Sheet Pan Garlic Butter Steak and Shrimp Wraps

Sheet Pan Garlic Butter Steak & Shrimp Lettuce Wraps with Smoked Jalapeño Crema – The Ultimate Low Carb Surf and Turf Recipe

Growing up in Morocco, my mother taught me that the best meals don’t need complicated techniques — they just need the right combination of bold flavors and fresh ingredients. This low carb surf and turf recipe is a perfect example. We’re talking tender cubes of sirloin steak and plump shrimp, all tossed in a luscious garlic butter sauce, roasted on a single sheet pan in just 12 minutes, then tucked into crisp butter lettuce cups with a crunchy purple cabbage slaw and the most incredible smoked jalapeño crema. It’s the kind of handheld dinner that feels ridiculously indulgent — like something you’d order at a trendy NYC bistro — but is actually one of the easiest, healthiest meals you can make on a busy weeknight.

The first time I made this sheet pan steak and shrimp recipe in my tiny Paris apartment during culinary school, I was amazed at how something so simple could taste so spectacular. The garlic butter coats every piece of steak and shrimp, creating a rich, savory caramelization as they roast together on the pan. The smoky jalapeño crema — made with ripe avocado, Greek yogurt, and a charred jalapeño — adds a cool, creamy heat that cuts through the richness of the meat and seafood. And the crunchy purple slaw brings brightness and texture, making every bite a perfect balance of warm and cool, spicy and creamy, tender and crisp. My Parisian chef instructor always said a great dish is about contrast, and this one delivers on every level.

What makes my version of this keto surf and turf truly special is the smoked jalapeño crema — a trick I picked up from a street food vendor in Marrakech who charred peppers over an open flame until they were deeply smoky and sweet. I’ve adapted that technique for home cooks who don’t have a smoker, using a simple stovetop char method that brings the same depth of flavor. And because everything cooks on one sheet pan, cleanup is a breeze — which means more time enjoying dinner and less time scrubbing dishes. 💡 Stella’s Pro Tip: don’t skip double-layering the lettuce cups — it makes all the difference between a wrap that holds together and one that falls apart on your plate.

Why This Low Carb Surf and Turf Recipe Is the Best

The Flavor Secret: The combination of smoked paprika, garlic butter, and charred jalapeño crema creates a layered flavor profile that’s both familiar and exciting. The smoked paprika adds a subtle earthiness that complements the sweetness of the shrimp and the beefiness of the steak, while the jalapeño crema brings a cooling, smoky heat that ties everything together. This isn’t just another sheet pan steak and shrimp dinner — it’s a carefully balanced meal that hits every note on the palate.

Perfected Texture: One of the biggest challenges with cooking steak and shrimp together is getting the timing right. Steak needs a bit more time to caramelize, while shrimp can go from perfectly pink to rubbery in seconds. My solution? Cutting the steak into bite-sized cubes that cook in the same 10-12 minute window as the shrimp. This technique, which I refined during my years cooking in NYC restaurants, ensures both proteins come out perfectly cooked every time — the steak tender and caramelized, the shrimp juicy and bright.

Foolproof & Fast: This recipe is designed for real life. Whether you’re feeding your family on a Tuesday night or meal-prepping for the week, the sheet pan method makes it almost impossible to mess up. All the prep happens in one bowl, all the cooking happens on one pan, and the entire meal — from start to table — takes just 27 minutes. It’s naturally low-carb, high-protein, and keto-friendly, so it fits a wide range of dietary needs without sacrificing flavor. Even if you’ve never cooked surf and turf before, this recipe will make you look like a pro.

Low Carb Surf and Turf Ingredients

I love sourcing ingredients for this recipe at the Union Square Greenmarket here in NYC, where the purple cabbage is always deep and vibrant, and the jalapeños have just the right amount of heat. But everything I’m using here is easy to find at any US grocery store — no specialty markets required. Let me walk you through what you’ll need.

Ingredients List

• The Sheet Pan Surf & Turf:
• 1 lb sirloin steak, cut into bite-sized cubes
• 1 lb large shrimp, peeled and deveined
• 3 tbsp melted butter
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt & coarse black pepper, to taste
• The Crunchy Slaw:
• 1 ½ cups shredded purple cabbage
• ¼ cup fresh cilantro, roughly chopped
• 1 tbsp lime juice
• Pinch of salt
• The Sauce Drip (Smoked Jalapeño Crema):
• 1 ripe avocado
• ⅓ cup plain Greek yogurt (or sour cream)
• 1 jalapeño, roasted/charred and seeded
• 1 clove garlic
• Squeeze of fresh lime juice
• The Assembly:
• 1 large head of Butter or Boston lettuce (leaves washed and separated)

Ingredient Spotlight

Sirloin Steak: I use sirloin because it’s lean, affordable, and stays tender when cut into cubes and roasted quickly. Look for steak with even marbling and a bright red color. If you prefer something richer, ribeye or strip steak work beautifully too — just trim excess fat so the cubes hold their shape during roasting.

Large Shrimp: Always buy shrimp with the shells on and peel them yourself for the best flavor and texture. Look for shrimp that smells clean and fresh, like the ocean — not fishy. If using frozen shrimp, thaw them overnight in the fridge and pat them very dry before tossing with the butter and spices.

Jalapeño for the Crema: The key to the smoked flavor is charring the jalapeño directly over a gas flame or under the broiler until the skin is blackened and blistered. This brings out a deep, smoky sweetness that’s completely different from raw jalapeño. If you’re sensitive to heat, remove all the seeds and membranes — or swap in a poblano pepper for a milder, equally smoky crema.

Butter Lettuce: Butter or Boston lettuce has large, cup-shaped leaves that are sturdy enough to hold all the fillings without tearing. Look for heads that are firm, with no wilting or browning on the outer leaves. Bibb lettuce also works well. If you can’t find either, romaine hearts make a great substitute — just trim the white core so they’re easier to wrap.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Sirloin steak	Ribeye or strip steak cubes	Richer flavor, more marbling, slightly longer cook time if cubes are larger
Large shrimp	Scallops or cubed chicken breast	Scallops add sweetness; chicken is leaner and takes 2-3 extra minutes
Jalapeño	Poblano or serrano (seeded)	Poblano is milder and smoky; serrano is spicier — adjust to taste
Greek yogurt	Sour cream or dairy-free coconut yogurt	Sour cream is tangier; coconut yogurt adds tropical sweetness
Butter lettuce	Romaine hearts or large collard greens (blanched)	Romaine is crunchier; collards are sturdier and need blanching

How to Make Sheet Pan Garlic Butter Steak & Shrimp Lettuce Wraps — Step-by-Step

This recipe moves fast, which is exactly what you want on a busy weeknight. Once the sheet pan goes in the oven, you’ll have the slaw and crema ready before the timer even dings. Here’s exactly how to do it.

Step 1: Prep the Sheet Pan

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. The parchment is non-negotiable here — it prevents sticking and makes cleanup practically instant. While the oven heats, cut your sirloin into 1-inch cubes and pat both the steak and shrimp very dry with paper towels. Dry protein browns better, and browning is where all the flavor lives.

💡 Stella’s Pro Tip: Use a rimmed baking sheet so the garlic butter juices pool around the meat and shrimp instead of running off. That liquid gold is what caramelizes into those gorgeous brown edges.

Step 2: Roast the Steak & Shrimp

In a large bowl, toss the steak cubes and shrimp with the melted butter, olive oil, minced garlic, smoked paprika, salt, and pepper. Make sure every piece is heavily coated — don’t be shy with your hands here. Spread everything out in a single layer on the prepared sheet pan, making sure the pieces aren’t touching each other too much. Roast for 10-12 minutes, until the steak is caramelized on the edges and the shrimp are bright pink and opaque.

⚠️ Common Mistake to Avoid: Overcrowding the pan. If the meat and shrimp are piled on top of each other, they’ll steam instead of roast, and you’ll lose that beautiful caramelization. Use two pans if needed.

Step 3: Mix the Slaw

While the meat cooks, toss the shredded purple cabbage, fresh cilantro, lime juice, and a pinch of salt in a medium bowl. That’s it — no heavy dressing needed. The acidity from the lime and the salt will soften the cabbage slightly while keeping it crunchy, creating the perfect cool, crisp base for the warm garlic butter steak and shrimp.

💡 Stella’s Pro Tip: Shred the cabbage as thinly as possible — about the thickness of a coin. Thicker shreds won’t soften enough in the short marinating time and can be awkward to bite through in a lettuce wrap.

Step 4: Blend the Crema

In a blender, combine the ripe avocado, Greek yogurt, charred and seeded jalapeño, garlic clove, and a generous squeeze of fresh lime juice. Blend until the mixture is thick, pale green, and completely smooth. If it’s too thick for your liking, add a tablespoon of cold water and blend again. Taste and add salt if needed — the crema should be boldly flavored so it stands up to the rich meat and shrimp.

⚠️ Common Mistake to Avoid: Using an under-ripe avocado. The crema will be lumpy and lack that creamy, luxurious texture. The avocado should yield to gentle pressure but not feel mushy — that’s the sweet spot.

Step 5: Assemble & Serve

Double up the lettuce cups for a sturdy hold — this is the secret to keeping every bite intact. Lay down a bed of the crunchy purple slaw, load it up with the hot garlic butter steak and shrimp, and then drown it generously in that thick smoked jalapeño crema. Serve immediately while the meat is still warm and the lettuce is crisp. The contrast of temperatures and textures is absolutely magical.

💡 Stella’s Pro Tip: Set up a “build-your-own” station on the table so everyone can assemble their own wraps. It makes dinner interactive and fun, and each person can adjust the amount of crema and slaw to their liking.

Step	Action	Duration	Key Visual Cue
1	Prep sheet pan	5 min	Parchment laid flat, oven at 400°F
2	Roast steak & shrimp	10-12 min	Steak caramelized, shrimp bright pink
3	Mix slaw	3 min	Cabbage slightly softened, vibrant purple
4	Blend crema	3 min	Thick, pale green, smooth
5	Assemble & serve	5 min	Lettuce cups double-layered, crema drizzled

Serving & Presentation

I love serving these lettuce wraps on a big wooden board, family-style, with the slaw and crema on the side so everyone can build their own. The vibrant purple cabbage against the bright green crema and the golden-brown steak and shrimp makes for a stunning presentation that feels special enough for company but easy enough for Tuesday night. In my NYC kitchen, I often add a handful of fresh cilantro leaves and a few lime wedges on the side for an extra pop of color and freshness.

For a low-carb surf and turf dinner that’s truly satisfying, pair these wraps with a simple side of roasted cauliflower or a crisp cucumber salad. The cool, clean flavors of the vegetables balance the richness of the garlic butter and the smoky heat of the crema. And if you’re not strictly low-carb, a side of warm flour tortillas or crispy plantain chips makes a fantastic addition — perfect for scooping up any extra crema that ends up on the plate.

Growing up in Morocco, we always ate with our hands, using fresh bread to scoop up stews and sauces. These lettuce wraps capture that same hands-on, communal energy — but with a modern, low-carb twist that feels perfectly at home in New York City. Whether you’re hosting a dinner party or just feeding yourself on a solo weeknight, this recipe delivers the kind of joy that comes from eating something truly delicious with your hands.

Pairing Type	Suggestions	Why It Works
Side Dish	Roasted cauliflower, cucumber salad, or crispy broccoli	Cool, clean flavors balance the richness of garlic butter and smoky crema
Sauce / Dip	Extra crema, lime wedges, or hot sauce	Adds brightness, acidity, or heat to customize each bite
Beverage	Sparkling water with lime, iced green tea, or a light Mexican lager	Crisp, refreshing drinks cut through the richness without overpowering
Garnish	Fresh cilantro leaves, lime zest, crumbled cotija cheese	Adds freshness, color, and a salty finish that elevates the dish

Make-Ahead, Storage & Reheating

Between running my blog and exploring NYC’s food scene, meal prep is my secret weapon. This low carb surf and turf recipe is ideal for prepping ahead — with a few smart storage tricks, you can enjoy it all week without losing any of the freshness or flavor.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight container, separate components	3-4 days	Reheat steak & shrimp in a skillet over medium heat for 2 min; serve cold slaw and crema
Freezer	Freezer-safe bag or container (crema only)	2 months	Thaw crema in fridge overnight; stir well before serving — do not microwave
Make-Ahead	Store components separately	Slaw & crema up to 2 days ahead	Assemble just before serving to keep lettuce crisp

The most important rule for leftovers: never store the assembled wraps. Keep the lettuce, slaw, steak and shrimp, and crema in separate containers in the fridge. When you’re ready to eat, reheat the meat and seafood in a hot skillet with a tiny splash of water or broth to bring back the juiciness — about 2 minutes over medium heat. The lettuce should always be fresh, the slaw cold and crunchy, and the crema served at room temperature or slightly chilled. This method keeps every component tasting just as good as the first night.

If you’re planning to freeze the crema, transfer it to a freezer-safe bag, squeeze out as much air as possible, and lay it flat in the freezer. It thaws beautifully in the fridge overnight. Just give it a good stir before serving — the avocado might darken slightly on top, but the flavor will still be bright and delicious. I often double the crema recipe just to have extra on hand for tacos, grain bowls, or as a dip for raw veggies.

Variations & Easy Swaps

Variation	Key Change	Best For	Difficulty Impact
Moroccan Spice Twist	Replace smoked paprika with ras el hanout	Warming, aromatic flavor with North African roots	Easy (same method)
Dairy-Free / Paleo	Use ghee or coconut oil instead of butter; coconut yogurt in crema	Dairy-free and paleo diets	Easy (simple swaps)
Spicy Mango Twist	Add ½ cup diced mango to the slaw; use habanero in crema	Sweet-heat lovers, summer entertaining	Easy (adds 5 min prep)

Moroccan Spice Twist

This variation is very close to my heart. Instead of smoked paprika, toss the steak and shrimp with 1 teaspoon of ras el hanout — the iconic Moroccan spice blend that typically includes cumin, coriander, cinnamon, ginger, turmeric, and cardamom. The result is a warm, aromatic flavor that feels completely different from the original but pairs just as beautifully with the smoky jalapeño crema. I learned this blend from my mother, who would grind the spices fresh every morning in our kitchen in Marrakech. It adds a subtle sweetness and complexity that makes the dish feel somehow both exotic and comforting.

Dairy-Free / Paleo Version

For a dairy-free and paleo-friendly keto surf and turf, substitute the melted butter with ghee or coconut oil. Ghee is ideal because it still has that rich, buttery flavor but is lactose-free. For the crema, use full-fat coconut yogurt in place of Greek yogurt. The coconut yogurt adds a slight sweetness that pairs surprisingly well with the charred jalapeño. I’ve tested this version multiple times in my NYC kitchen, and the texture of the crema stays just as thick and luscious. Just make sure to use a thick coconut yogurt — not the drinkable kind — so the crema holds its shape when drizzled over the wraps.

Spicy Mango Twist

During the summer months, when mangoes are at their peak at the Union Square Greenmarket, I love adding a sweet, tropical element to this sheet pan steak and shrimp recipe. Dice ½ cup of ripe mango and toss it into the slaw along with the cabbage and cilantro. The sweetness of the mango balances the heat of the jalapeño crema beautifully. For an even bolder kick, swap the jalapeño in the crema for a seeded habanero — it’s significantly spicier, but the mango in the slaw and the richness of the avocado keep everything in balance. This version is perfect for backyard gatherings or any occasion where you want to impress without spending hours in the kitchen.

Share Your Version!

This sheet pan garlic butter steak and shrimp lettuce wraps recipe is one of those rare dishes that feels both luxurious and completely doable on a busy weeknight. I hope you love it as much as I do. When you make it, I’d love to hear how it turns out — did you try the Moroccan spice twist? Did you go all-in on the spicy mango version? Or maybe you invented something entirely new in your own kitchen?

Drop a star rating and a comment below to let me know what you thought. And if you’re sharing on Instagram or Pinterest, tag me @leosfoods — I love seeing your beautiful creations and hearing the stories behind them. What’s your favorite way to make this low carb surf and turf recipe your own? I’m genuinely curious, and I read every single response. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡