Savory Grilled Steak and Shrimp Skewers with Garlic Butter Sauce

Delicious Grilled Steak and Shrimp Skewers with Garlic Butter Sauce are my go to when I want something that feels a little fancy, but I still want to keep dinner simple. You know those evenings when everyone is hungry, you do not want a sink full of dishes, and you still want that wow factor? This is that meal. It is smoky, buttery, and the shrimp cooks right alongside the steak, so it all lands on the table at the same time. Plus, skewers are just fun to eat, and they make you look like you tried harder than you did.

Ingredients for Steak & Shrimp Skewers (Best Steak Cuts + Best Shrimp to Buy)

Let us talk about what to buy, because the shopping part is where this recipe gets either super easy or weirdly stressful. The good news is you do not need anything fancy. You just need steak that grills well and shrimp that are not tiny.

Best steak cuts for skewers are the ones that stay tender with high heat:

• Sirloin: budget friendly and reliable, just do not overcook it
• Ribeye: extra juicy because of the fat, my personal favorite if it is on sale
• Strip steak: great flavor, easy to cube
• Tenderloin: super tender, but usually pricier

Cut your steak into cubes that are about 1 to 1.5 inches. Try to keep them similar in size so they cook evenly.

Best shrimp to buy for skewers is medium to large. I like 16 to 20 count or 21 to 25 count. Go for peeled and deveined if you want to save time. Tail on looks pretty, but it can be annoying on skewers, so I usually remove the tails.

If you are into steak dinners in general, this one is also a cozy weeknight vibe: garlic butter steak and zucchini.

Garlic Butter Sauce (Garlic Herb Butter / Ghee) Ingredients + Flavor Options

This garlic butter sauce is the whole reason people go back for seconds. It is also the reason someone will stand by the grill asking, what is that smell, like every two minutes.

Here is my basic garlic butter sauce setup:

• 6 tablespoons butter (or ghee if you want a richer, slightly nutty taste)
• 4 to 6 garlic cloves, minced (yes, I really mean it)
• 1 tablespoon chopped parsley (or basil if that is what you have)
• Pinch of salt
• Black pepper
• Optional squeeze of lemon

Flavor options if you want to switch it up:

Garlic herb butter: add oregano and thyme. It tastes like steakhouse butter.
Spicy garlic butter: add crushed red pepper or a spoon of hot sauce.
Smoky: add a little smoked paprika. It goes great with shrimp.

I melt the butter on low heat, add the garlic, and let it cook just until it smells amazing, about 30 to 60 seconds. Do not brown it unless you want that toasted flavor. Then I turn off the heat and stir in herbs and lemon.

If you love shrimp plus garlic flavors, you might also like garlic parmesan roasted shrimp for a super easy oven option.

Recommended Seasoning & Marinade Ideas (Classic, Cajun/Creole, Lemon-Herb)

I keep this part flexible because everyone likes a different vibe. Just remember that steak and shrimp cook fast, so you want flavor on the outside from seasoning, not a heavy sugary marinade that burns.

Three easy flavor paths

Classic: salt, pepper, garlic powder, and a little olive oil. Simple and it lets the garlic butter sauce shine.
Cajun or Creole: Cajun seasoning, a tiny pinch of brown sugar, and a splash of oil. This one is bold and great for cookouts.
Lemon herb: lemon zest, lemon juice, oregano, parsley, olive oil, and a bit of salt. Fresh and light.

Marinade timing tips:

For steak, 30 minutes to 2 hours is perfect. For shrimp, keep it short, 10 to 20 minutes, because acid can mess with the texture and make it a little mushy.

If you are craving that lemon garlic mood, check out lemon garlic shrimp and asparagus. It is one of those clean and easy dinners that still feels special.

Equipment You Need (Grill, Grill Pan, Skewers, Thermometer)Equipment You Need (Grill, Grill Pan, Skewers, Thermometer)

Okay yes the header looks silly, but the gear is straightforward. You can make these on an outdoor grill, a grill pan, or even a broiler in a pinch, but grilling is the most fun.

What you will need:

• Grill with two heat zones if possible, one hot side and one medium side
• Skewers: metal skewers are easiest, wooden works too
• Grill pan if you are cooking indoors
• Instant read thermometer for steak (this helps so much)
• Tongs and a small saucepan for the garlic butter sauce

I used to guess steak doneness and honestly it was stressful. A thermometer makes it calm.

Prep Steps: Soak Wooden Skewers, Cut Steak Cubes, Prep Shrimp (Peeled/Deveined)

This is the part where you set yourself up for success. When I rush prep, I always regret it because the grill waits for no one.

If you are using wooden skewers, soak them in water for 20 to 30 minutes. That helps keep them from burning too fast.

Prep checklist:

Steak: pat it dry, cut into even cubes, season or marinate.
Shrimp: peeled and deveined, pat dry, season lightly.
Optional add ons: chop peppers, onions, zucchini, or pineapple into similar sizes.

One big tip: keep the shrimp dry before it hits the grill. Wet shrimp can steam instead of sear, and you lose that great grilled flavor.

How to Assemble Steak and Shrimp Skewers for Even Cooking

This part matters because steak and shrimp do not cook at the exact same speed. The trick is to keep things balanced.

My favorite method is to make separate skewers, some all steak and some all shrimp. That gives you perfect control. But if you really want the classic surf and turf look on each stick, you can do that too.

My easy assembly rule

If you mix steak and shrimp on the same skewer, put two pieces of steak together, then one shrimp, and repeat. That keeps the shrimp from being over direct heat the whole time, and it tends to finish closer to the steak timing.

Also, do not pack everything tightly. Leave a tiny bit of space so heat can hit all sides.

How to Grill Steak and Shrimp Skewers (Time, Heat Zones, Turning Schedule)

This is where it all comes together. I like a two zone grill setup: one side hot for searing, one side medium for finishing.

Grilling plan that actually works

Heat your grill to medium high, around 400 to 450 F. Oil the grates lightly. Start the steak skewers first because they usually need a little longer than shrimp.

Typical timing (always depends on steak size and grill heat):

Steak skewers: 6 to 10 minutes total, turning every 2 minutes.
Shrimp skewers: 4 to 6 minutes total, turning once or twice.

Turning schedule I use:

Put skewers down, set a timer for 2 minutes, flip, repeat. It keeps you from wandering off and accidentally making the shrimp rubbery.

When everything comes off the grill, brush with warm garlic butter sauce right away. I also like to serve extra sauce on the side for dipping.

Doneness Guide: Steak Internal Temps + When Shrimp Are Perfectly Cooked

This is the part that saves dinner. Skewers cook fast, so a quick check makes a huge difference.

Quick doneness guide

Steak internal temps (pull it a few degrees early because it keeps cooking):
Rare: 120 to 125 F
Medium rare: 130 to 135 F
Medium: 140 to 145 F
Medium well: 150 to 155 F
Well done: 160 F and up

Shrimp are done when they turn pink, curl into a C shape, and look opaque. If they curl into a tight O, they are usually overcooked. I have done that before, and it is a bummer.

Pro Tips for Juicy Steak and Tender Shrimp (Avoid Overcooking, Prevent Sticking)

I have grilled enough skewers to learn a few things the hard way, so here is the shortcut version.

Use high heat, short cook time. That is the whole secret.
Pat everything dry before seasoning, especially shrimp.
Oil the grates, not the food. I dip a folded paper towel in oil and use tongs to wipe the grill quickly.
Do not drown the shrimp in marinade, especially lemon juice. Short soak only.
Let steak rest for 5 minutes after grilling. It helps keep it juicy.
Brush garlic butter at the end or right after grilling, not early, so the garlic does not burn.

If you want another great skewer night, these bang bang chicken skewers are messy in the best way. Different flavor, same fun grilling energy.

Variations & Add-Ons (Veggie Skewers, Pineapple, Scallops, Spicy Garlic Butter)

This recipe is easy to customize, which is perfect when you are feeding picky eaters or just trying to clean out the fridge.

Easy add ons:

Veggie skewers: bell pepper, red onion, zucchini, mushrooms. Keep them in big chunks so they do not fall apart.
Pineapple: it caramelizes and tastes amazing with steak and shrimp.
Scallops: swap some shrimp for scallops, just watch the cook time because they are also quick.
Spicy garlic butter: add cayenne or chili flakes, and a tiny drizzle of honey if you like sweet heat.

If you are doing lots of veggies, you might want separate veggie skewers so you can leave them on the grill longer without overcooking the shrimp.

Serving Suggestions (BBQ Sides, Rice, Salad, Chimichurri, Dipping Sauces)

This is where you can make it feel like a full backyard BBQ or a simple weeknight plate. I usually pick one hearty side and one fresh side, then call it done.

• Rice or turmeric rice, because it soaks up the garlic butter sauce
• Salad with lemony dressing to balance the richness
• Grilled corn or roasted potatoes
• Chimichurri for a herby, tangy bite next to the butter sauce
• Dipping sauces: extra garlic butter, ranch, spicy mayo, or a quick yogurt lemon sauce

For a super comforting side that feeds a crowd, I love something like black beans and rice with sausage. It is not traditional BBQ, but it is hearty and people always want seconds.

Make-Ahead, Storage, and Reheating Tips (Leftovers, Meal Prep, Freezing)

Delicious Grilled Steak and Shrimp Skewers with Garlic Butter Sauce are best fresh, but leftovers still make a really good lunch if you treat them gently.

Make ahead:
You can cube the steak, prep the shrimp, and mix your seasonings up to a day ahead. Keep everything covered in the fridge. I usually wait to skewer until an hour before grilling so nothing gets weird and watery.

Storage:
Pull steak and shrimp off the skewers and store in airtight containers. They keep for 2 to 3 days in the fridge.

Reheating:
The best way is low and gentle. Warm in a skillet over medium low with a tiny bit of butter or a splash of water, just until heated through. Microwave works, but do short bursts so the shrimp does not toughen.

Freezing:
I do not love freezing cooked shrimp because the texture can get a little bouncy. If you want to freeze, freeze the raw seasoned steak cubes separately. Shrimp is better bought and used fresh when you can.

Common Questions

Can I cook these in the oven instead of grilling?
Yes. Broil them on a sheet pan close to the heat source, turning once. Watch closely because shrimp goes from perfect to overdone fast.

Should I use metal or wooden skewers?
Metal is easier and reusable. Wooden is totally fine, just soak it first so it does not burn too quickly.

How do I keep the steak tender?
Pick a good cut like sirloin or ribeye, do not overcook it, and let it rest for a few minutes before serving.

Can I make the garlic butter sauce ahead?
Yes. Make it up to 3 days ahead, keep it in the fridge, then rewarm gently on low heat.

What if my shrimp are different sizes?
Try to buy similar size shrimp, but if you cannot, put the bigger ones on skewers and cook those first. Smaller ones can go on last.

A little pep talk before you fire up the grill

If you take anything from this post, let it be this: keep the heat fairly high, keep the cook time short, and use that garlic butter sauce like you mean it. Delicious Grilled Steak and Shrimp Skewers with Garlic Butter Sauce really are one of those meals that makes a regular night feel like a treat. If you want more inspiration along the same lines, I have bookmarked Garlic Butter Surf and Turf Kabobs | Steak and Shrimp before and it is a fun comparison for flavors and timing. Now go grab your skewers, invite someone outside to keep you company, and make these once while the weather is good. You will be glad you did.

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