Loaded Surf and Turf Burritos combine the luxurious flavors of tender steak and succulent shrimp in one epic wrap. Crisp bacon crumbles, creamy guacamole, and warm, chewy tortillas bring it all together for a handheld meal that’s as indulgent as it is satisfying. This fusion of land and sea is a flavorful powerhouse, made even better with your favorite toppings like shredded cheese, sour cream, and spicy salsa.
Perfect for a hearty lunch or a casual dinner with friends, these burritos strike a delicious balance between richness and freshness. They’re quick enough to whip up on a weeknight but impressive enough to serve at your next weekend gathering.
Table of Contents
Why You’ll Love These Burritos
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Combines surf and turf in one satisfying package
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Customizable with your favorite toppings
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Easy weeknight meal or party-worthy centerpiece
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Rich, savory, and layered with bold Tex-Mex flavor
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Ready in 30 minutes or less with minimal prep
Ingredients (Serves 4)
For the Filling
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1 lb raw shrimp, peeled and deveined
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1 lb steak (such as flank, skirt, or sirloin), thinly sliced or cubed
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4 slices of bacon, cooked and crumbled
For Assembly
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1 cup fresh guacamole
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4 large (10–12 inch) flour tortillas, warmed
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1 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp chili powder
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Kosher salt and black pepper, to taste
Optional Toppings
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Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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Sour cream
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Salsa (fresh tomato, tomatillo, or chipotle)
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Fresh lime wedges
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Cilantro or green onions for garnish
Instructions
1. Season and Cook the Proteins
In two separate bowls, toss shrimp and steak with olive oil, paprika, garlic powder, chili powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add steak and sear for 4–6 minutes, until browned and just cooked. Remove to a plate.
Using the same pan, sauté shrimp for 2–3 minutes per side until pink and opaque. Set aside.
2. Crisp the Bacon
Cook bacon until golden and crisp. Cool slightly and crumble into pieces.
3. Warm the Tortillas
Heat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
4. Build the Burritos
Spread guacamole across the center of each tortilla. Layer in steak, shrimp, and bacon. Add cheese, sour cream, and salsa if using.
5. Roll It Up
Fold the sides in, then roll from the bottom up to form tight burritos.
6. Serve and Enjoy
Slice in half and serve warm with tortilla chips, salsa, or a fresh green salad.
Chef’s Tips
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Cook proteins separately: Searing steak and shrimp on their own ensures proper doneness and flavor.
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Rest the steak: Let steak rest 5 minutes after cooking to retain juices.
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Layering matters: Start with guacamole as a base to keep fillings together and tortillas from getting soggy.
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Choose large tortillas: Oversized wraps give room for generous fillings without tearing.
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Balance the flavors: Use salsa, lime, or jalapeño to cut through the richness.
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Fresh is best: Enjoy these burritos immediately for optimal flavor and texture.
Storage Tips
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Refrigerate: Store leftover burrito fillings (separate from tortillas) in airtight containers for up to 3 days.
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Reheat: Warm steak and shrimp gently in a skillet over low heat. Avoid microwaving shrimp for too long to prevent rubberiness.
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Freeze: Not recommended to freeze assembled burritos due to guacamole and shrimp texture changes. You can freeze just the cooked steak or bacon.
Final Thoughts
Loaded Surf and Turf Burritos are an unforgettable meal that brings restaurant-quality flavor to your home kitchen. With juicy steak, buttery shrimp, and crunchy bacon, every bite delivers a feast of textures and tastes. Whether you’re hosting game night or just craving something big and bold, these burritos are a delicious way to make any meal special. Mix, match, and make them your own—the possibilities are as endless as your appetite.
Loaded Surf and Turf Burritos
Ingredients
Method
- In two separate bowls, toss shrimp and steak with olive oil, paprika, garlic powder, chili powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add steak and sear for 4–6 minutes, until browned and just cooked. Remove to a plate.
- Using the same pan, sauté shrimp for 2–3 minutes per side until pink and opaque. Set aside.
- Cook bacon until golden and crisp. Cool slightly and crumble into pieces.
- Heat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
- Spread guacamole across the center of each tortilla. Layer in steak, shrimp, and bacon. Add cheese, sour cream, and salsa if using.
- Fold the sides in, then roll from the bottom up to form tight burritos.
- Slice in half and serve warm with tortilla chips, salsa, or a fresh green salad.
