grilled steak and shrimp skewers
These delicious grilled steak and shrimp skewers are the ultimate surf-and-turf combo that never fails to impress. I made these for a backyard cookout last summer and my neighbor literally asked me for the recipe before he even finished his plate. That garlic butter drizzle at the end? Total game-changer.
Table of Contents
Why You’ll Love These Grilled Steak and Shrimp Skewers
This is one of those easy dinner grill recipes that looks way fancier than the effort it takes. You get tender, smoky sirloin steak and juicy, perfectly cooked shrimp all on one skewer — finished with a buttery garlic sauce that makes everything taste restaurant-worthy.
It’s the kind of stuff to make on the grill that works just as well for a Tuesday night dinner as it does for a weekend cookout. Simple ingredients, bold flavors, zero stress.
Quick Recipe Overview
These skewers deliver smoky, garlicky, savory bites of surf and turf in every single mouthful. The steak is marinated in smoked paprika and garlic powder, the shrimp stay plump and sweet, and the whole thing gets drizzled in a lemon-parsley garlic butter that you’ll want to put on everything.
This recipe makes 4 skewers — just enough for a solid weeknight dinner or a small cookout spread. Want to feed a crowd? Just double it.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| For the Skewers | ||
| Sirloin steak | 1 pound | Cut into 1-inch cubes |
| Large shrimp | 1 pound | Peeled and deveined |
| Olive oil | 2 tablespoons | For marinating both proteins |
| Smoked paprika | 1 teaspoon | Adds that gorgeous smoky depth |
| Garlic powder | 1 teaspoon | Layers in extra garlic flavor |
| Salt and pepper | To taste | Season generously |
| For the Garlic Butter Sauce | ||
| Unsalted butter | 1/2 cup | Melted — use the good stuff |
| Garlic cloves | 4 cloves | Minced fresh, not jarred |
| Fresh parsley | 2 tablespoons | Chopped — dried works in a pinch |
| Lemon juice | 1 tablespoon | Brightens the whole sauce |
| Salt | To taste | For seasoning the sauce |
How to Make Delicious Grilled Steak and Shrimp Skewers
Step 1: Marinate the Steak
Toss your cubed sirloin steak into a large bowl with olive oil, smoked paprika, garlic powder, salt, and pepper. Give it a really good mix so every piece is coated.
Let it marinate for at least 30 minutes — if you can swing an hour, even better. The paprika will give the steak this beautiful reddish color before it even hits the grill. Smells incredible already.
Step 2: Season the Shrimp
In a separate bowl, toss your shrimp with olive oil, salt, and pepper. Keep it simple here — the shrimp don’t need much because they’ll soak up all that garlic butter goodness at the end.
“Don’t over-season the shrimp upfront — let the garlic butter sauce do the heavy lifting at the end.”
Step 3: Make the Garlic Butter Sauce
Melt the butter in a small saucepan over low heat. Add the minced garlic and let it cook for 1-2 minutes until it’s fragrant and just slightly golden — not brown. The smell at this point is absolutely wild.
Pull it off the heat and stir in the fresh parsley, lemon juice, and a pinch of salt. Set it aside while you grill. This sauce also works amazing drizzled over slow cooker garlic butter beef bites if you’ve got leftovers.
Step 4: Thread the Skewers
Now for the fun part. Thread alternating pieces of steak and shrimp onto your skewers — one piece of steak, one shrimp, repeat. This isn’t just about looks; it helps everything cook more evenly too.
Pro tip: If you’re using wooden skewers, soak them in water for at least 30 minutes beforehand. Nobody wants a flaming skewer handle mid-grill session. Metal skewers skip this step entirely.
Step 5: Grill to Perfection
Preheat your grill to medium-high heat — you want it nice and hot before the skewers go on. Lay them down and grill for 3-4 minutes per side.
You’re looking for the steak to reach your desired doneness and the shrimp to turn pink and opaque — that’s your sign they’re done. Don’t walk away during this part. Shrimp cook fast and they’ll go rubbery if you overdo it.
This method works just as beautifully as steak and shrimp on a Blackstone griddle if that’s what you’re working with. The flat surface gives you even more contact and an incredible sear.
Step 6: Drizzle and Serve
Pull the skewers off the grill and immediately drizzle that warm garlic butter sauce over the top. Don’t be shy with it. Serve right away while everything is hot and sizzling.
Pair these with a creamy side like classic colcannon or crusty biscuits inspired by Red Lobster’s famous biscuits for a full meal that feels seriously special.
Expert Tips and Variations
Tips for the Best Skewers
Don’t skip the marinade time. Even 30 minutes makes a huge difference in flavor. The smoked paprika and garlic powder really need time to penetrate the meat.
Size matters. Cut your steak cubes and shrimp to similar sizes so they cook at roughly the same rate. Giant steak pieces next to tiny shrimp is a recipe for one thing being overcooked while the other is perfect.
Let the grill do its thing. Resist the urge to move the skewers constantly. Let them sit and develop a proper sear on each side. That slight char is where all the flavor lives.
Tasty Variations to Try
Spicy version: Add a pinch of cayenne or red pepper flakes to the steak marinade. It plays so well with the lemon butter sauce.
Herb-forward: Swap the smoked paprika for Italian seasoning and add fresh rosemary to the skewers. Very summery and fragrant.
Veggie add-ons: Thread in chunks of bell pepper, zucchini, or red onion between the steak and shrimp. More color, more flavor, and the veggies soak up all those grill juices beautifully.
If you love bold, saucy beef dishes, you might also want to try this potsticker noodle bowl with beef and cabbage slaw for something different on weeknights.
Troubleshooting Common Issues
Shrimp are rubbery: They were overcooked. Shrimp only need 2-3 minutes per side max. The moment they turn pink and curl slightly, pull them off.
Steak is tough: You might have used a tougher cut. Sirloin is ideal here — it’s tender enough to grill fast. Also, make sure you’re not cooking past medium for best texture.
Skewers are burning: Your grill might be too hot, or you forgot to soak wooden skewers. Move them to a slightly cooler zone if needed, or switch to metal.
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (airtight container) | Up to 3 days | Remove from skewers for easier storage |
| Freezer (cooked) | Up to 2 months | Freeze steak and shrimp separately if possible |
| Marinated raw steak | Up to 24 hours | Keep refrigerated until ready to grill |
Reheating tip: Reheat leftovers in a hot skillet for 2-3 minutes rather than the microwave. The microwave will make your shrimp rubbery and sad. A quick pan reheat keeps everything juicy.
No-waste idea: Leftover steak and shrimp make a killer taco filling, grain bowl topping, or pasta addition. Toss the chopped pieces into a bowl with rice and drizzle whatever leftover garlic butter sauce you have. Easy lunch sorted.
You could even serve the leftover steak alongside a warming bowl of Polish potato soup for a cozy next-day meal.
Nutritional Information
| Nutrient | Per Serving (1 skewer) |
|---|---|
| Calories | Approx. 420 kcal |
| Protein | 38g |
| Fat | 28g |
| Saturated Fat | 13g |
| Carbohydrates | 2g |
| Sodium | 480mg |
| Cholesterol | 210mg |
Nutritional values are estimates and will vary based on exact ingredients and portion sizes used.
Can’t get enough of these flavors? You’re going to love what’s waiting in the Party Appetizers lineup. Every single recipe is made to impress without the stress. Happy cooking, friend!
Frequently Asked Questions
Can I make these delicious grilled steak and shrimp skewers in the oven?
Yes, absolutely. Place the threaded skewers on a lined baking sheet and broil on high for about 4-5 minutes per side. You won’t get the same smoky char as the grill, but the flavors are still fantastic. Make sure to drizzle that garlic butter on right out of the oven.
What cut of steak works best for skewers?
Sirloin is the sweet spot — it’s tender, affordable, and holds up well on skewers without drying out. You could also use ribeye for a richer, more indulgent option. Avoid tougher cuts like flank or chuck, which need longer cooking methods to get tender.
Can I prep these skewers ahead of time?
Yes! You can marinate the steak overnight and season the shrimp up to a few hours ahead. Thread the skewers up to 2 hours before grilling and keep them covered in the fridge. Just don’t thread them too far in advance or the acid in the marinade can start to affect the texture.
What sides go well with steak and shrimp skewers?
These go amazingly well with garlic butter mashed potatoes, a crisp summer salad, or crusty bread to soak up all that sauce. If you want something hearty and comforting, pair them with a rich homemade onion gravy on the side — sounds unexpected but it works brilliantly.
Can I use frozen shrimp for this recipe?
Totally — just make sure they’re fully thawed and patted dry before seasoning. Excess moisture is the enemy of a good sear. Run them under cold water to thaw quickly, then lay them on paper towels for a few minutes. You’ll get a much better result on the grill.
Ready to Fire Up the Grill?
These delicious grilled steak and shrimp skewers are honestly one of the most satisfying things you can throw on the grill — impressive enough for company, easy enough for a weeknight. That garlic butter sauce alone is worth making the recipe.
Give them a try and let me know how they turn out! Drop your thoughts in the comments below — I love hearing how you put your own spin on things. And if you made these and loved them, please share the recipe on Pinterest so more people can find their new favorite cookout dish.
Sizzling Grilled Steak and Shrimp Skewers
Equipment
- Grill or Blackstone Griddle
- Skewers (metal or wooden)
- Large mixing bowls
- Small saucepan
- Tongs
Ingredients
For the Skewers
- 1 pound Sirloin steak Cut into 1-inch cubes
- 1 pound Large shrimp Peeled and deveined
- 2 tablespoons Olive oil For marinating the steak and shrimp
- 1 teaspoon Smoked paprika Adds a smoky flavor
- 1 teaspoon Garlic powder Enhances the garlic flavor
- to taste Salt and pepper For seasoning
For the Garlic Butter Sauce
- ½ cup Unsalted butter Melted for the sauce
- 4 cloves Garlic Minced fresh
- 2 tablespoons Fresh parsley Chopped
- 1 tablespoon Lemon juice Adds brightness to the sauce
- to taste Salt For seasoning the sauce
Instructions
- In a large bowl, combine the cubed sirloin steak with olive oil, smoked paprika, garlic powder, salt, and pepper. Mix well until every piece is fully coated. Let marinate for at least 30 minutes — up to 1 hour for deeper flavor.
- In a separate bowl, toss the peeled and deveined shrimp with olive oil, salt, and pepper. Keep the seasoning simple — the garlic butter sauce does the heavy lifting at the end. Set aside.
- In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant and just slightly golden — do not brown. Remove from heat and stir in chopped parsley, lemon juice, and a pinch of salt. Set aside.
- Thread the marinated steak and shrimp onto skewers, alternating between the two. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Preheat the grill to medium-high heat. Grill the skewers for about 3–4 minutes on each side, until the steak reaches your desired doneness and the shrimp are pink and opaque. Do not overcook the shrimp — they’ll turn rubbery fast.
- Remove the skewers from the grill and immediately drizzle the warm garlic butter sauce generously over the top. Serve right away while everything is hot and sizzling.
