Ingredients:
For the Steak:
- 2 ribeye steaks (or your preferred cut)
- 2 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
Optional Side:
- Steamed or sautéed asparagus, zucchini noodles, or roasted broccoli.
Instructions:
- Prepare the Steak:
- Pat the steaks dry with paper towels. Rub them with olive oil and season both sides with garlic powder, paprika, salt, and pepper.
- Heat a skillet or grill pan over medium-high heat. Once hot, cook the steaks for 3-5 minutes per side (depending on your preferred doneness). Set aside to rest.
- Cook the Shrimp:
- In the same pan, reduce the heat to medium and add butter. Once melted, sauté garlic for 1-2 minutes until fragrant.
- Add the shrimp, paprika, and a pinch of salt. Cook for 2-3 minutes on each side until pink and opaque.
- Drizzle lemon juice over the shrimp and stir well.
- Combine and Serve:
- Place the steak and shrimp on a plate. Garnish with chopped parsley.
- Serve with your choice of keto-friendly sides.
