Surf & Turf Night With 6 Chipotle Shrimps Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels to remove surface moisture; this helps achieve a good sear.

Season steaks

Generously season both sides of each steak with coarse kosher salt and freshly ground black pepper. Press the seasoning into the meat with your hands so it adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat for 5 minutes until very hot. Meanwhile, heat a second small skillet over medium for the shrimp (or you can cook shrimp in the same pan after steaks rest).

Sear steaks

Add 1½ tablespoons olive oil to the hot skillet and swirl to coat. Carefully add steaks (they should sizzle immediately). Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and add 1½ tablespoons butter, 2 garlic cloves (smashed), thyme sprigs and rosemary (if using) to the pan.

Baste and finish

Tilt the pan slightly and use a spoon to baste steaks with melted butter and pan juices for 2–4 minutes while cooking to desired doneness (for 1" ribeye: about 3–4 minutes per side for medium-rare, or until an instant-read thermometer reads 125–130°F). Adjust time for thickness and preferred doneness.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–10 minutes so juices redistribute while you cook the shrimp.

Make the chipotle shrimp marinade

In a small bowl combine 1 teaspoon finely minced chipotle pepper, 1 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, 1 minced garlic clove, ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon olive oil. Whisk until smooth.

Marinate shrimp briefly

Place the 6 peeled and deveined large shrimp in the bowl and toss to coat. Let sit for 10–15 minutes—long enough for flavor to penetrate but short enough that acid won’t firm the shrimp too much.

Cook shrimp

Heat a small skillet over medium-high heat (or use the steak pan if you wiped it and have room). Add 1 tablespoon olive oil (if using a fresh pan). Once shimmering, add the shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and slightly charred at the edges. Spoon any remaining marinade into the pan in the last 30 seconds and cook to caramelize lightly. Do not overcook—shrimp should be firm and juicy.

Finish shrimp

Remove shrimp from heat and squeeze a little lime juice over them. Keep warm while plating.

Assemble surf & turf

Place each rested steak on a warm plate. Arrange 3 chipotle shrimp on top or to the side of each steak.

Garnish and serve

Spoon any pan juices over the steaks. Sprinkle chopped fresh parsley and add a lime wedge to each plate. Serve immediately with optional compound butter or steak sauce on the side.