Loaded Surf and Turf Yellow Rice Bowl with Steak, Shrimp, and Veggies
Loaded Yellow Rice Plate with Steak, Garlic Butter Shrimp and Veggies
If you’re looking for a dinner that feels both hearty and restaurant-worthy, this Loaded Yellow Rice Plate with Steak, Garlic Butter Shrimp and Veggies is the perfect choice. It combines fluffy turmeric yellow rice with tender steak bites, buttery garlic shrimp, and sautéed vegetables for a colorful, flavor-packed meal.
This dish is inspired by the popular surf-and-turf style rice plates you might find at food trucks or casual restaurants. Each component brings something unique to the plate: savory rice, juicy steak, rich shrimp, and fresh vegetables. When combined, they create a satisfying dinner that’s both comforting and balanced.
The best part? Despite its impressive presentation, this meal comes together in just about 40 minutes, making it perfect for weeknights or casual entertaining.
Why I Love This Recipe
This dish checks all the boxes for a satisfying dinner.
First, it delivers layers of flavor and texture. The aromatic yellow rice acts as the perfect base, while the steak adds savory richness and the garlic butter shrimp bring a slightly sweet, buttery finish.
Second, it’s a balanced meal in one plate. You get protein, grains, and vegetables all in one dish without needing additional sides.
Finally, the recipe is very flexible and customizable. You can easily swap proteins, change vegetables, or adjust seasonings to match your taste preferences.
For meal prep lovers, this type of protein-packed bowl works great for leftovers throughout the week, similar to dishes like Easy Meal Prep Chicken Salad – Classic & Creative Riffs.
Loaded Yellow Rice Plate with Steak, Garlic Butter Shrimp and Veggies
A hearty plate of turmeric yellow rice topped with grilled steak, garlic butter shrimp, and sautéed vegetables for a flavorful, protein-packed dinner.
Prep: 15 min | Cook: 25 min | Total: 40 min
Servings: 4 servings
Ingredients
- 1 1/2 cups (300 g) long-grain rice
- 3 cups (720 ml) chicken broth
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 small onion, finely diced
- 1 tbsp olive oil
- Salt, to taste
- 1 lb (450 g) sirloin or ribeye steak, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 cups (200 g) broccoli florets
- 1 small onion, sliced
- 2 tbsp olive oil
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add diced onion and sauté until soft.
- Stir in rice, turmeric, garlic powder, onion powder, and salt. Toast the rice for 1-2 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until rice is tender. Fluff with a fork.
- Toss steak cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Grill or sear the steak over medium-high heat for 2-3 minutes per side until browned and cooked to your preferred doneness.
- Melt butter in a skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Add shrimp, smoked paprika, salt, and black pepper. Cook 2-3 minutes per side until shrimp turn pink.
- Stir in lemon juice and chopped parsley, then remove from heat.
- In another skillet, heat olive oil over medium heat. Cook sliced onion for 3-4 minutes until softened.
- Add broccoli florets, minced garlic, salt, and black pepper. Sauté for 5-7 minutes until tender-crisp.
- Divide the yellow rice among four plates and top with grilled steak, garlic butter shrimp, and sautéed vegetables. Garnish with fresh parsley and serve.
Nutrition
- Calories: 720 calories
- Fat: 34 g
- Carbs: 56 g
- Protein: 49 g
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Ingredients
For the Yellow Rice
- 1 ½ cups long-grain rice
- 3 cups chicken broth
- 1 tsp turmeric
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 small onion, finely diced
- 1 tbsp olive oil
- Salt, to taste
For the Steak
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
For the Garlic Butter Shrimp
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped
For the Vegetables
- 2 cups broccoli florets
- 1 small onion, sliced
- 2 tbsp olive oil
- 1 garlic clove, minced
- Salt and black pepper, to taste
Ingredient Swaps and Notes
Rice options:
Long-grain rice works best for fluffy results, but basmati or jasmine rice are excellent substitutes.
Steak choices:
Sirloin provides great flavor and tenderness. Ribeye or New York strip are also fantastic options.
Shrimp size:
Large or jumbo shrimp work best so they stay juicy during cooking.
Vegetable swaps:
Bell peppers, zucchini, snap peas, or green beans all work beautifully in this dish.
Extra flavor ideas:
Add a drizzle of garlic sauce, spicy mayo, or chimichurri for an extra flavor boost.
Step-by-Step Instructions
1. Cook the Yellow Rice
Heat olive oil in a saucepan over medium heat. Add diced onion and sauté until softened.
Stir in rice, turmeric, garlic powder, onion powder, and salt. Toast the rice for 1–2 minutes.
Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until rice is tender. Fluff with a fork.
2. Prepare the Steak
Toss steak cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Heat a skillet or grill pan over medium-high heat. Cook steak cubes for 2–3 minutes per side, until browned and cooked to your desired doneness.
Set aside.
3. Cook the Garlic Butter Shrimp
Melt butter in a skillet over medium heat.
Add minced garlic and cook for about 1 minute until fragrant.
Add shrimp, smoked paprika, salt, and pepper. Cook 2–3 minutes per side until the shrimp turn pink.
Finish with lemon juice and chopped parsley.
4. Sauté the Vegetables
In another skillet, heat olive oil over medium heat.
Add sliced onion and cook for 3–4 minutes until softened.
Add broccoli florets and minced garlic. Cook 5–7 minutes until the vegetables are tender but still vibrant.
Season with salt and pepper.
5. Assemble the Plate
Divide the yellow rice among four bowls or plates.
Top each portion with steak cubes, garlic butter shrimp, and sautéed vegetables.
Garnish with fresh parsley and serve warm.
Tips for Success
Use hot pans for steak and shrimp:
High heat creates a flavorful sear while keeping the inside juicy.
Don’t overcook the shrimp:
They cook quickly and should be removed from heat as soon as they turn pink.
Toast the rice before simmering:
This adds extra flavor and prevents mushy texture.
Cook components separately:
This keeps each element perfectly cooked and flavorful.
Serving Suggestions and Pairings
While this loaded rice plate is a complete meal on its own, pairing it with lighter dishes can round out a dinner spread.
A refreshing lunch option for the next day could include something simple like Classic Tuna Salad with a Healthy No-Mayo Twist.
For quick lunches, wraps such as The Ultimate Turkey Club Wrap for Easy Lunches make great companions to meal-prepped rice bowls.
If you’re planning a comfort-style dinner menu another night, pasta favorites like Fettuccine Alfredo – The Creamy Pasta That Became a Comfort Food Favorite always satisfy.
And for dessert, something homemade like Moist 1-Bowl Banana Bread – The Easy Recipe That Never Fails provides a sweet finish.
Nutritional Information (Per Serving)
Approximate values:
- Calories: 720
- Fat: 34 g
- Carbohydrates: 56 g
- Protein: 49 g
Values may vary depending on ingredient brands and portion sizes.
Storage and Leftover Tips
Refrigerator:
Store leftovers in airtight containers for up to 4 days.
Meal prep tip:
Divide rice, steak, shrimp, and vegetables into separate containers for easy reheating throughout the week.
Reheating:
Warm gently in a skillet or microwave with a splash of broth to keep the rice moist.
Freezing:
The rice and steak freeze well for up to 2 months, though shrimp are best enjoyed fresh.
Final Thoughts
This Loaded Yellow Rice Plate with Steak, Garlic Butter Shrimp and Veggies delivers everything you want in a satisfying dinner—bold flavors, vibrant colors, and plenty of protein.
With juicy steak, buttery shrimp, fluffy turmeric rice, and fresh vegetables, every bite is balanced and delicious. It’s the kind of meal that feels indulgent while still being practical enough for a busy weeknight.
If you give this recipe a try, I’d love to hear how it turned out! Share your thoughts, leave a comment, and follow along for more delicious recipes and cooking inspiration from Jason Griffith at Chef Maniac.
