Grilled Chicken Breast and Shrimp Recipe: Surf and Turf Charred to Perfection

Few things beat the satisfaction of a perfectly grilled surf and turf, where juicy chicken and tender shrimp meet smoky char. This is the dish that earned me first place at a local BBQ competition.

The secret lies in precise timing—chicken needs 8-10 minutes per side while shrimp require just 2-3 minutes to avoid rubbery texture. A simple marinade of olive oil, garlic, and herbs enhances both proteins without overpowering.

You’ll achieve restaurant-quality results with a hot grill and careful attention. The shrimp develop a delicate char, while the chicken stays moist with distinct grill marks.

Serve with lemon wedges and fresh herbs for a meal that feels special but comes together effortlessly.

Ingredients for Grilled Chicken Breast and Shrimp

Juicy chicken and smoky shrimp need just these fresh ingredients for competition-worthy results.

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The chicken is the heart of this—look for uniform thickness so it cooks evenly. Costco has great pre-pounded breasts, or pound them yourself with a rolling pin. For shrimp, wild-caught or sustainably farmed (check the label) will give you the best texture. I grab mine from Whole Foods since their seafood counter always has fresh options. Don’t skip the fresh herbs—they make the marinade sing.

No fresh rosemary or thyme? Dried at half the amount works, but fresh is worth it. Out of lemon? Lime juice is fine (though slightly different). For a smokier flavor, swap olive oil for avocado oil. If you’re feeding a crowd, double the marinade and let the proteins soak for 30 minutes max—any longer and the acid will start to cook them.

Marinate the chicken and shrimp separately—they cook at such different times. Use within 1 day for best texture. Leftovers? They’ll keep for 3-4 days in the fridge, but honestly, this is best fresh off the grill.

Step-by-Step Instructions for Grilled Chicken Breast and Shrimp

Here’s the method I use to get perfectly charred, juicy results every time.

Step 1: Prepare the Marinade

In a large bowl, whisk together 0.5 cup extra-virgin olive oil, minced 6 cloves garlic, zest and juice of 1 whole fresh lemon, chopped 2 tbsp fresh rosemary, chopped 2 tbsp fresh thyme, 1 tsp black pepper, and 0.5 tsp red pepper flakes. This creates a fragrant base packed with Mediterranean flavors.

I always use fresh herbs for this marinade—they release aromatic oils that dry herbs can’t match. The citrus from the lemon tenderizes the meat while adding bright, zesty notes that balance the rich, smoky charcoal flavors from the grill.

Step 2: Marinate the Protein

Divide the marinade evenly between two bowls. Add the 1.5 lb boneless, skinless chicken breasts (pounded to even thickness) to one and the 1 lb large shrimp (peeled, deveined, tails on) to the other. Toss to coat completely, then let marinate at room temperature for 15-20 minutes.

Don’t exceed 20 minutes for the shrimp—the acid in the lemon can start to “cook” the delicate meat, making it tough. For the chicken, this short marinade time is enough to impart flavor without breaking down the proteins too much. Cover both bowls loosely with plastic wrap while they sit.

Step 3: Grill the Chicken and Shrimp

Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly to prevent sticking. Remove the chicken and shrimp from their marinades, shaking off excess, and discard any remaining marinade.

Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and you see distinct grill marks. The shrimp will cook much faster—2-3 minutes per side until they turn opaque and pink with light char marks. Sprinkle both with the remaining 1.5 tsp kosher salt as they grill.

Step 4: Rest and Serve

Transfer the chicken to a cutting board and give it a 5-minute rest before slicing. This allows the juices to redistribute for maximum tenderness. Slice against the grain into ½-inch thick pieces. The shrimp can go straight to a serving platter—they don’t need resting.

Arrange everything on a large platter with the 4 slices lemon wedges and sprinkle with chopped 0.25 cup fresh parsley for a pop of fresh, green color. Serve immediately while hot—the contrast of smoky, charred flavors with bright citrus and herbs is what makes this dish truly special.

Wine and Beer Pairings for These Flavors

White Wine Pairings

A crisp Sauvignon Blanc from New Zealand cuts through the richness beautifully. Its bright acidity and citrus notes complement the lemon in the marinade. I love Kim Crawford for its consistent quality and vibrant grapefruit finish. 🍷

Red Wine Options

For red lovers, a light-bodied Pinot Noir from Oregon’s Willamette Valley works surprisingly well. The red fruit flavors and earthy undertones won’t overpower the delicate shrimp. Domaine Drouhin makes an excellent choice that I keep on hand.

Rosé All Day

A dry Provence rosé is my go-to for summer grilling. Its subtle berry notes and crisp finish pair perfectly with both chicken and shrimp. Whispering Angel is widely available and always delivers that refreshing quality we want.

Beer Pairings

A Belgian Witbier like Hoegaarden offers citrus and spice notes that echo the marinade’s flavors. The light body won’t compete with the smoky grill flavors. For craft options, Allagash White is a fantastic American-made alternative. 🍺

Light Lager Choice

For something simpler, a crisp Mexican lager such as Modelo Especial works wonders. Its clean finish and slight sweetness balance the charred elements. I always have a few in my fridge for casual cookouts.

Non-Alcoholic Option

Sparkling lemon water with a sprig of fresh rosemary makes a refreshing pairing. The effervescence cleanses your palate between bites. Add a splash of fresh lemon juice to tie it all together.

Frequently Asked Questions