Name: Szechuan Chicken That’ll Spice Up Your Dinner Table
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pieces Beef Ribeye Steak (Substitute with Strip, Sirloin, T-bone, or Porterhouse if preferred.); 1 tablespoon Olive Oil (Used for brushing the steak before cooking.); 1 teaspoon Sea Salt (Essential for seasoning.); 1 pound Extra-large Shrimp (Make sure they are deveined.); 4 tablespoons Unsalted Butter (Divided into portions for cooking and drizzling.); 2 cloves Garlic (Finely chopped.); 2 tablespoons Fresh Parsley (Chopped, use dried if necessary.); 1 bunch Asparagus (Trim the ends before cooking.)

Jump to Recipe Print Recipe

As the sun sets, casting a warm glow over the kitchen, I find myself craving a meal that’s both luxurious and surprisingly simple. Enter my Garlic Butter Ribeye Steak and Pan-Seared Shrimp, the ultimate surf and turf dish that’s perfect for a cozy date night or when you’re just in the mood to impress. This recipe shines not only because it’s a crowd-pleaser but also because it comes together in a mere 20 minutes—leaving you more time to enjoy the evening. Imagine sinking your teeth into tender steak and succulent shrimp, all drizzled in a rich garlic butter that elevates each bite. Are you ready to bring a taste of gourmet dining to your table? Let’s dive into this delightful culinary adventure!

Why will you love this dish?

Simplicity: This recipe is designed for ease, allowing you to whip up a restaurant-quality meal in under 20 minutes.

Luxurious Flavor: The combination of tender Ribeye steak and juicy shrimp, enveloped in rich garlic butter, creates a flavor explosion that is simply irresistible.

Crowd-Pleasing Delight: Whether it’s a romantic dinner or a family gathering, this dish is sure to impress and satisfy everyone at the table.

Versatile Options: Feel free to customize your dish by swapping the Ribeye for other cuts like Sirloin or T-bone, or by adding seasonal veggies for a pop of color.

Perfect Pairing: Best enjoyed with a side salad and a glass of red wine, this meal strikes the perfect balance between indulgence and comfort. Don’t just take my word for it—try it alongside my Garlic Parmesan Chicken for another winning dish that brings the same delightful experience!

Garlic Butter Ribeye Steak and Shrimp Ingredients

For the Steak
• Beef Ribeye Steak – This main protein component provides a rich, delicious flavor; substitute with Strip, Sirloin, T-bone, or Porterhouse if preferred.
• Olive Oil – Used for brushing the steak before cooking; it helps prevent sticking and enhances the flavor.
• Sea Salt – Essential for seasoning; it enhances the flavors of the Ribeye steak beautifully.

For the Shrimp
• Extra-large Shrimp – Adds a delightful seafood complement to the steak; make sure they are deveined for the best texture.

For the Garlic Butter
• Unsalted Butter – A crucial ingredient that enhances the richness; divided into portions for cooking and for the garlic butter drizzle.
• Garlic – Finely chopped for easy blending; it provides a compelling aromatic flavor that elevates the dish.
• Fresh Parsley – This adds a pop of freshness and color to the garlic butter; use dried parsley in a pinch, but reduce the quantity for potency.

For the Asparagus
• Asparagus – Complements the beef and shrimp nicely; trim the ends before cooking to ensure tenderness.

Enjoy this savory Garlic Butter Ribeye Steak and Shrimp dish for a satisfying meal that’s perfect for date night!

Step‑by‑Step Instructions for Garlic Butter Ribeye Steak and Pan-Seared Shrimp

Step 1: Thaw the Shrimp
Begin by taking your extra-large shrimp out of the freezer, placing them in a bowl of cold water, and allowing them to thaw for about 30 minutes. Once they’ve thawed, pat them dry with paper towels to ensure they sear beautifully later in the cooking process. This crucial step sets the stage for a perfectly cooked shrimp complementing your Garlic Butter Ribeye Steak.

Step 2: Prepare the Garlic Butter
While the shrimp is thawing, combine 4 tablespoons of unsalted butter, finely chopped garlic, and freshly chopped parsley in a small bowl. Mix well until the ingredients are fully integrated, then refrigerate the garlic butter until you’re ready to drizzle it over your finished dish. This rich concoction brings a vibrant flavor that enhances both the ribeye and shrimp.

Step 3: Preheat the Pan
In preparation for a successful cook, preheat a grill or cast-iron pan over high heat for about 5 minutes. Drizzle lightly with olive oil to prevent sticking and ensure a perfect sear on your steak. As the pan heats up, the sizzle when you add the Ribeye will indicate that you’re ready for the next step in creating your delectable Garlic Butter Ribeye Steak.

Step 4: Prepare the Ribeye
While your pan is heating, dry the Ribeye steak with paper towels to help achieve that coveted crust. Brush the steak with olive oil and season generously with sea salt on both sides. You’ll know it’s ready for the pan when it looks glistening and fragrant, ensuring that your steak will develop an irresistible crust when seared.

Step 5: Sear the Steak
Once the pan is hot, carefully place the seasoned Ribeye steak in the pan and let it sear undisturbed for 3-5 minutes. The edges will start to brown, and the delicious aroma will fill your kitchen—this indicates that it’s time to flip! Sear the other side for an additional 3-5 minutes, using a meat thermometer to check for your desired doneness: aim for about 130°F for medium-rare.

Step 6: Rest the Steak
After achieving your desired doneness, transfer the ribeye to a plate and cover it loosely with foil. Let it rest for 5 minutes, allowing the juices to redistribute throughout the meat, ensuring a tender bite. Meanwhile, the rich smell of the still-warm steak will leave you eagerly anticipating the next steps in your Garlic Butter Ribeye Steak and Pan-Seared Shrimp dish.

Step 7: Cook the Asparagus
With a clean pan, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Add the trimmed asparagus and sauté for 5 minutes, adding 4 tablespoons of water to help steam them until fork-tender. They should turn vibrant green; this adds a fresh side to your surf and turf meal, complementing the flavors of the steak and shrimp beautifully.

Step 8: Season and Plate the Asparagus
Once the asparagus is cooked and tender, remove it from the pan, season lightly with sea salt, and arrange it on a serving plate. Set it aside and keep it warm as you prepare the shrimp, ensuring that it remains a delightful accompaniment to your Garlic Butter Ribeye Steak and Pan-Seared Shrimp.

Step 9: Sear the Shrimp
In the same pan, add the remaining butter and olive oil, then introduce the thawed and dried shrimp. Season them lightly with salt as they cook for 2-3 minutes on each side, flipping when they turn pink and opaque. The delightful aroma of sautéed shrimp will elevate your dish, bringing together the elements of your surf and turf masterpiece.

Step 10: Slice and Serve
Finally, slice the rested Ribeye against the grain into strips for optimum tenderness. Arrange the strips alongside the succulent shrimp and vibrant asparagus on your serving platter. Drizzle the entire dish generously with the pan juices and the prepared garlic butter, creating a feast that’s both visually stunning and enchanting to the palate.

Make Ahead Options

These Szechuan Chicken preparations are perfect for busy home cooks looking to save time! You can marinate the chicken (using soy sauce and cornstarch) up to 24 hours in advance, which helps to tenderize the meat and enhance the flavor. Additionally, you can chop the bell peppers, onion, garlic, and ginger, storing them in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply cook the marinated chicken and vegetables together in a hot skillet, add the prepared sauce, and sauté for a few minutes until everything is heated through. This ensures that your Szechuan Chicken is just as delicious and full of flavor while simplifying your weeknight dinner routine!

What to Serve with Szechuan Chicken

Let the vibrant flavors of your meal be complemented by delightful sides that enhance every bite of your Szechuan Chicken.

Steamed Jasmine Rice: The fragrant, fluffy texture absorbs the spicy sauce, providing a perfect balance to the dish.
Stir-Fried Bok Choy: This quickly-cooked vegetable adds a tender-crisp texture and a mild flavor that counteracts the heat from the Szechuan spices.
Cucumber Salad: A refreshing cucumber salad drizzled in rice vinegar offers a tangy crunch, cleansing the palate between spicy bites.
Sesame Noodles: These nutty, savory noodles create a delightful fusion, enhancing the Asian-inspired theme while offering a comforting chew.
Garlic Green Beans: Sautéed with garlic, these beans provide not only color but also a sweet-savory pop that pairs well with the bold chicken.
Hot and Sour Soup: Serve this classic soup as a starter to warm up your taste buds and set the tone for an exciting meal ahead.
Mango Sticky Rice: For a sweet finish, this dessert beautifully contrasts with Szechuan Chicken’s spice, offering a creamy, fruity indulgence to end the meal.

Expert Tips for Garlic Butter Ribeye Steak and Shrimp

Thawing is Key: Ensure your shrimp are completely thawed and patted dry for optimal searing and to avoid a watery texture.

Searing Secrets: Use high heat to get that perfect golden-brown crust on the steak. Avoid moving it around too much in the pan!

Check Doneness: Always use a meat thermometer to check your steak’s doneness; it ensures a juicy Ribeye cooked exactly to your liking.

Butter Balance: Remember to divide your butter for cooking and drizzling. This keeps flavors distinct and prevents burning.

Cooking Timing: Cook shrimp just until they are pink and opaque; overcooking can lead to rubbery shrimp that drown out the overall flavor.

Resting Matters: Don’t skip the resting time for your steak; this is crucial for tender, juicy slices when serving your Garlic Butter Ribeye Steak and Shrimp.

Storage Tips for Garlic Butter Ribeye Steak and Shrimp

Fridge: Store any leftover Garlic Butter Ribeye Steak and Shrimp in an airtight container for up to 2 days to maintain freshness and flavor.

Freezer: If you want to keep leftovers longer, freeze the steak and shrimp separately in airtight bags for up to 3 months; just remember to use freezer-safe wraps for best results.

Reheating: Reheat gently in a skillet over low heat to avoid overcooking; adding a splash of broth can help keep the shrimp moist.

Room Temperature: For the best taste and texture, serve freshly cooked, as the flavors are most vibrant right after cooking.

Szechuan Chicken: Creative Twists

Feel free to tailor this delightful dish to your liking and explore exciting flavors that will make each bite a new adventure!

Tofu Delight: Swap out chicken for tofu to create a delicious, vegetarian option. Just ensure to press and cube the tofu for optimal texture.
Shrimp Sensation: Substitute chicken with shrimp for a seafood twist that cooks up in a flash and adds a burst of oceanic flavor. The sauce will beautifully coat each shrimp!
Extra Veggies: Toss in broccoli or snap peas for a colorful, nutrition-packed upgrade. Their crunchiness pairs perfectly with the softness of the chicken.
Spicy Garlic: For an extra kick, increase the garlic amount or add a dash of chili garlic sauce to the mix. This will bring your Szechuan Chicken to the next level of heat.
Mild Style: If you prefer less spice, use bell pepper without peppercorns or fresh chilies. This makes the dish flavorful without overwhelming heat.
Different Sauces: Experiment by using teriyaki sauce instead of hoisin for a sweet, tangy twist. This change will redefine your Szechuan Chicken with a new flavor profile!
Rice Noodles: Serve the chicken over rice noodles for a comforting and hearty meal. Soaking up the delightful sauce will make every mouthful memorable.

Thirsting for more chicken ideas? Why not explore my delightful Garlic Chicken Thighs or try the hearty Cheesy Garlic Chicken. Each recipe weaves aromatic flavors into your kitchen!

Szechuan Chicken Recipe FAQs

What type of chicken is best for Szechuan Chicken?
Absolutely! Chicken thighs are often recommended for Szechuan Chicken because they provide a richer flavor due to their higher fat content. However, boneless, skinless chicken breasts can work just as well if you prefer a leaner option. Just keep in mind that they may require slightly less cooking time.

How do you store leftover Szechuan Chicken?
Very! Allow the leftover Szechuan Chicken to cool at room temperature for about 30 minutes. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just reheat it gently on the stovetop to keep that crispy texture intact!

Can you freeze Szechuan Chicken?
Definitely! To freeze Szechuan Chicken, let it cool completely, then place it in a freezer-safe container or a zip-top bag, removing as much air as possible. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and then warm it on the stove over low heat until heated through.

What if my Szechuan Chicken is too spicy?
If you’ve gone a bit overboard with the heat, don’t worry! You can balance it out by adding a touch of sugar or honey during the cooking process—just a teaspoon at a time until you reach your desired level of sweetness. Alternatively, serving it over rice can also help to mellow the spice.

What are the dietary considerations for Szechuan Chicken?
For those with allergies, make sure to check the ingredients in your soy sauce and hoisin sauce, as they may contain gluten or soy, common allergens. If you have a pet, it’s best not to share this dish with them, as ingredients like garlic and onion can be harmful to dogs and cats. Always consult with your vet if you’re unsure.

How can I make Szechuan Chicken a bit healthier?
I often make Szechuan Chicken healthier by substituting half of the oil with a nonstick cooking spray and adding extra vegetables, like bok choy or snap peas. These not only enhance the nutrition but also add beautiful color and crunch to the dish!