One-Pan Cajun Surf and Turf Steak and Shrimp Skillet

One cast-iron skillet, two proteins, and a bold Cajun kick: this surf and turf brings together crusty blackened sirloin bites and plump jumbo shrimp in a lemon garlic butter that ties it all together.

It's a fast, impressive dinner that feels like a special occasion but comes together in about 15 minutes. The high heat creates a dark, flavorful crust on the steak while the shrimp stay tender and juicy.

This one-pan Cajun surf and turf skillet is the kind of meal that makes a weeknight feel like a celebration. Cubed top sirloin and jumbo shrimp are tossed in a bold blackening spice, then seared in a screaming-hot cast-iron skillet until deeply charred.

A generous spoonful of garlic parsley lemon butter melts into the pan, creating a glossy, fragrant sauce that coats every bite. Serve it straight from the skillet with crusty bread or over rice to soak up the buttery juices.

Ingredients

Why this recipe works

The high heat of a cast-iron skillet is the secret to a proper blackened crust. When the pan is smoking hot, the spice mixture on the steak and shrimp caramelizes quickly, forming a dark, flavorful sear while the interior stays juicy.

Cooking the steak first and then the shrimp in the same pan builds layers of flavor, and the browned bits left behind enrich the butter sauce.

Using two separate bowls to season the steak and shrimp ensures each protein gets an even coating without cross-flavoring.

The shrimp cook in just 90 seconds per side, so keeping them separate from the steak means they can be added to the pan at the right time and removed at the right moment. The lemon garlic butter finishes the dish, adding brightness and richness that balances the heat of the Cajun spice.

Notes and substitutions

Top sirloin is a lean, affordable cut that works well when cubed and seared hot. For a more marbled result, ribeye or New York strip can be substituted. Jumbo shrimp (16–20 count per pound) are ideal because they stay plump and juicy; smaller shrimp may overcook quickly. Look for peeled and deveined shrimp to save time.

Cajun blackening spice is widely available in the spice aisle, but a homemade blend of paprika, cayenne, garlic powder, onion powder, oregano, and thyme works just as well. Garlic parsley lemon butter can be prepared ahead by mixing softened butter with minced garlic, lemon zest, and chopped parsley. If using salted butter, adjust the seasoning of the dish accordingly.

• top sirloin steak: Ribeye or New York strip, cut into cubes
• Cajun blackening spice: Store-bought blackening seasoning or a blend of paprika, cayenne, garlic powder, and oregano
• jumbo shrimp: Large shrimp or peeled and deveined prawns
• garlic parsley lemon butter: Melted butter mixed with minced garlic, lemon zest, and chopped parsley

Equipment

• Cast-iron skillet (12-inch)
• Mixing bowls (2)
• Tongs
• Instant-read thermometer
• Cutting board
• Chef's knife