Steak & Shrimp Loaded Yellow Rice Plate

 

 

Steak & Shrimp Loaded Yellow Rice Plate

Char-grilled steak tips and buttery garlic shrimp layered over savory yellow rice with seasoned veggies — all drizzled in rich pan sauce. It’s bold, it’s juicy, and it brings big flavor energy every time.

Ingredients:

For the Yellow Rice:

2 cups long grain rice

2 ½ cups chicken broth

1 tsp turmeric

1 tsp paprika

1 tsp onion powder

Salt to taste

1 tbsp butter or olive oil

For the Steak Bites:

1 lb sirloin or ribeye, cut into chunks

1 tsp garlic powder

1 tsp smoked paprika

Salt & pepper to taste

1 tbsp olive oil + 1 tbsp butter

For the Garlic Shrimp:

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

2 tbsp butter

1 tsp Cajun seasoning

Squeeze of lemon

For the Veggies:

1–2 cups broccoli florets

1 bell pepper, sliced

½ red onion, sliced

Olive oil, salt, and garlic to taste

Instructions:

1. Cook the Yellow Rice:

In a pot, toast rice with butter, turmeric, paprika & onion powder.

Add broth, bring to a boil, then simmer covered until fluffy (about 15-18 mins).

2. Sear the Steak:

Season steak bites and sear in a hot skillet with olive oil + butter.

Sear until browned and cooked to your preferred doneness. Set aside and cover.

3. Cook the Shrimp:

Melt butter in a pan, add garlic and shrimp.

Season with Cajun spice, cook 2–3 mins until pink. Squeeze lemon juice over top.

4. Sauté the Veggies:

Toss veggies in olive oil, garlic, salt.

Sauté until tender-crisp and slightly charred.

5. Plate It Up:

Yellow rice base → stacked steak → buttery shrimp → roasted veggies on the side.

Spoon over any pan juices for that extra drizzle magic.

Serve Hot & Wreck It

Perfect for the weekend flex or weekday upgrade. Add hot sauce, fresh herbs, or garlic aioli drizzle to take it over the top.