remember the first time I made it I had marinated flank steak ready to go, and a bag of shrimp thawing on the counter. I tossed them together in the pan, added broccoli and a tangy-sweet sauce, and just like that, this steak and shrimp stir-fry became an instant favorite.
It’s fast, filling, and packed with everything I love in a one-pan dinner: bold taste, vibrant colors, and satisfying texture. The seared steak stays juicy, the shrimp are tender, and the veggies still have bite. Whether you’re making dinner for two or meal prepping for the week, this steak and shrimp stir-fry checks every box.
If you’re already a fan of my ground beef lettuce wraps or creamy beef pasta, you’ll feel right at home with this one. It’s just as easy, just as flexible and honestly, maybe even better the next day.
Table of Contents
Build the Flavor Base for Your Steak and Shrimp Stir-Fry
Start with the right ingredients for balance
A good steak and shrimp stir-fry starts with real ingredients that know how to work together. I use flank steak, thinly sliced against the grain so it stays tender and quick-cooking. For the shrimp, always go with raw, peeled, deveined shrimp tails off. That way, they stay juicy and absorb flavor fast.
Vegetables bring the texture. I like a stir-fry mix with broccoli, but you could easily swap in bell peppers or sugar snap peas. The magic is in the sauce: coconut aminos, a spoonful of Dijon mustard, and a splash of lime juice. These flavors tie everything together in your steak and shrimp stir-fry, making each bite savory, tangy, and just a little sweet.
If you’ve made my creamy beef pasta, you already know I build meals around big flavor and pantry staples.
Marinate smart for flavor-packed results
Marinating the steak gives this steak and shrimp stir-fry its bold, umami punch. I mix coconut aminos, toasted sesame oil, garlic powder, ground ginger, and lime juice. Let the steak sit in that marinade for at least 4 hours it gets more tender and flavorful the longer it rests.
Once the steak hits a hot pan, it sears beautifully. Then the shrimp go in right after, soaking up all that leftover flavor. This layering method is what brings depth to your steak and shrimp stir-fry a trick I also use in my creamy taco soup to build taste fast.
How to Cook the Perfect Steak and Shrimp Stir-Fry
Master the order: steak, shrimp, then veggies
The key to a standout steak and shrimp stir-fry is all in the timing. Start by searing the steak in a hot pan with just a touch of olive oil. Let it sit untouched for a couple of minutes to build a good crust, then flip and repeat. Once cooked, remove the steak and set it aside don’t wipe the pan.
Now toss in the shrimp. They’ll cook in those flavorful steak juices and take on that meaty, rich profile. Shrimp only need 2–3 minutes per side, so don’t overcook them. When they’re pink and just firm, they’re done. This back-to-back cooking style is what gives the steak and shrimp stir-fry its layered taste.
If you’ve ever made my cottage cheese chicken salad, you know I’m big on keeping textures just right same rule applies here.
Bring it all together in the skillet
Once your steak and shrimp are cooked, steam your veggies separately so they stay vibrant and just tender. Then return them to the skillet with coconut aminos and Dijon mustard to create a quick sauce. Stir everything together, letting the sauce coat every bite.
Add your pre-cooked jasmine rice last, then mix in the steak and shrimp. Top with green onions and let everything heat through for a few more minutes. What you’re left with is a steak and shrimp stir-fry that’s rich, balanced, and totally crave-worthy.
This stir-fry comes together just as smoothly as my protein bars different goal, same ease. It’s all about smart steps and flavor-first thinking.
How to Serve and Store Steak and Shrimp Stir-Fry
Make your steak and shrimp stir-fry a complete meal
Once your stir-fry is hot and ready, it’s time to plate it up right. I like serving this steak and shrimp stir-fry straight from the pan family style with bowls of sesame seeds, red pepper flakes, and extra green onions on the side. The jasmine rice absorbs every bit of sauce, and those final garnishes add crunch, heat, and color.
If you’re skipping the rice, serve it over cauliflower rice or a bed of shredded cabbage. That keeps it low-carb and light, similar to how I build flavor-packed bowls in my ground beef lettuce wraps. It’s all about layering textures and letting each ingredient shine.
And don’t forget this dish tastes even better with a squeeze of fresh lime right before serving.
Smart tips for storage and reheating
One of the best things about steak and shrimp stir-fry is how well it holds up. Let it cool completely, then store in airtight containers in the fridge for up to 4 days. I like to keep the rice separate so nothing gets soggy. When you’re ready to eat, reheat gently on the stovetop or in the microwave until warmed through.
Shrimp can overcook if you’re not careful, so go slow and low when reheating. That keeps the texture just right, the same way I reheat leftovers for my keto philly cheesesteak rolls with care, not speed.
Variations, Flavor Twists, and Perfect Pairings
Add new flavors to your steak and shrimp stir-fry
One of the best things about a good steak and shrimp stir-fry is how easy it is to make it your own. Want it spicy? Stir in chili garlic sauce or gochujang. Craving something sweeter? Add a splash of honey or a dash of orange juice. You can even swap out the veggies try bell peppers, mushrooms, or baby corn for a whole new vibe.
If you’re following a low-carb plan, leave out the rice and toss in zucchini noodles or sautéed cabbage. This trick works beautifully in my creamy taco soup too, where smart swaps keep it light but full of flavor.
For a soy-free version, stick with coconut aminos and double-check your Dijon label. Even small changes can elevate this steak and shrimp stir-fry into something fresh and new.
What to serve on the side
You don’t need much on the side, but if you’re building a full meal, pair your steak and shrimp stir-fry with:
- A crisp cucumber salad
- Steamed edamame with flaky salt
- Roasted sesame green beans
- Or even a light soup to start
When I’m feeding a crowd, I’ll sometimes serve it alongside my beef steak burrito as a heartier option, or my creamy beef pasta for anyone craving comfort.
At the end of the day, this dish doesn’t need much it speaks for itself.
FAQs
Can you cook shrimp and steak together?
Absolutely. Cooking shrimp and steak in the same pan is not only safe it’s flavorful. Start with the steak to build a rich base, then add the shrimp so it soaks up all the delicious juices. Just be sure not to overcook the shrimp since they finish faster.
What’s the secret to a good stir-fry?
High heat, fast cooking, and prep. Always slice your ingredients evenly and have your sauce ready before you start. Stir-frying happens quickly, so having everything prepped ensures your steak and shrimp stir-fry stays crisp, not soggy. Also, cook in layers—protein, veggies, then sauce.
Do shrimp and ground beef go together?
While not a classic combo, shrimp and ground beef can work well in recipes like tacos or Asian lettuce wraps. But for a more elegant texture and balance of flavor, pairing shrimp with sliced steak (like in this stir-fry) delivers a cleaner, more complementary bite.
What pairs well with shrimp and steak?
Light sides work best think steamed jasmine rice, sesame green beans, or a crisp cucumber salad. The bold flavors of a steak and shrimp stir-fry shine when balanced with something fresh and clean. Even roasted sweet potatoes or stir-fried bok choy are great options.
Shrimp are rich in protein, low in calories, and packed with nutrients like selenium and B12. Healthline’s shrimp benefits breakdown dives into what makes them such a great addition to balanced meals.
Conclusion: A Stir-Fry That Earns a Spot on Repeat
There’s something incredibly satisfying about making a meal that feels both special and effortless. This steak and shrimp stir-fry checks all the boxes it’s bold, fast, packed with protein, and endlessly flexible. From that first sizzle in the pan to the final toss of green onions, it’s a recipe that brings flavor and ease to your weeknight routine.
Whether you’re cooking for two or prepping lunches for days, this dish holds up. It’s one of those meals that makes you feel like you’ve got dinner handled even on the busiest nights.
If you loved this stir-fry, you might also enjoy experimenting with textures like in my philly cheesesteak bowls or building quick flavor layers like I do in my protein bars. Either way, I hope you keep cooking, keep playing with flavor, and keep coming back to dishes that make you feel good.
Now let’s plate up some joy.
Steak and Shrimp Stir-Fry
Equipment
- Skillet
- Zip-top bag for marinating steak
- Microwave for rice and broccoli
- Chef’s knife
- Cutting board
Ingredients
- 1.5 lb flank steak, thinly sliced against the grain
- 1 lb raw shrimp, peeled and deveined
- 1 package Ben’s Original Jasmine Ready Rice (8.5 oz)
- 1 tsp olive oil
- 1/3 cup coconut aminos (for stir-fry sauce)
- 1 tbsp Dijon mustard
- 1 package stir-fry broccoli florets (12 oz)
- 3 green onions, chopped
- 1/2 cup coconut aminos (for marinade)
- 1 tbsp toasted sesame oil
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 lime, juiced
Instructions
- Slice flank steak into thin strips against the grain. Add to a zip-top bag with 1/2 cup coconut aminos, sesame oil, lime juice, ground ginger, and garlic powder. Marinate at least 4 hours.
- Place frozen shrimp in a bowl of warm water. Change the water as needed until shrimp are thawed, then drain well.
- Heat 1 tsp olive oil in a large skillet over medium-high heat. Sear marinated steak 3 minutes per side until browned. Transfer to a plate.
- Add shrimp to the hot skillet with the steak drippings. Cook 2–3 minutes until pink and opaque. Remove to the same plate.
- Steam broccoli in the microwave with a splash of water for 3–5 minutes until crisp-tender.
- Drain any excess liquid from the skillet. Return broccoli to the pan, add 1/3 cup coconut aminos and Dijon mustard, and simmer 1–2 minutes.
- Microwave the ready rice per package directions. Add rice, steak, and shrimp to the skillet. Toss with chopped green onions and heat through before serving.
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