Shrimp and Chicken Recipe: Surf and Turf Stir-Fry in 20 Minutes

This surf and turf stir-fry delivers restaurant-quality flavor in 20 minutes. The combination of tender chicken and succulent shrimp creates a perfect balance of textures and tastes.

I developed this recipe for busy weeknights when you crave something special but don’t have hours to spend in the kitchen. The high-heat cooking method locks in juices while creating beautiful caramelization.

You’ll achieve a dish with glossy, savory sauce clinging to every piece of protein and vegetable. The aroma alone will have everyone gathering around the table before it’s even plated.

Serve over steamed rice for a complete meal that’s as impressive as it is quick to prepare.

Ingredients for Shrimp and Chicken

High-protein surf and turf with glossy sauce and crisp veggies. Quick, impressive, and restaurant-worthy.

The shrimp and chicken need to be fresh—Whole Foods or Trader Joe’s have great options. For shrimp, look for wild-caught if possible (the label will say). Chicken breast should be uniform in thickness so it cooks evenly. Don’t skip the cornstarch on the proteins—it’s what gives that glossy, restaurant-style finish (worth the extra minute).

No oyster sauce? Hoisin with a splash of soy works in a pinch. Fresh ginger is ideal but ground ginger at one-quarter the amount gets you close. Swap the bell pepper for snap peas or carrots (whatever’s in season). The rice vinegar can be lime juice if that’s what you’ve got. For heat, add a pinch of red pepper flakes while cooking.

Leftovers keep 3-4 days in the fridge—reheat gently so the shrimp doesn’t toughen. The sauce thickens as it cools, so loosen with a splash of water when reheating. Freezes for up to 2 months (just thaw in the fridge overnight).

Step-by-Step Instructions for Shrimp and Chicken Stir-Fry

This stir-fry comes together fast—just keep everything moving and prepped ahead.

Step 1: Prep the Protein and Vegetables

Cut the 1 lb Boneless Skinless Chicken Breast into thin strips, about ¼-inch thick. Pat the 1 lb Large Shrimp dry with paper towels—this prevents steaming in the pan. Thinly slice the 1 whole Red Bell Pepper into uniform strips so they cook evenly.

If using frozen 2 cups Broccoli Florets, thaw and drain them completely. Mince the 4 cloves Garlic Cloves finely and peel and grate the 1 tbsp Fresh Ginger. Slice the 3 whole Green Onions on a diagonal for visual appeal. Having everything ready before cooking starts is non-negotiable for stir-fry success.

Step 2: Make the Stir-Fry Sauce

In a small bowl, whisk together the 0.33 cup Soy Sauce, 2 tbsp Oyster Sauce, 1 tbsp Sesame Oil, 1 tbsp Brown Sugar, and 1 tbsp Rice Vinegar. The brown sugar should dissolve completely, creating a smooth, glossy mixture.

Next, add the 1 tbsp Cornstarch and whisk until there are no lumps. This slurry will thicken the sauce into a beautiful, clingy consistency that coats every piece of chicken and shrimp. Set the bowl aside but keep it within arm’s reach of the stove.

Step 3: Cook the Chicken and Shrimp

Heat 1 tbsp Neutral Cooking Oil in a large skillet or wok over high heat until it shimmers. Add the chicken strips and spread them in a single layer. Cook for 3-4 minutes, stirring occasionally, until the chicken is no longer pink and starts to brown.

Push the chicken to one side of the pan and add the remaining 1 tbsp Neutral Cooking Oil. Add the shrimp and cook for 2-3 minutes until they turn opaque and pink. Remove both the chicken and shrimp from the pan and set aside—they’ll finish cooking when added back in later.

Step 4: Stir-Fry the Vegetables and Combine

In the same pan, add the red bell pepper and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp and the bell pepper starts to soften. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant—be careful not to burn them.

Return the chicken and shrimp to the pan, then pour the sauce over everything. Stir well to coat and cook for another 1-2 minutes until the sauce thickens and everything is heated through. The sauce should bubble and turn glossy, clinging to the proteins and veggies.

Step 5: Garnish and Serve Immediately

Remove from heat and stir in the sliced green onions. Sprinkle the 1 tsp Sesame Seeds over the top for a nutty finish. Serve immediately over steamed rice or noodles—the stir-fry should be hot and the sauce still bubbling slightly.

Each bite should deliver a perfect balance of savory soy, sweet oyster sauce, and the fresh crunch of vegetables. The chicken and shrimp should be tender and juicy, with the sauce coating every piece evenly. This dish doesn’t wait, so dig in right away for the best texture and flavor.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

I always prep proteins and veggies the night before. Slice the 1 lb chicken breast and 1 lb shrimp, then store them separately in airtight containers with a paper towel to absorb moisture. This saves 10 minutes on cooking day. 💡

Sauce Pre-Mixing

Whisk together the 0.33 cup soy sauce, 2 tbsp oyster sauce, and other sauce ingredients up to 24 hours ahead. The flavors meld beautifully overnight in the fridge. Just give it a stir before using.

Vegetable Prep

Slice the red bell pepper and broccoli florets, then store in a sealed container with a damp paper towel to maintain freshness. Mince the 4 garlic cloves and grate the 1 tbsp ginger together, storing in a small jar.

Day-Of Cooking

Take all prepped ingredients out 30 minutes before cooking to bring to room temperature. This ensures even cooking and prevents the shrimp from seizing up. I learned this the hard way with rubbery shrimp.

Partial Cook Method

For ultra-fast weeknight meals, partially cook the chicken and shrimp, then refrigerate. Finish cooking with the sauce and veggies when ready to serve. The proteins will stay tender and pick up flavors quickly. ⏰

Equipment Prep

Have your wok or skillet, spatula, and all ingredients measured and within reach. Stir-fry moves fast—having everything ready prevents burning or overcooking. Trust me, this makes all the difference.

Frequently Asked Questions