Applebee’s Chicken and Shrimp Recipe: Copycat Surf and Turf Platter

This copycat platter brings the restaurant experience home, recreating Applebee’s signature surf and turf with precision. The combination of tender chicken and perfectly cooked shrimp delivers the same satisfying flavors you’d expect from the original.

I’ve refined this recipe through multiple tests to ensure it matches the restaurant version in both taste and presentation. The key is using simple techniques that anyone can master in their own kitchen.

You’ll achieve juicy chicken and succulent shrimp with a buttery, garlicky finish that ties everything together. The dish comes together in under 30 minutes with minimal effort.

Serve with the traditional sides for a complete meal that tastes just like the restaurant favorite. This version stays true to the original while being easy to prepare at home.

Ingredients for Applebee’s Chicken and Shrimp

Surf and turf magic starts with these fresh, flavorful staples ready in minutes.

The shrimp and chicken quality can’t be faked here. Wild-caught shrimp (16/20 count) and air-chilled chicken breasts from Whole Foods or Costco give you that restaurant-grade texture. Look for shrimp with a slight sweet smell (never fishy) and chicken that’s pale pink, not gray. If buying frozen shrimp, thaw overnight in the fridge—it makes all the difference in texture.

No Worcestershire? Soy sauce plus a dash of lemon gets you close (though anchovies are traditional, so skip if avoiding). Fresh garlic is non-negotiable—jarred just doesn’t have the punch. If you’re out of chicken broth, water plus bouillon cube works. The butter can be swapped for olive oil, but you’ll lose that rich, restaurant-style finish.

Leftovers keep 3-4 days in the fridge (store shrimp and chicken separately). Reheat gently—shrimp overcooks fast. The butter sauce? Make extra and freeze for up to 3 months. Always bring shrimp to room temp before cooking (worth the 10 minutes).

Step-by-Step Instructions for Chicken and Shrimp Surf and Turf

Here’s how to nail that classic restaurant flavor right in your own kitchen.

Step 1: Prep the Chicken for Even Cooking

Pound the 1.5 lb boneless, skinless chicken breasts to an even ½-inch thickness using a meat mallet. This ensures they cook through without drying out. Season both sides generously with salt, black pepper, and paprika.

Dredge the chicken lightly in the 0.25 cup all-purpose flour, shaking off any excess. The flour creates a light crust that helps lock in moisture. Let the floured chicken rest for 5 minutes while you prep the shrimp—this helps the coating adhere better during cooking.

Step 2: Sauté the Shrimp with Bold Flavor

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the 1 lb large shrimp and cook for 2-3 minutes per side until they turn opaque pink. Sprinkle with 0.5 tsp black pepper during cooking.

Just before removing the shrimp from the pan, add 1 tbsp Worcestershire sauce and 1 tsp lemon zest. Toss to coat evenly—this adds that signature depth of flavor. Transfer the shrimp to a plate and tent with foil to keep warm.

Step 3: Cook the Chicken to Golden Perfection

In the same skillet, add the remaining 1 tbsp olive oil and heat over medium-high heat. Add the floured chicken and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.

Don’t crowd the pan—if necessary, cook in batches to avoid steaming the chicken. The crust should be crispy and deeply colored when it’s ready. Transfer the cooked chicken to the plate with the shrimp.

Step 4: Create the Garlic Butter Sauce

Reduce the heat to medium and add the minced 6 cloves garlic cloves to the skillet. Cook for 30 seconds until fragrant, then pour in the 0.5 cup chicken broth, 2 tbsp lemon juice, and 0.5 cup unsalted butter.

Simmer for 2-3 minutes, stirring constantly, until the sauce thickens slightly and turns a rich golden color. The garlic should be soft but not browned. Taste and adjust seasoning if needed—this sauce ties the whole dish together.

Step 5: Plate and Garnish for Restaurant-Style Presentation

Return the chicken and shrimp to the skillet, spooning the sauce over them to coat evenly. Let everything warm through for 1-2 minutes. The shrimp should glisten with sauce, and the chicken should absorb some of that garlicky goodness.

Transfer to serving plates and garnish with 1 tsp dried parsley for a pop of color. Serve immediately while hot—the sauce should be glossy and coat every piece beautifully. This is copycat cooking at its finest.

Pro Cooking Tips for This Dish

Perfect Chicken Texture

Pounding the chicken to ½-inch thickness is non-negotiable for even cooking. I use a heavy meat mallet and cover the chicken with plastic wrap to prevent tearing. Let the floured chicken rest for 5 minutes—this helps the coating crisp up beautifully. 💡

Shrimp Timing Precision

Shrimp cook fast—2-3 minutes per side is all you need at medium-high heat. Watch for the color change to opaque pink, then remove immediately. Overcooking is the biggest mistake here, turning them rubbery instead of tender.

Sauce Consistency

Simmer the sauce for 2-3 minutes until it coats the back of a spoon. If it thickens too much, add a splash of chicken broth. I use a wooden spoon to scrape up those flavorful browned bits from the pan.

Pan Management

Don’t crowd the pan—cook chicken in batches if needed. The crust won’t form properly if the pan isn’t hot enough. I prefer a heavy stainless steel skillet for even heat distribution. 🔥

Resting Technique

Let the shrimp rest tented with foil while cooking the chicken. This keeps them warm without drying out. The residual heat continues cooking slightly, so pull them off just before they’re fully done.

Final Touch

Return everything to the pan for 1-2 minutes to marry the flavors. The sauce should glisten and coat each piece generously. I always garnish with dried parsley for that classic Applebee’s look.

Frequently Asked Questions