Chili Lime Surf And Turf Recipe

Name: Chili Lime Surf And Turf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Juice of 2 and half limes; 4 Tablespoons soy sauce; 3 teaspoons hot sauce; 5 cloves garlic, minced; 5 teaspoons mexican chili powder; 1 chili - jalapeno or serrano, minced; 6 ounces mexican beer; 20 shrimp, cleaned and deveined, with tails and shell on; 4 small (5 or 6 ounces) new york steaks; 4 skewers; salt and pepper to taste

Servings: persons

Juice of 2 and half limes
4 Tablespoons soy sauce
3 teaspoons hot sauce
5 cloves garlic, minced
5 teaspoons mexican chili powder
1 chili - jalapeno or serrano, minced
6 ounces mexican beer
20 shrimp, cleaned and deveined, with tails and shell on
4 small (5 or 6 ounces) new york steaks
4 skewers
salt and pepper to taste

1
Soak skewers in water, to prevent burning on grill. Combine first 7 ingredients, mixing well. Taste the marinade, and add salt or pepper if needed. Divide the ingredients between a bowl (for the shrimp) and a deep dish (for the steaks). Add the steaks to the dish, coating in marinade. Add beer to bowl with remaining marinade, and toss in shrimp. After 30 minutes, flip the steaks in their marinade. Peel and tail the shrimp, returning them to their marinade. If using an outdoor grill, light it. After another 30 minutes, skewer the shrimp, and grill the shrimp and steaks over medium-high heat. Turn the shrimp and steaks after 4 minutes. Remove the shrimp after another 3 to 4 minutes, when pink. Remove the steak after 2 or 3 minutes, or when at the desired doneness. Let steak sit for a few minutes and serve! If serving this meal out of the kitchen, prepare and grill (on a stove-top grill)the shrimp ahead of time, and serve at room temperature. If serving a larger single steak, like a london broil, the cooking time will vary greatly.

671

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Juice of 2 and half limes, 4 Tablespoons soy sauce, 3 teaspoons hot sauce, 5 cloves garlic, minced, and more.

Yes, Chili Lime Surf And Turf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Lime Surf And Turf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions