Grilled Steak and Shrimp Skewers (Printable)
Juicy steak and succulent shrimp grilled to perfection with luscious garlic butter sauce.
# What You Need:
→ Proteins
01 - 14 oz sirloin steak, cut into 1 inch cubes
02 - 14 oz large raw shrimp, peeled and deveined
→ Marinade
03 - 3 tbsp olive oil
04 - 2 tbsp fresh lemon juice
05 - 2 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp kosher salt
09 - 1/2 tsp black pepper
→ Garlic Butter Sauce
10 - 1/4 cup unsalted butter
11 - 4 cloves garlic, finely minced
12 - 1 tbsp fresh parsley, finely chopped
13 - 1 tbsp fresh lemon juice
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ To Serve
16 - Lemon wedges
17 - Extra chopped parsley
# Steps:
01 - Whisk together olive oil, lemon juice, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl until thoroughly combined.
02 - Add steak cubes and shrimp to the marinade. Toss until evenly coated. Cover and refrigerate for 15 to 30 minutes.
03 - Preheat grill to medium-high heat, approximately 425°F. Soak wooden skewers in water for at least 20 minutes if using.
04 - Thread steak and shrimp alternately onto skewers, ensuring pieces are well spaced for even cooking.
05 - Place skewers on the grill. Cook, turning occasionally, for 6 to 8 minutes until steak reaches medium-rare and shrimp are opaque and pink.
06 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Stir in parsley, lemon juice, salt, and pepper. Remove from heat.
07 - Remove skewers from the grill. Immediately drizzle with warm garlic butter sauce. Garnish with extra parsley and serve with lemon wedges.
# Expert Advice:
01 -
- You get that restaurant quality surf and turf experience without the restaurant price tag
- The garlic butter sauce is the kind of thing people will ask you to bottle and sell
02 -
- Do not marinate the shrimp longer than 30 minutes or the acid will start breaking down the texture
- Keep skewers loose, not packed tight, or the outside will burn before the inside cooks through
03 -
- Let the skewers rest for about 2 minutes off the heat before brushing with garlic butter so the sauce clings instead of running right off
- Double the garlic butter recipe and serve extra on the side because people will want more