Surf And Turf Burrito Recipe

Surf and Turf Burrito Recipe

Table of Contents

Why settle for one when you can have both? This Surf and Turf Burrito brings together the best of land and sea—tender, juicy steak paired with plump, flavorful shrimp, all wrapped in a warm tortilla with fresh toppings and a creamy sauce. Bursting with bold flavors, this burrito is perfect for a satisfying weeknight meal or an impressive dish to share. Whether you grill, pan-sear, or air-fry the ingredients, you’ll end up with a mouthwatering burrito that rivals any restaurant version!

Ingredients

For the Steak:

½ lb flank steak or ribeye, thinly sliced

1 tbsp olive oil

1 tsp lime juice

1 tsp chili powder

½ tsp cumin

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

For the Shrimp:

½ lb shrimp, peeled and deveined

1 tbsp butter

1 tsp lime juice

½ tsp smoked paprika

½ tsp garlic powder

¼ tsp salt

For the Burrito:

2 large flour tortillas

1 cup cooked Mexican-style rice

½ cup black beans (drained and rinsed)

½ cup shredded cheese (cheddar or Monterey Jack)

½ avocado, sliced

¼ cup pico de gallo (or salsa of choice)

¼ cup sour cream

¼ cup guacamole

1 tbsp chopped cilantro (optional)

Instructions

Marinate the Steak :

In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Toss the steak slices in the marinade and let sit for 15 minutes.

Cook the Steak :

Heat a skillet over medium-high heat. Cook steak for 2-3 minutes per side until browned and cooked to desired doneness. Remove and set aside.

Cook the Shrimp :

In the same skillet, melt butter over medium heat. Add shrimp, lime juice, smoked paprika, garlic powder, and salt. Cook for 2-3 minutes per side until shrimp are opaque and cooked through. Remove from heat.

Assemble the Burrito :

Warm the tortillas in a dry pan for a few seconds to make them pliable. Spread rice, black beans, and cheese in the center of each tortilla. Add cooked steak and shrimp. Top with avocado slices, pico de gallo, sour cream, guacamole, and cilantro.

Wrap It Up :

Fold the sides in, then roll the burrito tightly from the bottom up.

Toast (Optional) :

For extra crispiness, toast the burrito in a dry skillet over medium heat for 1-2 minutes per side until golden brown.

Serve & Enjoy!

Tips for the Best Surf and Turf Burrito:

Pick the Right Steak: Flank steak, skirt steak, or ribeye work best for a tender and flavorful bite. Marinate it for at least 30 minutes for extra depth.

Season the Shrimp Well: A quick toss with garlic, lime juice, and chili powder enhances their natural sweetness.

Warm Your Tortilla: Heating the tortilla on a skillet or open flame makes it pliable and prevents cracking when rolling.

Layer Properly: Place heavier ingredients (steak, shrimp) at the bottom and lighter ones (guacamole, pico de gallo) on top for even distribution.

Don’t Overstuff: Keep fillings balanced so you can roll it up neatly without everything spilling out.