Sheet Pan Steak and Garlic Butter Shrimp: 1 Amazing Dinner

If you’re anything like me, the thought of a weeknight dinner that requires two separate pans, a skillet, and then a mountain of dishes afterwards gives me heartburn! Seriously, who has the energy for that after a long day? Well, I’ve found the holy grail of easy elegance, and it’s this amazing Sheet Pan Steak and Garlic Butter Shrimp recipe. We’re combining premium steak and fast-cooking shrimp—hello, surf and turf!—all cooked on one single, glorious, parchment-lined sheet pan. Trust me, I spent a few failed batches figuring out the exact timing so your steak isn’t tough and your shrimp aren’t rubbery. This method delivers maximum flavor with virtually zero cleanup, making it my go-to for a weeknight gourmet meal!

Why You Will Love This Sheet Pan Steak and Garlic Butter Shrimp

This is the dinner you pull out when you need something impressive but only have 30 minutes to spare. Seriously, it ticks every box!

• It’s the ultimate in Low Cleanup Dinner Recipes—praise the parchment paper!
• Flavor overkill! That rich, zesty garlic butter coats everything beautifully.
• It’s perfect for Quick Weeknight Meals when you crave something a little more special than usual.
• One Pan Surf and Turf perfection without the massive effort!

Ingredients for Your Sheet Pan Steak and Garlic Butter Shrimp

You really don’t need much to make this surf and turf magic happen! Having everything pre-chopped and ready is half the battle, especially since the cooking goes so fast. Check out what you need for the main components first before we tackle that incredible sauce. Everything needs to be measured out before you even think about turning the oven on!

• 1 pound sirloin steak, cut into 1-inch cubes
• 1 pound large shrimp, peeled and deveined
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• Salt and black pepper to taste

For the Flavorful Garlic Butter Sauce

This sauce is what elevates this simple Sheet Pan Steak and Garlic Butter Shrimp into something truly restaurant-worthy. It’s liquid gold, honestly!

• 1/2 cup unsalted butter
• 6 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped

Essential Equipment for Sheet Pan Steak and Garlic Butter Shrimp

You need the right gear to conquer this recipe without turning your oven into a buttery disaster zone! First up, you absolutely must have a good, rimmed baking sheet. That rim is crucial because all those rich juices from the steak and the garlic butter need a place to hang out—we don’t want them spilling everywhere!

Second, don’t skip the parchment paper; it makes cleanup a dream, which is the whole point of these Sheet Pan Dinner Ideas. Finally, you’ll just need one small saucepan for whipping up that glorious garlic butter drizzle while everything else is roasting away. That’s it!

Step-by-Step Instructions for Sheet Pan Steak and Garlic Butter Shrimp

Okay, this is where the magic happens! Because the steak takes longer than the shrimp, we can’t just throw everything on at once. This **Sheet Pan Steak and Garlic Butter Shrimp** recipe is all about strategic timing, which is why I love watching it come together. It feels like I’m running a very efficient, delicious little kitchen assembly line. Read these steps carefully so everything finishes perfectly together!

Preparing the Proteins and Vegetables

First things first, crank that oven up to 400 degrees Fahrenheit right away. Line your biggest baking sheet with parchment paper—don’t skip it! Now, take your cubed sirloin and toss it really well with half the olive oil, salt, and pepper. Spread those steak cubes out nicely on one side of the pan. Don’t let them pile up! Then, toss your shrimp and your trimmed asparagus together with the rest of the oil and seasoning, and place them on the other half of the pan. They need space to roast, not steam.

Making the Garlic Butter Sauce

While the oven is preheating, get your sauce going. Melt that half cup of butter in a little saucepan over medium heat. Once it’s foamy, toss in your minced garlic. You only want to cook that garlic for about a minute until you can really smell that gorgeous aroma—we are aiming for sweet and fragrant, not brown and bitter! Pull it right off the heat immediately and stir in the lemon juice and fresh parsley. Set this aside; it’s going on in stages!

The Two-Stage Sheet Pan Cooking Process

Time to bake! Slide that sheet pan in for 8 minutes. This gives the steak a good head start. When the timer goes off, pull the pan out *gently*. Now, quickly add your seasoned shrimp onto the open spots on the pan. Brush about half of that amazing garlic butter all over the steak and the asparagus—don’t drown the shrimp yet, they are sensitive! Return it to the oven for just 5 to 7 more minutes. When those shrimp are pink and curled, and your steak hits 130 degrees Fahrenheit internally for that perfect medium-rare, pull the whole show out. Then, drizzle the rest of that buttery goodness all over everything before serving! You can review the full instructions over at my terms and conditions page if you need a refresher later!

Tips for Perfect Sheet Pan Steak Cooking Times

Getting the steak just right when you’re also juggling quick-cooking shrimp is the single trickiest part of this entire One Pan Surf and Turf operation. Don’t stress! The secret here is understanding the different cooking rates. If you’re aiming for rare, you want a lower internal temperature, obviously. For medium-rare perfection, that 130 degrees Fahrenheit is your magical number, and you should pull the pan out right when the shrimp are done.

If you like your steak more like medium (closer to 135-140 degrees), you might need to pull the shrimp off the pan slightly *before* the steak is done. Seriously, invest in a quick-read meat thermometer! Trying to guess your **Sheet Pan Steak Cooking Times** by sight alone leads to sad, dry steak slices. A quick check on the thickest cube tells you everything you need to know, ensuring you nail that perfect texture every single time.

Ingredient Notes and Substitutions for Sheet Pan Steak and Garlic Butter Shrimp

I get so many questions about what you can swap out in this recipe, and honestly, it’s quite flexible—as long as you respect the heat requirements! Since we are roasting everything together, you need a steak cut that cooks relatively fast, avoiding something super thick like a huge ribeye, which would be raw when the shrimp are totally done. Sirloin is my top pick because it’s flavorful, tender enough, and cubes beautifully.

If you want to splurge on tenderness that just melts, go for the filet mignon chunks! For bold beef flavor, the NY strip works great too. When it comes to vegetables, the Simple Shrimp Dinner Recipes section of my brain loves color, so don’t feel stuck on just asparagus!

Broccoli florets take almost the same time as asparagus, which is fantastic, or you can swap in sliced bell peppers for some sweetness. Just make sure whatever vegetable you choose is cut into pieces roughly the same size so they all cook evenly alongside your steak and shrimp!

Serving Suggestions for Your One Pan Surf and Turf

Okay, so the steak and shrimp are cooked and drenched in that dreamy garlic butter—now what? Since the sheet pan does most of the heavy lifting for us, we need simple sides that soak up all those amazing pan juices. This meal feels super gourmet, but it doesn’t need a ton of fuss on the side.

My favorite way to serve up this Sheet Pan Steak and Garlic Butter Shrimp is right over fluffy white rice—it’s honestly just the perfect bed for that buttery sauce to sink into. If you’re skipping the rice, grab some crusty French bread! You can use that bread to mop up every last delicious bit of garlic goodness left on the parchment paper. Don’t let any of that flavor go to waste!

If you want something green, keep the salad super simple—maybe just mixed greens with a light vinaigrette. The richness of the garlic butter sauce is the star, so the accompaniments should cheer it on, not compete with it. Voila! Dinner is served!

Storage and Reheating Instructions for Leftover Sheet Pan Steak and Garlic Butter Shrimp

Even though this Sheet Pan Steak and Garlic Butter Shrimp disappears faster than anything else I cook, sometimes we end up with a little leftover magic! First, safety first: let the food cool down a touch, then get it into an airtight container. Make sure to get most of that delicious garlic butter sauce in there with the proteins, too!

Now, when it comes to reheating, please, please don’t use the microwave if you can avoid it. That shrimp will go instantly to rubber-band city! The best way to bring this back to life is low and slow in the oven, maybe 300 degrees Fahrenheit, just until warmed through. If you’re only reheating a small portion, a quick, shallow sear in a non-stick pan with just a tiny splash of fresh butter works wonders too. It keeps that steak tender and your shrimp happy!

Frequently Asked Questions About Sheet Pan Steak and Garlic Butter Shrimp

I always get tons of questions after posting a new Delicious One Pan Dinner, and that’s totally normal! Cooking two very different proteins at the same time can feel a little intimidating, but trust me, once you nail the timing, you’ll be making this Sheet Pan Steak and Garlic Butter Shrimp all the time!

Can I use frozen shrimp in this Sheet Pan Dinner Idea?

You absolutely can use frozen shrimp, but you have to thaw them properly first—don’t rush it! The best way is to put them in a bowl of cold water in the sink for about 20 minutes, changing the water once. Once they are fully thawed and patted completely dry, you can proceed with the recipe. If you throw them in frozen, they will weep out tons of water and steam the whole pan, and nobody wants soggy shrimp in their Sheet Pan Dinner Ideas!

What is the best way to ensure my steak stays tender?

Tenderness comes down to two things for this recipe: the cut and the space! Make sure you are cutting your sirloin or filet into uniform 1-inch cubes so they cook evenly. More importantly, do not overcrowd the pan! If the steak pieces are touching too much, they steam instead of roast, and that’s how you end up with tough meat. Give everything space on that sheet pan for the best result!

Can I use a different fat instead of butter for the sauce?

You certainly can experiment! If you need a dairy-free option, ghee is a fantastic swap because it’s clarified butter and handles heat beautifully, giving you that rich, nutty flavor profile similar to butter. Olive oil works too, but you’ll notice it loses that signature decadent taste that makes the Garlic Butter Sauce for Steak so popular. Butter is the traditional flavor champion here, but ghee is its closest runner-up!

You can review our full policy details over at the privacy policy page if you have any technical questions about the site!

Estimated Nutritional Data for Sheet Pan Steak and Garlic Butter Shrimp

I always include the numbers just so you know what you’re getting into, but remember these are just estimates since our cooking times and exact ingredient portions can vary! For a single serving slice of this delicious Sheet Pan Steak and Garlic Butter Shrimp, you are looking at approximately 450 calories, packing in 45 grams of protein. That’s a solid meal!

This estimate includes the steak, shrimp, asparagus, and that incredible buttery sauce, of course. For full transparency on how these numbers are calculated, be sure to check out my official disclaimer page. Enjoy every bite!

Print