Keto Halloween Surf & Turf: New York Strip Steak with Shrimp in Creamy Garlic Sauce

Introduction

One crisp October night, I wanted a Halloween dinner that felt dramatic but didn’t involve a sugar crash or a pile of carbs. That’s how the Keto Halloween Surf & Turf: New York Strip Steak with Shrimp in Creamy Garlic Sauce came to be — a show-stopping surf & turf that pairs a perfectly seared New York strip with garlicky, buttery shrimp and a silky, low-carb cream sauce. It’s indulgent enough for a spooky dinner date, yet keto-friendly enough to keep your macros on track.

Because this dish looks impressive on a platter and yet comes together without fuss, it’s become my go-to for October gatherings. Moreover, the garlicky sauce can be spooned over roasted cauliflower or steamed greens for anyone skipping the steak, so everyone at the table can enjoy the Halloween vibe.

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Why You’ll Love This Recipe — Keto Halloween Surf & Turf: New York Strip Steak with Shrimp in Creamy Garlic Sauce recipe

• 🍽️ Restaurant-style comfort — seared steak and garlicky shrimp, plated like a pro.
• 🧈 Creamy, satisfying sauce — rich without sugar or starch.
• ⚡ Keto-friendly macros — low net carbs so you stay in ketosis.
• ⏱️ Simple to execute — a few steps and mostly hands-off cooking.
• 🎃 Perfect for Halloween — dress it with a spooky garnish or serve on a dark board for effect.

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My Personal Experience

The first time I made this recipe, I was aiming for drama. I remember the sizzle as the steaks hit the pan, the garlic perfume filling the kitchen, and how the sauce shimmered when the cream hit the hot pan. People often assume a recipe this dramatic took hours of work, but in reality, it’s all about timing: sear the steaks, rest them, then finish shrimp and sauce quickly. Since that first night, I’ve refined the sear and swapped in a touch more lemon to cut the richness. Today, this dish is my October showstopper.

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Required Equipment

Heavy skillet (cast iron preferred)

A heavy pan gives you the even heat and searing power needed for an amber crust on your New York strip.

Small saucepan

Use this to gently reduce and finish the cream sauce.

Tongs

Essential for confidently flipping steaks and shrimp.

Meat thermometer

For reliable doneness — especially useful if you prefer your steak medium-rare.

Cutting board & sharp knife

For trimming the steak and butterflying or deveining shrimp if you prefer.

Serving platter or dark board (optional)

For the Halloween presentation — a dark board makes the creamy sauce and steak pop.

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Ingredients & Substitutions

Serves 2

Surf & Turf

• 2 New York strip steaks, 8 oz (227 g) each, room temperature
• 200 g raw shrimp, peeled & deveined (about 8–10 large shrimp)
• 2 tbsp olive oil (27 g) — divided
• 1 tbsp unsalted butter (14 g) — for finishing steaks
• Salt & freshly ground black pepper, to taste
• Fresh parsley, chopped (5 g) — for garnish
• 1 tbsp lemon juice (15 g) — optional squeeze for brightness

Creamy Garlic Sauce

• 3 tbsp unsalted butter (42 g)
• 1 tbsp olive oil (14 g)
• 4 large garlic cloves, minced (12 g)
• 120 ml heavy cream (120 g)
• 25 g grated Parmesan cheese (¼ cup)
• 1 tsp Dijon mustard (optional, 5 g)
• Salt & pepper to taste
• Pinch red pepper flakes (optional, for a tiny heat)

Why each ingredient matters

• New York strip: flavorful, tender, and ideal for searing.
• Shrimp: quick-cooking surf component that soaks up garlicky butter.
• Butter & olive oil: together they give both flavor and a high smoke-point for searing.
• Heavy cream & Parmesan: create the lush, silky sauce with minimal carbs.
• Garlic & lemon: bring aroma and a bright counterpoint to the richness.

Substitutions & effects

• Swap heavy cream for coconut cream for dairy-free keto option (subtle coconut flavor will be present).
• Use Manchego or Pecorino instead of Parmesan if you prefer a sharper edge.
• For fewer calories but still keto, reduce butter by 1 tbsp and add 1 tbsp olive oil to maintain emulsion.

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How to Make Keto Halloween Surf & Turf: New York Strip Steak with Shrimp in Creamy Garlic Sauce

Step 1 — Bring steaks to room temperature & season

Pat steaks dry and season both sides generously with salt and pepper. Let them sit at room temp for 20–30 minutes. This helps them sear evenly.

Tip: While the steaks rest, prepare shrimp and sauce ingredients so everything moves smoothly.

Step 2 — Sear the steaks

Heat a heavy skillet (cast iron if you have one) over high heat until very hot. Add 1 tbsp olive oil. Place steaks in the pan and sear 3–4 minutes per side for medium-rare (adjust time for thickness). Add 1 tbsp butter in the last minute and baste the steaks with melted butter. Transfer steaks to a cutting board and tent loosely with foil to rest.

Pro tip: Use a meat thermometer — 125–130°F for medium-rare, 135°F for medium.

Step 3 — Sauté the shrimp

Reduce heat to medium-high and add the remaining 1 tbsp olive oil to the same skillet. Season shrimp lightly with salt and pepper. Sear shrimp 1–2 minutes per side until opaque and just cooked through. Remove shrimp and keep warm.

Note: Shrimp cook fast — avoid overcooking to keep them tender.

Step 4 — Build the creamy garlic sauce

Lower the heat to medium and add 3 tbsp butter and minced garlic to the skillet. Cook for about 30–45 seconds until fragrant — don’t brown the garlic. Then add heavy cream and Dijon mustard. Stir gently and simmer 2–3 minutes until slightly thickened. Whisk in Parmesan cheese until smooth. Taste and season with salt, pepper, and a pinch of red pepper flakes if using.

Step 5 — Finish everything together

Return shrimp to the pan to warm through and spoon the sauce over them. Slice steaks against the grain and arrange on a platter. Pour extra sauce over the steaks and shrimp. Garnish with a squeeze of lemon and chopped parsley to brighten flavors and add a festive green contrast for presentation.

Encourage the reader: Don’t worry if your sauce isn’t mirror-smooth on the first try — a quick whisk and a little heat control do the trick.

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Common Mistakes to Avoid

• Overcrowding the pan: Crowding cools the pan and causes steaming instead of searing. Cook in batches if needed.
• Overcooking shrimp: Shrimp become rubbery fast; pull them as soon as they turn opaque.
• Skipping resting time for steak: Rest allows juices to redistribute and prevents a puddle of juice on your plate.
• Boiling the sauce: A rolling simmer can separate the cream; keep the heat moderate.

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Pro Tips for Best Results

• Dry the steak thoroughly before searing for the best crust.
• Use clarified butter for searing if you want to push the heat higher without burning.
• If you like a smoky note, finish steaks with a quick hit from a kitchen torch or a 30-second under the broiler.
• For party prep: sear steaks ahead, rest, then finish in a hot oven (400°F) to desired doneness while you finish shrimp and sauce.

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Keto Benefits of the Main Ingredients

Beef and shrimp are excellent protein sources with negligible carbs. Using high-fat components such as butter and heavy cream increases fat intake, which supports ketogenesis for those on a strict ketogenic diet. Additionally, replacing starchy sides with low-carb vegetables (think roasted broccoli or cauliflower mash) keeps the whole plate keto-compliant.

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Variations You Can Try

• Spicy Garlic: Add more red pepper flakes and a splash of hot sauce to the sauce.
• Herbed Butter: Mix softened butter with rosemary, thyme, and lemon zest, then melt over the steak.
• Garlic-Cream Scallops: Swap shrimp for scallops for an upscale alternative.
• Air-fryer shrimp: Cook shrimp in air fryer (400°F for 5–6 minutes) if you prefer crispier texture.

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Tips for This Recipe

• Serve steaks medium-rare to medium for best tenderness; however, personal preference always wins.
• Use fresh, high-quality shrimp and steak for the most flavor.
• If you’re short on time, make the sauce first and keep warm; sear steak and shrimp just before serving.

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Optional Additions

• Sear a few sprigs of rosemary briefly in the pan for aromatic oil to finish the sauce.
• Add a tablespoon of white wine or dry vermouth to deglaze the pan before adding cream for extra depth.
• Swap Parmesan for a mix of Parmesan and Pecorino for a saltier, sharper finish.

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Serving Ideas

• Plate the surf & turf with roasted garlic butter mushrooms and sautéed spinach to keep the plate low-carb.
• For a Halloween theme, serve on a dark slate board and garnish with a sprig of rosemary “witch’s broom” and a few edible flowers or microgreens.
• Pair with a buttery cauliflower mash or garlic roasted asparagus.

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Storage Recommendations

• Fridge: Store leftovers in an airtight container up to 3 days. Reheat gently in a skillet with a splash of water or cream to refresh the sauce.
• Freezer: Cooked components can be frozen separately (steak slices and shrimp in sealed bags) for up to 1 month; thaw in fridge overnight.
• Reheating: Avoid microwave for steak; use a pan over medium-low heat or a 300°F oven to retain texture.

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Frequently Asked Questions (7)

Q1: Can I make this recipe dairy-free?
Yes. Use coconut cream instead of heavy cream and a dairy-free butter substitute. The sauce will take on a mild coconut note.

Q2: Can I use a different steak cut?
Absolutely. Ribeye, sirloin, or filet mignon all work — adjust searing times to thickness and fattiness.

Q3: How do I know when shrimp are done?
Shrimp turn opaque and curl slightly; cook until just opaque to retain juiciness (about 1–2 minutes per side depending on size).

Q4: Is this recipe suitable for meal prep?
Yes—cook steaks to just under your preferred doneness and cool; reheat gently with sauce on the day you’ll serve.

Q5: Can I skip the Parmesan?
You can omit it, but it adds savory depth and helps thicken the sauce. Add a bit more salt and reduce heat slightly if skipping.

Q6: What’s the best way to sear steaks evenly?
Preheat your pan until almost smoking, and don’t move the steak for the first 3–4 minutes — this builds the crust.

Q7: How many carbs per serving?
See the nutritional breakdown below (estimate) — net carbs are low and suitable for most keto plans.

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Nutritional Breakdown (Per Serving) — Estimated

(Recipe totals calculated for 2 servings — numbers are estimates based on the ingredient weights above.)

Calculated totals for the whole recipe (2 servings):

• Calories (batch) ≈ 2,392 kcal
• Protein (batch) ≈ 179 g
• Fat (batch) ≈ 187 g
• Total Carbs (batch) ≈ 10.2 g
• Dietary Fiber (batch) ≈ 0.5 g

Per serving (divide by 2):

• Calories: ≈ 1,196 kcal
• Protein: ≈ 89.5 g
• Fat: ≈ 93.4 g
• Total Carbs: ≈ 5.1 g
• Dietary Fiber: ≈ 0.23 g
• Net Carbs: ≈ 4.9 g

Note: These are reasonable estimates based on typical nutrition values for New York strip, shrimp, butter, cream, and Parmesan. If you use different portion sizes or brands (especially reduced-fat dairy or different steak sizes), your macros will change. Always check labels if you need strict accuracy.

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Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 15–20 minutes
• Total Time: ~35 minutes
• Course: Main / Dinner
• Cuisine: Keto / American (surf & turf)
• Servings: 2
• Calories (per serving): ~1,196 kcal