Honey Garlic Shrimp & Steak Recipe

Prep steak

Pat the steak dry with paper towels. Trim excess fat if desired. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 15 minutes while you prepare other components.

Cook steak

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot (about 4–5 minutes). Add 1 tablespoon olive oil and swirl. Place steak into the pan and sear without moving for 3–4 minutes to develop a deep brown crust. Flip and cook 3–4 minutes for medium-rare (internal temp ~130°F/54°C); adjust time for your preferred doneness. Transfer steak to a cutting board and tent loosely with foil; rest for 8–10 minutes before slicing thinly against the grain.

Prep shrimp

If not already done, peel and devein shrimp and pat dry. Season shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook shrimp

Using the same or a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. When hot, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook.

Make sauce base

Reduce heat to medium. In the skillet used for shrimp (wipe out and add 2 tablespoons butter if needed), add 4 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned.

Combine liquids

Add 1/4 cup honey, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 tablespoons water, and 1/4 tsp red pepper flakes (if using). Stir to combine and bring the mixture to a gentle simmer.

Thicken sauce

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1–2 minutes until glossy and slightly thickened. Taste and adjust seasoning—if too sweet, add a splash more soy sauce or a squeeze of lemon.

Coat shrimp and steak

Return the cooked shrimp to the skillet and toss to coat in the honey garlic sauce. Add the rested sliced steak (thin slices) to the pan and gently toss everything together so both proteins are glazed and warmed through, about 1–2 minutes.

Add cheese and finish

Reduce heat to low. Sprinkle 1 cup shredded cheddar evenly over the glazed shrimp and steak in the skillet. Cover the pan with a lid for 1–2 minutes, or place under a broiler briefly (watch carefully) until the cheddar melts and becomes slightly bubbly. Remove lid.

Finish and serve

Dot with 1 tablespoon butter if you want an extra glossy finish and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side to squeeze over the dish. Recommended accompaniments: steamed rice, mashed potatoes, or a simple green salad.