These Steak and Shrimp Skewers are a true surf-and-turf treat juicy steak, tender shrimp, and a buttery garlic sauce that brings everything together beautifully. They’re impressive enough for guests, yet easy enough for a relaxed weeknight dinner. Let’s make them perfectly every time.
Ingredients
For the skewers:
- 1 lb sirloin steak, cut into 1½-inch cubes
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wooden or metal skewers
For the garlic butter sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Optional: squeeze of lemon juice
Steps
- Prep the skewers. If using wooden skewers, soak them in water for 20 minutes so they don’t burn.
- Season the proteins. Toss steak and shrimp separately with olive oil, garlic powder, paprika, salt, and pepper.
- Assemble. Thread steak and shrimp onto skewers, keeping similar items together so they cook evenly.
- Preheat the grill. Heat to medium-high (about 400°F). Clean and lightly oil the grates.
- Grill the skewers. Cook for 2–3 minutes per side, turning once or twice, until steak is nicely seared and shrimp are pink and opaque.
- Make the garlic butter. While grilling, melt butter in a small pan. Add garlic and cook gently for 30 seconds until fragrant. Stir in parsley and lemon juice if using.
- Finish generously. Brush the warm skewers with garlic butter right before serving.
Chef’s Tips
- Separate steak and shrimp if needed: Shrimp cook faster, so individual skewers make timing easier.
- Don’t overcook shrimp: Pull them as soon as they curl into a loose “C” shape.
- Rest the steak briefly: A minute or two off the grill keeps it juicy.
Variations
- Honey garlic butter: Add 1 tsp honey to the butter for a sweet-savory glaze.
- Cajun-style: Swap paprika for Cajun seasoning for a bold kick.
- Oven-broiled option: Broil skewers 4–6 inches from heat for 6–8 minutes, flipping once.