Main Courses
Applebee's Sizzling Chicken and Shrimp delivers that signature crispy, garlicky, buttery bite that makes it a standout dish. The secret lies in the high-heat sear that creates perfectly crispy edges while keeping the centers tender, all wrapped in a spicy garlic butter sauce that's impossible to resist.
I've replicated this restaurant favorite in my kitchen, and the results are just as satisfying at home.
This recipe combines two proteins—juicy chicken and sweet shrimp—that cook together in a sizzling garlic butter sauce. The key is working in batches to maintain high heat, ensuring those crispy bites form without steaming the proteins.
A touch of cayenne and smoked paprika adds the signature kick, while melted butter creates that rich, garlicky coating that defines the dish.
By the time you plate it, you'll have golden-brown chicken and shrimp with crispy edges and tender centers, all coated in that irresistible spicy garlic butter sauce.
The aroma alone will have everyone gathering around the table, and each bite delivers the perfect balance of heat, garlic, and buttery richness that makes this dish so beloved.
Serve it over buttery mashed potatoes or with a side of crusty bread to soak up every last bit of that flavorful sauce. The restaurant version is famous for a reason—this homemade take delivers the same restaurant-quality results with a few simple techniques and ingredients.
Ingredients for applebee's sizzling chicken and shrimp
Crispy edges, garlicky butter, and two proteins—here's what brings Applebee's dish home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for searing |
| Garlic Cloves 🧄 | 8 cloves | Minced, for sauce |
| Cayenne Pepper 🔥 | 1 tsp | Adjust for heat preference |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Kosher Salt 🧂 | 1 ½ tsp | For seasoning proteins |
| All-Purpose Flour 🌾 | ¼ cup | For dredging proteins |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vegetable Oil 🫒 | ½ cup | For high-heat searing |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Powder 🧄 | ½ tsp | For extra garlic flavor |
The shrimp and chicken are the stars, so pick quality. Look for fresh shrimp with a sweet smell—the frozen kind works too, just thaw overnight. For chicken, boneless, skinless breasts are easiest, but thighs stay juicier. I grab shrimp from Trader Joe's or the seafood counter at Kroger—ask for day-boat if possible. Cut the chicken into even 1-inch pieces so they crisp uniformly. The butter? Use cold, cubed butter for the best sear—room temp butter burns faster.
No cayenne? Red pepper flakes at half the amount gets you similar heat. Short on flour? Cornstarch works too—it makes things extra crispy. The lemon juice is non-negotiable for brightness, but if you're out, lime juice works in a pinch. For the garlic, fresh is ideal but garlic powder at double the amount saves time. The smoked paprika adds that signature restaurant flavor—Penzeys brand has the best variety if you want to splurge. And trust me, don't skip the lemon juice—it balances the richness.
This sauce reheats beautifully—just toss it with the proteins. Store leftovers in the fridge for 2 days, but honestly, it's better fresh. The shrimp cooks fast, so work in batches to keep the heat high. For make-ahead prep, cook the proteins and sauce separately, then toss together before serving. The crispy edges soften when reheated, but the garlic butter flavor only gets better. Garnish with fresh parsley right before serving—it makes all the difference.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just toss the chicken, shrimp, and butter-garlic mix on one sheet pan, and walk away. The cayenne gives it that little kick without needing a million spices, and honestly? The cleanup is half the battle.
- Buttery Garlic Bomb: That melted butter and minced garlic? It’s the secret weapon. The shrimp soaks up the richness while the chicken stays juicy, and the cayenne wakes up every bite. I’ll be real: I’ve made this for date nights just because it’s that good.
- Weeknight Workhorse: Between us, this feeds four but costs less than takeout. Double the batch, and you’ve got lunch sorted—reheat the shrimp in a pan, toss the chicken in a salad, or just eat it cold. My college kid devours leftovers like it’s gourmet.
- Restaurant Flavor, Home Effort: I’ve tried to replicate Applebee’s version, and this is 90% there—same smoky-sweet profile, but with way fewer calories. The shrimp turns pink and tender in minutes, and the chicken holds its shape. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for Applebee's sizzling chicken and shrimp
Here's how to create that signature crispy, spicy garlic butter sear at home.
Prepare the Proteins for Maximum Crispiness
Pat the 1.5 lb boneless, skinless chicken breast completely dry with paper towels—this is crucial for achieving that signature crispy exterior. Cut it into 1-inch pieces and place them in a large bowl. In a separate bowl, combine the 1 lb large shrimp (peeled, deveined, tails on) with the chicken.
In the same bowl, add 1.5 tsp kosher salt, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp cayenne pepper, and 0.5 tsp garlic powder. Toss everything together until the proteins are evenly coated. Let them sit for 10 minutes while you prep the next step—this helps the seasoning adhere and the proteins absorb flavor.
Dredge and Sear for Perfect Crispy Bites
Place the 0.25 cup all-purpose flour in a shallow dish. Working in batches to avoid overcrowding, dredge each piece of chicken and shrimp in the flour, shaking off any excess. This light coating creates the golden, crispy crust we're after.
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Add the dredged proteins in a single layer and let them sear undisturbed for 2-3 minutes until they develop a deep golden brown color. Don't move them—this is when that signature crispy texture forms. Flip and cook for another 2-3 minutes until fully cooked through. Remove the proteins and set them aside on a paper towel-lined plate to drain excess oil.
Build the Spicy Garlic Butter Sauce
In the same skillet (no need to clean it—the browned bits add flavor), reduce the heat to medium and add the 0.75 cup cold, cubed unsalted butter. Let it melt completely, then add the 8 cloves minced garlic and cook for 1-2 minutes until fragrant but not browned. This is where the magic happens—you want that garlic to perfume the sauce without burning.
Pour in the 1 tbsp freshly squeezed lemon juice and let it simmer for 30 seconds, stirring constantly. The lemon brightens the rich butter and balances the heat from the cayenne. If you want to adjust the heat, add a pinch more cayenne now—this is your chance to customize the spice level to your preference.
Finish with the Perfect Sauce Coating
Return the seared proteins to the skillet and spoon the garlic butter sauce over them. Toss everything together gently, letting the sauce coat each piece evenly. Cook for 1-2 minutes until the sauce thickens slightly and clings to the chicken and shrimp. The sauce should be glossy and just thick enough to coat the back of a spoon.
Transfer the sizzling chicken and shrimp to a serving platter and garnish with 0.25 cup chopped fresh parsley. Serve immediately while everything is piping hot—this dish is best enjoyed straight from the skillet. The combination of crispy, spicy, and buttery flavors makes every bite irresistible.
Pro Tips For Making Applebee'S Sizzling Chicken And Shrimp
- CUT CHICKEN IN HALF: The recipe calls for boneless breasts, but I learned this the hard way—whole breasts cook unevenly and dry out before the shrimp finishes. Slice each breast into two cutlets (about ½-inch thick) so they brown faster and stay juicy. Use a sharp knife and work quickly to avoid overhandling the meat.
- PEEL SHRIMP LAST MINUTE: I used to peel shrimp hours ahead, and they’d turn rubbery by the time I cooked them. Keep the shells on until you’re ready to toss them in the pan—just give them a quick rinse and pat dry. The shells add flavor, and the shrimp stay plump. (Yes, even if you’re impatient like me.)
- WATCH THE BUTTER COLOR: The butter should foam and turn a rich golden brown before you add the chicken and shrimp—not white, not dark brown. If it’s still pale, crank the heat a notch and wait. Undercooked butter makes the sauce taste flat; overcooked butter burns and ruins everything. Aim for that nutty aroma.
- STIR THE PAN LIKE YOU MEAN IT: This isn’t the prettiest method, but it’s the tastiest. Once the chicken and shrimp hit the pan, don’t just let them sit—give them a solid 30 seconds of aggressive stirring to sear the edges. Then let them cook undisturbed for 2 minutes. Repeat. This guarantees a crusty exterior without sticking. (Your future self will thank you.)
Wine and beer pairings for this recipe
White Wine Pairings
A crisp, dry Sauvignon Blanc from New Zealand or California is my go-to choice for this dish. The bright acidity and citrus notes cut through the rich garlic butter sauce beautifully, while its herbal undertones complement the smoked paprika and cayenne.
Look for a bottle with 12-13% alcohol—just enough body to stand up to the dish without overpowering it. I love Kim Crawford Sauvignon Blanc for its perfect balance of zesty and floral notes. 🍷
Light Red Options
If you prefer red wine, a Pinot Noir with its delicate berry flavors and silky texture works surprisingly well.
Opt for a California or Oregon Pinot Noir with 13-14% alcohol—these regions produce wines with enough fruitiness to match the dish's spicy-sweet profile. La Crema Pinot Noir is a fantastic choice that won't clash with the garlic butter.
The wine's subtle earthiness also pairs beautifully with the crusty edges of the chicken and shrimp.
Beer Pairings
A Mexican-style lager like Modelo Especial or Pacifico is my top recommendation for beer lovers. The clean, crisp profile and subtle citrus notes enhance the dish's garlicky richness without competing with it.
For craft beer enthusiasts, a wheat beer with a touch of spice—like Allagash White—adds a refreshing contrast to the cayenne and smoked paprika. Avoid heavy IPAs or stouts, as their bold flavors can overpower the delicate balance of the dish. 🍺
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, try a sparkling lemonade with a hint of mint. Mix 2 cups sparkling water with 1 cup fresh lemon juice, 2 tbsp honey, and a few mint leaves. The effervescence and citrus brightness cleanse your palate between each spicy, buttery bite.
Alternatively, a ginger beer with a squeeze of lime adds a zesty kick that complements the dish's heat. Both options keep the meal feeling light and balanced.
Wine Storage Tips
If you're using wine for cooking (like deglazing the skillet), save the leftover wine for drinking later. Pour it into a saucepan, reduce it by half over medium heat, then chill it in the fridge.
This concentrated wine makes a fantastic garlic butter sauce enhancer or a quick marinade for future meals. Just
Nutrition facts
Frequently asked questions about Applebee's sizzling chicken and shrimp
Can I make this recipe with chicken thighs instead of breasts?
Chicken thighs stay juicier and more flavorful than breasts, especially when cooked quickly. Use 1.5 lbs of boneless, skinless thighs cut into 1-inch pieces. Since thighs cook faster, reduce the searing time to 1-2 minutes per side to avoid overcooking. The extra fat will make the garlic butter sauce even richer.
How do I adjust the heat level for picky eaters?
Cut the cayenne pepper in half (0.5 tsp) or omit it entirely for a milder version. You can still add a pinch of smoked paprika for depth. For extra flavor without heat, increase the garlic to 10 cloves or add 0.5 tsp onion powder. The lemon juice will keep the dish bright and delicious.
Can I bake this instead of pan-searing?
Yes, but you'll lose some of that signature crispy texture. Preheat oven to 425°F and toss the dredged proteins with 2 tbsp melted butter instead of oil. Bake on a wire rack for 12-15 minutes, flipping halfway. For extra crispiness, broil for 2-3 minutes at the end. The sauce will still work, but the edges won't be as golden.
What's the best way to reheat leftovers?
Reheat in a skillet over medium heat with 1 tbsp butter for 2-3 minutes to restore crispiness. Avoid microwaving—it makes the chicken rubbery. For extra flavor, add 1 tsp lemon juice and a splash of water to the skillet while reheating. Store leftovers for up to 2 days in the fridge.
Can I use frozen shrimp instead of fresh?
Yes, but thaw them properly first! Place frozen shrimp in a sealed bag and submerge in cold water for 10-15 minutes. Never thaw at room temperature. Pat completely dry before cooking—any moisture will prevent proper crisping. The cooking time remains the same, but frozen shrimp may release more water, so drain the skillet occasionally.