Southern Garlic Butter Shrimp and Steak Rice Skillet
Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesServings: 6Course: Dinner, Main CourseCuisine: Southern-InspiredMethod: Stovetop, One-PanIngredients1 lb sirloin steak, cut into bite-sized pieces1 lb large shrimp, peeled and deveined1½ cups long-grain white rice3 cups beef or chicken broth5 tablespoons unsalted butter, divided2 tablespoons olive oil5–6 garlic cloves, minced2 teaspoons Cajun seasoning, divided1 teaspoon smoked paprika1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon black pepper¼–½ teaspoon red pepper flakes, optionalSalt, to taste2–3 tablespoons fresh parsley, choppedJuice of ½ lemonLemon wedges, for servingInstructionsSeason the steak: Pat the steak pieces dry. Season with half of the Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and a small pinch of salt.Season the shrimp: Pat the shrimp dry and season with the remaining Cajun seasoning and a little smoked paprika and black pepper.Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear until nicely browned and cooked to your preferred doneness. Work in batches if necessary. Transfer to a plate.Cook the shrimp: Reduce the heat to medium and add 2 tablespoons of butter. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the shrimp and cook until pink, opaque, and cooked through. Transfer the shrimp to the plate with the steak.Start the rice: Add 1 tablespoon of butter to the same skillet. Stir in the rice and cook for about 1 minute, allowing it to lightly toast.Add the broth: Pour in the broth and scrape up the flavorful browned bits from the bottom of the skillet. Add red pepper flakes if you want extra heat.Cook the rice: Bring to a gentle simmer, cover, reduce the heat to low, and cook for about 15–18 minutes, or until the rice is tender and the liquid has been absorbed.Combine everything: Fluff the rice, then return the steak and shrimp to the skillet. Add the remaining 2 tablespoons of butter and gently toss everything together until warmed through.Finish and serve: Add fresh parsley and lemon juice. Taste and adjust the seasoning if needed. Serve immediately with extra lemon wedges.NotesBest steak: Sirloin works beautifully, but ribeye or New York strip can also be used.Don't overcrowd the pan: Sear the steak in batches if necessary so it develops a browned crust instead of steaming.Watch the shrimp: Remove it from the skillet as soon as it's cooked to prevent a rubbery texture.Adjust the heat: Add extra Cajun seasoning, cayenne, or red pepper flakes for a spicier skillet.Add vegetables: Bell peppers, mushrooms, onions, broccoli, spinach, or zucchini are great additions.Storage: Keep leftovers refrigerated in an airtight container for up to 3–4 days.Reheating: Add a splash of broth or water before reheating to keep the rice from drying out.Optional GarnishesFresh chopped parsleySliced green onionsFresh lemon wedgesExtra garlic butterRed pepper flakesFreshly grated Parmesan