Garlic Butter Steak & Shrimp Skillet: A Luxurious One-Pan Dinner That’s Fast, Flavorful, and Totally Irresistible
When it comes to indulgent weeknight dinners that feel like a five-star meal—but only take 30 minutes—you can’t go wrong with a sizzling Garlic Butter Steak & Shrimp Skillet. Juicy cubes of sirloin steak seared to perfection, tender shrimp coated in a rich garlic butter sauce, and a kiss of lemony brightness make this dish a true showstopper. Whether you’re cooking for a date night, a family dinner, or just treating yourself (because you deserve it!), this surf-and-turf skillet recipe delivers bold flavor with minimal effort.
Why This Garlic Butter Steak & Shrimp Skillet Belongs in Your Dinner Rotation
This recipe is perfect for:
- Busy professionals who want gourmet meals without hours in the kitchen
- Seafood and steak lovers who crave the best of both worlds
- Keto and low-carb eaters looking for a protein-packed dinner
- Foodies who want to impress with flavor-forward, restaurant-quality dishes
The real magic here? Everything comes together in one skillet. That means fewer dishes, faster cleanup, and less stress. And with only a handful of ingredients—most of which are pantry staples—you’ll likely have everything on hand already.
Ingredients You’ll Need
Let’s break down the ingredients that make this recipe shine:
- 8 oz sirloin steak, cut into cubes
- 8 oz shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- Salt & black pepper, to taste
- ½ tsp crushed red pepper flakes (optional, for a spicy kick)
- Juice of ½ lemon
Kitchen Equipment Needed
You don’t need fancy gear to pull off this elegant skillet dinner. Here’s what you’ll need:
- Large cast iron skillet or non-stick pan
- Tongs for flipping steak and shrimp
- Sharp knife and cutting board
- Garlic press (optional but helpful)
- Measuring spoons
- Serving platter or plates
Step-by-Step Cooking Instructions
1. Sear the Steak
Start by heating 1 tbsp olive oil in your skillet over medium-high heat. Season the cubed sirloin steak generously with salt and black pepper, then sear the cubes for about 3–4 minutes, turning occasionally until beautifully browned. Remove the steak from the pan and set aside.
2. Cook the Shrimp
In the same skillet, melt 2 tbsp of butter. Add the minced garlic and sauté for about 30 seconds until fragrant (don’t let it brown!). Add the shrimp, season with salt and pepper (and red pepper flakes if using), and cook for 2 minutes per side until pink and opaque. Remove and set aside with the steak.
3. Make the Garlic Butter Sauce
To the same pan, add the remaining 2 tbsp butter, lemon juice, and chopped parsley. Stir everything together and let the butter melt into a silky sauce.
4. Combine & Serve
Return the steak and shrimp to the skillet. Toss them in the garlic butter sauce, cooking everything together for another 1–2 minutes. Plate hot and garnish with extra parsley and lemon wedges if desired.
Recipe Notes & Pro Tips
- Don’t overcook your shrimp – Once they turn pink and curl into a “C” shape, they’re done!
- For maximum sear on your steak, pat the cubes dry with paper towels before seasoning.
- If you’re using frozen shrimp, thaw completely and pat dry before cooking to avoid excess water.
- Want a richer flavor? Use grass-fed butter or add a splash of white wine to the sauce.
- If you love spice, double the red pepper flakes or add a pinch of cayenne.
- For extra decadence, top with grated Parmesan cheese before serving.
Variations & Swaps
This dish is wonderfully adaptable. Here are a few easy variations:
- Make it creamy: Add a splash of heavy cream or half-and-half to the butter sauce for a velvety finish.
- Change the protein: Swap sirloin for ribeye, filet mignon, or even chicken breast. Substitute shrimp with scallops or lobster tail for an elevated take.
- Add veggies: Stir in sautéed spinach, asparagus tips, or zucchini noodles for extra nutrition.
- Low-sodium option: Use unsalted butter and skip added salt if you’re watching sodium intake.
How to Store & Reheat Leftovers
Got leftovers? You’re in luck—this dish reheats beautifully.
Storage Tips:
- Allow everything to cool completely before transferring to an airtight container.
- Store in the fridge for up to 3 days.
Reheating Tips:
- Reheat gently in a skillet over medium heat until warmed through.
- Add a touch of butter or olive oil to rehydrate the sauce.
- Avoid microwaving the shrimp for too long—they can get rubbery.
What to Serve With Garlic Butter Steak & Shrimp
Looking to build a complete meal around this skillet sensation? Here are a few pairing ideas:
Side Dishes:
- Garlic mashed cauliflower (for low-carb)
- Creamy mashed potatoes
- Grilled asparagus
- Buttered green beans
- Caesar salad
Drink Pairings:
- A crisp Chardonnay or buttery white Burgundy
- A bold Cabernet Sauvignon or Malbec
- Sparkling lemon water with fresh mint for a refreshing non-alcoholic option
FAQs About Garlic Butter Steak & Shrimp Skillet
Q: Can I use frozen shrimp?
Yes, but thaw them completely and pat dry before cooking to avoid a watery skillet.
Q: What’s the best type of steak to use?
Sirloin is a great budget-friendly choice, but feel free to use ribeye, filet mignon, or strip steak if you’re going all out.
Q: Is this recipe keto-friendly?
Absolutely! It’s high in protein and fat, and contains no added sugar or starches.
Q: Can I meal prep this in advance?
You can prep the garlic, cube the steak, and peel the shrimp ahead of time. Cook fresh for best texture.
Q: How spicy is it?
With just ½ tsp of red pepper flakes, the heat is subtle. You can omit them or double the amount based on your preference.
Final Thoughts
This Garlic Butter Steak & Shrimp Skillet is the kind of recipe that makes any night feel special. It’s quick enough for a weeknight but impressive enough for a celebration. The garlic butter sauce brings everything together with rich, savory, citrusy goodness that lingers on the palate.
Whether you’re keto, low-carb, or just craving something indulgent and packed with flavor, this one-pan wonder is guaranteed to satisfy.
