Garlic Butter Shrimp & Steak Bites with Veggie Potatoes

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Difficulty: Intermediate
Intensity: Medium (requires multi-tasking but steps are straightforward)

Ingredients

For the Veggie Potatoes:

1.5 lbs (680g) baby potatoes, halved
1 large zucchini, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 yellow onion, cut into 1-inch chunks
3 tbsp olive oil
1 tsp smoked paprika
1 tsp dried thyme
1 tsp garlic powder
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

For the Steak & Shrimp:

1 lb (450g) sirloin or ribeye steak, cut into 1-inch cubes
1 lb (450g) large shrimp (21/25 count), peeled and deveined, tails on or off
2 tbsp olive oil, divided
1 tsp kosher salt, divided
1 tsp black pepper, divided
½ tsp smoked paprika (for steak)

For the Garlic Butter Sauce:

6 tbsp unsalted butter
8 cloves garlic, minced
¼ cup dry white wine (or substitute with chicken broth)
1 tbsp fresh lemon juice
¼ cup fresh parsley, finely chopped
Salt and pepper to taste

Instructions

1. Roast the Veggie Potatoes:

Preheat your oven to 425°F (220°C). On a large, rimmed baking sheet, toss the halved baby potatoes, zucchini, bell pepper, and onion with 3 tablespoons of olive oil. Sprinkle evenly with smoked paprika, dried thyme, garlic powder, salt, and pepper. Toss until all pieces are well-coated. Arrange in a single layer. Roast for 30-35 minutes, tossing halfway through, until the potatoes are golden and crispy on the outside and tender inside.

2. Prepare the Proteins:

While the potatoes roast, pat the steak bites very dry with paper towels. Season generously with ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon smoked paprika. Pat the shrimp dry and season with the remaining salt and pepper. Let them sit at room temperature for 10-15 minutes.

3. Sear the Steak Bites:

Heat 1 tablespoon of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering. Add the steak bites in a single layer, making sure not to overcrowd the pan (work in batches if needed). Sear undisturbed for 2-3 minutes per side until a deep brown crust forms and the internal temperature reaches 130°F for medium-rare or 140°F for medium. Remove the steak bites to a clean plate and set aside. Do not wipe the skillet clean.

4. Cook the Shrimp:

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shrimp in a single layer. Cook for 1.5 – 2 minutes per side, just until they turn pink and opaque. Do not overcook. Remove the shrimp to the plate with the steak bites.

5. Create the Garlic Butter Sauce:

Reduce the heat to medium-low. In the now-empty skillet, add the butter. Once melted, add the minced garlic and sauté for 60-90 seconds until fragrant but not browned. Carefully pour in the white wine (or broth) to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
Remove the skillet from the heat. Stir in the lemon juice and fresh parsley. Taste the sauce and season with additional salt and pepper if desired.

6. Combine and Serve:

Add the cooked steak bites and shrimp back to the skillet with the garlic butter sauce. Gently toss everything to coat thoroughly and warm the proteins through for about 1 minute.
Spoon the roasted veggie potatoes onto a large serving platter or individual plates. Top generously with the garlic butter shrimp and steak bites, pouring any extra sauce over everything. Garnish with a final sprinkle of fresh chopped parsley.

Chef’s Notes & Tips:

Protein Quality: For the best results, use a well-marbled cut of steak like ribeye or strip. For shrimp, aim for large, fresh or thawed-from-frozen varieties.
Don’t Crowd the Pan: This is crucial for getting a good sear. If you overcrowd, the proteins will steam instead of caramelize. Cook in batches if necessary.
Deglazing is Key: Don’t skip the step of adding liquid to the hot pan after searing. It lifts up the “fond” (the browned bits), which is packed with flavor and forms the base of your incredible sauce.
Make it Your Own: Add a pinch of red pepper flakes to the sauce for heat, or stir in a handful of baby spinach at the end until wilted. Asparagus or broccoli can be excellent additions to the roasting pan.

Nutritional Information (Per Serving, Estimated):

Calories: ~720 kcal
Total Fat: 48g
Saturated Fat: 20g
Cholesterol: 285mg
Sodium: 980mg
Total Carbohydrates: 32g
Dietary Fiber: 5g
Sugars: 7g
Protein: 45g