Loaded Surf and Turf Burritos
Why settle for one protein when you can have two? These **Loaded Surf and Turf Burritos combine juicy steak, tender shrimp, crispy bacon, and creamy guacamole all wrapped in a warm flour tortilla. It’s the perfect balance of bold, smoky, savory, and creamy flavors in every bite — a hearty, restaurant-worthy burrito you can easily make at home.
Why You’ll Love This Recipe
Double the Protein, Double the Flavor: Steak and shrimp team up for the ultimate savory combo.
Easy to Customize: Add your favorite toppings like cheese, sour cream, or salsa.
Quick Cook Time: Minimal prep and fast-cooking proteins mean dinner is ready in under 30 minutes.
Perfect for Entertaining: Great for serving a crowd or family-style with a DIY burrito bar.
Next-Level Comfort Food: Think elevated takeout — but homemade and way more satisfying.
Key Ingredients
For the Filling:
Shrimp (1 lb): Peeled and deveined — cooks quickly and brings the “surf.”
Steak (1 lb): Thinly sliced or cubed — sirloin or flank work great for the “turf.”
Bacon (4 slices): Cooked until crispy and crumbled for smoky crunch.
Seasonings:
Olive Oil (1 tbsp): Helps the seasoning stick and gives the proteins a nice sear.
Smoked Paprika (1 tsp): Adds depth and smoky flavor.
Garlic Powder (1 tsp): Boosts umami.
Chili Powder (1 tsp): Adds mild heat and a Tex-Mex vibe.
Kosher Salt & Black Pepper: Essential for seasoning both shrimp and steak.
Additional Components:
Flour Tortillas (4 large): Warmed and pliable for wrapping.
Guacamole (1 cup): Fresh, creamy, and a perfect contrast to the bold meat flavors.
Optional Toppings:
Shredded Cheese: Cheddar, Monterey Jack, or a blend.
Sour Cream: For a cool, creamy touch.
Salsa: Choose mild, hot, or fruity for a fresh kick.
Expert Tips
Use Pre-Cooked Bacon for Speed: If short on time, precooked bacon works well and crisps up quickly.
Don’t Overcook the Shrimp: Cook just until pink — overcooked shrimp can become rubbery.
Slice Steak Thinly: Helps it cook evenly and stay tender in the burrito.
Warm Tortillas Properly: A quick toast in a dry skillet makes them easier to roll and enhances flavor.
Double the Guac: Trust us — everyone will want more.
Ingredients**
For the Filling:
- 1 pound raw shrimp, peeled and deveined
- 1 pound steak, thinly sliced or cut into small cubes
- 4 slices bacon, cooked until crisp and crumbled
Additional Components:
- 1 cup fresh guacamole
- 4 large flour tortillas, warmed
- 1 tablespoon olive oil (for cooking)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Sour cream
- Salsa of your choice
Instructions
Step 1: Season and Cook the Proteins
- In two separate bowls, coat the shrimp and steak with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Sear the steak for 4–6 minutes, stirring occasionally, until browned and cooked to your liking. Transfer to a plate.
- In the same pan, sauté the shrimp for 2–3 minutes per side, or until they turn pink and are cooked through. Remove from the heat.
Step 2: Crisp the Bacon
- In a separate pan, cook the bacon strips until golden and crisp.
- Let them cool slightly, then crumble into bite-sized bits.
Step 3: Warm and Build the Burritos
- Heat the tortillas in a dry skillet or microwave for a few seconds until warm and pliable.
- Spread a generous spoonful of guacamole in the center of each tortilla.
- Layer with shrimp, steak, and crumbled bacon. Add any extra toppings like shredded cheese, sour cream, or salsa if desired.
Step 4: Wrap It Up
- Fold the sides of each tortilla inward, then roll tightly from the bottom up to form a burrito.
Important Notes When Making This Recipe
Season Separately: Be sure to season shrimp and steak in separate bowls to evenly coat both proteins.
Rest the Steak: Let the cooked steak sit for a couple minutes before adding to the burrito to retain juices.
Use Large Tortillas: You’ll need the extra size to hold all the fillings without splitting.
Assemble Just Before Serving: Keeps the burritos warm and prevents sogginess.
Nutrition Information (Per Burrito – Approximate, without optional toppings)
Calories: 580
Protein: 42g
Fat: 28g
Carbohydrates: 38g
Fiber: 3g
Sugar: 2g
Sodium: 820mg
Note: Values may vary depending on the cut of steak and brand of ingredients used.
Frequently Asked Questions
What’s the best steak for burritos?
Sirloin, flank, or skirt steak are great choices — they cook quickly and slice easily.
Can I make these burritos ahead of time?
You can prep all the components ahead, but assemble just before eating for the best texture.
How spicy is this recipe?
It’s mild to moderate. If you want more heat, add cayenne, hot salsa, or sliced jalapeños.
Can I grill the proteins instead?
Absolutely! Grilled steak and shrimp add a delicious charred flavor to your burrito.
What’s a good side dish?
Serve with tortilla chips and salsa, Mexican rice, or a crisp green salad for a complete meal.
How to Serve
Cut in half for presentation: Show off those layers of shrimp, steak, bacon, and guac.
Pair with: Tortilla chips, salsa, pico de gallo, or lime crema.
Add a drink: A cold cerveza or margarita pairs perfectly with this bold burrito.