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Creamy Bang Bang Steak and Shrimp Skillet

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Difficulty Level Intermediate
Heat Intensity Medium-High (Adjustable)

Cooking Intensities & Heat Guide

Managing your stove’s heat intensity is key to getting a deep, golden crust on your steak and tender, perfectly cooked shrimp without burning the dairy in the sauce:

  • High Heat (Searing Steak): 400°F–450°F (200°C–230°C). Creates a rich Maillard crust on the steak while keeping the center medium-rare to medium.

  • Medium-High Heat (Searing Shrimp): 375°F–400°F (190°C–200°C). Cooks shrimp quickly (1.5 to 2 minutes per side) so they remain juicy and snap-fresh.

  • Medium-Low Heat (Sauce Simmering): 300°F–325°F (150°C–160°C). Melts the cheese and thickens the heavy cream gradually without curdling.

Ingredients

The Surf & Turf Base

  • 1.25 lbs Sirloin or Ribeye Steak, trimmed and cut into 1-inch bite-sized cubes

  • 1 lb Jumbo Shrimp (16/20 count), peeled, deveined, and tails removed

  • 2 tbsp Unsalted Butter, divided

  • 1.5 tbsp Olive Oil or Avocado Oil (high smoke point)

  • 1 tsp Garlic Powder

  • 1 tsp Smoked Paprika

  • 1/2 tsp Onion Powder

  • Kosher Salt & Freshly Cracked Black Pepper, to taste

The Signature Creamy Bang Bang Sauce

  • 1/2 cup Mayonnaise (Japanese Kewpie mayo recommended for extra richness)

  • 1/3 cup Thai Sweet Chili Sauce

  • 2-3 tbsp Sriracha Hot Sauce (adjust based on heat preference)

  • 1 tbsp Pure Honey or Maple Syrup

  • 3 cloves Garlic, finely minced

  • 1/2 cup Heavy Whipping Cream

  • 1/3 cup Freshly Grated Parmesan Cheese

  • 1 tbsp Fresh Lemon Juice

Garnishes & Serving Suggestions

  • 3 Green Onions (Scallions), thinly sliced

  • 1 tbsp Fresh Parsley, chopped

  • 1/2 tsp Red Pepper Flakes or toasted sesame seeds

  • Cooked Jasmine Rice, Pasta, or Low-Carb Cauliflower Rice, for serving

Step-by-Step Cooking Instructions

1.Prep & Season the Proteins:5 mins • Prep.

Pat the steak cubes and shrimp dry with paper towels. Excess moisture prevents proper searing. In two separate bowls, toss the steak with half of the garlic powder, smoked paprika, salt, and pepper. Toss the shrimp with the remaining dry spices.

2.Whisk the Bang Bang Base Sauce:3 mins • Prep.

In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, honey, and lemon juice until completely smooth. Set this sauce base aside.

3.Sear the Steak Bites:4 mins • High Heat.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large heavy-bottomed cast-iron skillet over high heat until shimmering. Add the steak cubes in a single layer without overcrowding. Cook undisturbed for 2 minutes to form a brown crust, then flip and cook for another 1 to 2 minutes. Transfer the steak to a clean plate and cover loosely with foil.

4.Sear the Jumbo Shrimp:3 mins • Medium-High Heat.

In the same skillet, add the remaining oil and butter over medium-high heat. Lay the shrimp flat in the pan and sear for 1.5 minutes per side until pink and opaque. Transfer the shrimp to the plate with the steak.

5.Build the Creamy Sauce:4 mins • Medium-Low Heat.

Lower the heat to medium-low. Add the minced garlic to the residual pan juices and sauté for 30 seconds until fragrant. Pour in the heavy whipping cream, scraping up any browned bits (fond) stuck to the bottom of the pan. Stir in the prepared Bang Bang sauce base and grated Parmesan. Simmer for 2 minutes until the sauce thickens slightly and turns velvety.

6.Combine, Coat & Serve:2 mins • Low Heat.

Return the seared steak bites, cooked shrimp, and any accumulated juices back into the skillet. Gently toss in the simmering sauce for 1 to 2 minutes until thoroughly heated through and coated. Top with sliced green onions, chopped parsley, and red pepper flakes. Serve immediately.

 

Pro Tips for Chef-Level Results

Crucial Tip: Never overcrowd the skillet during the searing phase. If your skillet isn’t large enough (12 inches minimum), cook the steak in two batches. Overcrowding traps steam, turning your seared steak into boiled meat.

  1. Use Room-Temperature Meat: Take your steak out of the fridge 20 minutes before cooking. Cold meat drops the skillet temperature rapidly and results in uneven cooking.

  2. Quality Sauce Matters: Using Kewpie mayonnaise adds extra egg yolk richness and umami, taking the sauce from good to restaurant-caliber.

  3. Control the Spice Level:

    • Mild: 1 tbsp Sriracha, 1/2 cup Thai sweet chili sauce.

    • Medium: 2 tbsp Sriracha (as written in the main recipe).

    • Hot: 3+ tbsp Sriracha + 1/2 tsp cayenne pepper added to the spice rub.

Storage & Reheating Instructions

How Long Does It Last?

  • Refrigeration: Store leftover steak and shrimp skillet in an airtight container in the refrigerator for up to 3 days.

  • Freezing: Freezing is not recommended for this dish, as cream- and mayonnaise-based sauces tend to break and separate when thawed.

Safe Reheating

  • Stovetop (Best Method): Heat a non-stick pan over low heat. Add the leftovers along with a splash of heavy cream or milk (1-2 tablespoons) to loosen the sauce. Stir gently for 3–5 minutes until warm.

  • Microwave: Microwave on 50% power in 30-second intervals to avoid overcooking the shrimp and making them rubbery.

Nutritional Facts

Serving Size: 1/4th of entire recipe (approx. 8 oz protein + sauce)

Nutritive Parameter Value Per Serving % Daily Value (DV)
Calories 620 kcal 31%
Total Fat 44 g 56%
Saturated Fat 16 g 80%
Trans Fat 0.5 g —
Cholesterol 245 mg 82%
Sodium 890 mg 39%
Total Carbohydrates 14 g 5%
Dietary Fiber 1 g 4%
Total Sugars 10 g —
Protein 42 g 84%
Vitamin D 1.2 mcg 6%
Calcium 160 mg 12%
Iron 3.8 mg 21%
Potassium 520 mg 11%

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