Fish & Seafood Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/ingredient/fish-and-seafood/ Fun and creative open fire and campfire recipes & tutorials. Fri, 27 Jun 2025 13:44:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://overthefirecooking.com/wp-content/uploads/2021/09/cropped-cropped-cropped-cropped-OTFC_Squarelogo_Black-937x1024-1-4-32x32.png Fish & Seafood Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/ingredient/fish-and-seafood/ 32 32 Grilled Lobster Tails with Beer Butter https://overthefirecooking.com/grilled-lobster-tails-with-beer-butter/ https://overthefirecooking.com/grilled-lobster-tails-with-beer-butter/#respond Fri, 27 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37038 A beautiful plate of lobster tails with beer butter is just what summer ordered.

Grilled Lobster Tails with Beer Butter might just be the most freakin’ delicious way to celebrate summer. Fresh lobster tails…

The post Grilled Lobster Tails with Beer Butter appeared first on Over The Fire Cooking.

]]> A beautiful plate of lobster tails with beer butter is just what summer ordered.

Grilled Lobster Tails with Beer Butter might just be the most freakin’ delicious way to celebrate summer. Fresh lobster tails with a tangy beer butter sauce are just what you’re crew will love on a scorching hot day.

A beautiful plate of lobster tails with beer butter is just what summer ordered.
Sponsored by Samuel Adams

This grilled lobster tail recipe is impressive without being too fussy. Although I can’t say it won’t be messy with the spicy garlic herb butter dripping down your fingers if you dive right in without cutlery. This is undoubtedly the perfect meal for special occasions, enjoyed around the fire pit with friends, cold beers in hand, and soaking up every second of summer.

This tasty summer recipe showcases my favorite beer, the Samuel Adams Summer Ale. If you’ve never tried it, don’t wait. It’s a seasonal wheat ale with the perfect balance of citrus notes to wash down the grilled, melt-in-your-mouth lobster.

Table of Contents

Why You’ll Love the Grilled Lobster Tails with Beer Butter

This is that backyard magic. You’re not messing with a live lobster or making anything complicated. Just grab a few whole lobster tails, fire up the grill, and get ready for something that tastes like a vacation in your own backyard. The flavor of the fire hits the lobster meat just right—smoky, sweet, and also tender.

The lobster tail is dipped in the beer butter and it's pure heaven.

Then comes the beer butter, which turns this into a full-on flavor explosion. It’s packed with garlic, fresh herbs, a little heat from cayenne and red chili flakes, and then finished with a splash of citrusy beer to brighten it up. Add a cold Sam Adams to the mix, and it’s the perfect dinner for warm nights and good company.

If you’re looking for more epic lobster tail recipes, check out this post for a complete round-up: Best Lobster Tail Recipes.

Lobster Recipe Ingredients Round-Up

  • Lobster — Whole lobster tails, kosher salt, garlic powder, black pepper, canola oil
  • Beer Butter — For the cowboy butter with beer, you’ll need some unsalted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, cayenne powder, and then some Sam Adams Summer Ale. 

Now that you know the fresh, simple ingredients to pick up at the grocery store (or get delivery!), let’s get to it. 

ProTip for Cooking with Lobster

Always start with room temperature lobster tails for even cooking. Cold meat right from the fridge will seize up on the grill on medium heat. Also, don’t walk away—lobster cooks fast. Stay close, baste often, and have your beer ready to toast when those tails hit the plate.

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How to Make Grilled Lobster Tails with Beer Butter

Start by letting your raw lobster tails sit out until they hit room temperature. This helps them cook evenly over flame. Using a sharp knife or kitchen shears, cut down the top of the shell from the base to the tail fin, cutting into the tail meat but not all the way through. Flip and slice the bottom of the shell, too, so you can fully open it up like a book and expose the meat.

Season

Brush a little canola oil (or olive oil) over the exposed meat. Then season generously with kosher salt, garlic powder, and black pepper. Keep it simple and bold. That’s how lobster likes it.

The lobster is prepped for the grill. Get ready for a buttery bite!

Make the Beer Butter

In a small bowl, combine your melted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, cayenne, and the beer. Stir until smooth. This is your liquid gold—for basting and dipping. Note: I added a hot coal to my butter to make it a smoked butter. This is optional, but I dig the smoky flavor.

The butter is easy to create and oh so freakin' delicious.

Grill the Lobster

To cook the Grilled Lobster Tails with Beer Butter, let’s preheat your grill to medium-high heat, around 400F. Place your lobster tails meat side down on the grill grates. Cook for 2–3 minutes, just until the meat turns white and the lobster shells turn bright red.

Then flip and baste with the butter mixture, letting that flavor soak in as you finish them off for another 1–2 minutes. Use a thermometer if needed—the internal temp should hit 145F for perfect, juicy lobster.

Lobster tails are one of my favorite things to cook on the grill. They get that nice smoky flavor from the wood chips too.

Serve It Up

Pull the grilled lobster tails off the grill, plate them hot, and pour some extra beer butter into a dipping bowl. Hit it all with a few lemon wedges on the side, crack open a Sam Adams Summer Ale, and you’re golden. Cheers!

What to Serve with Grilled Lobster Tails with Beer Butter

You don’t need much to make this meal shine, besides the cold Samuel Adams beer. That said, a few good sides can take it over the top. Crispy fries are always a hit, especially when they soak up that extra beer butter. A light summer salad with a tangy lemon juice vinaigrette brings some needed brightness to balance the richness of the lobster.

Grilled Lobster Tails with Beer Butter is what's for dinner tonight with a Samuel Adams Summer Ale, it's perfection.

If you’ve got a crusty bread loaf lying around, throw it on the grill for a minute or two—then use it to mop up every last drop of melted butter. Grilled vegetables like asparagus or charred corn are also great options. And if you’re like me and want some extra heat, don’t be shy with a splash of hot sauce on the side.

Leftovers & Reheating Instructions

If you’re lucky enough to have leftover Grilled Lobster Tails with Beer Butter, don’t let them go to waste. Let the lobster cool completely, then remove the meat from the shell and store it in an airtight container in the fridge.

To reheat, toss gently in a cast iron skillet with a little leftover beer butter, or steam it with a splash of water over low heat. Skip the microwave—this isn’t the time to dry out your hard-earned lobster. And for those tracking macros or on a calorie diet, lobster is a lean, clean protein—just go easy on the butter… or don’t. You do you.

More Lobster Tail

FAQs for Grilled Lobster Tails

Can I grill frozen lobster tails with Beer Butter?

Yes, but make sure to fully thaw them first. Let them sit in the fridge overnight or in cold water for a few hours. Cooking frozen lobster straight on the grill will lead to uneven results.

What’s the best way to cut the lobster tails?

Use sharp kitchen shears or a sturdy knife. Cut down the top of the shell to the tail fin, then cut into the tail meat without slicing all the way through. Open it up like a book for grilling.

How do I know when lobster is done?

Watch the color. The meat should be opaque white, and the shells bright red. The internal temp should read 145F. Usually, this takes about 2–3 minutes per side on high heat.

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A beautiful plate of lobster tails with beer butter is just what summer ordered.
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Grilled Lobster Tails with Beer Butter

Grilled Lobstser Tails with Beer Butter is a fun summer meal that is super simple and easy to make. The Sam Adam's Beer Butter dip is insane and complements the whole dish. Add some fries on the side or a fresh salad, and you are in heaven.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 464kcal
Author Derek Wolf

Ingredients

Lobster Ingredients:

  • 3-4 Whole Lobster Tails
  • ½ tbsp of Kosher Salt
  • ½ tbsp Garlic Powder
  • ½ tbsp of Black Pepper
  • Canola Oil as needed

Beer Butter:

  • 2 sticks Unsalted Butter melted
  • 2 tbsp Minced Garlic
  • 2 tbsp Dijon Mustard
  • 1.5 tbsp Chopped Parsley
  • 2 tsp Red Chili Flakes
  • 1 tsp Cayenne Powder
  • 1 splash Sam Adams Summer Ale

Instructions

  • Using a knife, carefully cut lengthwise down the shell of the lobster tail. Cut until you reach the tail/fin.
  • Open the lobster tails up and cut the meat of the tails along the same line as the shell. Cut the spine on the bottom as well as the same line as the meat and shell. Open the lobster tails up to show the meat.
  • Slather with oil and season with salt, garlic powder and black pepper.
  • Add all your ingredients for the butter sauce to a bowl and mix thoroughly. Set to the side.
  • Preheat your grill to a medium high heat (around 400F).
  • Add the lobster tail flesh side down to the grill and cook for about 2-3 minutes or until the meat goes from translucent to white and the sheel begins to turn red. Flip the lobster tails and begin to baste using the sauce. Cook for an additional 1-2 minutes or once the meat reads 145F internal.
  • Pull off and serve with the butter sauce for dipping and enjoy!

Notes

ProTip for Cooking with Lobster
Always start with room temperature lobster tails for even cooking. Cold meat right from the fridge will seize up on the grill on medium heat. Also, don’t walk away—lobster cooks fast. Stay close, baste often, and have your beer ready to toast when those tails hit the plate.

Nutrition

Calories: 464kcal | Carbohydrates: 4g | Protein: 9g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 182mg | Sodium: 1180mg | Potassium: 196mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2060IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

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]]> https://overthefirecooking.com/grilled-lobster-tails-with-beer-butter/feed/ 0 Lobster Tail_Cover Image Tail with Beer Bottle FYR GRILL Prepping and Seasoning Lobster Tails Making the Smoked Beer Butter Grilling Lobster Tails Beer with Dish wood plank lobster tails delicious sriracha butter lobster tails dirty lobster tails Smoked Lobster Tails with Parmesan Butter parmesan crusted lobster tails Smoked Lobster Tails Cowboy Butter Banner A beautiful plate of lobster tails with beer butter is just what summer ordered. Beer Rub Recipes https://overthefirecooking.com/beer-rub-recipes/ https://overthefirecooking.com/beer-rub-recipes/#respond Fri, 13 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36692 the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

This isn’t my usual kind of post, but since it features some of my favorite beer rub recipes, let me hold your…

The post Beer Rub Recipes appeared first on Over The Fire Cooking.

]]> the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

This isn’t my usual kind of post, but since it features some of my favorite beer rub recipes, let me hold your beer while you keep scrolling.

When it comes to bold flavor and open-flame cooking, I’ve always believed in keeping it simple, honest, and packed with real taste. That’s why I partnered up with Spiceology to create 10 beer-infused dry rubs made to bring big flavor to whatever you’re grilling, smoking, or baking in the oven.

the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

Each spice rub was born from a basic idea: make your food taste better and have a little fun while doing it. We infused each rub with some of our favorite beer flavors, so it only made sense to put them in a beer can. They look great next to the grill, make an awesome gift, and they speak to what this whole thing’s about: good food, good fire, and a cold beer with friends.

Table of contents

Why You’ll Love My Beer Rub Recipes

First off, don’t let the packaging of each spice mixture fool you—what’s inside is the real deal. Each dry rub blend is packed with serious flavor, built to work with fire. From that sticky brown sugar crust to a warm cayenne kick, these rubs are designed to enhance whatever you’re throwing over the coals.

You’ll find heavy-hitters like black pepper, kosher salt, dry mustard, garlic powder, and chili powder—all mixed to create bold, balanced flavor that clings beautifully to every cut of meat or veggie. No shortcuts. As a result, you’ll just get real ingredients that bring out the best in your cook.

Whether you’re grilling for friends on a Saturday afternoon or just playing around with something new over the coals, my hope is simple—that these blends and beer rub recipes bring a little more flavor, a little more fun, and a whole lot more fire to your cooking. 

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

So let’s break down each one—and talk about what to cook with it, Over the Fire Cooking-style, of course. From spare ribs, to beer can chicken, to making bbq sauce, these spices are gonna be your favorite way to help your food pass the taste test, every single time.  

1. Sticky Bourbon Brown Ale

A Memphis-style rub layered with brown sugar, natural bourbon flavor, and then some brown ale notes. This one creates a sticky, caramelized crust perfect for pork, poultry, or also in a sauce.

Key Ingredients: Brownulated sugar, Worcestershire powder, dried beer extract, onion, garlic.

Close up shot of Sticky Bourbon Brown Ale.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some bourbon-y, caramel-y and savory flavors to whatever you’re making. 

Recipes with Sticky Bourbon Brown Ale

2. Smoked Garlic Jalapeño Lager

This is undoubtedly a bold upgrade to a the classic salt, black pepper, and garlic rub. With added jalapeño powder and mesquite smoke, it’s also perfect for brisket, beef cheek, or thick-cut ribs.

Key Ingredients: Jalapeño, chipotle, vinegar powder, mesquite, dried beer extract.

Close up shot of Smoked Garlic Jalapeño Lager.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add garlicky and smoky flavor with a chile and vinegar zing to whatever you’re making. 

More with Smoked Jalapeño Lager

3. Sweet Carolina Blonde

Modeled after classic Carolina mop sauce, this tangy blend fuses apple cider vinegar, white vinegar powder, and then some of my favorite cayenne pepper for a flavorful kick.

Key Ingredients: Vinegar powders, cayenne, brown sugar, dried beer extract.

Close up of Sweet Carolina Blonde.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some of those iconic and sweet-vinegary Carolina sauce flavors (minus the mop) to whatever you’re making.

More with Sweet Carolina Blonde

4. Big Bad BBQ Ale

This is absolutely one of my favorite beer rubs, because it’s an all-purpose rub so can be used on a ton of different recipes. It’s great for meats and vegetables alike. Balanced with sweet, smoky, and savory notes, it’s a reliable go-to when you want to keep things classic.

Key Ingredients: Cinnamon, brown sugar, paprika, onion granules.

Close up of Big Bad BBQ Ale.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add those warm, sweet and savory flavors to whatever you’re making. 

More with Big Bad BBQ Ale

5. Cherry Chipotle Ale

I absolutely love this combo on just about anything, because cherry adds so much depth. It’s a sweet-smoky rub pairing chipotle heat with tart cherry powder, perfect for pork chops or grilled chicken.

Key Ingredients: Cherry, chipotle, brown sugar, onion powder, citric acid.

Close up of Cherry Chipotle Ale Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add cherry chipotle flavor to whatever you’re making. 

More with Cherry Chipotle Ale

6. Honey Mustard IPA

If you love the honey mustard combo, you’ll absolutely love this rub. It’s sweet, tangy, and sharp because it blends honey granules, mustard seed, and then some golden turmeric. Perfect for standout wings or also roasted vegetables.

Key Ingredients: Mustard seed, turmeric, honey, brown sugar, garlic.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a sweet and zingy flavor to whatever you’re making.

More with Honey Mustard IPA

7. Hickory Peach Porter

You’ll love this one because it combines the sweetness of peaches with the kick of Aleppo peppers. Also, the brown sugar levels up the sweetness just right. This blend matches sweet peach powder with hickory smoke, delivering depth and sweetness that works beautifully on pork.

Key Ingredients: Peach, Aleppo pepper, brown sugar, citric acid, dried beer extract.

Close up of Hickory Peach Porter Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky-malty-sweet flavor to whatever you’re making.

More with Hickory Peach Porter

8. Imperial Coffee Stout

You’ll love this one if you’re into bold flavors because of the cocoa powder. The blend also features coffee and molasses granules. It’s tailor-made for smoked beef. Don’t underestimate this beer rub, the recipes made with it are so freaking delicious!

Key Ingredients: Coffee, cocoa powder, guajillo chile, molasses granules, red chili flakes.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a decadently rich flavor with a kick to whatever you’re making.

More with Imperial Coffee Stout

9. Jalapeño Lime Pilsner

If you love heat, you’ll love this rub because of the jalapenos combined with green chili peppers. Bright and zesty with jalapeño heat and a strong citrus note from lime, this one is perfect for tacos, shrimp, and also chicken recipes.

Key Ingredients: Jalapeño powder, lime, citric acid, green chili pepper, dried beer extract.

Close up of Jalapeño Lime Pilsner.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a chile citrus flavor to whatever you’re making.

More with Jalapeño Lime Pilsner

10. Mesquite Peppercorn Lager

You’ll absolutely love this one because of the deep pepper flavors combined with chipotle. Smoky mesquite and then some bold black peppercorns dominate this blend. It’s excellent for steak or grilled vegetables that can stand up to bold flavors.

Key Ingredients: Black pepper, red/green bell peppers, chipotle powder, chili peppers.

Close up of Mesquite Peppercorn Lager Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky cracked pepper flavor to whatever you’re making.

Mesquite Peppercorn Lager

Shop the Beer Rubs & Master the Flame

These beer rub recipes are an open invitation to cook with fire, explore bold flavors, and make every meal over the flame your own. Whether you’re a weekend griller just getting started or a seasoned fire cook looking to mix things up, this collection was made to help you go deeper into the craft.

First and foremost, each blend was designed with purpose, because your food deserves so much more than salt and pepper. Think of them as your flavor co-pilots, undoubtedly helping you build confidence and creativity every time you light the fire.

To start your beer rub recipes journey, find the full collection of rubs over at Spicelology, which also has a lot of other amazing spices to explore. For more recipes, pairing suggestions, and tips I’ve picked up along the way, also make sure to explore my blog. And, lastly, I hope these rubs bring as much joy to your fire cooking as they brought me in creating them. Cheers! 

For more ways to use these seasonings, check out my Best Marinade Recipes, The Best Grilled Steak Recipes and Cast Iron Skillet Recipes.

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304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW

Beer Rub Recipes FAQs

Can I use these beer rubs for more than just grilling?

Absolutely. While they’re built to thrive over fire, these spice mixtures work just as well in the oven, smoker, or even air fryer. From roasted vegetables to baked chicken thighs, the flavor holds up across all cooking methods, so feel free to experiment beyond the grill.

You can also mix them in with a beer and turn it into a baste or marinade! Get creative, these flavors are awesome!

Do the beer rubs actually contain alcohol?

Nope—no alcohol here. Each blend includes beer-inspired ingredients like dried beer extract or malt notes, but the alcohol content is long gone. That means all the bold flavor without worrying about booze in your food.

What’s the best way to use a dry rub like this?

Start by patting your meat dry with paper towels (this helps the rub stick). Then coat generously with olive oil or mustard, and rub in your spice mixture on all sides. Let it rest for 15–30 minutes before grilling or smoking to lock in the flavor. And don’t forget to check the internal temperature—aim for the thickest part of the thigh or meat for an accurate read.

More Derek Wolf Rubs

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]]> https://overthefirecooking.com/beer-rub-recipes/feed/ 0 pulled_pork_sandwich New-rubs-1026-x-600-1024-×-400-px Sticky Bourbon Brown Ale Can Smoked Ribs with Bourbon Mop Sauce sliced and served. Smoked Pork Burnt Ends on a plate. A_Smoked Garlic Jalapeno Lager Smoked Garlic Jalapeño Beef Ribs sliced and ready to serve. Garlic butter shrimp with crusty bread Smoked Steak Queso Dip cooked Over the Fire. Screenshot Screenshot Texas fajitas, a massive platter of meats A_Big Bad BBQ Ale Big Bad BBQ Ale rub next to the Pulled Pork BBQ Sandwiches. The BBQ Beef Melt is the ultimate comfort food. A hand holding a single hot honey wing with chili crisp Hawaiian chicken skewers plated in front of the grill with sesame seeds, scallions and Tiki Tiki BBQ Sauce Smoked Turkey Legs glazed and ready to eat. A piece of Hot Honey Garlic Beef Jerky held up close to the camera. Screenshot Screenshot cherry chipotle pineapple BBQ Burnt Ends in a foil container. cherry coke chicken skewers Smoked Bologna plated and ready to eat. two halves of a bbq steak sandwich on a cutting board next to a grill cherry chipotle ham steak and eggs Screenshot Screenshot honey mustard and chili baked salmon The ribs and potatoes assembled and plated. Close up shot of Guinness Pulled Beef Sliders Hickory Peach Porter Finishing the Habanero Peach Smoked Ribs Maple with this Peach Sticky Wings smoked chicken thighs The smoked hot dog burnt ends ready to be pulled from the smoker. Screenshot Screenshot Sliced ribeyes on the platter. The Foil Boat Brisket is tender and juicy with a crisp bark. BBQ brisket melt Poutine Burger assembled so we can start eating! Screenshot Screenshot Texas fajitas, a massive platter of meats The Carne Asada Baked Potato is comfort food at its best. Grilled steak nachos plated and served! Cheesy Gordito Crunch Tacos are lined up and ready to eat. The taquitos sitting on the serving plate. The rotisserie chicken for the chili. Screenshot Screenshot Mesquite Peppercorn Lager Smoked Brisket Shotgun Prime Rib Recipe teriyaki bourbon steak skewers Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served The picanha steak sandwich is assembled and ready to eat! FYR GRILL Close up of Maple Bourbon Seasoning. Surf and Turf Ramen https://overthefirecooking.com/surf-and-turf-ramen/ https://overthefirecooking.com/surf-and-turf-ramen/#comments Thu, 22 May 2025 23:04:19 +0000 https://overthefirecooking.com/?p=36451 A full bowl of surf and turf ramen next to the grill, filled with steak, shrimp, eggs, noodles and garnishes

Ramen is such a versatile, satisfying dish. All those noodles and toppings and freakin’ delicious broth? Can’t go wrong. I…

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]]> A full bowl of surf and turf ramen next to the grill, filled with steak, shrimp, eggs, noodles and garnishes

Ramen is such a versatile, satisfying dish. All those noodles and toppings and freakin’ delicious broth? Can’t go wrong. I wanted to bring this standby to the next level, so say hello to surf and turf ramen!

Chopsticks holding up a piece of steak from a bowl of surf and turf ramen with eggs, shrimp, noodles and scallions

It’s my take on spicy ramen over the fire, inspired by my friend Michael Duarte. Michael does a great job of putting a new spin on comfort food, and after seeing his recent experiments, I definitely wanted to give this surf and turf ramen recipe a go. 

Table of Contents

Why You’ll Love Surf and Turf Ramen

This isn’t the packaged ramen you remember from your college dorm. We’ve loaded up these bowls of noodles with strip steak, shrimp, cured eggs and ALL the flavors. Invite your friends and family over for this surf and turf ramen dinner, because it’s going to blow their minds. We all know surf and turf is a serious vibe, as you can tell from this roundup of my favorite surf and turf recipes. This recipe lives up to the hype.

A hand holding chopsticks and pulling noodles out of a bowl of surf and turf ramen, and using a spoon to display the broth

The eggs take a while to cure, so leave yourself enough time to make them beforehand. Also, for the noodles, make sure to get Buldak Ramen in the carbonara flavor. This ramen pack gives us that creamy, smooth taste we want in the surf and turf ramen. Everything else in this recipe is really straightforward. 

Believe it or not, I’ve made a few other noodle dishes over the fire! Check out Grilled Steak with Lobster Mac and Cheese, Steak and Shrimp Alfredo and Steak and Cheesy Pasta.

​Surf and Turf Ramen Ingredients

  • Meat: We’ll season New York strip steak and shrimp with my Cowboy Butter Rub, chili oil and honey. 
  • Ramen: Grab your packs of carbonara Buldak Ramen, mayonnaise, minced garlic, egg yolks, more chili oil, and fried onions and chopped green onion for garnish.
  • Eggs: These special ramen eggs are so freakin’ delicious. We’ll cure fresh eggs in a mixture of low-sodium soy sauce, brown sugar, sesame oil, my FYR BLK Hot Sauce, rice vinegar and water. 

Sesame Cucumber Salad

Here’s an idea for a side for your epic surf and turf ramen: a super simple, refreshing cucumber salad. Slice up 1 English cucumber into chunks, then toss it with a tablespoon or two of rice vinegar, a tablespoon or two of sesame oil, a few pinches of salt and some red pepper flakes. If I’m feeling extra, sometimes I’ll toss in a handful of peanuts. Stir it all together and enjoy! 

A gloved hand holding a slice of grilled New York strip steak

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Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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How to Make Surf and Turf Ramen

Making the Ramen Eggs

We’ll start with the part of this recipe that takes the longest: curing the ramen eggs. First, bring enough water to cover your eggs to a rolling boil. Then, add 5-6 fresh eggs to the water and cook for 6.5 minutes. When they’re done, remove them from the boiling water and place the eggs in an ice water bath. 

While the eggs are cooling, mix together 1.5 cups low sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon FYR BLK Hot Sauce, 1 tablespoon rice vinegar and 2 ounces water in a bowl. Peel your eggs, place them in a mason jar, then pour the sauce over the top (add more water if needed). Cover and let sit for at least an hour, but ideally 4 hours to overnight.

Grilling the Surf and Turf

Now it’s time for the meats! First, slather your 1 New York strip steak and 1 pound peeled and deveined shrimp in oil, then generously season with 3 tablespoons of my Cowboy Butter Rub. 

Next, preheat your grill to high heat for direct cooking (about 400 degrees Fahrenheit). Add your steak to the grill, then add a skillet with some oil and toss in your shrimp. Cook the steak for 3-4 minutes per side or until the meat’s internal temperature reaches 120 degrees F. When it’s done, pull off the grill and rest for 10 minutes.

Grilling steak and sauteeing shrimp in a cast iron skillet on the grill

Cook the shrimp for 2-3 minutes or until they’re no longer translucent but opaque white. Right before the shrimp are done, add 1 tablespoon chili oil and 1 tablespoon honey. Toss it all together, then pull off the shrimp and let them cool.

Cooking the Ramen

Adding ramen noodles to a bowl with sauce made of Buldak packets, mayonnaise and more

To make the ramen base, place your 2 packages of ramen noodles in a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles when they’re done, but save 1/2 cup of hot noodle water.

In a bowl, mix together the Buldak Ramen sauce and seasoning packets, 4 tablespoons mayonnaise, 2 egg yolks and 2 tablespoons minced garlic. Then, add your hot noodle water to the bowl with all those ingredients and stir everything until it’s fully incorporated. 

Add the noodles to the sauce, then top with sliced steak, shrimp, chopped scallions, fried onions and ramen eggs. Serve and enjoy! 

A hand holding a whisk to mix together sauce ingredients for surf and turf ramen in a bowl

What to Serve with Surf and Turf Ramen

Between the steak, shrimp and eggs, we’ve got an absolutely full bowl of noodles with this ramen. So, you can go easy on the sides. Some steamed edamame, stir-fried bok choy or the sesame cucumber salad would round this meal nicely.

A full bowl of surf and turf ramen next to the grill, filled with steak, shrimp, eggs, noodles and garnishes

Leftovers and Reheating

For the steak, shrimp and eggs, store any leftovers in separate airtight containers for up to three days. You can reheat these gently in the broth when you decide to make this surf and turf ramen again. For the leftover noodles, store them separately from the broth and the sauce. That’s because the noodles will continue absorbing the water, so they can get mushy if they’re stored together. You can reheat them gently in the broth as well!

For More Surf and Turf

​FAQs

What other proteins can I use in this recipe? 

​One of the things I love about ramen is that you can totally make it your own. So, if you’re not feeling like New York strip and shrimp, go wild with other meats for your surf and turf! Steaks like thinly sliced ribeye would also work well, or you could branch to sliced pork or chicken. I’d recommend boneless chicken breasts or boneless chicken thighs, or make this rotisserie chicken and shred it into the broth. For the shrimp substitute, you could try grilled lobster tails! Or even crab meat if you’d like.

​How do I peel and devein the shrimp? 

If you buy frozen shrimp for your surf and turf ramen, you may find that they’re already peeled and deveined. If so, great! But if not, here’s the best way I’ve found to take care of those pesky cleaning steps. First, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out. For the visual learners out there, Emeril Lagasse has a great step-by-step video to show you how to do it. I can think of fewer people out there who have cooked more shrimp than him!

Where can I get Buldak Ramen for this surf and turf ramen? 

Check out the website, which lets you shop online from the United States and also has links to ordering on Amazon. 

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A full bowl of surf and turf ramen next to the grill, filled with steak, shrimp, eggs, noodles and garnishes
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Surf and Turf Ramen

We've loaded up these surf and turf ramen bowls with strip steak, shrimp, cured eggs and ALL the flavors for a freakin' delicious meal.
Course Dinner, Lunch, Main Course
Cuisine Japanese
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 people
Calories 1406kcal
Author Derek Wolf

Ingredients

Meat:

  • 1 NY Strip Steak
  • 1/2 lb Shrimp peeled/deveined/tail off
  • 3 tbsp Cowboy Butter Rub
  • 1 tbsp Chili Oil
  • 1 tbsp Honey
  • Canola Oil as needed

Ramen:

  • 2 packs Buldak Ramen carbonara
  • 4 tbsp Mayonnaise
  • 2 tbsp Minced Garlic
  • 2 Egg Yolks
  • 2 tbsp Chili Oil
  • Chopped Scallions garnish
  • 2-3 Ramen Eggs sliced

Ramen Eggs:

  • 5-6 Fresh Eggs
  • 1.5 cups Soy Sauce low sodium
  • 3 tbsp Brown Sugar
  • 1 tbsp Sesame Oil
  • 1 tbsp FYR BLK Hot Sauce
  • 1 tbsp Rice Vinegar
  • 2 oz Water

Instructions

Eggs:

  • Bring enough water to cover your eggs to a rolling boil.
  • Add the eggs to the water and cook for 6.5 minutes. Once done, pull out and place in an ice water bath.
  • In a bowl, mix together the soy sauce, brown sugar, sesame oil, hot sauce, rice vinegar and water.
  • Peel the shell off the cooled eggs.
  • Add peeled eggs to a mason jar and pour the sauce over the top (add more water if needed). Cover and let sit for at least an hour but ideally 4 hours to overnight.

Meat:

  • Slather your steak and shrimp in oil then generously season with my cowboy butter rub.
  • Preheat your grill to high heat for direct cooking (about 400F).
  • Add your steak to the grill, then add a skillet with some oil and toss in your shrimp
  • Cook the steak for 3-4 minutes per side or until 120F internal. Pull off and rest for 10 minutes once done.
  • Cook the shrimp for 2-3 minutes or until no longer translucent but opaque white. Right before the shrimp are done, add in the chili oil and honey. Toss then pull off the shrimp and let cool.

Ramen:

  • Add your ramen to a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles once done, but save ½ cup of hot noodle water
  • In a bowl, add the buldak ramen sauce and seasoning packets, mayonnaise, egg yolks and minced garlic. Mix well.
  • Add to the bowl with all the ingredients your hot noodle water and stir until fully incorporated.
  • Add in the noodles to the sauce then top with sliced steak, shrimp, scallions, fried onions and ramen eggs. Serve and enjoy!

Notes

Sesame Cucumber Salad
Here’s an idea for a side for your epic surf and turf ramen: a super simple, refreshing cucumber salad. Slice up 1 English cucumber into chunks, then toss it with a tablespoon or two of rice vinegar, a tablespoon or two of sesame oil, a few pinches of salt and some red pepper flakes. If I’m feeling extra, sometimes I’ll toss in a handful of peanuts. Stir it all together and enjoy! 

Nutrition

Calories: 1406kcal | Carbohydrates: 52g | Protein: 104g | Fat: 89g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 39g | Trans Fat: 0.1g | Cholesterol: 1257mg | Sodium: 5800mg | Potassium: 1729mg | Fiber: 10g | Sugar: 30g | Vitamin A: 1520IU | Vitamin C: 8mg | Calcium: 687mg | Iron: 17mg

The post Surf and Turf Ramen appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/surf-and-turf-ramen/feed/ 1 Ramen Cover Image Noodles and Broth Shot of Grilled Steak FYR banner post (3) Eggs Grilling Surf and Turf Adding Noodles to Bowl Packet Mixings Mixing Ramen Ingredients Final Photo of Surf and Turf Ramen Wood Plank Surf and Turf Surf and Turf Surf and Turf Butter Burger Surf and Turf Fajitas plated and ready to serve. platter full of surf and turf nachos with a margarita in the background Sliced Surf and Turf Pinwheels FYR GRILL A full bowl of surf and turf ramen next to the grill, filled with steak, shrimp, eggs, noodles and garnishes Grilled Lobster Tails with Honey Cajun Butter https://overthefirecooking.com/grilled-lobster-tails-with-honey-cajun-butter/ https://overthefirecooking.com/grilled-lobster-tails-with-honey-cajun-butter/#comments Mon, 12 May 2025 08:00:00 +0000 https://overthefirecooking.com/?p=8353 A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background

I make this grilled lobster tail recipe as one of my regular monthly cooks because of how much I love…

The post Grilled Lobster Tails with Honey Cajun Butter appeared first on Over The Fire Cooking.

]]> A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background

I make this grilled lobster tail recipe as one of my regular monthly cooks because of how much I love it. I like to call lobster the filet mignon of the sea — it’s got the tenderness of shrimp but the heartiness of steak. It is really hard to beat this combination.

A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background

In this recipe, our grilled lobster gets a Southern twist with some honey Cajun butter. Speaking of a perfect pairing: everyone knows that lobster and melted butter just go together. I couldn’t resist doing one of my favorite things and adding a little spin to this classic!

Table of Contents

Why You’ll Love Grilled Lobster Tails with Honey Cajun Butter

Whenever you serve lobster tails, it feels like a special occasion. The meaty, hearty lobster tail meat makes for an impressive centerpiece, and grilling the tails takes it to the next level. No fancy restaurant needed! You get that smoky flavor from a charcoal grill, which complements the sweet flavor of the lobster meat. Grilling or smoking lobster meat also concentrates the flavor and the dry heat makes the texture a little chewier but still tender.

Using a fork to dip grilled lobster tail meat in honey Cajun butter

You could serve these grilled lobster tails with an herb butter or a compound butter, but this honey Cajun butter is absolutely next level. It’s great with this lobster, but you could also serve it with chicken, steak or shrimp! I’ve gotten really into smoked butters, since they add a huge boost of flavor to grilled meats and seafood.

Looking for more types of lobster tails to grill? Check out my roundup of The Best Lobster Recipes and Best Lobster Tail Recipes.

Ingredients for Grilled Lobster Tails with Honey Cajun Butter  

  • Lobster: Lobster meat is already so freakin’ delicious, so we don’t need a ton of seasoning here. Just some simple ingredients — kosher salt, garlic powder and black pepper — will do the trick. This simple seasoning will also allow the flavors of our butter to shine through!
  • Honey Cajun Butter: I love this honey cajun butter. We’ll use unsalted butter, local honey, Cajun seasoning, chopped chives, minced garlic and lemon juice for a great lobster dinner. 
Seasoning raw lobster tails with salt, pepper and garlic powder

Homemade Cajun Seasoning

If you don’t have a favorite Cajun seasoning, here’s an easy recipe that you can use with these grilled lobster tails and other seafood recipes.

Combine 1.5 tablespoons smoked paprika, 1.5 tablespoons sweet paprika, 1 tablespoon dried oregano, 1 tablespoon black pepper, 1.5 teaspoons cayenne pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder and 2 tablespoons kosher salt in a small bowl.

Store this spice mixture in your pantry for up to two months and use it on anything that needs a little Cajun flavor, like this Cajun Lobster Mac & Cheese or Maple Cajun Salmon Pinwheels.

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How to Make Grilled Lobster Tails with Honey Cajun Butter

Prep the Lobster Tails

Using a knife or a good pair of kitchen shears, carefully cut lengthwise down the hard shell of our 3-4 lobster tails. Cut until you reach the tail fins.

Then, open up the lobster tails and use your sharp kitchen shears (or sometimes even a spoon will work) to cut the meat of the tails along the same line as the shell. Cut the spine on the bottom as well as the same line as the meat and shell. Open the lobster tails up to show the meat.

Cutting open four lobster tails for grilled lobster tails and a gloved hand displaying the meat inside

When you have the meat showing, slather the lobster tails with canola oil and season with 1.5 tablespoons kosher salt, 1.5 tablespoons garlic powder and 1.5 tablespoons black pepper.

Honey Cajun Butter Assembly

Now, let’s make the honey Cajun butter. Grab a small bowl, add all your ingredients for the butter sauce — 4 tablespoons unsalted butter, 2 tablespoons local honey, 1 tablespoon Cajun seasoning, 1 tablespoon chopped chives, 1 tablespoon minced garlic and juice from one lemon — and mix thoroughly.

Smoking honey Cajun butter in a mason jar with a hot coal

I decided to also “smoke” this honey cajun butter. This is an optional set, so feel free to follow along or skip according to your preference. To smoked the butter, simply grab a hot coal from the fire and place it in the butter. PLEASE NOTE: you can only use real wood, lump charcoal for this. NO briquettes.

Close the lid and let the butter smoke for a minute or so. Then, fish the coal out of the butter mixture and toss it back in the fire. And just like that, boom, you have smoked butter! Set the butter mixture to the side.

Grill the Lobster Tails

Next, preheat your grill to a medium high heat (around 400 degrees Fahrenheit). Place lobster tails flesh side down on the hot grill and cook for about 2-3 minutes. You’ll see the meat goes from translucent to white and the shell begins to turn red.

Four raw and cooked lobster tails on the grill

Flip the lobster tails and begin to baste using the honey Cajun butter. Cook for an additional 1-2 minutes (about 4-6 minutes total) or once the internal temperature of the meat reads 145 degrees F on an instant-read thermometer.

Remove the lobster tails from the grill, serve with the butter sauce for dipping and enjoy!

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What to Serve with Grilled Lobster Tails with Honey Cajun Butter

If you’re feeling like a classic lobster dinner, serve these grilled lobster tails with corn on the cob, potato chips and coleslaw. I bet the honey Cajun butter would be freakin’ delicious on this jalapeño cornbread too.

Grilled meat arranged on a plate with lemon on the side

Leftovers and Reheating

Leftover lobster tails can be stored in the refrigerator in an airtight container for up to two days. To reheat, gently warm in the oven at medium heat — about 350°F — until heated through. Avoid the microwave, since it can make lobster tough and rubbery. The honey Cajun butter will keep in the fridge in a separate airtight container for up to a week. 

For more Lobster Tail

FAQs

What size lobster tails should I buy? 

Because lobster tails get larger as the lobster gets older, bigger isn’t always better for grilled lobster tails. The meat of an older lobster is tougher and chewier, so the larger lobster tails aren’t great for this recipe. A good rule of thumb is buying tails in the 4-5 ounce range. That’s the sweet spot (pun intended) for the sweetest lobster meat. 

What if I buy a whole lobster?

This video from the Marine Stewardship Council, which promotes sustainable seafood, is a great step-by-step tutorial. If you’re using live lobsters, it’s better to clean and season them sooner rather than later. The lobster’s nervous system won’t shut down immediately after cleaning and halving it. Placing the lobster halves in the fridge for a minimum of 30 minutes will help prevent you from cooking a lobster half that is still slightly twitching.

How can I adjust the spice level? 

The best way to dial up or down the spice for the grilled lobster tails is with the Cajun seasoning, since the lobster flesh doesn’t have much seasoning on it. If you make the Cajun seasoning in the tip, reduce the amount of cayenne pepper if you want things milder. Want it spicier? More cayenne! 

A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background
Print

Grilled Lobster Tails with Honey Cajun Butter

Our grilled lobster tails get a Southern twist with some honey Cajun butter. It's a perfect backyard cook if you're craving sweet and spicy!
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 190kcal
Author Derek Wolf

Ingredients

Lobster Ingredients:

  • 3-4 Whole Lobster Tails
  • ½ tbsp of Kosher Salt
  • ½ tbsp Garlic Powder
  • ½ tbsp of Black Pepper
  • Canola Oil as needed

Honey Cajun Butter:

  • 4 tbsp of Unsalted Butter
  • 2 tbsp of Local Honey
  • 1 tbsp of Cajun Seasoning
  • 1 tbsp Chopped Chives
  • 1 tbsp Minced Garlic
  • 1 lemon juiced

Instructions

  • Using a knife, carefully cut lengthwise down the shell of the lobster tail. Cut until you reach the tail/fin.
  • Open the lobster tails up and cut the meat of the tails along the same line as the shell. Cut the spine on the bottom as well as the same line as the meat and shell. Open the lobster tails up to show the meat.
  • Slather with oil and season with salt, garlic powder and black pepper.
  • Add all your ingredients for the butter sauce to a bowl and mix thoroughly. Set to the side.
    Optional Smoking of the Butter: Add a hot coal from the grill (must be real wood, not briquette!!) to the butter mixture, close the lid and let smoke for a minute or so. Then fish the coal out of the butter and toss the coal back into the fire.
  • Preheat your grill to a medium high heat (around 400F).
  • Add the lobster tail flesh side down to the grill and cook for about 2-3 minutes or until the meat goes from translucent to white and the sheel begins to turn red.
  • Flip the lobster tails and begin to baste using the butter sauce. Cook for an additional 1-2 minutes or once the meat reads 145F internal.
  • Pull off and serve with the butter sauce for dipping and enjoy!

Notes

Homemade Cajun Seasoning
If you don’t have a favorite Cajun seasoning, here’s an easy recipe that you can use with these grilled lobster tails and other seafood recipes. Combine 1.5 tablespoons smoked paprika, 1.5 tablespoons sweet paprika, 1 tablespoon dried oregano, 1 tablespoon black pepper, 1.5 teaspoons cayenne pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder and 2 tablespoons kosher salt in a small bowl. Store this spice mixture in your pantry for up to two months and use it on anything that needs a little Cajun flavor.

Nutrition

Calories: 190kcal | Carbohydrates: 14g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 1078mg | Potassium: 213mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1257IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg

The post Grilled Lobster Tails with Honey Cajun Butter appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/grilled-lobster-tails-with-honey-cajun-butter/feed/ 2 Grilled Lobster Tail_Cover Image Lobster Meat Dipped In Butter Seasoning Raw Lobster Tails Cowboy Butter Banner Cutting Open Lobster Tails Smoking Cajun Honey Butter Raw and Cooked Lobster Tails FYR GRILL Plate Of Grilled Lobster Tails wood plank lobster tails delicious sriracha butter lobster tails dirty lobster tails Smoked Lobster Tails with Parmesan Butter parmesan crusted lobster tails Skewered Grilled Lobster Tails are such a feast and so easy to make on the backyard grill! A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background Grilled Fish Recipes https://overthefirecooking.com/grilled-fish-recipes/ https://overthefirecooking.com/grilled-fish-recipes/#respond Sun, 11 May 2025 08:00:00 +0000 https://overthefirecooking.com/?p=31224 Grilled Fish and Seafood Recipes has to include trout, one of the easiest things to cook on the grill and the tastiest!

Welcome to my Grilled Fish Roundup! Nothing beats the moment when freshly caught seafood hits the grill, with the crackle…

The post Grilled Fish Recipes appeared first on Over The Fire Cooking.

]]> Grilled Fish and Seafood Recipes has to include trout, one of the easiest things to cook on the grill and the tastiest!

Welcome to my Grilled Fish Roundup! Nothing beats the moment when freshly caught seafood hits the grill, with the crackle of the fire and that unmistakable smoky flavor filling the air. It takes me back to cookouts with the crew, good vibes all around.

Grilled Fish and Seafood Recipes has to include trout, one of the easiest things to cook on the grill and the tastiest!

So, grab your grill or cast-iron skillet and a solid pair of tongs. We’re about to dive into the art of grilling seafood—from mastering the high heat to working those delicate red snapper and salmon fillets. Trust me, there’s something in here for everyone, Over the Fire Cooking style.

Table of Contents

Why You’ll Love a Good Grilled Fish Recipe

Grilling fish isn’t just about whipping up a quick, easy meal. It’s about paying tribute to the sea and the connection we share with the ocean. When you throw fish on a hot grill, you’re unlocking that smoky flavor while getting a crispy skin. The aim is to seal in all the juicy goodness and leave the inside tender and flaky. Sure, seafood can be a bit trickier than grilling burgers or hot dogs, but once you nail it, you won’t look back.

Fish filets sizzling on a plancha over the fire.

One of the best perks? Fish recipes are loaded with health benefits, especially the fatty acids in fish like salmon and Chilean sea bass. Omega-3s and other nutrients do wonders for your heart, so seafood isn’t just tasty—it’s good for you too. Plus, seafood cooks up fast—like 5-7 minutes fast—making it the perfect go-to for quick weeknight dinners. Or, better yet, for a weekend feast with friends.

Tips on Making the Best Grilled Fish Recipes

If you’re looking to master the art of grilling fish, follow these essential tips:

1. Choose the Right Types of Fish

Some types of fish are better suited for grilling than others. Look for white fish varieties like mahi mahi, halibut, and red snapper. They have a delicate flavor but can still hold up over direct heat. Salmon fillets and Chilean sea bass are also great options because of their higher fat content, which keeps the fish moist while grilling.

2. Prep Your Fish the Right Way

Before grilling, ensure your fish is patted dry using a paper towel to remove excess moisture. Moisture is the enemy when it comes to getting that crispy skin. For extra flavor, rub your fish with butter, olive oil, or avocado oil and season generously with kosher salt and pepper. Trust me, it’s a basic technique, but it works wonders.

Two salmon filets, breaded and fried over the grill.

3. Grill Over High Heat

When grilling fish, heat is your best friend. A charcoal grill or gas grill cranked up to high heat ensures the fish cooks quickly, locks in its natural flavors, and achieves a crispy, caramelized exterior. You want that grill to be around 400-450 degrees F to cook the fish just right.

4. Use the Right Equipment

If you’re working with delicate fish that tends to fall apart, try using a grill pan or even a cast iron skillet. These will give you more control and prevent the fish from sticking to the grill grate.

5. Flip Once and Be Gentle

Fish cooks fast, so you only need to flip it once. After placing the fish on the grill skin side down, let it sit undisturbed for 3-5 minutes. Use a pair of tongs to gently flip it over when it naturally releases from the grate. You’ll know the fish is done when the fish flakes easily and reaches an internal temperature of 145 degrees F.

Grilling Recipes for Fish

Whether you’re grilling directly on the grates or using a cast iron pan, you really can’t go wrong with these Grilled Fish Recipes. It’s all about bold flavors that perfectly complement whatever fish you’re cooking up.

wood fire herb trout

Wood Fire Herb Trout

It doesn't get much better than trout stuffed with garlic, lemon, and parsley. Simply perfect!
View Recipe
cast iron trout ready to eat

Cast Iron Trout

Nothing says campfire cooking better than cooking up some freshly caught trout in a cast iron pan.
View Recipe
Chipotle Lime Butterflied Red Snapper

Chipotle Lime Red Snapper

The Chipotle Lime Red Snapper is a smoky, citrus-packed dish that is everyone's favorite grilled fish recipe.
View Recipe
grilled salmon

Grilled Salmon with Avocado Crema

You can never go wrong on a special occasion by serving up the best grilled salmon. This recipe gets a punch of flavor from a creamy avocado sauce.
View Recipe
Togarashi Seared Tuna with Wasabi Avocado

Togarashi Seared Tuna with Wasabi Avocado Sauce

I think my favorite part of this recipe is the wasabi avocado sauce. It complements the tender tuna perfectly!
View Recipe
Seared Tuna Tataki

Seared Tuna Tataki

Tuna cooked over a hot flame is splashed with some citrus and soy sauce for the win! So freakin' delicious.
View Recipe
fried adobo honey fish

Fried Adobo Honey Fish

We all love fried foods. This Fried Adobo Honey Fish hits the right spot as it is crispy, light and delicious. Paired with Cilantro Lime Rice for the epic win!
View Recipe
Nashville Hot Cast Iron Salmon sitting on the grill but ready to be served.

Nashville Hot Cast Iron Salmon

Nashville Hot Cast Iron Salmon for a hot take on salmon.
View Recipe
Salmon Al Pastor Tacos are served!

Salmon Al Pastor Tacos

Salmon Al Pastor Tacos for a dinner that's sure to be a fan favorite!
View Recipe
Crab Stuffed Salmon Recipe

Crab Stuffed Salmon

Crab Stuffed Salmon is perfect for all you crab and salmon lovers.
View Recipe
Creamy Honey Cajun Salmon

Creamy Honey Cajun Salmon

Creamy Honey Cajun Salmon is what’s for dinner tonight on the Oklahoma Joe’s Judge Charcoal Grill! Quick, easy, and delicious is the name of the game for this recipe.
View Recipe
Garlic Soy Marinated Salmon

Garlic Soy Marinated Salmon

With this Garlic Soy Marinated Salmon recipe, you will get the savory umami paired with citrus sweetness that really brightens the fish.
View Recipe
honey mustard and chili baked salmon

Honey Mustard and Chili Baked Salmon

This Honey Mustard and Chili Baked Salmon was added to the fire and cooked till perfection. It is sweet, spicy and a little tangy!
View Recipe
leaning salmon with roasted garlic aioli

Leaning Salmon with Roasted Garlic Aioli

Try out an epic way of cooking with this Leaning Salmon with Roasted Garlic Aioli. A delicious new yet traditional style of cooking all in one.
View Recipe
Salt Baked Salmon Recipe

Salt Baked Salmon

Ever wanted to cook a whole salmon? Try this Salt Baked Salmon recipe with Cowboy Charcoal and Verlasso!
View Recipe
time to eat panko fried wild salmon

Panko Crusted Salmon

Whether you're RVing or creating food memories in your own backyard, Panko Crusted Salmon delivers the perfect crunch and tender bite.
View Recipe
The Cast Iron Skillet Salmon recipes is one of the easiest ways to get smoky flavor into everyone's favorite fish.

Cast Iron Skillet Salmon

The ingredients and method for my Cast Iron Skillet Salmon recipe couldn't be any more straightforward or freakin' delicious!
View Recipe

Now, if you’re gearing up for a big gathering, trust me, you’ve got to check out my Grilled Seafood Platter because it’s perfect for a big crowd.

What to Serve with Grilled Fish

Pairing your grilled fish with the right sides can elevate the entire meal to new heights.

Tuna sizzling in a cast iron pan on the grill.

Grilled vegetables such as zucchini, bell peppers, and corn on the cob add a smoky, charred flavor that complements the delicate fish. A refreshing cucumber salad with a squeeze of lime juice offers a crisp, tangy contrast, while roasted potatoes seasoned with olive oil and herbs provide a hearty, savory bite. Simple grains like quinoa or wild rice make for a wholesome, satisfying accompaniment.

And don’t forget the lemon wedges—just a little extra acidity goes a long way in balancing the richness of the seafood.

Deep Dive into Seafood

FAQs for Grilled Fish Recipes

What’s the best kind of lump charcoal to use when grilling fish?

For the best lump charcoal, use hardwood lump charcoal because its hot, clean burn and balanced smoky flavor. For wood, hickory offers a strong, bold smoke for heartier fish like salmon, while cherry wood gives a mild, sweet smoke that’s perfect for delicate fish.

Is fish safe to eat?

Yes, fish is safe to eat when cooked to an internal temperature of 145 degrees F. It’s a great source of lean protein and essential fatty acids like omega-3s.

However, some fish, such as swordfish, shark, and king mackerel, can contain higher levels of mercury, so it’s best to eat these types in moderation, especially for pregnant women or young children.

For safer options, choose low-mercury fish like trout, salmon, tilapia, and shrimp.

What’s the best fish to grill on a special occasion?

For a special occasion dinner, Chilean sea bass is an excellent choice due to its rich, buttery flavor and tender, flaky texture. Salmon is also a popular option, offering both versatility and a vibrant presentation.

For a more unique experience, red snapper is perfect, with its delicate flavor and slightly sweet taste, making it a crowd-pleaser for upscale meals. These fish are not only impressive but pair well with a variety of sauces and sides, ensuring a memorable dining experience.

Add flavor to everything you’re cooking

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Shop all of the spices

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]]> https://overthefirecooking.com/grilled-fish-recipes/feed/ 0 IMG_8136-1 Grilling Fish Filets Pan Fried Salmon wood fire herb trout cast iron trout ready to eat Chipotle Lime Butterflied Red Snapper grilled salmon Togarashi Seared Tuna with Wasabi Avocado Seared Tuna Tataki fried adobo honey fish Nashville Hot Cast Iron Salmon sitting on the grill but ready to be served. Salmon Al Pastor Tacos are served! Crab Stuffed Salmon Recipe Creamy Honey Cajun Salmon Garlic Soy Marinated Salmon honey mustard and chili baked salmon leaning salmon with roasted garlic aioli Salt Baked Salmon Recipe time to eat panko fried wild salmon The Cast Iron Skillet Salmon recipes is one of the easiest ways to get smoky flavor into everyone's favorite fish. Searing Tuna Grilled shrimp piled on a plate and ready to serve. Three baked salmon filets on a wood plank Some surf and turf served in a cast iron skillet. New-rubs-1026-x-600-1024-×-400-px Smoked Shrimp https://overthefirecooking.com/smoked-shrimp/ https://overthefirecooking.com/smoked-shrimp/#respond Mon, 28 Apr 2025 08:00:00 +0000 https://overthefirecooking.com/?p=35307 A skillet on the grill filled with smoked shrimp, charred lemon, chopped fresh parsley and grilled bread slices

If you’re looking for a quick, easy, freakin’ delicious dinner for tonight, this garlic smoked shrimp recipe is IT. Everything…

The post Smoked Shrimp appeared first on Over The Fire Cooking.

]]> A skillet on the grill filled with smoked shrimp, charred lemon, chopped fresh parsley and grilled bread slices

If you’re looking for a quick, easy, freakin’ delicious dinner for tonight, this garlic smoked shrimp recipe is IT. Everything comes together with a cook time of less than 30 minutes, and the garlic, spices and smoking method bring a ton of flavor. 

A skillet on the grill filled with smoked shrimp, charred lemon, chopped fresh parsley and grilled bread slices

Plus, you’ve got loads of options with these shrimp. You can serve them like I do here, with charred lemon, chopped parsley and toasted bread. Or, you can boost your main course by substituting fettuccine for the bread, dressed in a little olive oil and a squeeze of fresh lemon juice, and tossing your smoked shrimp in with the pasta. Or use limes instead of lemon and fresh cilantro instead of parsley, heat up some tortillas, grab your favorite hot sauce and make shrimp tacos. The world is your oyster. Or shrimp, in this case? Does that phrase even still work? I have no idea, but these smoked shrimp are so good I don’t care.

Table of Contents

Why You’ll Love Garlic Smoked Shrimp

These garlic smoked shrimp are proof you don’t need a complicated ingredient list for amazing flavor. They’re the best for a quick dinner or an easy appetizer, and the simple seasoning is a great way to ensure the dish will be a huge crowd-pleaser.

We take the smoky flavor for these shrimp to a whole new level by throwing a smoldering coal right into the skillet as they’re cooking. Remember, though, please only use real wood or natural lump charcoal. Do not use briquettes or any charcoal that has been treated with chemicals. I’ve found the best way to do this is to stick with my old standby of Cowboy Charcoal. If you’re using a different type of charcoal, just be sure to check the ingredients list on the bag.

A gloved hand holding a smoked shrimp above the steaming skillet, with crusty bread and charred lemons

Since the shrimp are the main feature of this recipe, I’m going with large shrimp — either large shrimp or jumbo shrimp — for the garlic smoked shrimp. You’ll find basically every shrimp size in the grocery store, from mini all the way to colossal. A good rule of thumb for the size of your shrimp is that smaller shrimp are usually better in salads and pastas, like Steak and Shrimp Alfredo. Larger shrimp work well for appetizers or main courses, like this Garlic Chorizo Shrimp. 

Looking for more seafood recipes? Check out my roundups for Grilled Shrimp Recipes, The Best Lobster Recipes, Best Lobster Tail Recipes and Best Salmon Recipes.

Garlic Smoked Shrimp Ingredients

  • Shrimp: We’re just using garlic, Spiceology’s Salt Pepper Garlic seasoning, olive oil and red chili flakes to flavor our shrimp. 
  • Garnish: Some charred lemon, chopped parsley and toasted bread round out this freakin’ delicious recipe. 

Shell On or Off?

When you’re cooking this smoked shrimp recipe, you can cook your shrimp with the shell either on or off. Smoking with the shell on makes the shrimp juicier and more seafood-forward, but then they lose the seasoning. Likewise, using peeled shrimp will be more seasoning-forward. It’s really a matter of preference. So, I’ll leave this choice up to you and your tastebuds!

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How to Make Garlic Smoked Shrimp

First, slather your 1.5 pounds whole shrimp in a little olive oil and generously season with 1.5 tablespoons SPG seasoning. If you’re an Old Bay Seasoning fan, you could use that as your dry rub here instead. Though, I like how clean and straightforward the SPG is in this recipe.

Seasoning smoked shrimp and arranging in a circle in a cast iron skillet

Then, arrange your raw shrimp in a cold skillet in a single layer, making a circle. Mix together 3 tablespoons olive oil and 3 tablespoons minced garlic and pour that over the shrimp. Sprinkle 1.5 teaspoons red pepper flakes over the top. Make sure to leave a big divot in the middle of the skillet full of oil.

Adding garlic, oil and red pepper flakes to a circle of shrimp in a cast iron skillet

Next, preheat your grill to medium-high heat (around 350 degrees Fahrenheit) for direct cooking. Place your skillet full of shrimp on the grill grates and let them cook for 90 seconds.

Once the tails begin to turn pink and the oil is simmering, grab a smoldering coal from the fire and add to the middle. Please use only use real wood or natural lump charcoal. When it’s smoking, cover the skillet with a lid and let cook for another 90 seconds until the shrimp are opaque white.

Smoking shrimp in a skillet with the lid on and with a smoldering piece of charcoal

Open up the skillet and pull out the coal. Garnish the skillet with chopped parsley, charred lemon and crusty fresh French bread. Serve and enjoy!

What to Serve with Garlic Smoked Shrimp

These smoked shrimp are a great appetizer or light dinner. If you want to do something different than the crusty bread option in this recipe, try them with the pasta or the taco options I mentioned in the intro for a great main dish. You could also serve them over cheesy grits for a classic Southern dinner! For veggie sides, some grilled asparagus, grilled zucchini, sautéed spinach or roasted broccoli would be awesome. 

The final dish with crusty bread and charred lemon halves

Leftovers and Reheating

Store your grilled shrimp in the fridge in an airtight container for up to three days. Then, reheat your shrimp at medium-low heat on the stovetop for about five minutes, preferably in whatever liquid you cooked them in to keep them from drying out.

The trick to leftover shrimp is to reheat it gently at a lower temperature, so the texture of the shrimp doesn’t become rubbery and tough. You just want to warm up those grilled shrimp so they don’t overcook.

For More Shrimp

FAQs

Should I buy fresh shrimp or frozen shrimp?

So, here’s the thing: the fresh shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water.

That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the “fresh” shrimp you’re seeing for your grilled shrimp recipes are right off the boat, you’re better off buying frozen shrimp. 

Help! My shrimp still have the veins. What’s the easiest way to devein them? 

If you didn’t get already deveined shrimp, grab a small paring knife. Then, slice a shallow line down the back of the shrimp. Use the tip of the knife to pull out the vein, or just rinse it off under cold water. It’s super quick and also makes sure your shrimp cook evenly every time.

Can I make these smoked shrimp on the stovetop? 

Definitely! You won’t have as much smoke flavor, but it’s just as easy. Place your skillet over medium-high heat on the stovetop and cook as directed. If you’re grilling something else, you could always throw in the smoldering coal and get some of that smokiness right in your kitchen. 

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A skillet on the grill filled with smoked shrimp, charred lemon, chopped fresh parsley and grilled bread slices
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Garlic Smoked Shrimp

If you're looking for a quick, easy, freakin' delicious dinner for tonight, this garlic smoked shrimp recipe is IT.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 248kcal
Author Derek Wolf

Ingredients

Shrimp:

  • 1.5 lbs Whole Shrimp peeled & deveined
  • 3 tbsp Minced Garlic
  • 3 tbsp Olive Oil
  • 1.5 tbsp SPG
  • 1.5 tsp Red Chili Flakes

Garnish:

  • Charred Lemon
  • Chopped Parsley
  • Toasted Bread

Instructions

  • Slather your shrimp in a little olive oil and generously season with SPG.
  • Arrange your shrimp in a cold skillet making a circle. Mix the oil and minced garlic and pour that over the shrimp. Sprinkle the red chili flakes over the top. Make sure to leave a big divot in the middle of the skillet full of oil.
  • Preheat a medium high heat fire (around 350F) for direct cooking.
  • Add your skillet full of shrimp and let cook for 90 seconds. Once the tails begin to turn pink and the oil is simmering, grab a smoldering coal from the fire and add to the middle. Once smoking, cover with a lid and let cook for another 90 seconds until the shrimp are opaque white.
  • Open up the skillet and pull out the coals. Garnish the skillet with chopped parsley, charred lemon and crusted bread. Serve and enjoy!

Notes

Shell On or Off?
When you’re cooking this smoked shrimp recipe, you can cook your shrimp with the shell either on or off. Smoking with the shell on makes the shrimp juicier and more seafood-forward, but then they lose the seasoning. Likewise, using peeled shrimp will be more seasoning-forward. It’s really a matter of preference. So, I’ll leave this choice up to you and your tastebuds!

Nutrition

Calories: 248kcal | Carbohydrates: 2g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 2832mg | Potassium: 488mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 223IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 1mg

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]]> https://overthefirecooking.com/smoked-shrimp/feed/ 0 Smoked Shrimp Cover Image Ingredients Photo for Smoked Shrimp New-rubs-1026-x-600-1024-×-400-px Seasoning and Assembling Shrimp Adding Garlic Oil and Pepper Flakes Smoking Shrimp Final Photo of Shrimp Chile lime shrimp ready to eat Shrimp Al Pastor garnished and served. spicy shrimp Honey Cajun Shrimp and Sausage Skewers fried shrimp grilled tandoori citrus shrimp cookbooks A skillet on the grill filled with smoked shrimp, charred lemon, chopped fresh parsley and grilled bread slices Cilantro Lime Shrimp and Corn https://overthefirecooking.com/cilantro-lime-shrimp-and-corn/ https://overthefirecooking.com/cilantro-lime-shrimp-and-corn/#respond Fri, 21 Feb 2025 08:00:00 +0000 https://overthefirecooking.com/?p=31708 The grilled corn is cut in half and placed in the cast iron pan with all the flavorful and buttery shrimp.

This Cilantro Lime Shrimp and Corn recipe proves that some fresh ingredients simply belong together! Big shoutout to @chefchosen for…

The post Cilantro Lime Shrimp and Corn appeared first on Over The Fire Cooking.

]]> The grilled corn is cut in half and placed in the cast iron pan with all the flavorful and buttery shrimp.

This Cilantro Lime Shrimp and Corn recipe proves that some fresh ingredients simply belong together! Big shoutout to @chefchosen for the inspiration on this easy shrimp dish. The flavor of grilled corn and buttery shrimp together, all in one skillet, is so freakin’ delicious!

The grilled corn is cut in half and placed in the cast iron pan with all the flavorful and buttery shrimp.

We’re talking buttery shrimp, charred corn, and loads of fresh cilantro and lime juice. But here’s my favorite part—the recipe features my new Cowboy Butter Rub. It’s the perfect mix of buttery, bold, smoky flavor that you’ve gotta taste to believe. Trust me, once you try it, you’ll get why it’s so good.

Table of Contents

Why You’ll Love Cilantro Lime Shrimp and Corn

You’re in the right place if you’re a fan of fresh, vibrant flavors and a little bit of heat. The combination of lime zest, fresh cilantro, and smoky Cowboy Butter Rub is unbeatable. This recipe perfectly combines the savory char of grilled corn and the buttery goodness of shrimp.

My Cowboy Butter Rub is the perfect seasoning for Cilantro Lime Shrimp and Corn. It has all the right savory notes combined with that buttery flavor everyone loves.

Plus, it’s easy to throw together and cooks in just 30 minutes, ideal for busy weeknights or when you’re craving a seafood skillet without all the fuss. Plus, it’s versatile—you can make shrimp tacos, add them to a shrimp bowl, or enjoy it as a corn salad with your favorite toppings!

If you’re a fan of shrimp, try these other epic Grilled Shrimp Recipes. And, if you’re looking for more of a Surf and Turf vibe, check out Loaded Steak Fries with Shrimp, Steak and Shrimp Alfredo, Chimichurri Steak and Shrimp.

Ingredients Round-Up

  • Shrimp – The one-pan meal magic starts with some peeled and deveined shrimp, seasoned with a generous amount of my new Cowboy Butter Rub and a dash of FYR RED. 
  • Grilled Corn – You’ll need to grab a few ears of fresh corn, some limes, Tajin seasoning, and some cotija cheese.
  • Cilantro Lime Butter – Grassfed butter, cilantro, limes, garlic, salt, and a bit of Cowboy Butter Rub make an unforgettable butter sauce for your tasty shrimp. 

So now that you know what to get from the grocery store or your next delivery, let’s get to it!

How to Make Cilantro Lime Shrimp and Corn

First things first, fire up your grill or get your skillet heated to a nice medium-high heat, around 350 degrees F. You’ll add your cast iron skillet about 1 minute before cooking the shrimp.

The Cowboy Butter Rub is the absolute best addition to my lineup of spices. It adds buttery, smoky good flavor to the shrimp and butter.

While the grill is heating, slather your shrimp in some oil and season generously with Cowboy Butter Rub and my FYR Red. Let the shrimp marinade work its magic in the fridge while you work on the Cilantro Lime Butter. Mix all those ingredients in a bowl or Mason jar, then set it aside.

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Next, toss your ears of corn on the grill. Give them about 4-5 minutes, turning them occasionally so they get evenly charred and softened. Once they’re ready, pull them off the grill and split them in half with a sharp knife (optional). Toss them in a large bowl with a squeeze of lime juice, some Tajin seasoning, and a good sprinkle of cotija cheese. Set them aside.

The seasoned corn on the cob is grilled to perfection on the grill grates.

Now, it’s finally time for the shrimp! In your heavy-bottomed cast iron skillet, heat up the oil and add your shrimp in a single layer. Let them cook in that even layer for about 2-3 minutes until they turn pink and opaque. While they’re sizzling, pour in as much cilantro lime butter as your heart desires. That buttery goodness will coat the shrimp and give you that mouthwatering, zesty flavor we’re after.

Cilantro Lime Shrimp and Corn is recipe to love. The fresh shrimp cook quickly in some butter, garlic, and my latest creation, the Cowboy Butter Rub.

Once everything’s ready, serve the shrimp right alongside your grilled corn. Don’t forget to top it all off with a little extra Cowboy Butter Rub for that finishing touch. Cheers to another awesome meal cooked right at home!

What to Serve with Cilantro Lime Shrimp and Corn

The shrimp and corn pair perfectly with a side of cilantro lime rice. Or, consider offering some tortilla chips on the table for a little extra crunch. Or, if you want to go the extra mile, make some Jalapeño Popper Dip.

You could also make it into shrimp taco night by wrapping the shrimp and corn in flour tortillas, topped with fresh veggies like cherry tomatoes and then a dollop of sour cream. If you’re looking for something lighter, butter lettuce wraps would be a great option, too.

More with Corn

Leftovers & Reheating Instructions

If you’ve got leftovers, store them in an airtight container in the fridge. The shrimp and corn will keep for about 2-3 days. When you’re ready to reheat, toss the shrimp in a skillet over medium heat with a little more butter to keep everything nice and moist. You can also reheat the corn in the same pan for a few minutes until warmed through. Avoid the microwave if possible—it can make the shrimp rubbery.

FAQs for Cilantro Lime Shrimp and Corn

Can I use frozen shrimp for this recipe?

Frozen shrimp works great, and you can find them easily at most seafood counters. Just make sure to thaw them before cooking, which you can quickly do by running them under cold or lukewarm water for a few minutes.

What can I substitute for cotija cheese?

​If you don’t have cotija, queso fresco is a great substitute. You could also use Parmesan for a similar salty, crumbly texture.

Can I make any part of this recipe ahead of time?

​Absolutely! You can prep the cilantro lime butter and season the shrimp ahead of time. When you’re ready to cook, just fire up the grill and get everything going. It’s a great meal for busy weeknights!

Add flavor to everything you’re cooking

shop over the fire spice lines

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The grilled corn is cut in half and placed in the cast iron pan with all the flavorful and buttery shrimp.
Print

Cilantro Lime Shrimp and Corn

Cilantro Lime Shrimp and Corn is a twist on the classic seafood boil. The grilled corn combined with the buttery shrimp all in one skillet is so freakin' delicious!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 People
Calories 3684kcal
Author Derek Wolf

Ingredients

Shrimp:

Grilled Corn:

  • 3-4 Corn on the Cob
  • 1 medium Lime juiced
  • Cowboy Butter Rub garnish
  • Tajin Seasoning garnish
  • Cotija Cheese garnish

Cilantro Lime Butter:

  • 1.5 cups Melted Butter
  • ½ cup Cilantro chopped
  • 2 medium Limes juiced
  • 4-6 Garlic Cloves minced
  • 1 tbsp Cowboy Butter Rub
  • Salt to taste

Instructions

  • Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
  • Slather your shrimp in oil and season generously with my Cowboy Butter Rub seasoning. Set in the fridge.
  • In a bowl, mix together all the ingredients for the Cilantro Lime Butter then set to the side.
  • Add your corn to cook for 4-5 minutes until charred and softened. Pull off and split in half. Add to a bowl and toss in tajin and cotija cheese. Set to the side.
  • Add a skillet with oil and drop in your shrimp to cook for 2-3 minutes. Top with as much Cilantro Lime Butter as you wish and serve with the corn. Enjoy!

Nutrition

Calories: 3684kcal | Carbohydrates: 117g | Protein: 202g | Fat: 288g | Saturated Fat: 178g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 74g | Trans Fat: 11g | Cholesterol: 2193mg | Sodium: 3849mg | Potassium: 4274mg | Fiber: 37g | Sugar: 23g | Vitamin A: 10693IU | Vitamin C: 99mg | Calcium: 1707mg | Iron: 30mg

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]]> https://overthefirecooking.com/cilantro-lime-shrimp-and-corn/feed/ 0 Finalized Cilantro Lime Shrimp and Corn_Cover Image New Cowboy Butter Seasoning _Why You_ll Love Section Cowboy Butter Sauce and Shrimp FYR banner post (3) Corn Charing and Seasoned on Grill Cilantro Lime Shrimp sizzling over coals Steak tacos ready to eat a plate of elote style chicken wings with a bottle of mayo in the background Elote Chorizo Dogs plated and served. Pulled Pork Elote Tacos assembled so that we can go serve them. Grilled Steak Elote Sliders served on a cutting board and next to the chipotle lime mayo. Grilled Steak Elote Tacos New-rubs-1026-x-600-1024-×-400-px The grilled corn is cut in half and placed in the cast iron pan with all the flavorful and buttery shrimp. Garlic Chorizo Shrimp https://overthefirecooking.com/garlic-chorizo-shrimp/ https://overthefirecooking.com/garlic-chorizo-shrimp/#comments Fri, 31 Jan 2025 08:00:00 +0000 https://overthefirecooking.com/?p=33742 The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table.

Today, I’m stoked to share my Garlic Chorizo Shrimp recipe—an easy, flavor-packed dish inspired by my recent travels to Spain…

The post Garlic Chorizo Shrimp appeared first on Over The Fire Cooking.

]]> The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table.

Today, I’m stoked to share my Garlic Chorizo Shrimp recipe—an easy, flavor-packed dish inspired by my recent travels to Spain with Campo Grande! It’s my take on Gambas al Ajillo, a classic garlic shrimp scampi dish that’s simple to cook yet is surprisingly complex flavorwise.

The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table.

The twist? Jamón fat adds a nutty, slightly funky depth, while smoky chorizo sausage brings the perfect kick of heat. Campo Grande provided us with some of the best ingredients, and atmosphere, for this cook. Whether you’re cooking for a special occasion or Friday night’s dinner for two, this shrimp dish is well worth the effort of peeling and deveining those shrimp!

Table of Contents

Why You’ll Love Garlic Chorizo Shrimp

Everyone loves a shrimp dish—plus, you can eat shrimp a million different ways and never get bored. In this Spanish recipe, the jamón fat adds a unique flavor twist that olive oil or butter can’t match. And the Iberico chorizo, well, don’t even get me started on that deliciousness!

Chorizo Garlic Shrimp is scooped up on some crusty bread for the perfec rustic bite.

The spicy kick of sliced chorizo pairs beautifully with the garlicky shrimp, fresh parsley, and a squeeze of lemon juice. Even better, it’s simple, satisfying, and perfect for sharing with friends over a glass of dry white wine. Plus, it’s ready in just 20 minutes—ideal for those last-minute dinner ideas.

Why Ibérico Pork Is So Special

Spain is part of the Iberian Peninsula, and southern Spain is home to the black Iberian pig. These pigs roam free in the region’s natural forest and eat mostly acorns. That diet gives the meat a really interesting nutty flavor.

Plus, black Iberian pigs are bred to contain a higher fat content than other pig breeds, so the meat is super tender and juicy. Secreto steaks are a unique cut from the Iberian pig. The name comes from it being a “secret” cut, because it’s hidden near the shoulder.

If you’re craving more shrimp recipes, check out Stuffed Shrimp, Shrimp Alfredo, Salmon Wrapped Shrimp, and Garlic Butter Shrimp. Chorizo fan? Don’t sleep on Chorizo Smashburgers, Chorizo Smash Tacos, Chorizo Stuffed Porchetta, and Smoked Chorizo Queso. So many options, so little time!

Ingredients Round-Up

  • Large shrimp, garlic cloves, Spanish chorizo (ideally from Campo Grande), jamón fat (or bacon fat), dried cayenne peppers, lemon, kosher salt, fresh parsley, and crusty bread.

Now that you know what to grab from the grocery store, you can start to get the full picture of why this recipe is so freakin’ delicious. Whether you’re reminiscing about tapa restaurants in Spain or creating your own Mediterranean vibes at home, this dish should be a contender for any night of the week. 

The dish is featured on a table shared with the fresh ingredients used in the recipe - with the beautiful historic city of Seville, Spain in the background.

Easiest Way to Devein a Shrimp

Grab a small paring knife and then slice a shallow line down the back of the shrimp. Use the tip of the knife to pull out the vein, or just rinse it off under cold water. It’s super quick and also makes sure your shrimp cook evenly every time.

How to Make Garlic Chorizo Shrimp

To kick things off, start by preheating your fire to medium-high heat, around 350F. Once ready, place your cast iron skillet over the fire to heat up for about a minute. Next, add the jamón fat and let it melt down, thus creating that smoky flavor base.

Next, toss in your sliced chorizo and then let it cook for 2-3 minutes. Remove it with a slotted spoon and then set it aside. Add the minced garlic and let it sizzle until golden brown, about 90 seconds.

Shrimp cook quickly, so it's always an easy meal to make when time is short.

Now, it’s shrimp time. Lay the tasty crustaceans in a single layer, without overcrowding, because you want them to cook evenly. Sprinkle in cayenne peppers, a little salt, and then some sweet paprika for that signature Spanish heat.

Next up, flip the shrimp after 90 seconds and deglaze the skillet with lemon juice. Scrape up the browned bits from the bottom of the pan to amp up the flavor. Finally, stir the chorizo back in and then let everything cook for another 2 minutes until the shrimp are just done.

Pull the skillet off the fire and then garnish with fresh parsley. Serve it up with toasted crusty bread to soak up all the insanely good flavors, and enjoy. Cheers!

What to Serve with Garlic Chorizo Shrimp

This dish pairs beautifully with a glass of sauvignon blanc or an ice-cold light beer. For sides, try cauliflower rice, Spanish rice, or even a handful of Marcona almonds for some crunch.

The shrimp are seasoned, cooked, and plated - ready to enjoy with a glass of white wine.

Want to keep the tapas vibe going? Serve your garlic chorizo shrimp with hot paprika-dusted roasted potatoes or a mix of briny olives. And whatever you do, don’t skip the crusty bread—it’s perfect for soaking up all that garlicky goodness.

More Shrimp Recipes

Leftovers & Reheating Instructions for Shrimp

If you somehow have leftover garlic chorizo shrimp, store them in an airtight container in the fridge, where they’ll stay fresh for up to 2-3 days. To reheat, use low heat in a skillet to avoid overcooking the shrimp. Add a splash of broth with a squeeze of lemon to bring back moisture and flavor. Leftovers also work great tossed in a salad, with pasta, or served over rice for another quick and tasty meal.

Derek holds up the bowl of Garlic Chorizo Shrimp, smiling because he knows how good it's going to taste.

FAQs for Chorizo Garlic Shrimp

Can I use frozen shrimp for the garlic chorizo shrimp recipe?

​Yes, just make sure to thaw them first. A quick soak in a mixing bowl of cold water will do the trick.

What is Campo Grande all about?

Campo Grande brings all the epic flavors of Spain right to your kitchen. You can bring the premium Spanish quality vibes home with Ibérico meats, heirloom Spanish quail, and 100% grass-fed & finished vaca vieja beef. Check out their awesome curated boxes, or build your own.

What kind of bread should I get?

When it comes to complementing your garlic chorizo shrimp, go for a crusty bread like a French baguette or sourdough. Optional: toast it over the hot grill for a golden brown finish.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table.
Print

Garlic Chorizo Shrimp

Garlic Chorizo Shrimp, inspired by my recent travels to Spain, is super easy to make and even easier to love because it's so freakin' delicious!
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American, Spanish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 305kcal
Author Derek Wolf

Ingredients

  • 1.5 lbs Whole Shrimp peeled & de-veined
  • ½ cup Minced Garlic
  • ½ cup Spanish Chorizo sliced
  • 3 tbsp Jamón Fat or bacon fat
  • 2-3 Dried Cayenne Peppers
  • 1 medium Lemon juiced
  • Kosher Salt to taste
  • Chopped Parsley for garnish
  • Toasted Bread for serving

Instructions

  • Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
  • First, add your jamón fat to melt in the skillet.
  • Next, add the sliced Spanish chorizo to cook for 2-3 minutes.
  • Pull out the chorizo and add then minced garlic and let it brown for 90 seconds.
  • Once the garlic is browned, add all of your shrimp to the skillet (make sure to not overcrowd the pan), season with cayenne peppers, salt & pepper then cook for about 90 seconds on the first side.
  • Flip the shrimp over and then deglaze the skillet with lemon juice.
  • Stir in the chorizo and continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool.
  • Garnish the skillet with chopped parsley and crusted bread. Serve and enjoy!

Video

Notes

EASIEST WAY TO DEVEIN A SHRIMP
Grab a small paring knife and slice a shallow line down the back of the shrimp. Use the tip of the knife to pull out the vein, or just rinse it off under cold water. It’s super quick and makes sure your shrimp cook evenly every time.

Nutrition

Calories: 305kcal | Carbohydrates: 8g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 292mg | Sodium: 206mg | Potassium: 556mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 20mg | Calcium: 147mg | Iron: 2mg

The post Garlic Chorizo Shrimp appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/garlic-chorizo-shrimp/feed/ 1 Chorizo Garlic Shrimp_Cover Image A Bite of Shrimp on Bread Dish Overlooking Catedral de Sevilla Sauteing Chorizo and Shrimp Plated Chorizo Garlic Shrimp Shrimp Al Pastor garnished and served. Spanish Garlic Shrimp garnished and served in the cast iron skillet. fried shrimp grilled shrimp tacos spicy shrimp grilled tandoori citrus shrimp Derek Holding Dish cookbooks The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table. Cast Iron Skillet Recipes https://overthefirecooking.com/best-cast-iron-skillet-recipes/ https://overthefirecooking.com/best-cast-iron-skillet-recipes/#respond Wed, 15 Jan 2025 08:00:00 +0000 https://overthefirecooking.com/?p=32823 Ribeye in a cast iron pan ready to get basted with it's basting ingredients

When it comes to rounding up my best recipes, cast iron skillet recipes are seriously some of my all-time faves.…

The post Cast Iron Skillet Recipes appeared first on Over The Fire Cooking.

]]> Ribeye in a cast iron pan ready to get basted with it's basting ingredients

When it comes to rounding up my best recipes, cast iron skillet recipes are seriously some of my all-time faves. The trusty skillet is the ultimate backyard grilling workhorse. From searing the skin off poblano peppers to making easy weeknight dinners in one pan, these skillets can do double duty and then some.  

Ribeye in a cast iron pan ready to get basted with it's basting ingredients

Whether you’re cooking up an intimate feast for two or a full meal for a crowd, these iron recipes deliver seriously freaking delicious flavor with less time and no extra cost. Let’s dig into this collection of the best cast-iron skillet recipes and tips to help you bring some seriously good food to the dinner table.

Table of Contents

Why You’ll Love Cast-Iron Skillet Recipes

Cast iron skillets are built to last—seriously, they’re family heirlooms in the making. They are great for easy skillet recipes, offering a super-high heat for a perfect sear and that golden brown crust we all crave. Plus, they’re great for everything from roasting chicken breasts to caramelizing green beans with lemon juice and then some fresh herbs. A cast iron skillet dinner is a great way to make any meal hit a little different without going overboard.

Easy buffalo chicken dip with a stuffed crust for tailgating recipes

General Tips on Buying a Cast Iron Skillet

  • Start simple – A 10- or 12-inch skillet is your go-to workhorse for most easy meal recipes.
  • The cost of a new skillet is totally up to you – A classic Lodge skillet is affordable and reliable. You can also probably find one used at the local Goodwill that needs some love. (If this is the case, make sure to check out my Season or Re-Season a Cast Iron Skillet article!) The most expensive ones are from YETI. No judgment here because you always need to do you. 
  • Consider pre-seasoned – A pre-seasoned skillet saves time and is also easier for beginners. Check out Finex and its signature octagon-shaped pans, which make pouring spout easy.
  • Dutch ovens are cast iron, too – If you need something deeper, a Dutch oven is another type of cast-iron pan. They make great alternatives for stews or braises.
Raw and cooked steak bites on the grill.

Cast Iron Skillet Care

Treat your skillet like the star it is, and it will reward you with years of reliable cooking. After each use, rinse it with hot water (no soap) and scrub with a brush or chainmail to remove residue without damaging the seasoning. Dry it immediately with a clean towel and rub on a thin layer of olive oil to prevent rust and maintain its non-stick surface.

Got stubborn food bits? Sprinkle coarse salt as a natural abrasive and scrub them away. If your skillet ever loses its shine, a quick re-seasoning can bring it back to life. Store it in a dry spot to stay rust-free because you never know when you’ll need to whip up another meal!

For a more in-depth dive, including tips on restoring an old skillet, also check out my post on Cleaning Your Cast Iron Skillet.

Short History of Cast Iron Cookware

Iron cookware has been a cooking favorite literally for ages, starting in China around 220 A.D. Back then, it was all about rugged pots for stews and boiling water—simple, sturdy, and built to handle open flames. Because of its ability to hold heat evenly, it quickly became a game-changer for home cooking.

Fast forward to the Middle Ages, and iron cookware got an upgrade. Cauldrons and pots became kitchen essentials, especially in rural Europe. Then, by the 18th century, casting techniques improved, making iron skillets thinner, smoother, and easier to handle—less beast and more beauty.

Moving into the 19th century, brands like Griswold and Wagner took cast iron to the next level in the U.S., turning out skillets and Dutch ovens that became instant classics. As a result, these were the OG kitchen workhorses, and they’re still collector favorites today.

Sometimes the perfect steak is cooked in a cast iron pan. Cast Iron Skillet Recipes are easy to master if you know how!

Cast iron took a backseat in the mid-20th century when non-stick and stainless steel cookware hit the scene, but it never really disappeared. By the late 20th century, it was back in the spotlight. Now, it’s a favorite again—thanks to its durability, natural non-stick vibes, and the fact that it can last as a family heirloom if you treat it right.

Round-Up of Recipes

Get ready for easy recipes with freaking delicious flavor. Here’s your complete guide to cast iron greatness.

Cast Iron Skillet Red Meats

Cast iron skillets are the ultimate tool for cooking meats to perfection. From juicy steaks with a perfect sear to tender lamb packed with flavor, these recipes show how your trusty skillet can take your meat game to the next level.

Perfect Ribeye Steak Recipe.

Perfect Ribeye Steak

A perfectly seared ribeye steak with a golden brown crust, cooked with garlic and butter in a cast iron skillet.
View Recipe
Steak with Tennessee onions, ready to eat.

Steak with Tennessee Onions

Juicy steak topped with sweet, caramelized Tennessee onions.
View Recipe
Pan Seared Steak with Crispy Potatoes plated and ready to serve.

Pan Seared Steak with Crispy Potatoes

A hearty meal featuring pan-seared steak and crispy potatoes.
View Recipe
Three finished steak bite tacos on the grill.

Steak Bite Tacos

Perfect for Taco night, quick and flavorful steak bites seared in the cast iron pan served in flour tortillas.
View Recipe
large plancha filled with fajita veggies and grilled steak

Grilled Flat Iron Fajitas

Classic steak fajitas with bell peppers, cooked in a cast iron skillet.
View Recipe
lamb chops ready to eat

Cast Iron American Lamb Chops

Lamb chops cooked in a cast iron skillet with lemon citrus, white wine, and spices for a fresh flavor.
View Recipe
rosemary garlic lamb chops

Rosemary Garlic Lamb Chops

A family favorite, juicy lamb chops seared with fresh rosemary and garlic, delivering a savory and aromatic dish.
View Recipe

If you’re craving a big Cowboy Breakfast made on the trusty skillet, check out these epic recipes below. Alternatively, check out all my best breakfast skillet recipes here!

Breakfast skillets

Cast Iron Chicken Recipes

Cast iron skillets and chicken are a winning combo for bold, flavorful meals. Whether you’re craving crispy skin, smoky wings, or a saucy skillet dinner, these chicken recipes bring serious flavor with minimal effort.

green chile chicken

Cast Iron Green Chile Chicken

A southwestern-style dish featuring chicken cooked in a cast iron skillet with green chile sauce.
View Recipe
Crispy Orange Chicken

Crispy Orange Chicken

Sweet and savory orange chicken with crispy skin, cooked to perfection in a cast iron skillet.
View Recipe
maple chili bacon wrapped chicken wings

Bacon Wrapped Chicken Wings

Juicy chicken wings wrapped in bacon and cooked until crispy.
View Recipe
Buffalo Chicken Wings with Melted Cheese

Grilled Buffalo Chicken Wings with Melted Cheese

Spicy buffalo wings grilled and topped with melted cheese.
View Recipe

Cast Iron Dip and Queso Recipes

One of my favorite things about using a cast iron pan is how perfect it is for making flavorful dips and gooey queso recipes. Its even heat distribution ensures every bite is warm, melty, and packed with flavor.

Skillet Choriqueso

Skillet Choriqueso

A cheesy dream come true with chorizo, oaxaca cheese, and fresh pico de gallo, all melted together in a skillet.
View Recipe
Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust.

Easy Buffalo Chicken Dip with Stuffed Crust

A spicy and creamy buffalo chicken dip baked with a stuffed crust for an indulgent appetizer.
View Recipe
Jalapeño popper dip

Jalapeño Popper Dip 

Creamy, cheesy dip loaded with jalapeños, perfect for game day snacking.
View Recipe
Smoked Steak Queso Dip cooked Over the Fire.

Smoked Steak Queso Dip

A hearty queso dip featuring smoked steak, ideal for a crowd-pleasing appetizer.
View Recipe
A chip that's been dipped in the smoked brisket queso.

Smoked Brisket Queso

Rich and smoky queso dip made with tender brisket pieces.
View Recipe
Smoked Chorizo Queso finished and sitting on the smoker.

Smoked Chorizo Queso

Classic queso with a spicy twist from smoked chorizo.
View Recipe
Smoked Nashville Hot Chicken Queso ready to smash.

Smoked Nashville Hot Chicken Queso

Hot and cheesy queso dip with a Nashville hot chicken kick.
View Recipe
Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.

Smoked Beer Cheese

Savory and rich beer cheese dip with a smoky flavor that is so freakin' delicious!
View Recipe

Cast Iron Skillet Seafood

Seafood and cast iron skillets are a match made in foodie heaven. Whether it’s seared salmon or buttery shrimp, these recipes bring bold flavors and golden, crispy textures straight to your table.

cast iron trout ready to eat

Cast Iron Trout

A simple yet freakin' delicious recipe featuring buttery and crispy trout cooked over the fire in a cast iron skillet.
View Recipe
The Cast Iron Skillet Salmon recipes is one of the easiest ways to get smoky flavor into everyone's favorite fish.

Cast Iron Skillet Salmon

Zesty lemon and garlic flavors enhance this hearty salmon filet, seared to perfection in a cast iron skillet.
View Recipe
Nashville Hot Cast Iron Salmon sitting on the grill but ready to be served.

Nashville Hot Cast Iron Salmon

Tender and flaky pan-seared salmon filets glazed in a homemade honey garlic butter with a spicy kick.
View Recipe
time to eat panko fried wild salmon

Panko Crusted Salmon

Crispy panko-crusted wild salmon fillets, fried to golden perfection in a cast iron skillet.
View Recipe
Garlic butter shrimp with crusty bread

Garlic Butter Shrimp

Succulent shrimp cooked in a rich garlic butter sauce, perfect for a quick and flavorful meal.
View Recipe
Spanish Garlic Shrimp garnished and served in the cast iron skillet.

Spanish Garlic Shrimp

A classic Spanish tapa featuring shrimp sautéed in olive oil with garlic and red pepper flakes.
View Recipe
The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table.

Garlic Chorizo Shrimp

Garlic Chorizo Shrimp, inspired by my recent travels to Spain, is super easy to make and even easier to love because it's so freakin' delicious!
View Recipe

Cast Iron Surf and turf Recipes

Surf and turf hits different when you’re rocking a cast iron skillet. Think juicy steak, buttery shrimp, and epic combos like steak and seafood sandwiches—all cooked up with that perfect sear and big, bold flavors.

Surf and Turf Habachi is an epic recipe with the most satisfying umami flavors.

Surf and Turf Hibachi

Steak and shrimp cooked hibachi-style with bold garlic butter.
View Recipe
Cajun steak and shrimp alfredo, served and ready to eat.

Steak and Shrimp Alfredo

Creamy Alfredo pasta topped with steak and shrimp—a true classic!
View Recipe
Surf and Turf Sandwich sliced in half so you can see the inside layers.

Surf and Turf Sandwich

A hearty sandwich with layers of steak and shrimp cooked just right in the skillet.
View Recipe
Grilled Steak and Shrimp with BLK Garlic Butter assembled on a cutting board and ready to serve.

Grilled Steak and Shrimp with BLK Garlic Butter

A family favorite featuring grilled steak and shrimp with black garlic butter.
View Recipe

How to Store Leftover Meats

Storing leftover meats doesn’t have to be complicated, and it’s a great way to stretch a meal. 

  • For chicken, shredding is your best bet. It’s super versatile and perfect for quick tacos or a classic roast chicken salad. You can even toss it into soups or casseroles for an easy weeknight dinner.
  • Steak is just as flexible. Slice it thin, and you’ve got the makings of amazing sandwiches or flavorful steak bite tacos. It’s also great for topping salads or mixing into a hearty stir-fry.
  • Seafood is a little different. It’s always best eaten fresh, but if you have leftovers, don’t let them go to waste. Seafood makes a fantastic base for dips like smoked steak queso or even a quick seafood chowder. Just get creative and put those leftovers to good use!
Tuna sizzling in a cast iron pan on the grill.

FAQs for Cast Iron Skillet Recipes

What’s the difference between a cast iron skillet and a cast iron pan?

A skillet typically has slanted sides, while pans have straight edges.

What are the advantages of a Dutch oven vs. a cast iron skillet?

A Dutch oven is deeper, so it’s better for frying chicken, making soups, and baking bread.

Where can I buy a cast iron skillet online?

There’s always Amazon, or you can buy directly from Lodge, Field Company, and Finex for some great options. Or go all out with a YETI cast iron skillet.

Get The Cookbooks!

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]]> https://overthefirecooking.com/best-cast-iron-skillet-recipes/feed/ 0 Ribeye with Basting Ingredients in Skillet Buffalo Chicken Dip Raw and cooked steak bites in cast iron skillet perfect-skillet-steak Perfect Ribeye Steak Recipe. Steak with Tennessee onions, ready to eat. Pan Seared Steak with Crispy Potatoes plated and ready to serve. Three finished steak bite tacos on the grill. large plancha filled with fajita veggies and grilled steak lamb chops ready to eat rosemary garlic lamb chops campfire breakfast skillet on the fire Smoked Sausage Cheesy Breakfast Skillet leftover brisket breakfast skillet breakfast skillet platter lets eat steak and eggs southwestern breakfast skillet green chile chicken Crispy Orange Chicken maple chili bacon wrapped chicken wings Buffalo Chicken Wings with Melted Cheese Skillet Choriqueso Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust. Jalapeño popper dip Smoked Steak Queso Dip cooked Over the Fire. A chip that's been dipped in the smoked brisket queso. Smoked Chorizo Queso finished and sitting on the smoker. Smoked Nashville Hot Chicken Queso ready to smash. Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip. cast iron trout ready to eat The Cast Iron Skillet Salmon recipes is one of the easiest ways to get smoky flavor into everyone's favorite fish. Nashville Hot Cast Iron Salmon sitting on the grill but ready to be served. time to eat panko fried wild salmon Garlic butter shrimp with crusty bread Spanish Garlic Shrimp garnished and served in the cast iron skillet. The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table. Surf and Turf Habachi is an epic recipe with the most satisfying umami flavors. Cajun steak and shrimp alfredo, served and ready to eat. Surf and Turf Sandwich sliced in half so you can see the inside layers. Grilled Steak and Shrimp with BLK Garlic Butter assembled on a cutting board and ready to serve. Searing Tuna cookbooks Surf and Turf Burgers https://overthefirecooking.com/surf-and-turf-burgers/ https://overthefirecooking.com/surf-and-turf-burgers/#comments Mon, 06 Jan 2025 08:00:00 +0000 https://overthefirecooking.com/?p=33126 The Surf and Turf Burger is an indulgent masterpiece combining steak, lobster, and a hamburger patty on a toasty bun.

If you love juicy burgers and rich seafood flavors, these Surf and Turf Burgers are a must-try. This recipe combines…

The post Surf and Turf Burgers appeared first on Over The Fire Cooking.

]]> The Surf and Turf Burger is an indulgent masterpiece combining steak, lobster, and a hamburger patty on a toasty bun.

If you love juicy burgers and rich seafood flavors, these Surf and Turf Burgers are a must-try. This recipe combines perfectly grilled ribeye steak, warm lobster meat, and a juicy hamburger patty to create the ultimate surf n turf burger experience.

The perfect burger? I think we might have made it right here with a Surf and Turf Burger unlike any other.

And maybe the best part of the Surf and Turf recipe? The spicy butter. Made with clarified butter, it ties everything together, delivering a bold, flavorful finish in every freakin’ delicious bite. Or maybe it’s the toasty and golden brown buns? I guess you’ll have to decide after we transform this classic dish into an epic and memorable meal. 

Table of Contents

Why You’ll Love Surf and Turf Burgers

These burgers bring together everything you love: smoky red meat, buttery seafood, and then those melty toppings. Topped with a drizzle of spicy compound butter, they’re loaded with bold flavors in every bite. Whether you’re grilling during the summer or craving comfort food in cooler months, this turf recipe fits any time of year.

The lobster and steak is layered over the burger for the ultimate decadent bite.

They’re easy to customize, too—try Swiss cheese, onion straws, or even a touch of Worcestershire sauce to make the top of the burger your own. Perfect for a backyard barbecue or a laid-back dinner, these burgers are fun to make and even better to eat. Whether you’re a food blog enthusiast or just looking for the best burgers, don’t miss out on this epic and indulgent recipe. 

If you love the Surf and Turf vibes, check out my Best Surf and Turf Recipes. One of my all-time faves is undoubtedly the Surf and Turf Sliders!

Ingredients Round-Up

  • Burgers – Use ground beef patties, slices of your favorite cheese, and some good burger buns. Brioche buns or any burger buns you prefer work fine. We’ll season the meat with some more Cowboy Butter Rub, my new go-to seasoning, to make the beef flavors pop. 
  • Steak – You’ll also need a thick-cut ribeye, a bold steak rub like my Cowboy Butter Rub and some FYR BLK Hot Sauce for the binder. 

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  • Lobster – Grab some claw meat, unsalted butter, and then a seafood seasoning like Old Bay or your favorite seafood rub.
  • Spicy Butter – You’ll need clarified butter, fresh lemon juice, minced garlic, chopped chives, red chili flakes, and then some cayenne powder for the spicy kick. 

How to Make Clarified Butter

If you don’t want to buy clarified butter, you can easily make it at home!

To make clarified butter, start by melting unsalted butter in a saucepan over low heat. As it melts, you’ll notice a foamy layer forming on top and milk solids sinking to the bottom. Let the butter gently simmer, but avoid stirring. This allows the water to evaporate and the milk solids to separate completely.

Once the butter is fully melted and clear, skim off the foam with a spoon and carefully pour the golden liquid into a clean container, leaving the milk solids behind. For extra clarity, strain it through a fine mesh sieve or cheesecloth. Store your clarified butter in an airtight container at room temperature or in the fridge for later use. It’s perfect for high-heat cooking and recipes like spicy butter for Surf and Turf Burgers!

The Cowboy Butter Rub seasoning make the flavors of the Surf and Turf Burger pop and come to life.

These ingredients ensure that the Surf and Turf Burgers are packed with bold and memorable flavors. Whether you’re grilling for a cookout or treating yourself to something special, this recipe will have everyone coming back for more. So, let’s get grilling!

How to Make Surf and Turf Burgers

For our epic Surf and Turf Burgers, we’ll start with the steak and burgers. First, coat both the ribeye and burgers with the FYR BLK Hot Sauce, then season generously with my Cowboy Butter Rub. Let them chill in the fridge while you make the spicy butter. 

The spicy butter sauce is what makes this burger truly stand out from the rest of the pack.

Make the spicy butter for the surf and turf burgers by combining all the ingredients in a small bowl. Stir until well combined, then set it aside.

Preheat your grill to medium-high heat, about 375F, for two-zone indirect cooking. Place the ribeye and burgers on the grill. Cook the ribeye about 4–6 minutes per side until it reaches an internal temperature of 120F for medium-rare. Flipping as needed to prevent too much charr.

Cook the burger patties to your desired level of doneness. During their last minute of cooking, place cheese slices on the patties to melt.

Grilling the burgers and the stek on the FYR Grill to get the perfect sear and flavor for the meat.

Once done, remove it from the grill and let it rest for 10 minutes before slicing it thinly.

In a large skillet over medium heat, melt some butter. Add the lobster meat and seafood seasoning, stirring to coat. Let it simmer for about 5 minutes until the lobster is warmed through and buttery.

The steak for our burgers is done and ready to slice, against the grain.

Assemble the burgers by starting with the bottom bun, adding the burger patty, slices of steak, and the buttery lobster meat. Drizzle spicy butter over the top, place the top bun, and serve immediately.

What to Serve with Surf & Turf Burgers

These surf and turf burgers pair well with French fries, crispy onion straws, or sweet potato fries. For a full seafood experience, you could make a fresh lobster salad—or serve the burgers alongside some crab cakes. For drinks, try a cold beer or a refreshing lemonade to balance the rich flavors.

The Surf and Turf Burger is an indulgent masterpiece combining steak, lobster, and a hamburger patty on a toasty bun.

Leftover Surf and Turf Burgers & Reheating Instructions

If you have leftovers, wrap the steak and lobster separately in plastic wrap or aluminum foil. Store them in an airtight container in the fridge for up to three days. Any longer, and you’ll be in trouble with the health department.

To reheat, gently warm the lobster in a skillet over medium-low heat with a little melted butter. Heat the burger patties on a hot griddle to keep them juicy. Avoid microwaving, as it can dry out the ingredients.

More Surf and Turf

FAQs for Surf and Turf Burgers

Can I use shrimp instead of lobster?

Yes, shrimp works perfectly. Sauté it in butter with a seafood rub for a flavorful topping that’s just as tasty as lobster.

Cheese with seafood gives me the ick! Do I have to use cheese?

I get it. It’s not a combo everyone loves. While cheese adds a creamy layer, you can skip it if you prefer not to pair cheese with seafood. Although, who doesn’t love Lobster Mac and Cheese? Either way, the burgers will undoubtedly remain so freakin’ delicious! 

What’s the best steak to use for this recipe?

Ribeye is a great choice for its marbling and flavor, but you can also use strip steak, filet mignon, or even flank steak for a leaner option.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
The perfect burger? I think we might have made it right here with a Surf and Turf Burger unlike any other.
Print

Surf and Turf Burger

My Surf and Turf Burger features grilled ribeye steak, lobster claw meat, burger patties, and a savory clarified butter infused with garlic, lemon juice, and spices.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 1066kcal
Author Derek Wolf

Ingredients

Steak:

Lobster:

  • 2 cups Lobster Claw Meat
  • 3 tbsp Unsalted Butter
  • 2 tbsp Seafood Rub

Burgers:

Spicy Butter:

  • 1 cup Clarified Butter
  • 1 medium Lemon juiced
  • 2 tbsp Minced Garlic
  • 1 tbsp Chopped Chives
  • 2 tsp Red Chili Flakes
  • 1 tsp Cayenne Powder

Instructions

  • Slather your steak and burgers with my FYR BLK Hot Sauce and generously season with my Cowboy Butter Rub or your favorite steak rub. Set in the fridge until ready to cook.
  • In a bowl, mix the spicy butter ingredients and set to the side.
  • Preheat a grill to medium-high heat (about 375F) for two zone indirect cooking.
  • Next, add your steak to the grill and cook for 4-6 minutes per side or until they are 120F. Once the steaks are done, pull off to let rest for 10 minutes. When done resting, slice the steaks.
  • Add your burgers to the grill and season with cowboy butter rub. Cook until done to your liking then melt cheese over the top. Pull off once done.
  • Add a cast iron skillet to the grill with butter to melt. Add the lobster meat and seafood rub to the skillet and mix together. Cook for 5 minutes over a low simmer, then pull off and keep warm.
  • Build your burger with burger patty, sliced steak and lobster on top. Drizzle some spicy butter over everything and dive right in. Enjoy!

Video

Notes

How to Make Clarified Butter
To make clarified butter, start by melting unsalted butter in a saucepan over low heat. As it melts, you’ll notice a foamy layer forming on top and milk solids sinking to the bottom. Let the butter gently simmer, but avoid stirring. This allows the water to evaporate and the milk solids to separate completely.
Once the butter is fully melted and clear, skim off the foam with a spoon and carefully pour the golden liquid into a clean container, leaving the milk solids behind. For extra clarity, strain it through a fine mesh sieve or cheesecloth. Store your clarified butter in an airtight container at room temperature or in the fridge for later use. It’s perfect for high-heat cooking and recipes like spicy butter for Surf and Turf Burgers!

Nutrition

Calories: 1066kcal | Carbohydrates: 35g | Protein: 53g | Fat: 82g | Saturated Fat: 46g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 377mg | Sodium: 881mg | Potassium: 1046mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2299IU | Vitamin C: 19mg | Calcium: 584mg | Iron: 12mg

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]]> https://overthefirecooking.com/surf-and-turf-burgers/feed/ 1 Surf and Turf Burger_Cover Image Ingredients Shot FYR banner post (3) Seasoning Meats Mixing Butter Together Raw and Grilled Meats Slicing Tomahawk Final Shot of Surf and Turf Burger Surf and Turf Surf and Turf Butter Burger Surf and Turf Fajitas plated and ready to serve. platter full of surf and turf nachos with a margarita in the background Sliced Surf and Turf Pinwheels Surf and Turf Sandwich sliced in half so you can see the inside layers. cookbooks The perfect burger? I think we might have made it right here with a Surf and Turf Burger unlike any other.