Okay, so you want to impress someone, but you also want to watch Netflix in your PJs by 7 PM? I get it. This Steak and Shrimp Skewers with Garlic Butter Sauce recipe is your new best friend. It looks fancy, tastes incredible, and secretly, it’s pretty darn easy. We’re talking juicy steak, plump shrimp, and a garlic butter sauce so good you’ll want to bathe in it. Seriously, if you’re not making this, what are you even doing with your life? Probably something less delicious, that’s what.

The first time I made these, my husband, bless his heart, decided to “help” by preheating the grill. Which, apparently, meant turning it on and then walking away to watch a YouTube video about competitive eating. So, when I went to put these glorious skewers on, the grill grates were essentially glowing embers, and my perfectly marinated steak bits instantly crisped into charcoal. My kids, naturally, thought it was hilarious and started chanting “burnt meat!” from the safety of the patio. I salvaged what I could, threw a death glare at my husband (who was still blissfully unaware), and served the slightly-charred-but-still-delicious skewers with an extra generous pour of the garlic butter sauce to distract everyone. Crisis averted, but my blood pressure definitely took a hit.

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Why You’ll Love This Steak and Shrimp Skewers with Garlic Butter Sauce

Because “surf and turf” sounds way more impressive than “meat on a stick,” even if that’s essentially what it is.
That garlic butter sauce? You’ll want to put it on everything. Your shoes, your pet, your least favorite politician.
It cooks fast, so you can spend less time slaving over a hot grill and more time pretending you’re a five-star chef (or, you know, scrolling TikTok).
It’s ridiculously flavorful. You’ll actually forget about that bland chicken you meal-prepped all week.
Easy clean-up (mostly). Just tell the kids it’s their turn to “play” with the dish soap.

Time-Saving Hacks

Buy pre-cut steak. Yes, it costs a tiny bit more, but your sanity is priceless. Plus, less knife-wielding after a long day.
No time to chop garlic? Garlic paste in a tube is your secretly superior friend. Don’t tell anyone I told you.
Marinade in a zip-top bag. When you’re done, just toss the bag. Fewer bowls to wash means more time for important things, like napping.
Use parchment paper on your baking sheet if you’re roasting these in the oven. It’s like a magical barrier against crusty, baked-on grime.
Don’t want to wash a brush for the garlic butter? Use a spoon and just drizzle it on. It’s rustic. It’s chic. It’s lazy.

Serving Ideas

Serve these beauties with a side of white rice to soak up all that glorious garlic butter. Or, if you’re feeling fancy (but not *too* fancy), a quinoa salad will make you feel like you’ve got your life together. For the green stuff, a simple steamed broccoli or asparagus, because even I need to pretend I’m healthy sometimes. And for drinks? A crisp white wine if the kids drove you absolutely bonkers today. Otherwise, an ice-cold beer works perfectly, or sparkling water if you’re still pretending it’s Dry January in July. Honestly, just serve it with whatever is clean and available.

What to Serve It With

Fluffy white rice to mop up all the buttery goodness.
A simple green salad with a light vinaigrette (to balance out all that butter, obviously).
Grilled corn on the cob – bonus points for using the same grill.
Garlic bread. Because too much garlic is never enough.
A chilled glass of Sauvignon Blanc or a light-bodied beer.

Tips & Mistakes

First off, don’t overcrowd the grill or pan. I know, I know, you want to cook it all at once and be done with it. But trust me, you’ll end up steaming your meat instead of getting that beautiful sear, and then you’ll just have sad, grey skewers. Cook in batches, patience is a virtue, or so I’m told. Also, don’t overcook the shrimp! They go from perfectly pink and tender to rubbery and disappointing in about 30 seconds. Watch them like a hawk. And for the love of all that is holy, make sure your skewers are soaked if using wooden ones, unless you enjoy the taste of burnt wood chips with your dinner. Ask me how I know. (It involves a smoke detector and a very confused cat.)

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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