You know that moment when you realize dinner doesn’t have to be boring or complicated? That’s exactly what this Steak in Creamy Cajun Shrimp Sauce Surf & Turf nailed for me. Imagine searing a juicy steak with a beautiful crust, then topping it with a rich, spicy, velvety shrimp sauce that makes every bite feel like a mini celebration. This dish takes the classic surf & turf to the next level, blending smoky, tender steak with creamy, flavorful Cajun shrimp—sort of like a Sunday dinner, but way cooler and a bit indulgent. I promise, once you try this, it’ll be your go-to when you want something impressive but totally manageable in your own kitchen.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
4 ribeye or sirloin steaks (about 6-8 ounces each), room temperature
Salt and black pepper, to taste
2 tbsp olive oil or avocado oil
2 tbsp butter
For the Creamy Cajun Shrimp Sauce:
12 oz large shrimp, peeled and deveined
1 tbsp Cajun seasoning
1 tbsp olive oil
3 cloves garlic, minced
1 small shallot, finely chopped
1/2 cup chicken broth
1 cup heavy cream
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley (optional)
How I Make It
Step 1:
Start by patting your steaks dry with paper towels, then generously season both sides with salt and pepper. Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. When the oil is shimmering but not smoking, add steaks and sear for about 4 minutes per side for medium-rare, adjusting time if your steaks are thicker or thinner. After searing, lower the heat and add 2 tablespoons butter, spooning the melted butter over the steaks to add flavor and keep them juicy. Remove steaks and let rest under foil while you make the sauce.
Step 2:
In the same skillet, add 1 tablespoon olive oil, then toss in your seasoned shrimp (sprinkled with Cajun seasoning) and cook for about 2 minutes per side until they turn pink. Avoid overcooking! Remove shrimp and set aside.
Step 3:
Turn heat to medium, add minced garlic and shallots to the skillet, stirring frequently until fragrant and translucent—about 1-2 minutes. This creates the aromatic base for our sauce.
Step 4:
Pour in 1/2 cup chicken broth and scrape the browned bits off the bottom (hello, flavor!). Let it simmer and reduce a bit, about 3 minutes.
Step 5:
Lower heat and stir in 1 cup heavy cream, mixing well. Let it thicken over low heat, stirring occasionally for about 5 minutes. Squeeze in 1 tablespoon fresh lemon juice to brighten the sauce.
Step 6:
Return the shrimp to the pan, folding them gently into the creamy Cajun sauce. Give the sauce a quick taste, adjusting salt or extra Cajun seasoning if you like it spicier. Garnish with fresh parsley before plating your perfectly rested steaks topped with that luscious shrimp sauce.
Variations & Tips
Swap ribeye for filet mignon or strip steak for a leaner cut.
Use smoked paprika and a pinch of cayenne if you want a different smoky heat instead of store-bought Cajun seasoning.
Add a splash of white wine instead of chicken broth for a slightly tangier sauce.
Serve with garlic mashed potatoes or buttery grits for a Southern twist.
If you prefer milder flavors, omit the Cajun seasoning and use Old Bay instead.
Rest steaks for at least 5 minutes before slicing to keep them juicy.
How I Like to Serve It
This dish shines on special occasions like date night or weekend family dinners because it feels fancy but comes together quickly. Pair it with a crisp green salad and maybe some roasted asparagus. Glass of chilled Chardonnay? Yes, please. It’s hearty yet elegant, perfect for cozy nights or entertaining friends who love a good surf & turf upgrade.
Notes
Store leftovers in an airtight container; reheat gently on the stovetop to avoid toughening the steak or curdling the sauce.
You can substitute heavy cream with half-and-half mixed with a bit of flour to thicken, but the sauce won’t be as rich.
Closing: This creamy Cajun shrimp sauce over perfectly seared steak never fails to impress — it’s the kind of dish that feels special, even on a regular Tuesday night.
