One-Pan Cajun Surf and Turf Steak and Shrimp Skillet Tips, FAQ & printable recipe

Tips for success

For the best crust, make sure the steak cubes are completely dry before seasoning. Any moisture will steam the surface and prevent browning. Use a paper towel to pat them dry thoroughly, and don't be shy with the spice—the blackened crust should be bold and deeply colored.

When searing the shrimp, use tongs to flip them individually rather than stirring with a spatula. This keeps them intact and ensures even cooking.

If the pan seems too crowded, cook the shrimp in two batches, adding a little more oil if needed. The goal is a quick, high-heat sear that leaves the shrimp tender.

Variations

• Spicy Sausage Surf and Turf: Replace half the sirloin with sliced andouille sausage. Sear the sausage first until browned, then cook the steak and shrimp as directed. The sausage adds a smoky, spicy depth that complements the blackened seasoning.
• Butter-Basted with Fresh Herbs: In the final step, add a sprig of fresh thyme or rosemary to the melting butter and baste the steak and shrimp with it. The herbs infuse the butter with an aromatic, earthy flavor that pairs well with the lemon.
• Cajun Chicken and Shrimp: Substitute boneless, skinless chicken thighs, cut into cubes, for the sirloin. Cook the chicken until it reaches 165°F (74°C), then proceed with the shrimp. The chicken stays juicy and picks up the blackened crust beautifully.
• Vegetable Add-In: After removing the steak and shrimp, add sliced bell peppers and onions to the skillet and sauté until tender-crisp. Toss them with the butter sauce before serving for a colorful, one-pan meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the butter sauce with the meat to retain moisture.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce. Avoid high heat to prevent overcooking the shrimp.

Leftover steak and shrimp can be stored in an airtight container in the refrigerator for up to 3 days. Keep the butter sauce with the meat to prevent it from drying out. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce.

The Cajun spice blend and the garlic parsley lemon butter can be prepared up to 3 days in advance. Store the spice in an airtight container at room temperature and the butter in the refrigerator.

The steak can be cubed and the shrimp peeled and deveined a day ahead; keep them refrigerated separately. Season and cook just before serving.

Serving ideas

Serve the surf and turf skillet hot, straight from the pan, with the lemon garlic butter spooned over the top.

Crusty bread is ideal for soaking up the buttery sauce, and a side of steamed rice or roasted potatoes makes it a complete meal. A simple green salad with a bright vinaigrette balances the richness.

For a low-effort presentation, place the skillet in the center of the table and let everyone help themselves. Garnish with fresh parsley or lemon wedges if desired, though the dish is already full of flavor.

This recipe is perfect for a date night or a small gathering where you want to impress without spending hours in the kitchen.

Frequently asked questions

Recipe card

One-Pan Cajun Surf and Turf Steak and Shrimp Skillet

Prep 10 minCook 5 minRest 3 minTotal 18 minServes 4

Ingredients

• 1 lb top sirloin steak, cut into 1-inch cubes
• 1 lb jumbo shrimp, peeled and deveined
• 3 tbsp Cajun blackening spice
• 2 tbsp olive oil
• 4 tbsp garlic parsley lemon butter

Instructions

1. Pat the sirloin cubes and shrimp dry with paper towels. In two separate bowls, toss each with half of the Cajun blackening spice and half of the olive oil, ensuring every piece is well coated.
2. Place a large cast-iron skillet over high heat and let it get very hot, about 2 minutes. The pan should be smoking slightly before adding the meat.
3. Add the seasoned sirloin cubes to the hot skillet in a single layer. Sear without moving for 2 minutes, until a dark crust forms on the bottom. Use tongs to turn and sear the other sides briefly, about 1 minute more. Let it rest for 3 minutes before slicing.
4. Using tongs, push the seared sirloin cubes to one side of the skillet, leaving the center and other side empty for the shrimp.
5. Add the seasoned shrimp to the empty side of the skillet in a single layer. Sear for 90 seconds per side, until pink and opaque with charred edges.
6. Reduce the heat to medium-low and add the garlic parsley lemon butter to the skillet. Tilt the pan to let it melt and swirl to coat the steak and shrimp evenly.
7. Remove the skillet from the heat and let the steak rest for at least 3 minutes before serving. Serve hot, spooning the lemon garlic butter over the top.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

410

Protein

35 g

Carbohydrates

4 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.