Steak and Shrimp Kabobs
These deliciously simple grilled kabobs include steak and shrimp in an easy marinade. This entree is perfect for summer weekends!
It’s that time of year when I want to just throw everything on the grill. If a meal requires me standing in front of the stovetop I am currently very uninterested. Anyone relate? Sign me up for whatever I can cook in the backyard with a glass of white wine in hand.
As a result I’m accumulating quite a collection of kabob recipes here on the website. Today’s version is inspired by surf and turf, meaning we’re featuring one protein from the surf/water (shrimp) and one from the turf/ground (steak).
Both spend about an hour in a flavorful marinade before being added to skewers. Then pop them all on the grill and have a 6 to 10 minute vacation while they cook. It’s almost too easy.
Steak and Shrimp Kabob Ingredients
- Steak: I recommend top sirloin steak for these kabobs because it’s fairly lean but has good marbling.
- Shrimp: I suggest opting for larger shrimp so you’re more likely to avoid overcooking.
- Soy sauce or coconut aminos: The slightly sweet and bold flavor of soy sauce or coconut aminos adds so much yumminess to our marinade. Use whichever you have. If using soy sauce I suggest a low sodium option to reduce the saltiness a bit.
- Balsamic vinegar: The tangy balsamic vinegar adds so much flavor to our marinade.
- Honey: Just a little honey works beautifully in this marinade.
- Sesame oil: Sesame oil has a rich, almost nutty taste that’s a fantastic addition in marinades.
- Minced garlic: Minced garlic is delightful and pungent. You can mince your own garlic or use a jarred variety.
- Seasonings: Salt, black pepper, paprika, and crushed red pepper flakes all create the perfect seasoning blend for these simple steak and shrimp kabobs.
What steak is best to use for kabobs?
I strongly recommend top sirloin because it’s fairly lean but has good marbling. This means it is still tender. I also love that it’s relatively inexpensive compared to other tender cuts of meat. You’re getting a higher quality cut for a good price.
Strip steak is another good option. You can also use ribeye or filets but they’re more expensive and not really worth the extra expense for kabobs.
What size shrimp is best for kabobs?
I suggest opting for larger shrimp so you’re more likely to avoid overcooking. Shrimp cook quickly and it’s easy to go too long if you’re not paying attention! We also don’t want them so small that they get lost next to the steak pieces.
Can you use frozen shrimp in kabobs?
Do not add frozen shrimp directly to the kabobs. You’re welcome to use frozen shrimp but you’ll need to thaw it first. There are two ways to do this:
Place the bag of frozen shrimp in a bowl in the refrigerator to thaw naturally.
If you’re short on time, an alternative method for thawing is to run cold water (never warm or hot water) over the bag of shrimp. It only takes about 10 to 15 minutes to thaw them this way.
Once shrimp is thawed, pat them dry to remove excess moisture.
How long should you marinate?
The longer you marinate the more pronounced the flavor will be. You can let it work its magic for as little as 1 hour and up to 12 hours. I don’t recommend longer than 12 hours because your meat can start to breakdown and the texture changes if it sits in a marinade for too long. (That goes for any marinade.)
Can you add vegetables to these kabobs?
The steak and shrimp cook very fast so while you can add vegetables to your kabobs you’ll want to stick with options that cook just as quickly. Sliced onions and peppers are good options if you don’t mind that they may not get very tender in this cooking time.
Do these kabobs freeze well?
Yes! Just remove the skewers and place the grilled steak and shrimp in a freezer bag or other freezer safe container. If using a bag be sure to squeeze out any excess air before sealing. This will be good in the freezer for up to 6 months.
When you’re ready to enjoy it just thaw it out and reheat in a skillet on the stovetop or in the microwave.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Steak and Shrimp Kabobs
- 2 pounds top sirloin steak
- 1 pound large shrimp, uncooked, peeled, deveined
- ¼ cup soy sauce or coconut aminos
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- ½ teaspoon salt
- ½ teasoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- Cut your steak into large pieces (around 1¼ – 1½ inches). Try to keep them uniform in size so they’ll cook in the same amount of time.
- Add your steak, shrimp, and all marinade ingredients to a gallon ziploc bag. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around everything. Let sit for at least 1 hour, flipping the bag over occasionally.
- Thread your marinated steak and shrimp onto skewers.
- Heat grill to medium-high heat. Place kabobs on the grill so they’re not touching. Grill for 3-5 minutes. Flip. Grill for another 3-5 minutes. Remove when you’ve achieved your desired doneness.