Honey Garlic Shrimp & Steak (loaded Pot) Recipe

Season

Pat the steak strips and shrimp dry with paper towels. In a bowl, toss steak with 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tsp garlic powder. Season shrimp lightly with the remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper.

Sear steak

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add steak strips in a single layer (work in batches if necessary) and sear 2–3 minutes per side until browned but not fully cooked through. Transfer seared steak to a plate and tent with foil.

Cook shrimp

Add remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Remove shrimp to the plate with steak. Wipe skillet clean if there’s excessive residue, reserving some fond for flavor.

Make sauce

In the same skillet over medium heat, add minced garlic and grated ginger and cook 30–45 seconds until aromatic (do not brown). Pour in honey, soy sauce and rice vinegar; stir to combine. Add chili flakes if using. Bring sauce to a gentle simmer, scraping up any brown bits from the pan.

Thicken

Whisk the cornstarch into the cold water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring. Continue to simmer 1–2 minutes until sauce thickens to a glaze consistency. Taste and adjust seasoning; if sauce is too sweet, add up to 1/2 tsp more soy sauce or a squeeze of lemon.

Coat protein

Return seared steak and cooked shrimp to the skillet and toss gently in the glaze until everything is evenly coated and heated through, about 1–2 minutes. Remove from heat and keep warm.

Cook potatoes

Place quartered potatoes in a medium saucepan and cover with cold salted water. Bring to a boil, reduce to simmer and cook until fork-tender, 12–15 minutes. Drain well.

Mash & mix

Return drained potatoes to the pot. Add butter, milk (or cream), sour cream, 1 tsp salt and 1/2 tsp black pepper. Mash to desired texture (smooth or slightly chunky). Stir in 1 cup of shredded cheddar until melted and combined.

Assemble loaded pot

Spoon mashed potatoes into a large serving pot or shallow baking dish. Top evenly with the honey-garlic steak and shrimp, then sprinkle remaining 1/2 cup shredded cheddar, crumbled bacon and sliced green onions over the top.

Optional broil (finish)

If you want a bubbly, browned top, place the assembled pot under a broiler for 2–3 minutes until cheese is melted and edges begin to brown. Watch carefully to avoid burning.

Sprinkle chopped parsley over the loaded pot and serve with lemon wedges on the side for squeezing. Serve hot, family-style, allowing guests to take a portion of cheesy potatoes topped with honey-garlic steak and shrimp.