Grilling Seafood surf and turf grill weeknight garlic lemon chimichurri

Grilled Ribeye & Garlic Shrimp Surf 'n' Turf

Name: Grilled Ribeye & Garlic Shrimp Surf 'n' Turf
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 steak Ribeye steaks (10–12 oz each), room temperature; 1 lb Large shrimp, peeled & deveined (16–20 count), tails on or off; 1/3 cup Extra-virgin olive oil; 1 cup Fresh flat-leaf parsley, packed and finely chopped; 2 each Lemons (zest + juice; reserve 1 lemon for wedges); 6 cloves Garlic, finely minced; 1 1/2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Smoked paprika; 1/4 tsp Crushed red pepper flakes

An easy weeknight surf-and-turf: charred ribeye steaks paired with garlicky grilled shrimp and a bright lemon-herb chimichurri. No food processor required — simple marinades and a refreshing finishing sauce make this cookout-friendly and fast to pull together.

0.0(0 reviews)

Prep: 20m · Cook: 15m · Total35 mins

DifficultyEasy

Serves4

AuthorTopshelf Recipes

Grilled Ribeye & Garlic Shrimp Surf 'n' Turf

Ingredient Spotlight

Smoked paprika

Smoked paprika (often sold as pimentón or pimentón de la Vera) is a Spanish ground red pepper that’s been smoked over oak, giving it a distinct smoky aroma and deep red color. It ranges from sweet to moderately hot depending on the variety and carries warm, woody, slightly sweet smoke notes rather than the bright, fresh sweetness of regular paprika. You can find it in well-stocked grocery stores, Spanish/European markets, or online; a simple substitute is regular sweet paprika with a tiny pinch of liquid smoke or a dash of ground chipotle/pulverized smoked chili to add smokiness, or use equal parts sweet paprika and a touch of ground cumin if you only need the color and some savory depth.

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Author's Note

"This recipe shines at summer cookouts or any night you want steakhouse flavor without fuss. The hand-chopped lemon-herb chimichurri brightens the rich ribeye and garlicky shrimp — make extra to drizzle on everything."

Grilled Ribeye & Garlic Shrimp Surf 'n' Turf

This Grilled Ribeye & Garlic Shrimp surf ’n’ turf is built for nights when you want something impressive without a complicated mise en place. The ribeye’s beefy, well-marbled richness gets contrasted by quick, smoky shrimp and a vibrant lemon-herb chimichurri that cuts through fat with bright acid and parsley freshness. The result is a celebration of textures: a crisp, caramelized crust on the steak, tender juicy interior, and small pops of briny, garlicky shrimp that arrive at the table in just minutes.

What makes this version practical and reliably delicious is the balance between minimal prep and purposeful seasoning — a little smoked paprika on the shrimp to echo the grill smoke, kosher salt and coarse pepper on the steaks for a true char, and a no-food-processor chimichurri that you can hand-chop in under five minutes. Timing is forgiving: the shrimp cook fast while the steaks rest, and that reserved lemon brightens everything when you spoon the chimichurri over warm sliced beef. It’s a weeknight showstopper that also scales up cleanly for weekend cookouts or a simple backyard celebration.

Plan your timing

Enter your target meal time:

6:19 pm–6:25 pm→Make the lemon-herb chimichurri

6:25 pm–6:31 pm→Season steaks and marinate shrimp

6:31 pm–6:37 pm→Preheat and oil the grill

6:37 pm–6:43 pm→Grill the ribeyes

6:43 pm–6:49 pm→Grill the garlic shrimp

6:49 pm–6:55 pm→Finish and serve

Ingredients

Yield

Instructions

Make the lemon-herb chimichurri

Hand-chop the parsley finely and place in a bowl. Add 1/3 cup olive oil, zest and juice of one lemon, 3 minced garlic cloves, 1 1/2 tsp kosher salt, and 1/4 tsp crushed red pepper flakes; whisk to combine. Taste and adjust with more lemon or salt if desired; set aside at room temperature so flavors meld.

For this step

3/8 cupExtra-virgin olive oil
1 cupFresh flat-leaf parsley, packed and finely chopped
2 eachLemons (zest + juice; reserve 1 lemon for wedges)
6 clovesGarlic, finely minced
1 1/2 tspKosher salt
1/4 tspCrushed red pepper flakes

Season steaks and marinate shrimp

Pat the ribeyes dry and brush lightly with a teaspoon of olive oil each, then season both sides generously with kosher salt and the black pepper. In a bowl, toss shrimp with a tablespoon olive oil, the remaining minced garlic, smoked paprika, a squeeze of lemon, and a small pinch of salt; let shrimp sit while you preheat the grill (10–15 minutes).

For this step

4 steakRibeye steaks (10–12 oz each), room temperature
1 lbLarge shrimp, peeled & deveined (16–20 count), tails on or off
1 tspFreshly ground black pepper
1 tspSmoked paprika

Preheat and oil the grill

Preheat your gas or charcoal grill to high heat (450–500°F / 230–260°C) and oil the grates to prevent sticking. For crosshatch marks and even cooking, make sure grates are clean and very hot before placing steaks on them.

Grill the ribeyes

Sear the steaks directly over high heat for 4–6 minutes per side for medium-rare (internal 130–135°F / 54–57°C), adjusting time for thickness and preferred doneness. Move thicker cuts to a cooler part of the grill if they’re charring too fast; once cooked to your liking, transfer to a cutting board and tent loosely with foil to rest for 5–10 minutes.

Grill the garlic shrimp

While steaks rest, thread shrimp onto skewers or place in a grill basket and cook over direct high heat 1.5–2 minutes per side until opaque and slightly charred. Avoid overcooking; shrimp finish quickly.

Finish and serve

Slice steaks against the grain and divide among plates. Toss the grilled shrimp with a few tablespoons of the chimichurri, spoon more chimichurri over the sliced steaks, and serve with lemon wedges. Enjoy immediately — the chimichurri brightens the rich steak while the garlic shrimp add a smoky, briny contrast.

Tips from the kitchen

Bring steaks to room

Letting ribeyes sit 30–45 minutes before grilling promotes even cooking and a better crust; cold interiors resist browning and can overcook outside while staying raw inside.

Preheat and oil grates

Get the grill very hot and oil the grates right before cooking to build a proper sear and prevent sticking, especially important for fatty ribeyes and garlic-scented shrimp.

Use an instant thermometer

Check doneness with an instant-read thermometer (130–135°F for medium-rare) rather than guessing by time, since steak thickness and grill heat vary.

Thread shrimp loosely

Leave a little space between shrimp on skewers so hot air circulates and they cook evenly; tight crowding steams them instead of charring.

Rest then slice against grain

Tent steaks for 5–10 minutes to let juices redistribute, then slice against the grain so each bite is tender and pairs beautifully with the chimichurri.

Variations & substitutions

Citrus-herb swap

Replace some parsley with chopped cilantro and add a small seeded jalapeño to the chimichurri for a brighter, slightly peppery Latin twist that pairs well with shrimp.

Use skirt or strip steaks

If ribeyes are pricey or thick, use skirt or strip steaks sliced thin across the grain after a quick high-heat sear; they take marinades and charring very well.

Butter-basted shrimp

Instead of olive oil and smoked paprika, toss shrimp in melted garlic butter and a squeeze of lemon after grilling for a richer, restaurant-style finish.

Pan-seared Indoors

If weather prevents grilling, sear steaks in a hot cast-iron skillet and finish shrimp in the same pan; deglaze with a little lemon juice and spoon chimichurri over the slices.

Storage & make-ahead

Store leftover steak and shrimp separately in airtight containers in the refrigerator for up to 3 days; keep the chimichurri in its own jar — it will keep up to 4 days and actually intensifies as it rests. Reheat steak gently in a 250°F oven until just warm (about 10–15 minutes) or slice and warm briefly in a hot skillet; reheat shrimp very briefly (30–60 seconds) to avoid rubbery texture.

What to serve with it

Serve with charred corn on the cob, grilled broccolini, or roasted fingerling potatoes to echo the grill flavors and add textural contrast. For drinks, a peppery Malbec or Syrah stands up to the ribeye, while a citrus-driven Sauvignon Blanc complements the shrimp and chimichurri; garnish plates with extra lemon wedges and a few spoonfuls of chimichurri over the sliced steak for an attractive, ready-to-eat presentation.

Frequently asked questions

Can I use frozen shrimp?

Yes—thaw shrimp completely in the refrigerator or under cold running water, then pat dry; excess moisture prevents good char and will steam the shrimp instead.

How do I avoid overcooking the shrimp?

Grill shrimp over direct high heat for only 1.5–2 minutes per side; they should turn opaque and just curl. Remove them as soon as they’re done, since residual heat easily overcooks small seafood.

Can I make the chimichurri ahead of time?

Absolutely: it improves after an hour and keeps up to 4 days refrigerated. Bring it to room temperature before serving so the oil loosens and flavors are vivid.

What if my ribeyes are very thick?

Sear over high heat for 3–4 minutes per side, then move to an indirect cooler zone or lower the heat and cook until your target internal temperature; using a thermometer prevents guesswork.

Should I remove shrimp tails?

Leaving tails on adds flavor and gives a handy handle for eating, but remove them if you prefer easier, fork-and-knife service—either works with this chimichurri finish.

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Ingredients

4 servings

Step 1: Make the lemon-herb chimichurri

Extra-virgin olive oil3/8 cup
Fresh flat-leaf parsley, packed and finely chopped1 cup
Lemons (zest + juice; reserve 1 lemon for wedges)2 each
Garlic, finely minced6 cloves
Kosher salt1 1/2 tsp
Crushed red pepper flakes1/4 tsp

Step 2: Season steaks and marinate shrimp

Ribeye steaks (10–12 oz each), room temperature4 steak
Large shrimp, peeled & deveined (16–20 count), tails on or off1 lb
Freshly ground black pepper1 tsp
🛒 BuySmoked paprika1 tsp

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Nutrition Facts

Per serving: 1 serving (about 350g)

Calories820

Total Fat60g

Saturated Fat18g

Trans Fat0g

Polyunsaturated Fat4g

Monounsaturated Fat32g

Total Carbohydrates6g

Dietary Fiber1g

Total Sugars1g

Protein56g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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