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Cajun Surf and Turf with Fajita Roasted Vegetables

Cook Time:
50 mins
Prep Time:
20 mins

Chef notes

You don’t always have to drink your coffee — you can eat it too! Customizable rubs like this Cajun-coffee dry blend dress up jumbo shrimp, making them a more exciting entree. Aside from their delicious flavor and budget-friendly price point, shrimp have a variety of health benefits — they're full of full of omega-3 fatty acids, iodine and antioxidants such as astaxanthin.

While you can easily prep and serve this shrimp any day of the week, for special occasions, why not make it a surf and turf meal? While a pairing of seafood and steak can get expensive quickly, using an economical cut such as sirloin will help to keep costs down. Here, you can cook the steak and shrimp in the same cast-iron skillet and serve the two alongside an herb-roasted vegetable medley (think: zucchini, squash, fingerling potatoes, carrots, onion and bell peppers).

To cook the steak, you'll first sear it in a cast-iron skillet for 2 to 3 minutes and then transfer the skillet to the oven to finish cooking — 2 to 3 minutes for medium rare, 3 to 4 for medium and 4 to 6 for well done. While the steak rests, sear the Cajun-rubbed shrimp.

Technique Tip: Once the Cup o’Joe Rub is blended, taste it to ensure it is to your liking — add more or less of certain ingredients so that you get it just right for you. Go easy on the coffee though since it can be overpowering.

Swap Option: If you’re trying to lower your carb intake, feel free to swap out the potatoes for another zucchini, yellow squash or a few peeled carrots.


Fajita Roasted Vegetables
  • 3 medium red potatoes, 1/2-inch dice
  • 1 head cauliflower, 1-inch florets
  • 1 red onion, 1/2-inch dice
  • 1 medium zucchini, 1/2-inch dice
  • 1 red bell pepper, 1/2-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • kosher salt, to taste
  • freshly ground black pepper, to taste
Seared Steak
  • 10 ounces top sirloin steak, halved
  • 1/8 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • avocado oil cooking spray
  • 2 tablespoons unsalted butter
  • 4-5 cloves garlic
  • 2 sprigs fresh thyme or rosemary
Cup O'Joe Rub
  • 2 tablespoons coffee beans
  • 1 1/4 teaspoons smoked paprika
  • 1/4 teaspoon ground cumin
  • 1 1/4 teaspoons coconut sugar
  • 1/4 teaspoon ground cayenne, plus more if desired
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon dried parsley
  • kosher salt, to taste
  • 1/4 teaspoon freshly ground black pepper
Seared Shrimp
  • 1 pound (21/25 count) jumbo shrimp, peeled and deveined
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon sea salt
  • avocado oil cooking spray
  • fresh parsley, chopped, for serving
  • lemon wedges, for serving
Fulfilled by


For the fajita vegetables


Preheat the oven to 425 F. Line a large baking sheet with parchment paper.


In a large bowl, add all of the vegetables, olive oil and seasonings. Mix to combine and transfer to the prepared baking sheet.


Bake for 35 to 40 minutes or until caramelized and cooked through.

For the steak


Pat the steaks dry with a paper towel and bring to room temperature, about 30 minutes. Meanwhile, preheat the oven to broil.


Heat a large carbon steel or cast-iron skillet set over medium-high heat and spray with oil. Season steaks with salt and pepper and place in the skillet, searing for 2 to 3 minutes, or until sear marks appear. Flip the steaks and place the skillet in the oven, continuing to cook for 3 to 6 minutes more, depending on the level of doneness desired. 


Take pan out of the oven and place back on the stove. Add the butter, herbs and garlic to the pan. Using a spoon, baste the steak with the melted butter for about 2 minutes, or until the steak is golden brown.


Transfer the steaks to a plate and lightly tent with foil, allowing the steaks to rest for 5 to 10 minutes. While the steaks rest, prepare the shrimp.

For the coffee rub

In a high-powered blender or food processor, add all ingredients for the coffee rub. Pulse until the coffee beans are semi-blended, yet still coarse.

For the shrimp


Season the shrimp with about 1 to 2 tablespoons of the rub, olive oil, salt and pepper. Using your hands, mix together to ensure all the shrimp has been evenly coated in the seasoning.


Heat an 11-inch skillet over medium-high heat and spray with olive oil. When the skillet is hot, add the shrimp, stirring frequently with a spatula to ensure the shrimp doesn’t stick and that the shrimp are evenly cooked, 3 to 4 minutes. Season with more salt and pepper, as needed.


To serve, arrange roasted vegetables on a plate. Place seared steak on top of the vegetables and arrange a few shrimp on top. Garnish with parsley and lemon juice and serve immediately.