut slits in the top to vent.
9. Brush the pastry with beaten egg for a golden finish.
10. Bake for 25-30 minutes, or until the pastry is puffed and golden.

Luxuriate in the creamy filling and buttery crust. Serve with a crisp salad for a meal that’s both hearty and refined.

Steak and Shrimp Gumbo

Ever crave a dish that screams comfort with every bite? This Steak and Shrimp Gumbo blends rich flavors and textures into one unforgettable meal.

Ingredients

• For the roux: 1/2 cup all-purpose flour, 1/2 cup vegetable oil
• For the gumbo: 1 lb sirloin steak (cut into cubes), 1 lb shrimp (peeled and deveined), 1 cup chopped onions, 1/2 cup chopped green bell peppers, 1/2 cup chopped celery, 3 cloves garlic (minced), 4 cups chicken broth, 1 can (14.5 oz) diced tomatoes, 2 bay leaves, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, Salt to taste
• For serving: Cooked white rice, Chopped green onions

Instructions

1. Heat oil in a large pot over medium heat. Gradually whisk in flour to make a roux. Cook, stirring constantly, until the roux turns a dark chocolate color, about 20 minutes. Tip: Don’t rush the roux; its color deepens the flavor.
2. Add onions, bell peppers, celery, and garlic to the roux. Cook until vegetables soften, about 5 minutes.
3. Stir in chicken broth, diced tomatoes, bay leaves, thyme, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat to simmer for 30 minutes.
4. Season steak cubes with salt and add to the pot. Simmer for another 15 minutes. Tip: For tender steak, don’t overcook; it should be just done.
5. Add shrimp and cook until they turn pink, about 5 minutes. Tip: Shrimp cook quickly, so add them last to avoid toughness.
6. Remove bay leaves. Serve hot over white rice, garnished with green onions.

Flavor-packed and hearty, this gumbo pairs perfectly with crusty bread for dipping. The tender steak and succulent shrimp swim in a rich, smoky broth that’s begging to be savored.

Steak and Shrimp Pizza

Zesty flavors meet in this Steak and Shrimp Pizza, where juicy steak and succulent shrimp top a crispy crust. Bold, savory, and utterly irresistible, it’s a game-changer for pizza night.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water
  • 1 tsp active dry yeast
• For the sauce:
  • 1/2 cup tomato sauce
  • 1 tsp garlic powder
  • 1 tsp dried oregano
• For the toppings:
  • 1/2 lb sirloin steak, thinly sliced
  • 1/2 lb shrimp, peeled and deveined
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp salt

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
2. In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
3. Add flour, salt, and olive oil to the yeast mixture. Knead into a smooth dough. Tip: If the dough is sticky, add a little more flour.
4. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
5. Roll out the dough on a floured surface to your desired thickness. Tip: Thinner crusts crisp up better.
6. Spread tomato sauce over the dough, then sprinkle with garlic powder and oregano.
7. Layer mozzarella and Parmesan cheeses over the sauce.
8. In a pan, heat olive oil over medium-high heat. Season steak and shrimp with salt and pepper, then cook for 2-3 minutes until just done. Tip: Don’t overcook; they’ll finish in the oven.
9. Arrange the steak and shrimp on the pizza.
10. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Mouthwatering and packed with flavor, this pizza boasts a perfect crunch with every bite. Serve it with a side of garlic butter for dipping, and watch it disappear.

Conclusion

Unleash your inner chef with these 21 mouthwatering steak and shrimp recipes, perfect for elevating any dinner to gourmet status. Whether you’re craving something classic or adventurous, this roundup has you covered. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest for your next culinary adventure. Happy cooking!