Grilled Steak and Shrimp Garlic Butter

The first time I made these skewers was during a surprise anniversary dinner for my parents on our back patio. My dad kept peeking around the corner asking what smelled so incredible, that combination of sizzling meat and garlic butter hitting the grill. The way their faces lit up when I brought out those golden skewers told me everything.

Last summer our neighborhood block party turned into an unofficial skewer competition. My version somehow won peoples choice, probably because I kept basting everyone's portions with extra garlic butter as they came off the grill. Now three other families ask for the recipe every time we all get together.

Ingredients

• Sirloin steak: Cut into uniform cubes so everything cooks at the same rate, nothing worse than some pieces well done while others are still raw
• Large shrimp: Tail on looks prettier but tail off is easier to eat, your call entirely
• Olive oil: The foundation that carries all those spices into every nook and cranny
• Fresh lemon juice: Use real lemons, not the bottled stuff, the brightness matters here
• Smoked paprika: This gives that gorgeous color and subtle smoky depth everyone notices but cant place
• Unsalted butter: Starting unsalted lets you control exactly how salty your garlic butter gets
• Fresh garlic: Minced by hand for the best distribution, pressed garlic can turn bitter on the grill

Instructions

Whisk together the marinade:

Combine olive oil, lemon juice, smoked paprika, garlic powder, onion powder, salt and pepper until fully incorporated

Coat everything generously:

Add steak cubes and shrimp to the bowl, toss until every piece is kissed with the marinade

Let flavors mingle:

Cover and refrigerate for at least 15 minutes, but dont go past 30 or the citrus starts breaking down the proteins

Prep your grill and skewers:

Get grill to medium high and soak wooden skewers if using, metal ones can go right on

Build the skewers:

Alternate steak and shrimp pieces with some breathing room between each for proper heat circulation

Grill to perfection:

Cook for 6 to 8 minutes, turning until steak hits medium rare and shrimp turn pink and opaque throughout

Make the magic sauce:

Melt butter, sauté garlic until fragrant, then stir in parsley, lemon juice, salt and pepper

Finish with flourish:

Drizzle that warm garlic butter all over the hot skewers and serve immediately with lemon wedges

Pin This

My husband suggested adding vegetables between the meat last year, and while it works, I secretly prefer the meat only version. The direct contact between steak and shrimp means all those juices intermingle while cooking, creating this incredible cross flavor that vegetables somehow dilute.

The Art of Marinating Seafood

Seafood marinates differently than beef, needing less time to absorb flavors without becoming mushy. The citrus in this recipe is perfectly balanced to enhance rather than break down the shrimp. I learned this after a failed attempt where overnight marinating turned my shrimp into mealy disappointment.

Skewer Strategy That Works

Thread everything with the same orientation so pieces lie flat against the grill, avoiding that annoying spinning when you try to flip them. I arrange steak pieces first, then tuck shrimp in between since they cook faster. This way you can easily remove just the shrimp if they finish before the beef hits medium rare.

Making This Your Own

Ribeye brings more marbling while filet offers tenderness, but sirloin hits the sweet spot for flavor without breaking the budget. Sometimes I swap smoked paprika for regular and add actual wood chips to the grill when craving real smoke flavor.

• Cube zucchini or red bell peppers make excellent additions if you want vegetables
• Double the garlic butter because guests will absolutely want seconds
• Cook extra skewers for next day lunch, they reheat beautifully

Pin This

These skewers have become our go to for celebrating anything worth celebrating. Theres something about cooking food together outside that turns dinner into an occasion.

Recipe FAQs

→ What type of steak works best?

Sirloin is excellent for skewers as it's tender and holds up well to grilling. You can also use ribeye for extra marbling or filet mignon for maximum tenderness. Cut the steak into uniform 2.5 cm cubes to ensure even cooking.

→ Should I use fresh or frozen shrimp?

Fresh shrimp yields the best texture and flavor, but frozen shrimp work perfectly fine if thawed properly. Thaw frozen shrimp in the refrigerator overnight, then pat them dry before marinating to prevent waterlogging.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 20 minutes before threading. This prevents them from charring on the grill. Alternatively, use metal skewers which conduct heat and help cook the protein from the inside out.

→ Can I prepare these ahead of time?

You can marinate the steak and shrimp up to 30 minutes in advance. Thread the skewers and refrigerate for up to 2 hours before grilling. Make the garlic butter sauce ahead and gently reheat when ready to serve.

→ What sides pair well with these skewers?

Grilled vegetables like zucchini, bell peppers, or asparagus complement the flavors beautifully. Rice pilaf, roasted potatoes, or a crisp green salad work well. For a lighter option, serve with grilled corn on the cob.

→ How do I know when the shrimp are done?

Shrimp cook quickly and are done when they turn opaque and pink, typically within 6-8 minutes total. Avoid overcooking or they'll become rubbery. The steak should reach medium-rare to medium for the best texture.