31 Delicious Ground Beef and Shrimp Fusion Dishes

Transform your weeknight dinners with these incredible ground beef and shrimp fusion dishes! This unexpected pairing creates mouthwatering meals that are surprisingly quick and packed with flavor. From tacos to stir-fries, these recipes will become your new go-to favorites. Get ready to impress your family with these delicious combinations that prove sometimes the best culinary adventures happen right in your own kitchen.

Spicy Cajun Ground Beef and Shrimp Jambalaya

Last Tuesday, I found myself staring into my pantry wondering what to make with that half-pound of shrimp in the freezer and some ground beef I needed to use up. That’s when this spicy Cajun jambalaya was born—a perfect one-pot meal that’s become my go-to when I want something flavorful without spending hours in the kitchen. It’s the kind of dish that makes your kitchen smell incredible and satisfies even the pickiest eaters at my table.

Ingredients

• 1 tbsp olive oil (or any neutral oil you prefer)
• 1 lb ground beef (80/20 works best for flavor)
• 1/2 lb raw shrimp, peeled and deveined
• 1 cup long-grain white rice
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp Cajun seasoning (adjust for more or less heat)
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 bay leaves
• Salt to season throughout cooking
• Fresh parsley for garnish (optional but recommended)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2. Add ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and no pink remains.
3. Push beef to one side of the pot and add shrimp to the empty space.
4. Cook shrimp for 2 minutes per side until they turn pink and opaque, then remove them to a plate.
5. Add diced onion, bell pepper, and celery to the same pot with the beef.
6. Sauté vegetables for 5 minutes until they begin to soften and onion becomes translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add Cajun seasoning, smoked paprika, and dried thyme, stirring to coat everything evenly.
9. Pour in rice and stir constantly for 2 minutes to toast the grains—this helps prevent mushy rice.
10. Add diced tomatoes with their juices, chicken broth, and bay leaves, scraping any browned bits from the bottom of the pot.
11. Bring mixture to a boil, then reduce heat to low and cover tightly with a lid.
12. Simmer for 20 minutes without lifting the lid—this ensures the rice cooks evenly.
13. After 20 minutes, remove from heat and let stand covered for 5 minutes to allow rice to finish absorbing liquid.
14. Fluff rice with a fork, then gently stir in the cooked shrimp.
15. Season with salt as needed and remove bay leaves before serving.

Dig into this jambalaya and you’ll love how the rice absorbs all those spicy Cajun flavors while staying perfectly separate. The shrimp stays tender against the hearty ground beef, creating a texture that’s both comforting and exciting. I sometimes serve it with crusty bread to soak up the delicious juices, or top it with extra fresh parsley for a bright finish that cuts through the richness.

Cheesy Ground Beef and Shrimp Quesadillas

Gosh, I stumbled upon this incredible flavor combination last Tuesday when I was trying to use up some leftover ground beef and shrimp from taco night – and let me tell you, the result was so good it’s now in our regular dinner rotation!

Ingredients

– 1 lb ground beef (80/20 works best for flavor)
– 8 oz raw shrimp, peeled and deveined (medium size works well)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 1 bell pepper, any color, diced
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 4 large flour tortillas (10-inch size)
– Salt to taste (I use about 1 tsp total)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and bell pepper, cooking until softened and slightly browned, 5-7 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds – don’t let it burn!
4. Add ground beef, breaking it up with a spatula, and cook until no pink remains, 6-8 minutes.
5. Mix in chili powder, cumin, smoked paprika, and 1/2 tsp salt, stirring to coat everything evenly.
6. Push beef mixture to one side of the skillet and add shrimp to the empty space.
7. Cook shrimp for 2-3 minutes per side until pink and opaque, then chop into bite-sized pieces.
8. Combine shrimp with beef mixture and remove from heat – this prevents overcooking the shrimp.
9. Lay one tortilla flat and sprinkle 1/4 cup Monterey Jack cheese evenly over half of it.
10. Spread 1/4 of the beef-shrimp mixture over the cheese, then top with 1/4 cup cheddar cheese.
11. Fold the empty tortilla half over the filling, pressing down gently.
12. Cook quesadilla in a clean, dry skillet over medium heat for 3-4 minutes per side until golden brown and cheese is melted.
13. Repeat with remaining tortillas and filling.
14. Let each quesadilla rest for 1 minute before cutting into wedges – this helps the filling set. This truly creates the perfect crispy exterior that gives way to that incredible melty, cheesy interior with the savory beef and sweet shrimp playing off each other beautifully. Try serving them with a cool avocado crema for dipping – the creaminess balances the spices so well!

Savory Ground Beef and Shrimp Stuffed Peppers

Last week, I found myself staring at a beautiful display of bell peppers at the farmers market, and inspiration struck for this fusion dish that combines two of my favorite proteins. I’ve always loved how stuffed peppers make for such a satisfying one-pan meal, and this version with both ground beef and shrimp has become my new go-to for weeknight dinners when I want something special without too much fuss.

Ingredients

– 4 large bell peppers (any color, but I love the mix of red and yellow for visual appeal)
– 1 lb ground beef (80/20 works best for flavor and moisture)
– 1/2 lb raw shrimp, peeled and deveined (medium size, about 41-50 count)
– 1 cup cooked rice (white or brown both work well here)
– 1/2 cup diced onion (yellow or white)
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese (or Italian blend for more flavor)
– 1/2 cup marinara sauce (your favorite brand or homemade)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish that fits all four peppers snugly.
2. Cut the tops off the bell peppers and remove all seeds and membranes, creating hollow pepper cups.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced onion and cook for 3-4 minutes until translucent and slightly softened.
5. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
6. Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
7. Cook the beef for 5-6 minutes until no pink remains, stirring occasionally.
8. Add the raw shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.
9. Stir in the cooked rice, marinara sauce, dried oregano, salt, and black pepper until well combined.
10. Remove the skillet from heat and let the filling cool slightly for 5 minutes.
11. Spoon the beef and shrimp mixture evenly into the prepared pepper cups, packing it down gently.
12. Place the stuffed peppers upright in the greased baking dish.
13. Sprinkle the shredded mozzarella cheese evenly over the top of each pepper.
14. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
15. Remove the foil and continue baking for another 10-15 minutes until the cheese is golden and bubbly.
16. Let the peppers rest for 5 minutes before serving to allow the filling to set.

The peppers become wonderfully tender while the filling stays moist and flavorful, with the shrimp adding a lovely sweetness that complements the savory beef. I love serving these with a simple green salad on the side, and the leftovers reheat beautifully for lunch the next day—if you’re lucky enough to have any left!

Asian-Inspired Ground Beef and Shrimp Stir-Fry

Perfect for those busy weeknights when you’re craving something flavorful but don’t want to spend hours in the kitchen, this Asian-inspired stir-fry has become my go-to solution. I actually created this recipe after realizing I had both ground beef and shrimp in my freezer that needed using up—sometimes the best dishes come from kitchen improvisation!

Ingredients

• 1 lb ground beef (80/20 works best for flavor)
• 1/2 lb raw shrimp, peeled and deveined (medium size works well)
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)
• 3 cloves garlic, minced (fresh makes a big difference)
• 1 tbsp fresh ginger, grated (keep your ginger frozen for easy grating)
• 1/4 cup soy sauce (low-sodium if you prefer)
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil (don’t skip this—it adds authentic flavor)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 2 cups mixed vegetables (I love bell peppers and snap peas)
• 2 green onions, sliced (save some for garnish)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (this creates your thickening slurry)

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
2. Add ground beef and break it apart with a spatula, cooking until no pink remains, approximately 5-7 minutes.
3. Push beef to one side of the pan and add shrimp to the empty space, cooking until they turn pink and opaque, about 2 minutes per side.
4. Remove both beef and shrimp from the pan and set aside on a clean plate. Tip: Don’t overcrowd the pan—this ensures proper browning rather than steaming.
5. Add garlic and ginger to the same pan, stirring constantly until fragrant, about 30 seconds—watch carefully as they can burn quickly.
6. Pour in soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes, stirring to combine and scraping up any browned bits from the bottom.
7. Add mixed vegetables to the sauce and cook until crisp-tender, about 3-4 minutes for bell peppers and snap peas.
8. Return the cooked beef and shrimp to the pan, tossing to coat everything evenly with the sauce.
9. Give your cornstarch slurry a quick stir since it separates, then pour it into the center of the pan while stirring continuously. Tip: The sauce should thicken almost immediately—if it doesn’t, your heat might be too low.
10. Cook for 1 more minute until the sauce coats everything nicely and bubbles slightly.
11. Remove from heat and stir in most of the green onions, reserving some for garnish. Tip: Adding green onions at the end preserves their fresh crunch and bright color.

Oh, the final dish delivers such wonderful contrasts—tender ground beef, juicy shrimp, and crisp vegetables all coated in that savory-sweet sauce. I love serving this over cauliflower rice for a lighter meal, but it’s equally fantastic with regular rice or even stuffed into lettuce cups for a low-carb option. The combination of textures and flavors always makes this feel like takeout, but so much better because you made it yourself!

Mediterranean Ground Beef and Shrimp Skewers

Perfectly balancing land and sea, these Mediterranean Ground Beef and Shrimp Skewers have become my go-to summer entertaining dish after discovering them at a coastal Greek taverna last year. I love how the juicy shrimp and savory beef create this incredible texture contrast that always impresses guests without requiring fancy techniques—plus they come together faster than you’d expect for something that tastes so sophisticated.

Ingredients

– 1 lb ground beef (80/20 works best for moisture)
– 1 lb large shrimp, peeled and deveined (21-25 count size)
– 2 tbsp olive oil (or avocado oil for higher heat)
– 3 garlic cloves, minced (about 1 tbsp)
– 1 tbsp dried oregano (Greek variety if available)
– 1 tsp smoked paprika
– 1 lemon, juiced (about 3 tbsp)
– 1/2 cup plain Greek yogurt (full-fat for creaminess)
– 1/4 cup fresh mint, chopped (parsley works as substitute)
– 8 wooden skewers, soaked in water for 30 minutes
– 1 tsp kosher salt
– 1/2 tsp black pepper

Instructions

1. Soak 8 wooden skewers in warm water for exactly 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat (400°F) or place a grill pan over medium-high heat if cooking indoors.
3. In a medium bowl, combine 1 lb ground beef, 3 minced garlic cloves, 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
4. Mix the beef mixture with your hands until just combined—overmixing makes tough skewers.
5. Divide the beef mixture into 8 equal portions and shape each around the top third of a soaked skewer, forming oval patties around the stick.
6. Pat 1 lb shrimp completely dry with paper towels—this ensures proper searing.
7. Thread 3-4 shrimp onto the bottom two-thirds of each skewer, leaving small gaps between shrimp.
8. Brush both beef and shrimp sections lightly with 2 tbsp olive oil using a pastry brush.
9. Place skewers on the preheated grill with shrimp ends facing the cooler side if your grill has hot spots.
10. Grill for 4 minutes until shrimp bottoms turn pink and opaque.
11. Flip all skewers carefully using tongs and grill for another 4 minutes until beef reaches 160°F internally and shrimp are fully pink.
12. Remove skewers from grill and immediately squeeze juice from 1 lemon over everything.
13. In a small bowl, stir together 1/2 cup Greek yogurt and 1/4 cup chopped fresh mint.
14. Serve skewers immediately with mint yogurt sauce for dipping.

Nothing beats the satisfying contrast between the juicy, herb-infused beef and the sweet, snappy shrimp when you bite into these skewers. I often serve them over a simple couscous salad or with warm pita bread to soak up every last bit of the lemony juices—they disappear faster than I can make them at backyard gatherings.

Creamy Ground Beef and Shrimp Alfredo Pasta

Craving something that feels both indulgent and comforting? I first whipped up this creamy ground beef and shrimp alfredo pasta on a busy weeknight when my family couldn’t decide between seafood and meat—so I combined both! It’s become our go-to for cozy dinners that come together in under 30 minutes.

Ingredients

– 8 oz fettuccine pasta (or any long pasta you have on hand)
– 1/2 lb ground beef (80/20 works best for flavor)
– 1/2 lb raw shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (fresh is ideal, but 1 tsp jarred works)
– 1 cup heavy cream (for richness, half-and-half can sub)
– 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
– 1/4 tsp black pepper (adjust to taste)
– 1/4 tsp salt (add more if needed)
– 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 8–10 minutes, stirring occasionally, until al dente (check package instructions for exact time).
3. Drain the pasta in a colander, but reserve 1/4 cup of pasta water to help thicken the sauce later.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the ground beef and cook for 5–7 minutes, breaking it up with a spatula, until no pink remains and it’s lightly browned.
6. Transfer the cooked beef to a plate, leaving any drippings in the skillet.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the shrimp in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque.
9. Tip: Avoid overcrowding the shrimp to ensure they sear instead of steam.
10. Push the shrimp to one side of the skillet and add the minced garlic to the empty space.
11. Sauté the garlic for 30–60 seconds, just until fragrant, being careful not to burn it.
12. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly with a wooden spoon.
13. Tip: Simmering the cream too vigorously can cause it to separate, so keep the heat low.
14. Sprinkle in the grated Parmesan cheese, black pepper, and salt, stirring until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
15. Return the cooked ground beef and any accumulated juices to the skillet, stirring to combine.
16. Add the drained pasta and reserved pasta water to the skillet, tossing everything together until the pasta is evenly coated.
17. Tip: The starchy pasta water helps the sauce cling to the noodles for a creamier texture.
18. Garnish with chopped fresh parsley if using, and serve immediately. What I love most is how the tender shrimp and savory beef mingle in that velvety Parmesan sauce, clinging to every strand of pasta. Try serving it with a crisp green salad or garlic bread to soak up every last bit—it’s a meal that always disappears fast!

Ground Beef and Shrimp Tacos with Mango Salsa

Usually, I’m torn between land and sea when taco night rolls around, but this recipe solves that delicious dilemma perfectly. Last week, my family couldn’t decide between beef or shrimp tacos, so I combined them into one incredible fusion dish that’s become our new favorite.

Ingredients

• 1 lb ground beef (80/20 works best for flavor)
• 1/2 lb raw shrimp, peeled and deveined (medium size, tails removed)
• 8 small corn tortillas (or flour if you prefer softer texture)
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup red onion, finely chopped
• 1 jalapeño, minced (remove seeds for less heat)
• 2 tbsp fresh lime juice (about 1 lime)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Dice the mango into 1/4-inch pieces and place in a medium bowl.
2. Finely chop the red onion and mince the jalapeño, then add both to the mango.
3. Squeeze fresh lime juice over the mango mixture and stir gently to combine.
4. Let the mango salsa sit at room temperature while you cook the proteins to allow flavors to meld.
5. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
6. Add ground beef to the hot skillet, breaking it up with a spatula as it cooks.
7. Sprinkle chili powder, cumin, garlic powder, and salt over the beef while cooking.
8. Cook the beef for 6-8 minutes, stirring occasionally, until no pink remains and it’s nicely browned.
9. Transfer the cooked beef to a plate and return the skillet to medium heat.
10. Pat the shrimp dry with paper towels to ensure they sear properly rather than steam.
11. Add remaining tablespoon of olive oil to the skillet and place shrimp in a single layer.
12. Cook shrimp for 2-3 minutes per side until they turn pink and opaque throughout.
13. Warm tortillas in a dry skillet for 30 seconds per side or until pliable and slightly toasted.
14. Assemble tacos by dividing beef and shrimp evenly among warmed tortillas.
15. Top each taco generously with mango salsa and garnish with fresh cilantro if using.

Oh my goodness, the contrast between the savory beef, sweet shrimp, and bright mango salsa creates this incredible texture party in every bite. We love serving these with an extra lime wedge for squeezing and sometimes even adding a dollop of cool sour cream to balance the flavors—perfect for turning an ordinary Tuesday into a mini beach vacation right at your dinner table.

Hearty Ground Beef and Shrimp Chili

Keeping my family fed during busy weeknights means I’m always on the lookout for hearty, one-pot meals that come together quickly. This ground beef and shrimp chili was born from one of those “what’s in the pantry?” moments, and it’s become a cold-weather favorite that satisfies both land and sea cravings. I love how the rich beef broth and tender shrimp create such a comforting yet surprisingly elegant bowl.

Ingredients

– 1 lb ground beef (80/20 works best for flavor)
– 1 lb raw shrimp, peeled and deveined (medium size, tails removed)
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 2 cups beef broth
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt
– 1/4 tsp black pepper
– Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1 pound ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until no pink remains.
3. Add diced yellow onion and cook for 4 minutes until translucent, stirring frequently.
4. Stir in minced garlic and cook for 1 minute until fragrant (tip: don’t let garlic burn or it will turn bitter).
5. Add chopped red bell pepper and cook for 3 minutes until slightly softened.
6. Sprinkle 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the meat mixture.
7. Pour in 2 cups beef broth and scrape any browned bits from the bottom of the pot (tip: this deglazing step adds incredible depth of flavor).
8. Add the can of diced tomatoes with their juices and drained kidney beans.
9. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
10. Pat the raw shrimp dry with paper towels and stir them into the simmering chili.
11. Cook for 3-4 minutes until shrimp turn pink and opaque (tip: shrimp cook quickly, so don’t walk away during this step).
12. Remove from heat and let stand for 5 minutes before serving.

Outstanding texture comes from the tender shrimp against the hearty beef, while the broth develops a rich complexity that’s neither too thick nor too thin. I love serving this chili over crispy tortilla strips for added crunch, or with warm cornbread to soak up every last bit of the flavorful broth. The combination makes for such a satisfying meal that feels special enough for company but easy enough for any busy Tuesday.

Ground Beef and Shrimp Egg Rolls with Sweet Chili Sauce

Whenever I’m craving something crispy with a kick, these ground beef and shrimp egg rolls always hit the spot—they’re my go-to for game day snacks or a fun Friday night dinner that feels like takeout but tastes even better. I first made these after a friend brought back sweet chili sauce from her trip to Thailand, and now I always keep a bottle in my fridge just for this recipe!

Ingredients

– 1 lb ground beef (80/20 works best for flavor)
– 8 oz raw shrimp, peeled and chopped (thaw if frozen)
– 2 cups shredded cabbage (pre-bagged saves time)
– 1/2 cup shredded carrots (or matchstick-cut)
– 2 cloves garlic, minced (fresh is ideal, but jarred works)
– 1 tbsp soy sauce (low-sodium if preferred)
– 1 tsp grated ginger (or 1/2 tsp ground ginger)
– 12 egg roll wrappers (keep covered to prevent drying)
– 1/4 cup vegetable oil (or any neutral oil)
– 1/2 cup sweet chili sauce (for dipping, adjust spice level)

Instructions

1. Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spatula.
2. Cook the beef for 5–7 minutes until browned and no pink remains, then drain excess fat.
3. Add the chopped shrimp to the skillet and cook for 2–3 minutes until opaque and pink.
4. Stir in the shredded cabbage, carrots, minced garlic, soy sauce, and grated ginger.
5. Sauté the mixture for 4–5 minutes until the vegetables soften but still have a slight crunch.
6. Remove the skillet from heat and let the filling cool for 10 minutes to avoid soggy wrappers.
7. Lay one egg roll wrapper on a clean surface with a corner facing you, like a diamond.
8. Spoon 2–3 tablespoons of the filling onto the lower third of the wrapper.
9. Fold the bottom corner over the filling, then fold in the sides tightly.
10. Roll the wrapper upward, sealing the top corner with a dab of water on your finger.
11. Repeat with remaining wrappers and filling, placing finished rolls seam-side down.
12. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
13. Fry egg rolls in batches for 2–3 minutes per side until golden brown and crispy.
14. Transfer to a paper towel-lined plate to drain excess oil.
15. Serve immediately with sweet chili sauce for dipping. But these egg rolls are seriously addictive—the crunch gives way to a savory filling with a hint of ginger, and dipping them in that sweet-spicy sauce makes every bite irresistible. Try pairing them with a simple cucumber salad to balance the richness, or pack any leftovers for lunch (if there are any!).

Ground Beef and Shrimp Paella with Saffron

A s someone who loves bringing global flavors to my weeknight dinner table, I created this fusion paella after craving Spanish cuisine but wanting to use what I had on hand. The combination of savory ground beef and sweet shrimp makes this dish feel both comforting and special, perfect for when you want something impressive without spending hours in the kitchen. I often make this on busy Sundays—it’s become our family’s favorite way to transition into the new week.

Ingredients

– 1 lb ground beef (80/20 works best for flavor)
– 8 oz large shrimp, peeled and deveined (thaw if frozen)
– 1 cup short-grain rice like Arborio (or Bomba if you can find it)
– 2 cups chicken broth, warmed (low-sodium lets you control salt)
– 1 large yellow onion, diced
– 1 red bell pepper, sliced (or use green for more bitterness)
– 3 cloves garlic, minced (fresh is key here)
– 1/4 tsp saffron threads, crushed (toast lightly first for more aroma)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika (sweet or hot, your choice)
– 1/2 cup frozen peas (no need to thaw)
– Salt, to season (I start with 1/2 tsp)
– Fresh parsley, chopped (for garnish)
– Lemon wedges, for serving

Instructions

1. Heat 2 tbsp olive oil in a large, wide skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef and cook, breaking it up with a spoon, until no pink remains, 5–7 minutes—don’t stir too much to get a nice sear.
3. Stir in diced onion and sliced red bell pepper; cook until softened, about 4 minutes, scraping up any browned bits from the pan.
4. Add minced garlic and 1 tsp smoked paprika; cook for 1 minute until fragrant to bloom the spices.
5. Mix in 1 cup short-grain rice and crushed saffron threads, stirring to coat the rice in the oil and spices, about 1 minute.
6. Pour in 2 cups warmed chicken broth and bring to a boil, then reduce heat to low and cover the skillet tightly.
7. Simmer for 15 minutes without lifting the lid—this ensures the rice cooks evenly and absorbs the liquid.
8. Arrange 8 oz shrimp and 1/2 cup frozen peas on top of the rice, pressing them in slightly, then cover and cook for 5 more minutes until shrimp turn pink and opaque.
9. Remove from heat and let rest, covered, for 5 minutes to allow the rice to firm up and flavors to meld.
10. Fluff the paella gently with a fork, garnish with fresh parsley, and serve immediately with lemon wedges. Now that it’s ready, you’ll love the tender, slightly chewy rice infused with saffron and the juicy shrimp nestled in the savory beef. Nothing beats scooping it straight from the skillet at the table—it’s a vibrant, one-pan meal that always feels like a celebration.

Ground Beef and Shrimp Garlic Butter Rice

Oh my goodness, you guys—this Ground Beef and Shrimp Garlic Butter Rice is one of those dishes that just hits all the right notes. I first threw it together on a busy weeknight when I couldn’t decide between land and sea for dinner, and now it’s a regular in our rotation. It’s hearty, flavorful, and comes together in one pan, which means less cleanup (my favorite kind of cooking!).

Ingredients

– 1 lb ground beef (80/20 works best for flavor, but leaner is fine)
– 1/2 lb raw shrimp, peeled and deveined (thawed if frozen)
– 1 cup long-grain white rice, rinsed (to remove excess starch)
– 2 cups chicken broth (low-sodium, so you control the salt)
– 4 tbsp unsalted butter (divided; real butter gives the best richness)
– 3 cloves garlic, minced (fresh is key here!)
– 1 small yellow onion, diced (about 1/2 cup)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp paprika (smoked adds a nice depth)
– Salt and black pepper (I start with 1/2 tsp salt and 1/4 tsp pepper)
– Fresh parsley, chopped (for garnish, optional but brightens it up)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef and break it up with a wooden spoon; cook for 5–7 minutes until browned and no pink remains.
3. Stir in the diced onion and cook for 3–4 minutes until softened and translucent.
4. Push the beef and onion to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty space.
5. Place the shrimp in the oiled area and cook for 1–2 minutes per side until pink and opaque; remove shrimp to a plate to prevent overcooking.
6. Melt 2 tablespoons of butter in the same skillet over medium heat.
7. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned (tip: burnt garlic turns bitter, so watch closely!).
8. Pour in the rinsed rice and stir to coat in the butter and garlic, toasting for 1–2 minutes until edges look slightly translucent.
9. Add the chicken broth, paprika, salt, and pepper, scraping up any browned bits from the bottom of the skillet (tip: those bits add amazing flavor!).
10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
11. Turn off the heat and stir in the cooked shrimp and remaining 2 tablespoons of butter until melted (tip: letting the dish rest off heat for 2–3 minutes helps the rice fluff up).
12. Garnish with fresh parsley if using. What I love most is how the buttery rice soaks up the savory juices from the beef and shrimp, with the garlic adding a punch that’s not overwhelming. Serve it straight from the skillet with a simple side salad, or stuff it into bell peppers for a fun twist—it’s seriously adaptable!

Italian Ground Beef and Shrimp Lasagna

Zesty and unexpected, this Italian ground beef and shrimp lasagna combines two proteins I never thought would work so beautifully together. I first experimented with this combo during a chaotic family potluck when I realized I was short on ground beef but had plenty of shrimp in the freezer—sometimes the best recipes come from kitchen emergencies! Now it’s become my go-to impressive-but-easy dinner party dish.

Ingredients

– 1 lb ground beef (80/20 works best for flavor)
– 1 lb raw shrimp, peeled and deveined (medium size works well)
– 12 lasagna noodles (no-boil variety saves time)
– 24 oz marinara sauce (homemade or your favorite jarred brand)
– 15 oz ricotta cheese (whole milk for creamier texture)
– 2 cups shredded mozzarella cheese (freshly shredded melts better)
– 1/2 cup grated Parmesan cheese (the real stuff, not canned)
– 1 medium onion, diced (yellow onion works well)
– 3 cloves garlic, minced (fresh garlic makes a difference)
– 2 tbsp olive oil (or any neutral cooking oil)
– 1 tsp dried oregano (crush between fingers to release oils)
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper (I use about 1 tsp salt total)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
4. Add ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
5. Cook beef for 6-8 minutes until browned throughout, draining any excess fat if needed.
6. Stir in minced garlic, dried oregano, and red pepper flakes, cooking for 1 minute until fragrant.
7. Add marinara sauce to the beef mixture, reduce heat to low, and simmer for 10 minutes.
8. Pat shrimp dry with paper towels and season lightly with salt and pepper.
9. In a separate pan, heat remaining olive oil and cook shrimp for 2-3 minutes per side until pink and opaque.
10. Chop cooked shrimp into bite-sized pieces and fold into the beef sauce mixture.
11. In a medium bowl, combine ricotta cheese with 1/4 cup Parmesan cheese and black pepper.
12. Spread 1 cup of the meat sauce evenly across the bottom of your prepared baking dish.
13. Arrange 4 lasagna noodles over the sauce, slightly overlapping if necessary.
14. Spread half the ricotta mixture over the noodles using a spatula.
15. Spoon 1/3 of the remaining meat sauce over the ricotta layer.
16. Sprinkle 1/2 cup mozzarella cheese over the sauce.
17. Repeat layers: noodles, remaining ricotta, 1/3 sauce, and 1/2 cup mozzarella.
18. Top with final 4 noodles and remaining meat sauce.
19. Cover with remaining mozzarella and Parmesan cheeses.
20. Cover dish with foil and bake at 375°F for 30 minutes.
21. Remove foil and bake uncovered for 15-20 minutes until cheese is golden and bubbly.
22. Let lasagna rest for 15 minutes before slicing to allow layers to set properly. Ultimate comfort food with surprising elegance, this lasagna delivers rich beefiness punctuated by sweet, tender shrimp pockets. The creamy ricotta balances the bold tomato sauce beautifully, while the crispy cheese top provides perfect textural contrast. I love serving generous squares with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Conclusion

Amazingly, these 31 ground beef and shrimp dishes showcase incredible flavor fusion possibilities! We hope you’ll try these recipes, leave a comment with your favorites, and share this delicious inspiration on Pinterest. Happy cooking!