Perfect Keto Surf and Turf for Two Easy Garlic Butter Recipe

“You really want to try this—trust me,” my partner said, waving a half-melted slab of garlic butter like it was some kind of magic wand. It was one of those evenings where neither of us had the energy to cook something complicated, but we still craved a meal that felt special. Honestly, I was skeptical. Surf and turf? For just two? And keto-friendly? It sounded fancy, maybe a little over the top for a random Wednesday night.

But that garlic butter… oh, that garlic butter! The aroma alone was enough to pull me into the kitchen. The sizzling sound as it hit the pan, mingling with the smell of perfectly seared steak and fresh shrimp, made me pause. We ended up spending more time savoring the smells than chatting. This recipe wasn’t just a quick fix; it was a little celebration in the middle of a hectic week.

Since that night, I’ve made this Perfect Keto Surf and Turf for Two with Garlic Butter at least three times. Each time, it’s been a reminder that simple ingredients and a little patience can turn an ordinary dinner into something worth savoring. The best part? It’s low-carb, rich, and satisfying without any fuss. If you’re wondering how a dish like this fits into everyday life, well, it’s exactly why I kept going back to it—it’s the kind of meal that says, “You deserve this.”

It’s not about impressing anyone but yourself, really. And maybe sharing a quiet moment over a plate with someone who gets it. That’s why this recipe stuck around, and that’s why you’re going to love it too.

Why You’ll Love This Perfect Keto Surf and Turf for Two with Garlic Butter Recipe

This recipe quickly became a favorite in my keto rotation because it balances indulgence and simplicity so well. I’ve tested it multiple times to get the seasoning just right and found some neat tricks along the way that make the garlic butter shine without overpowering the delicate seafood or tender steak.

• Quick & Easy: Ready in under 30 minutes—perfect for low-key date nights or when you want something special without the hassle.
• Simple Ingredients: No hard-to-find keto gimmicks here; just quality steak, shrimp, and fresh garlic butter that you probably already have or can easily grab.
• Perfect for Two: Sized just right to avoid leftovers but enough to feel like a feast.
• Crowd-Pleaser: This combo always impresses guests, and it’s been a hit with friends who don’t even follow keto!
• Unbelievably Delicious: The garlic butter creates this luscious, rich sauce that coats every bite—seriously next-level comfort food.

What sets this apart from other surf and turf recipes is the balance of flavors and the keto-friendly twist. Instead of drowning the steak and shrimp in heavy sauces, the garlic butter enhances the natural flavors, letting them shine. I often tweak the seasoning just slightly, sometimes adding a pinch of smoked paprika or fresh herbs, which makes it feel like a new experience each time.

It’s the kind of recipe that feels like treating yourself without the guilt, and honestly, it’s a great way to impress without breaking a sweat. If you want to pair it with a low-carb side, you might like my soft olive garden breadsticks recipe—those garlic butter notes really tie everything together.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients to bring the perfect harmony of flavors and textures without fuss. Most of these are pantry staples or fresh basics, which means no awkward grocery store runs. And if you’re flexible, there are simple swaps for allergies or preferences.

• For the Surf and Turf:
  • 8 oz (225 g) ribeye or sirloin steak, about 1-inch thick (choose grass-fed if possible for better flavor)
  • 8 large shrimp, peeled and deveined (wild-caught recommended for best taste)
• For the Garlic Butter:
  • 4 tablespoons unsalted butter, softened (I prefer Kerrygold for creaminess)
  • 3 cloves garlic, finely minced (fresh garlic is a must here)
  • 1 teaspoon fresh lemon juice (adds brightness and cuts richness)
  • 1 tablespoon fresh parsley, chopped (for that fresh herbal kick)
  • Salt and freshly ground black pepper, to taste
• Seasoning for Protein:
  • Salt and black pepper, generously applied to steak and shrimp
  • Optional: ½ teaspoon smoked paprika or chili flakes for a subtle smoky heat

If you’re aiming for a dairy-free butter alternative, use a high-quality coconut oil or ghee, though the flavor profile will shift slightly. For a little flair, swapping parsley with fresh thyme or chives can be a nice touch. Those small swaps keep this recipe flexible and personalized.

Equipment Needed

• Cast-iron skillet or heavy-bottomed frying pan (essential for a great sear on the steak)
• Small mixing bowl for garlic butter preparation
• Tongs or spatula for flipping steak and shrimp
• Sharp knife and cutting board (for prepping garlic and herbs)
• Meat thermometer (optional but handy to get perfect steak doneness)

If you don’t have a cast-iron skillet, a stainless steel pan works fine—just make sure it gets hot enough before adding the steak. For garlic mincing, a microplane grater is a great investment if you cook a lot; it saves time and releases more flavor. I’ve found that using tongs instead of forks keeps the juices in the steak, so it stays tender and juicy.

Preparation Method

1. Prepare the Garlic Butter: In a small bowl, combine the softened butter, minced garlic, lemon juice, chopped parsley, salt, and pepper. Mix well and set aside. This can be made ahead and refrigerated for up to 2 days, just bring it back to room temperature before using. (5 minutes)
2. Season the Protein: Pat the steak and shrimp dry with paper towels. Season both sides generously with salt and pepper. Add smoked paprika or chili flakes if you like a hint of spice. Dry surface helps achieve a better sear. (3 minutes)
3. Heat the Skillet: Place your skillet over medium-high heat and let it get very hot—this is key for a crusty, caramelized steak. Add a teaspoon of oil with a high smoke point like avocado or grapeseed oil. (2 minutes)
4. Sear the Steak: Place the steak in the hot skillet and let it cook undisturbed for about 3-4 minutes until a deep brown crust forms. Flip and cook another 3-4 minutes for medium-rare (135°F/57°C). Adjust timing for preferred doneness. Remove steak and tent loosely with foil. (8 minutes)
5. Cook the Shrimp: In the same skillet, add a little more oil if needed. Add the shrimp in a single layer. Cook for 1.5-2 minutes per side until pink and opaque. Shrimp cook fast, so watch closely! (4 minutes)
6. Combine with Garlic Butter: Turn heat to low. Add the garlic butter to the skillet and swirl it around with the shrimp to coat them in the garlic goodness. Spoon some butter over the steak as well for maximum flavor. (2 minutes)
7. Rest and Serve: Let the steak rest for 5 minutes before slicing to allow juices to redistribute. Serve shrimp alongside sliced steak, drizzled with extra garlic butter from the pan. (5 minutes)

Pro tip: If your garlic butter starts to brown too quickly, lower the heat. You want that mellow, nutty flavor, not burnt garlic. And if the steak is thicker than 1 inch, consider finishing it in a 400°F (200°C) oven for 5 minutes after searing.

Cooking Tips & Techniques

Getting the perfect surf and turf is all about timing and technique. For this keto-friendly version, a few tricks make all the difference:

• Patience on the Sear: Resist the urge to move the steak around. Let it form that crust—this seals in juices and flavor.
• Dry Protein Surfaces: Moisture is the enemy of a good crust, so always pat dry before seasoning and cooking.
• Butter Last: Adding garlic butter right at the end prevents burning and lets the flavors meld beautifully.
• Use Fresh Garlic: Pre-minced garlic just doesn’t cut it here; fresh garlic adds that punch without bitterness.
• Resting is Essential: Letting the steak rest keeps it juicy and tender—don’t skip this or cut into it too soon.

I once rushed the shrimp and ended up with rubbery bites—lesson learned the hard way! Also, multitasking by prepping the garlic butter while the steak cooks saves time and makes the whole process smoother. For a foolproof steak doneness, a quick check with a meat thermometer can be a game changer.

Variations & Adaptations

This recipe is flexible enough to suit different tastes and dietary needs, so feel free to make it your own:

• Protein Swaps: Substitute the shrimp with scallops or lobster tails for a more decadent surf option. For turf, try filet mignon or a New York strip.
• Dairy-Free Version: Swap butter with ghee or avocado oil infused with garlic and herbs.
• Added Heat: Mix in red pepper flakes or a dash of cayenne to the garlic butter for a spicy kick.
• Herb Variations: Use rosemary, thyme, or tarragon instead of parsley to change up the flavor profile.

Once, I tried roasting the shrimp with the garlic butter instead of pan-searing, and it gave a slightly different but equally delicious texture. If you like that, you might also enjoy the creamy richness in my creamy chicken and rice casserole, which shares that cozy comfort food vibe but in casserole form.

Serving & Storage Suggestions

This Perfect Keto Surf and Turf is best served hot, right off the stove, when the garlic butter is still melting and pooling on the plate. For a low-carb side, steamed asparagus or sautéed spinach work beautifully to keep the meal balanced and vibrant.

If you’re feeling a bit indulgent, pair it with a dry white wine like Sauvignon Blanc or a light red like Pinot Noir—both complement the richness without overpowering.

Leftovers? They’ll keep in the fridge for up to 2 days in an airtight container. Reheat gently in a skillet over low heat to avoid overcooking the shrimp or steak. The garlic butter sauce thickens as it cools, so adding a tiny splash of water or broth when reheating helps bring it back to life.

Over time, the flavors meld even more, making reheated bites surprisingly delicious—just like a well-loved easy cheesy single serve lasagna that tastes even better the next day.

Nutritional Information & Benefits

This keto surf and turf recipe is low in carbs and high in protein and healthy fats, making it perfect for anyone following a ketogenic or low-carb lifestyle. The garlic butter adds beneficial fats and antioxidants from fresh garlic and parsley.

Nutrient	Per Serving
Calories	520 kcal
Protein	45 g
Fat	35 g
Carbohydrates	2 g
Fiber	0.5 g

Besides being delicious, this meal supports muscle maintenance and energy balance, thanks to the quality protein and fats. If you have dairy sensitivities, consider using ghee or plant-based butter alternatives. Just be mindful of any added ingredients in substitutes.

Conclusion

This Perfect Keto Surf and Turf for Two with Garlic Butter is more than just a recipe—it’s a little ritual of comfort and flavor that fits beautifully into busy lives. Whether you’re treating yourself or sharing a quiet dinner, it delivers richness and satisfaction without complicated steps or ingredients.

Feel free to tweak the herbs, spice level, or protein to suit your tastes. For me, it’s the garlic butter that keeps me coming back, that magic touch that turns simple steak and shrimp into something memorable. If you try it, I’d love to hear how you made it your own!

Enjoy the experience, savor each bite, and don’t hesitate to share your thoughts or variations below. Happy cooking!

FAQs About Perfect Keto Surf and Turf for Two with Garlic Butter

• Can I use frozen shrimp for this recipe? Yes, but thaw them completely and pat dry before cooking to avoid excess moisture that prevents a good sear.
• What’s the best way to store leftover garlic butter? Keep it in an airtight container in the fridge for up to 2 days. Bring it to room temperature before using again.
• How do I know when the steak is perfectly cooked? Using a meat thermometer is the most reliable method: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
• Can I make this recipe dairy-free? Absolutely. Substitute butter with ghee or coconut oil, but the flavor will be slightly different.
• What sides pair well with this keto surf and turf? Low-carb veggies like steamed asparagus, sautéed spinach, or cauliflower mash all complement the richness perfectly.

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