Nothing beats the sizzle of a surf and turf dinner on the grill, but traditional marinades are often hidden sources of excess sodium and sugar. These Heart Healthy Shrimp and Steak Skewers change the game with a bold, savory "Bloody Mary" inspired marinade that uses no-salt-added tomato juice, horseradish, and lemon for maximum flavor without the salt bloat.
By pairing lean beef tenderloin with jumbo shrimp and a rainbow of fresh vegetables like zucchini and bell peppers, you get a high-protein, nutrient-dense meal that feels like a celebration. Whether you are hosting a summer cookout or looking for a quick weeknight dinner, these skewers deliver a spectacular finish in just 30 minutes.
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This recipe reinvents the classic steak and shrimp pairing by focusing on lean protein sources and heart-smart flavor enhancers. By utilizing a homemade, low-sodium marinade and high-fiber vegetables, this dish supports cardiovascular health while providing a satisfying, protein-packed meal.
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Both offer unique benefits. Shrimp is lower in calories and saturated fat, while lean steak provides more iron and zinc. Including both in this recipe provides a balanced spectrum of nutrients.
A good heart-healthy marinade uses acidic bases like lemon or tomato juice and plenty of herbs instead of salt and sugar-laden bottled sauces.
You can chop the veggies and marinate the steak up to 24 hours in advance, but wait to add the shrimp to the marinade until about 30 minutes before grilling to prevent them from becoming mushy.
Fire up the grill for these protein-packed, heart-healthy steak recipes that focus on lean cuts and savory, low-sodium seasonings for a satisfying main course.
Complement your surf and turf with these fiber-rich vegetable sides and colorful salads designed to support heart health while adding fresh, vibrant flavors to your plate.
Recipe yields 8 servings
Make the marinade: In a bowl, combine the tomato juice, garlic, horseradish, lemon juice, Worcestershire sauce, hot sauce and celery salt.
Divide the marinade between 2 plastic storage bags, reserving one bag, chilled, for later use when grilling. In the other plastic bag, add the steak and marinate, chilled, for 4 hours or overnight.
Preheat the grill to 400°F (204°C). On 8 wooden skewers thread steak, zucchini, shrimp, cherry tomato, red onion and bell pepper.
Lightly coat each side of the skewer with nonstick cooking spray. Grill the kebabs, brushing with the reserved marinade, until shrimp is pink and steak is cooked to desired doneness (about 3 minutes on each side, or until steak registers 145°F (63°C) on a meat thermometer for rare meat). Serve immediately.
To keep the meal balanced and heart-healthy, pair these skewers with light, fiber-rich sides. A fresh garden salad or a scoop of Mediterranean-inspired grains works perfectly.
If you don't have beef tenderloin, top sirloin or London broil are excellent lean alternatives. For a different seafood twist, try scallops or firm chunks of salmon.
Swap zucchini for yellow squash or use mushrooms and red bell peppers for a more earthy flavor profile.
If you aren't a fan of horseradish, you can swap it for a teaspoon of smoked paprika to keep that savory "Bloody Mary" vibe without the heat.