Why You'll Love It
- - Easy to throw together on a busy evening
- - Juicy steak paired with sweet, tender shrimp
- - Garlic butter sauce adds richness without fuss
- - Perfect for backyard gatherings or a quiet night in
“The garlic butter glaze made the skewers feel restaurant‑worthy, yet it was so easy I made it twice in one week!”
Essential Ingredient Guide
- Beef steak (sirloin or ribeye): Choose a steak with good marbling for flavor; trim excess fat and slice into 1‑inch cubes for even cooking.
- Large shrimp, deveined: Select shrimp that are shell‑off but still have the tail on for easy handling; pat dry to ensure a good sear.
- Unsalted butter: Butter is the base of the sauce; using unsalted lets you control the salt level.
- Garlic: Freshly minced garlic releases a fragrant aroma that infuses the butter as it melts.
- Lemon juice: A splash brightens the richness and helps balance the buttery flavor.
- Fresh parsley: Chopped parsley adds a hint of herbal freshness at the finish.
Complete Cooking Process
-
Ingredient Readiness:
Cube the steak, pat the shrimp dry, and thread them alternately onto soaked wooden skewers.
-
Flavor Development:
Season the meat and shrimp with salt, pepper, and a drizzle of olive oil, then grill just until charred.
-
Texture Control:
While the protein cooks, melt butter with garlic over low heat until fragrant, avoiding browning.
-
Finishing Touches:
Brush the hot skewers with the garlic butter, finish with lemon juice and parsley right before serving.
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Serving Timing:
Serve immediately while the butter glistens and the skewers are still steaming.
- Soak wooden skewers 30 minutes in water to prevent burning.
- Let steak cubes rest a few minutes after grilling for juicier bites.
- Add a pinch of smoked paprika to the butter for a subtle smoky note.
- Reserve a spoonful of the butter sauce to drizzle over the finished plate.
Pro Tips
These little adjustments make a big difference. I remember once forgetting to soak the skewers and ending up with a charred stick, oops! A quick soak later, and the grill became a reliable partner. So, keep those tips in mind, and let the simple flavors shine.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not overcook shrimp; 2‑3 minutes is enough.
- Keep the grill medium‑high to sear without drying out.
- Butter sauce should stay low and gentle, never burn.
Frequently Asked Questions
→ Can I use other cuts of beef?
Yes, flank steak or sirloin work well; just cut them into uniform cubes for even grilling.
→ What if I don’t have a grill?
A broiler or grill pan on the stovetop will give similar char and flavor.
→ How do I prevent shrimp from overcooking?
Watch them closely; they turn pink and opaque in just a couple of minutes. Remove them as soon as they’re done.
→ Can I make the butter sauce ahead of time?
You can melt the butter and add garlic, then keep it warm; re‑heat gently before brushing.
→ Is this dish gluten‑free?
Yes, as written it contains no gluten. Just be sure any soy sauce or seasoning you add is gluten‑free.
→ What side dishes pair best?
Serve with a light salad, grilled vegetables, or a simple rice pilaf to soak up extra butter.
Chef's Tips
Watch the shrimp closely; they cook very quickly and can become rubbery if left too long.,If you prefer a spicier profile, add a pinch of cayenne to the butter sauce.,For extra char, finish each skewer with a brief flash under the broiler.
Nutrition Facts
per serving
420
Calories
38g
Protein
5g
Carbs
24g
Fat
Taste Profile
Rich, buttery, and lightly smoky with a hint of citrus
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust cooking time for tofu – press and dry before grilling.
Will result in a lighter sauce, reduce lemon juice slightly.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add ½ tsp cayenne pepper to the butter sauce and a sprinkle of chili flakes on the skewers before serving.
Mediterranean Style
Swap parsley for fresh oregano, add chopped sun‑dried tomatoes, and finish with a crumble of feta.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcooking shrimp, which makes them rubbery.
- Using too high heat for butter, causing a burnt flavor.
- Crowding skewers, preventing proper sear.
Meal Prep & Storage
Make Ahead Tips
Marinate the steak cubes and shrimp in olive oil, salt, and pepper up to 12 hours ahead; keep refrigerated and bring to room temperature before grilling.
Leftover Ideas
Reheat gently in a skillet with a splash of butter, or enjoy cold sliced over a fresh salad.
Perfect Pairings
Serve this with...
Cooking Timeline
Soak skewers, cut steak, pat shrimp dry, and season.
Thread steak and shrimp onto skewers, preheat grill.
Grill skewers, turning every 2 minutes for even char.
Melt butter, sauté garlic, add lemon and optional spices.
Brush skewers with sauce, sprinkle parsley, and serve.
Grilled Steak and Shrimp Skewers with Garlic Butter Sauce
A quick, flavorful dinner of tender steak and sweet shrimp threaded onto skewers, brushed with a silky garlic butter sauce that caramelizes on the grill, perfect for any night of the week.
Timing
Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes
Recipe Details
Ingredients
Steak and Shrimp
- 01 1 lb beef steak (sirloin or ribeye), cut into 1‑inch cubes
- 02 12 large shrimp, peeled and deveined, tails on
- 03 2 tbsp olive oil
- 04 Salt and freshly ground black pepper to taste
Garlic Butter Sauce
- 01 4 tbsp unsalted butter
- 02 3 cloves garlic, minced
- 03 1 tsp lemon juice
- 04 2 tbsp fresh parsley, chopped
- 05 Pinch of red pepper flakes (optional)
Skewers
- 01 4 wooden skewers, soaked in water for 30 minutes
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent burning.
In a bowl, toss the steak cubes and shrimp with olive oil, salt, and pepper until lightly coated.
Thread the steak and shrimp onto the wet skewers, alternating each piece for even cooking.
Preheat the grill to medium‑high. Grill the skewers for about 2‑3 minutes per side, until steak is browned and shrimp turn pink.
While the skewers grill, melt butter in a small saucepan over low heat, add minced garlic, and sauté until fragrant (about 1 minute). Stir in lemon juice and red pepper flakes, then remove from heat.
Brush the hot skewers generously with the garlic butter sauce, sprinkle chopped parsley, and serve immediately.
Notes & Tips
- 1 Watch the shrimp closely; they cook very quickly and can become rubbery if left too long.
- 2 If you prefer a spicier profile, add a pinch of cayenne to the butter sauce.
- 3 For extra char, finish each skewer with a brief flash under the broiler.
Tools You'll Need
-
Grill or grill pan
-
Wooden skewers
-
Small saucepan
-
Basting brush
-
Tongs
-
Sharp knife
Must-Know Tips
- Soak skewers to avoid burning, Cook in batches if pan is crowded ...
- Pat shrimp dry for better sear, Let steak rest briefly after grilling ...
- Use low heat for butter sauce, Prevents bitterness ...
Professional Secrets
- Room temperature steak cubes ensure even cooking, Reduces interior cold spots
- Low‑heat butter melting preserves garlic aroma, Avoids burnt notes
- Grill with lid closed traps smoke, Adds depth to flavor
Recipe by
ChristinaChristina is a celebrated food blogger and recipe creator at Lancefood, where she blends culinary expertise with a genuine love for home‑cooked goodne ...
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