If you love a classic surf-and-turf dinner, this Steak and Shrimp Platter brings restaurant-style flavor straight to your kitchen. Tender, juicy steak is seared until beautifully browned, while plump shrimp are quickly cooked in a rich garlic butter sauce. Served together with roasted potatoes, vegetables, lemon wedges, and plenty of herb butter, this platter is impressive enough for special occasions but simple enough for a weekend dinner.
The combination of steak and shrimp works so well because each protein offers something different. The steak is rich, savory, and deeply caramelized, while the shrimp are lighter, slightly sweet, and incredibly tender. Garlic, butter, fresh herbs, and lemon tie the entire platter together without overpowering either ingredient.
This recipe is perfect for date night, family celebrations, holidays, dinner parties, or whenever you want a hearty meal that looks beautiful on the table. You can prepare most of the sides while the proteins cook, making the entire platter surprisingly manageable.
Why You’ll Love This Steak and Shrimp Platter
One of the best things about this recipe is that it gives you two restaurant favorites in one meal. Instead of choosing between steak and seafood, you get both.
The cooking process is also straightforward. The steak and shrimp are cooked separately because they require very different cooking times. This allows you to give the steak a proper crust while keeping the shrimp tender instead of rubbery.
The garlic herb butter is another highlight. It is used to baste the steak and finish the shrimp, creating a consistent flavor throughout the platter. A little fresh lemon added to the shrimp cuts through the richness and makes the finished dish feel balanced.
You can also customize the platter with whatever sides you enjoy. Roasted potatoes, mashed potatoes, asparagus, broccoli, rice, salad, and grilled vegetables are all excellent choices.
Ingredients
For the Steak
- 2 ribeye, New York strip, or sirloin steaks, about 8–10 ounces each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 tablespoon unsalted butter
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil
For the Garlic Herb Butter
- 4 tablespoons unsalted butter
- 5 garlic cloves, finely minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- ¼ teaspoon red pepper flakes, optional
For the Platter
- 1½ pounds baby potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 pound asparagus or green beans
- Lemon wedges
- Fresh parsley, for garnish
How to Make Steak and Shrimp Platter
1. Prepare the Potatoes
Preheat your oven to 425°F (220°C).
Cut larger baby potatoes in half, leaving very small ones whole.
Place them in a bowl and toss with olive oil, salt, and garlic powder.
Arrange the potatoes cut-side down on a baking sheet and roast for approximately 25–30 minutes, until golden on the outside and fork-tender in the center.
Turn them once during cooking if needed.
2. Prepare the Steak
Remove the steaks from the refrigerator about 20–30 minutes before cooking.
Pat them completely dry with paper towels. Removing excess surface moisture is one of the easiest ways to achieve a deeply browned crust.
Season both sides generously with salt, black pepper, garlic powder, and smoked paprika.
Set aside while you prepare the shrimp.
3. Season the Shrimp
Pat the shrimp dry using paper towels.
Place them in a bowl and season with salt, paprika, black pepper, and garlic powder.
Toss gently until evenly coated.
Keep the shrimp refrigerated until shortly before cooking if the steak is not ready yet.
4. Cook the Vegetables
During the final 10–12 minutes of roasting the potatoes, add the asparagus or green beans to the baking sheet.
Drizzle lightly with olive oil and season with salt and black pepper.
Roast until tender but still slightly crisp.
Remove the vegetables and potatoes from the oven and keep warm.
5. Sear the Steak
Place a cast-iron or heavy-bottomed skillet over medium-high to high heat.
Add the olive oil and let the skillet become very hot.
Place the steaks in the skillet and leave them undisturbed for approximately 3–4 minutes so a dark golden crust can develop.
Flip the steaks and cook for another 2–4 minutes, depending on thickness and your desired level of doneness.
For medium-rare steak, aim for an internal temperature of approximately 130–135°F before resting. For medium, aim for approximately 140–145°F.
6. Baste with Garlic Herb Butter
Reduce the heat to medium-low.
Add 2 tablespoons of butter along with half of the minced garlic, thyme, and rosemary.
Once the butter melts and becomes fragrant, tilt the skillet slightly and spoon the herb butter repeatedly over the steaks for about 1 minute.
Transfer the steaks to a cutting board.
Let them rest for 5–10 minutes before slicing.
Resting allows the juices to redistribute throughout the meat.
7. Cook the Shrimp
Carefully wipe away any very dark garlic pieces from the skillet, leaving the flavorful steak drippings behind.
Return the pan to medium-high heat.
Add 1 tablespoon olive oil.
Arrange the shrimp in a single layer.
Cook for approximately 1–2 minutes on the first side.
Flip and cook for another 1 minute, until the shrimp are pink and nearly opaque.
8. Make the Garlic Butter Shrimp
Reduce the heat to low.
Add the remaining butter and garlic to the skillet.
Stir in the optional red pepper flakes.
Cook for approximately 30 seconds, just until the garlic becomes fragrant.
Add the lemon juice and chopped parsley.
Toss the shrimp in the garlic butter for another 30–60 seconds.
Remove immediately from the heat to avoid overcooking.
Properly cooked shrimp should be opaque and form a loose “C” shape rather than curling tightly.
9. Slice the Steak
After the steaks have rested, slice them against the grain into approximately ½-inch strips.
Cutting against the grain shortens the muscle fibers, making each bite more tender.
You may also serve the steaks whole if you prefer a traditional steakhouse presentation.
10. Assemble the Steak and Shrimp Platter
Arrange the sliced steak on one side of a large serving platter.
Place the garlic butter shrimp alongside it.
Add the roasted potatoes and vegetables around the proteins.
Spoon any remaining garlic butter from the skillet over the steak and shrimp.
Finish with chopped parsley, freshly cracked black pepper, and lemon wedges.
Serve immediately while everything is warm.
What to Serve With Steak and Shrimp Platter
Roasted baby potatoes work especially well because they absorb the garlic butter while still providing a crispy texture.
Creamy mashed potatoes are another excellent option if you want a more traditional steakhouse-style dinner. You can spoon some of the steak and shrimp juices over the potatoes for even more flavor.
Rice also pairs beautifully with this recipe. Garlic butter rice, white rice, wild rice, or seasoned rice pilaf are all good choices.
For vegetables, roasted asparagus, broccoli, green beans, zucchini, mushrooms, or Brussels sprouts help balance the richness of the steak.
A fresh Caesar salad or simple mixed greens can also add a refreshing element to the meal.
Tips for the Best Steak and Shrimp Platter
Use steaks of similar thickness. This makes it easier to cook them evenly.
Pat both proteins dry. Moisture prevents proper browning.
Heat the skillet thoroughly. A hot pan creates the flavorful crust that makes steak taste restaurant-quality.
Cook the steak and shrimp separately. Shrimp need only a few minutes, while steaks require considerably longer.
Use fresh garlic. Freshly minced garlic gives the butter much better flavor than garlic powder alone.
Do not overcook the shrimp. Remove them as soon as they become opaque.
Rest the steak. Cutting immediately allows flavorful juices to escape onto the board instead of staying inside the meat.
Easy Recipe Variations
Cajun Steak and Shrimp Platter
Season both the steak and shrimp with Cajun seasoning and serve with Cajun butter.
Creamy Garlic Steak and Shrimp
After cooking the shrimp, add ¾ cup heavy cream and ¼ cup Parmesan cheese to the skillet. Simmer gently until thickened and spoon the sauce over the platter.
Steak and Shrimp with Mushrooms
Sauté 8 ounces of sliced mushrooms in the skillet after cooking the steak. Add them to the platter before serving.
Spicy Steak and Shrimp
Increase the red pepper flakes or add a pinch of cayenne pepper to the shrimp seasoning.
Loaded Steak and Shrimp Platter
Add shredded cheese, crispy bacon, green onions, and sour cream to the roasted potatoes.
How to Store and Reheat
Store leftover steak and shrimp in separate airtight containers whenever possible.
Refrigerate for up to 3 days, although shrimp are best enjoyed sooner.
To reheat the steak, place it in a skillet over low heat with a small amount of butter and warm gently.
Reheat the shrimp separately for only a minute or two. Excessive reheating can make them rubbery.
Potatoes and roasted vegetables can be reheated in a 375°F oven or air fryer until hot.
Freezing the complete platter is not recommended because shrimp and roasted vegetables can lose their ideal texture after thawing.
Final Thoughts
This Steak and Shrimp Platter delivers everything you want from a restaurant-style surf-and-turf meal: beautifully seared steak, tender garlic butter shrimp, crispy potatoes, colorful vegetables, fresh herbs, and plenty of buttery flavor.
Although the platter looks impressive, the cooking process is surprisingly simple once you prepare each component separately. The steak gets the high heat it needs for a flavorful crust, while the shrimp are cooked quickly so they stay juicy and tender.
Serve this platter for date night, celebrations, weekend dinners, or whenever you want to make an ordinary evening feel special. With steak, shrimp, garlic herb butter, potatoes, and vegetables all on one beautiful platter, it is a satisfying meal that is sure to become a favorite.