Hey there! I’m Thomas from The Kitchen Know-How, and today I’m super excited to share my favorite meat and shrimp combinations that’ll take your dinner game to the next level After years of experimenting in my kitchen, I’ve discovered some amazing pairings that work like magic!
Why Combine Meat and Shrimp?
Before we dive in, let me tell ya – combining meat and shrimp isn’t just about being fancy. The sweet, briny flavor of shrimp actually complements the richness of various meats perfectly. It’s like they were meant to be together!
Top 7 Meat Pairings That’ll Make Your Shrimp Shine
1. Classic Steak and Shrimp (The Ultimate Surf and Turf)
- Best cuts to use:
- Filet mignon
- Ribeye
- Sirloin
- Strip steak
Try these mouthwatering combinations:
- Bacon-wrapped filet with garlic shrimp
- Skillet garlic butter steak and shrimp
- Surf and turf kabobs
2. Pork – The Surprising Best Friend
Pork and shrimp are like BFFs in the kitchen! Here’s what works great:
- Tender pork tenderloin
- Juicy pork chops
- Rich pork belly
- Smoky shoulder
My favorite recipes:
- Garlic shrimp with seared pork chops
- Pork and shrimp fried rice
- Carnitas and shrimp tacos
3. Chicken (The Versatile Partner)
The mild flavor of chicken makes it perfect for shrimp! Try
- Chicken and shrimp skewers
- Creamy chicken and shrimp pasta
- Sheet pan fajitas with both proteins
4. Bacon (The Game-Changer)
Who doesn’t love bacon? Here’s how I use it
- Bacon-wrapped grilled shrimp
- Pasta carbonara with shrimp and bacon
- Shrimp salad topped with crispy bacon bits
5. Sausage (The Flavor Bomb)
Especially great with:
- Kielbasa
- Andouille
- Chorizo
Perfect in:
- Jambalaya
- Shrimp and sausage gumbo
- Classic seafood boil
6. Ground Beef (The Budget-Friendly Option)
Try these combos:
- Beef and shrimp skewers
- Shrimp tacos with seasoned ground beef
- Meaty shrimp bolognese
7. Cajun Tasso Ham
This specialty ham adds amazing flavor to:
- Shrimp and tasso pasta
- Tasso shrimp creole
- Grits topped with both proteins
Pro Tips for Cooking Meat and Shrimp Together
-
Timing is Everything
- Add shrimp last (they cook super quick!)
- Keep an eye on temperatures
- Don’t overcook (nobody likes rubbery shrimp!)
-
Seasoning Secrets
- Best herbs and spices:
- Garlic
- Paprika
- Thyme
- Oregano
- Lemon zest
- Best herbs and spices:
-
Perfect Sauces
- Creamy garlic butter
- Spicy chili sauce
- Citrus vinaigrette
- Classic cocktail sauce
What to Serve on the Side
Some killer side dishes that work great:
- Quinoa pilaf with almonds and cranberries
- Steamed veggies (broccoli, asparagus, green beans)
- Garlic butter rice
- Roasted potatoes
Common Questions I Get Asked
Q: Can I freeze dishes with both meat and shrimp?
A: Ya can, but I wouldn’t recommend it. Shrimp gets kinda rubbery when thawed. Best to eat it fresh!
Q: What wine goes best with meat and shrimp combos?
A: For surf and turf, go with a bold red like Cab Sauv. For lighter dishes, a crisp Pinot Grigio works great!
Q: Is it safe to cook meat and shellfish together?
A: Totally safe! Just make sure everything’s fresh and cooked to proper temps.
Final Thoughts
Listen, combining meat and shrimp might seem fancy-pants, but it’s actually super easy and crazy delicious! Start with something simple like bacon-wrapped shrimp or a classic surf and turf. Once you get comfortable, sky’s the limit!
Remember, cooking should be fun, so don’t stress too much about getting everything perfect. Sometimes the best dishes come from just experimenting in the kitchen!
Got any questions about cooking meat and shrimp together? Drop ’em in the comments below! I’d love to hear your experiences too!
Happy cooking, y’all!
Would you like me to explain or break down any part of this article further?
How to make Shrimp Scampi topped Filet Mignon:
For the steak:
Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.
Drizzle with olive oil and generously season both sides with sea salt/pepper/garlic seasoning.
Preheat oven to 375 degrees.
Heat a large cast-iron skillet over medium-high heat. Add one tablespoon of unsalted butter to the skillet, once melted add the steaks and sear to form a golden brown crust.
Flip the steaks over and sear the other side, about 2 minutes per side. Flip the steaks over and place in the oven for 10 minutes* for medium-rare (125 degrees).
Remove from oven, place steaks on a plate, tent with foil, and set aside to rest.
For the Shrimp:
Melt ghee/butter/oil in a large skillet over medium heat. Add the minced garlic and saute until soft and aromatic.
Stir in the cayenne pepper or pepper flakes. Add the shrimp and toss to coat with the garlic butter.
Cook until the shrimp start to turn pink in color. Add the lemon juice and Parmesan cheese, stir together. Omit Parmesan for Whole30 and Paleo – substitute Nutritional Yeast Flakes!!
Place each filet on a plate and top with three shrimp and drizzle the garlic butter over the top.
Garnish with chopped Italian parsley or chives, whichever you have in the refrigerator.
COOKING TIMES FOR THE PERFECT FILET MIGNON:
Rare Medium Rare Medium Medium Well
(120 – 130) (130 – 140) (140 – 150) (150 – 160)
1-inch thick:
8 minutes 10 minutes 13 minutes 18 minutes
1.25-inch thick:
10 minutes 12 minutes 15 minutes 20 minutes
1.75-inch thick:
12 minutes 14 minutes 18 minutes 22 minutes
2-inches thick:
13 minutes 15 minutes 19 minutes 23 minutes