Grilled Steak and Shrimp Skewers with Garlic Butter

Posted on February 12, 2026

Grilled steak and shrimp skewers drizzled with garlic butter ready to serve.

Meet your new favorite summer skewers

Sizzling, garlicky, and made for sharing — these Grilled Steak and Shrimp Skewers with Garlic Butter are an easy crowd-pleaser that grill up in minutes. The sweet shrimp and savory sirloin get a patina of smoky seasoning, then finish under a glossy garlic butter that keeps every bite juicy and bright. If you love bold grilled flavors, serve them alongside tender grilled chicken bites with creamy garlic sauce for a full backyard-feast spread.

Why You’ll Love This Grilled Steak and Shrimp Skewers with Garlic Butter

Incredible surf-and-turf flavor in one bite — steak and shrimp together create contrast and balance.
Fast weeknight grill: marinate, skewer, and cook in under 30 minutes (plus a short marinade).
Family-friendly and customizable — swap spice levels or swap proteins easily.
Perfect for meal prep — make extra garlic butter to save for dipping or reheating.
Great for entertaining — skewers are easy to pass around at parties or picnics.

Ingredients Needed :

Protein

1 pound Sirloin steak (Cut into 1-inch cubes.)
1 pound Large shrimp (Peeled and deveined.)

Marinade & Oil

2 tablespoons Olive oil (For marinating the steak and shrimp.)

Spices

1 teaspoon Smoked paprika (Adds a smoky flavor.)
1 teaspoon Garlic powder (Enhances the garlic flavor.)
to taste Salt and pepper (For seasoning.)

Garlic Butter Sauce

1/2 cup Unsalted butter (Melted for the sauce.)
4 cloves Garlic (Minced.)
2 tablespoons Fresh parsley (Chopped.)
1 tablespoon Lemon juice (Adds brightness to the sauce.)
to taste Salt (For seasoning the sauce.)

Step-by-Step Instructions :

In a large bowl, combine the cubed sirloin steak with olive oil, smoked paprika, garlic powder, salt, and pepper. Mix well and let marinate for at least 30 minutes.
In another bowl, toss the peeled and deveined shrimp with olive oil, salt, and pepper. Set aside.
In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in parsley, lemon juice, and a pinch of salt.
Thread the marinated steak and shrimp onto skewers, alternating between the two. If using wooden skewers, soak them in water for 30 minutes beforehand.
Preheat the grill to medium-high heat. Grill the skewers for about 3-4 minutes on each side, until the steak reaches desired doneness and the shrimp are pink and opaque.
Remove the skewers from the grill and drizzle the garlic butter sauce over the top before serving.

Serving Suggestions Grilled Steak and Shrimp Skewers with Garlic Butter

Serve over a bed of herbed rice or lemon-garlic quinoa for an easy weeknight plate.
Make a simple salad of arugula, cucumber, and cherry tomatoes tossed with lemon vinaigrette to cut the richness.
Offer extra garlic butter on the side for dipping and brush a little on grilled crusty bread.
For brunch or a bold side, pair with cilbir — Turkish eggs with yogurt and spiced butter sauce to add a tangy, creamy contrast.

Tips for Success Grilled Steak and Shrimp Skewers with Garlic Butter

Cut steak into even 1-inch cubes so everything cooks at the same rate.
Don’t over-marinate shrimp — 15–30 minutes is enough; too long can make them mushy.
Use a meat thermometer for perfect steak doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Preheat the grill well so you get a nice sear on the steak without overcooking the shrimp.
If using wooden skewers, soak for 30 minutes to prevent burning.
Make the garlic butter ahead and reheat gently — low heat keeps the garlic from burning.

Variation (if any)

Swap sirloin for ribeye or flank steak for richer flavor — adjust cook time for thicker cuts.
Add veggies on the skewers (bell peppers, red onion, cherry tomatoes) for color and extra char.
Spice it up with a pinch of cayenne or a chili-garlic rub for heat.
Make it keto-friendly by serving on a bed of cauliflower rice or alongside roasted vegetables.

FAQs

Q: Can I use frozen shrimp?
A: Yes — thaw completely and pat dry before seasoning so they sear properly on the grill.

Q: How long will leftovers keep?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven or quickly on the grill to avoid overcooking the shrimp.

Q: Can I make these indoors?
A: Absolutely — use a grill pan or broiler. Watch closely and use medium-high heat to mimic the grill’s sear.

Q: Are these safe to meal-prep?
A: Yes. Store the garlic butter separately and add after reheating to keep the steak and shrimp juicy.

Q: What size skewers should I use?
A: Use 8–10 inch skewers for ease of flipping; if using metal skewers, no soaking required.