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Delicious Garlic Butter Steak & Shrimp Bites served on a plate.

Garlic Butter Steak & Shrimp Bites

A quick and gourmet dinner option that combines tender steak with succulent shrimp in a buttery garlic sauce, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Steak & Shrimp
  • 1 lb steak, cut into bite-sized pieces
  • 1 lb shrimp, peeled and deveined
  • Salt and black pepper, to taste
  • Lemon wedges, for serving
For the Garlic Butter Sauce
  • ½ cup unsalted butter
  • 4 cloves garlic, minced because garlic makes everything better
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon smoked paprika optional but oh-so-good

Method
 

Preparation
  1. Start by washing your shrimp and cutting your steak into bite-sized pieces. Pat them dry with a paper towel to ensure they sear nicely.
Cooking the Steak
  1. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  2. Season your steak bites with salt and black pepper. Add them to the skillet in a single layer and cook for about 2-3 minutes on each side until they are nicely browned.
  3. Remove them from the skillet and set aside.
Cooking the Shrimp
  1. In the same skillet, add another tablespoon of butter and toss in the shrimp.
  2. Cook for about 2-3 minutes or until they turn pink and opaque. Remove and set aside with the steak.
Creating the Garlic Butter Sauce
  1. Add the remaining butter to the skillet and let it melt.
  2. Stir in the minced garlic and paprika (if using). Cook for about 1 minute until fragrant.
Combining and Serving
  1. Toss the cooked steak and shrimp back into the skillet with the garlic butter sauce.
  2. Add the chopped parsley and give everything a good mix. Serve immediately with lemon wedges for a zesty finish.

Notes

Keep a close eye on that shrimp—they cook quickly! Feel free to customize by adding spice or vegetables. Store leftovers in an airtight container in the fridge for up to 2 days.