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Grilled Surf & Turf Rice Platter

Grilled Surf & Turf Rice Platter

This grilled surf and turf rice platter combines juicy shrimp, flaky salmon, tender steak, grilled zucchini, and buttery seasoned rice with a creamy garlic Parmesan sauce. It is a hearty seafood and steak dinner designed for sharing and packed with bold, savory flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Steakhouse-Inspired
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked seasoned rice
  • 1 lb large shrimp, peeled and deveined
  • 1 lb salmon, cut into chunks
  • 1 lb steak, cut into bite size pieces
  • 2 zucchini, sliced
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • 1 tbsp fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp parsley, chopped
  • 1 tbsp Parmesan, grated
  • Salt and black pepper, to taste

Equipment

  • large skillet For cooking the shrimp, salmon, and steak
  • Grill pan or large skillet For cooking the zucchini
  • mixing bowl For making the creamy garlic sauce
  • Tongs or spatula
  • Large serving platter For assembling the surf and turf rice platter

Method
 

  1. Season the shrimp, salmon, and steak separately with paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
  2. Heat the olive oil and 1 tbsp butter in a large skillet over medium high heat. Add the shrimp and cook for 2 to 3 minutes per side until golden and cooked through. Remove and set aside.
  3. Add another 1 tbsp butter to the skillet. Cook the salmon pieces for 3 to 4 minutes per side until browned, flaky, and cooked through. Remove and set aside.
  4. Add another 1 tbsp butter to the skillet. Cook the steak pieces for 2 to 4 minutes per side, depending on your preferred doneness. Add the minced garlic during the final minute and toss with the steak.
  5. In the same skillet or a grill pan, cook the sliced zucchini until tender and lightly charred. Season with salt and black pepper.
  6. Mix the mayonnaise, sour cream, lemon juice, garlic, parsley, Parmesan, salt, and black pepper until smooth and creamy.
  7. Warm the seasoned rice with the remaining 1 tbsp butter and a little chopped parsley.
  8. Spread the warm rice over a large serving platter. Arrange the garlic shrimp, salmon, steak, and grilled zucchini in sections over the rice.
  9. Drizzle the creamy garlic sauce generously over the shrimp, salmon, and steak. Finish with fresh parsley and serve warm for a hearty seafood and surf and turf dinner.

Notes

Season the shrimp, salmon, and steak separately so each protein is evenly coated.
Cook the shrimp only until golden and cooked through to keep them tender.
Handle the salmon gently while cooking so the pieces stay intact.
Cook the steak to your preferred doneness and add the garlic only during the final minute so it does not burn.
Cook the zucchini until tender with light charring for the best texture and flavor.
Mix the creamy garlic sauce until smooth before drizzling over the finished platter.
Warm the rice with butter and parsley just before assembling so the entire platter is served hot.