Blackened Steak and Shrimp Skillet Recipe

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The Comfort of Blackened Steak and Shrimp Skillet Recipe

There’s something truly satisfying about the mix of robust, smoky steak paired with tender, garlicky shrimp that just feels like the ultimate weekend treat. When I first experimented with this Blackened Steak and Shrimp Skillet Recipe, I was drawn to how effortlessly it brings together surf and turf, all in one pan. It’s that cozy, come-together type of dish that fills your kitchen with an intoxicating aroma and your heart with warmth.

You’ll notice how the blackening seasoning sets a deeply flavored crust on the ribeye, creating that golden, lightly crisp edge that contrasts beautifully with the juicy, buttery shrimp inside. This skillet meal is as much about texture as it is about taste—a comforting, velvety garlic butter sauce ties it all together, making every bite a celebration. Plus, it comes together quickly, perfect for when you want something impressive without hours standing at the stove.

It’s a dish I love making for friends when we gather, because it feels special but never fussy. You’ll feel that same ease and enjoyment when you bring this Blackened Steak and Shrimp Skillet Recipe to your table.

Ingredient Guide

• Ribeye Steak (1 lb): The star protein offering marbling for juicy, tender bites. You can swap ribeye with sirloin or New York strip if you prefer a leaner cut.
• Shrimp (1 lb, peeled & deveined): Sweet and succulent, perfect for quick cooking. Opt for wild-caught when possible for best flavor.
• Blackening Seasoning (2 tbsp): This blend gives you the signature crust and smoky spice. If you don’t have it ready-made, a mix of paprika, cayenne, garlic powder, and herbs works well.
• Garlic (4 cloves, minced): Infuses the butter with rich aroma and depth—fresh garlic is a must!
• Butter (4 tbsp, divided): Brings velvety richness and helps marry flavors in the shrimp.
• Lemon (1, juiced + wedges): Adds bright freshness and balances the robust spices beautifully.
• Fresh Parsley (1/4 cup, chopped): A fresh herb hit to finish and brighten the dish.
• Olive Oil (2 tbsp): Provides a light, fruity base for searing without overpowering the proteins.
• Salt & Pepper: Simple seasoning staples that enhance all ingredients.

Prep Before You Begin

Before you dive in, I recommend getting your mise en place fully organized. Patting the steak dry and seasoning it ahead lets the flavors really stick and the meat achieve that beautiful crust when cooked. Bringing your steak to room temperature for 15-20 minutes makes for even cooking and prevents that cold center that sometimes throws off timing.

Don’t forget to peel and devein the shrimp if you’re not using prepped ones — it really improves texture. Have your garlic minced and herbs chopped ready to go, because this recipe moves fast when you start cooking.

How to Make Blackened Steak and Shrimp Skillet Recipe

1. Pat the ribeye steak dry with paper towels and season both sides generously with blackening seasoning, salt, and pepper. This dry surface is key to getting that golden, lightly crisp crust you’ll love. Set it aside at room temperature for 15 to 20 minutes to relax and prep for cooking.
2. Season the shrimp lightly with salt and pepper. Since they’ll cook quickly, you want to keep their natural sweetness front and center.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. When it’s shimmering, place the steak in the pan. Sear undisturbed for 4-5 minutes to develop a rich crust, then flip and cook the other side for another 4-5 minutes for medium-rare perfection. Adjust times if your steak is thinner or thicker.
4. Remove the steak from the skillet and let it rest for 5 to 10 minutes. This resting step lets the juices redistribute so every bite stays juicy and tender without losing moisture on your plate.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Blackened Steak and Shrimp Skillet Recipe turns out reliably amazing.

5. To the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted and fragrant, toss in the minced garlic and sauté for about 30 seconds until aromatic but not browned, since burnt garlic can turn bitter.
6. Add the shrimp to the skillet in a single layer and cook for 2 to 3 minutes, allowing them to turn pink and opaque. They will cook quickly, so keep an eye to avoid overcooking.
7. Squeeze lemon juice over the shrimp and stir in the remaining 2 tablespoons butter and chopped fresh parsley. This creates a velvety, lightly tangy sauce that clings gently to the shrimp.
8. Slice the rested ribeye steak against the grain into thin strips for maximum tenderness. Nestle the slices alongside the shrimp on your serving plate. Drizzle any lingering garlic butter sauce over the top and garnish with fresh parsley and lemon wedges for brightness and a pop of color.

Creative Variations for Blackened Steak and Shrimp Skillet Recipe

• Swap ribeye for flank steak or skirt steak for a leaner option that still sears nicely.
• Add sliced bell peppers and onions to the skillet for a colorful veggie boost and a hint of sweetness.
• Try a splash of white wine or chicken broth when cooking shrimp for an extra layer of depth in the sauce.
• Use Cajun seasoning in place of blackening spice for a smoky, more aromatic twist.
• Serve over buttery garlic mashed potatoes or creamy polenta to soak up every drop of that delicious sauce.
• Finish with a sprinkle of crumbled feta or cotija cheese for a tangy contrast at the end.

Storage, Freezing & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days to keep flavors fresh.
• For freezing, separate the steak and shrimp portions; wrap tightly and freeze for up to 2 months.
• Reheat gently in a skillet over low heat with a splash of water or broth to prevent drying out.
• Avoid microwaving if possible, since it can toughen steak and rubberize shrimp.
• When ready to serve, add a fresh squeeze of lemon to brighten flavors back up.

Blackened Steak and Shrimp Skillet Recipe FAQs

• What’s the best cut of steak for this recipe? Ribeye is ideal for its marbling and tenderness, but sirloin or New York strip work well too if you prefer leaner meat.
• Can I use frozen shrimp? Definitely! Just thaw them completely, pat dry, and proceed as usual to avoid excess moisture.
• How spicy is blackening seasoning? It usually has a nice kick from cayenne and paprika, but you can adjust quantities or swap for milder seasoning to suit your taste.
• How do I know when the steak is done? Aim for medium-rare with a 130°F (54°C) internal temp for juicy tenderness. Use a meat thermometer or cut to check.
• Can I make this recipe dairy-free? Yes! Substitute the butter with olive oil or a dairy-free margarine and the garlic butter sauce will still be delicious.

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