Cilantro Lime Steak and Shrimp

Ribeye steak topped with shrimp on a plate.

4.25 from 4 votes

Cilantro Lime Steak and Shrimp

Cilantro Lime Steak and Shrimp is a quick dinner to make on the grill that is full of amazing flavors. A tasty surf and turf meal made on the grill for any night of the week.

Prep Time10

Cook Time10

Total Time20

Course: Beef

Cuisine: American

Keyword: cilantro lime shrimp, cilantro lime steak, grilled ribeye steaks, grilled shrimp, surf and turf

Servings: Servings

Calories: 522kcal

Author: Milisa

Ingredients

2 ribeye steaks
8 ounces jumbo shrimp
¼ cup lime juice
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon granulated garlic
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
¼ cup chopped fresh cilantro

Instructions

Prepare a grill fire to 350°. Hickory or pecan chunks are great for smoke flavor.
Pat steaks and shrimp dry with paper towels and place on a rimmed baking sheet.
Mix the lime glaze up in a bowl by combining lime juice, olive oil, brown sugar, garlic, smoked paprika, kosher salt and pepper.
Brush sauce over one side of the steaks and shrimp.
Cook steaks and shrimp over a hot grill fire with the grill closed for 4 minutes.
Turn the steaks and shrimp. Brush with remaining sauce and continue to cook until shrimp is cooked through and steaks have reached desired doneness. Use a digital meat thermometer for accurate cooking temperatures.
Cook shrimp to 145° and steaks to desired doneness. See notes for cooking temperatures.
Remove from grill.
Garnish with chopped cilantro and rest for 5 minutes befores serving.

Notes

Internal Temperature for Steak:

Rare: 130°
Medium Rare: 140°
Medium: 155°

Store leftover steak and shrimp in an airtight container in the refrigerator up to 4 days.

Reheat in a skillet coated with olive oil over medium heat, turning to heat from both sides, cooking until heated through.

Nutrition