If you’re a fan of rich, satisfying meals that deliver restaurant-level flavor with minimal effort, the Surf and Turf Burrito is your next must-try recipe. Combining juicy steak, tender shrimp, and vibrant toppings, this burrito delivers the ultimate indulgence in one handheld package. Whether you’re feeding a hungry family, planning an epic game night menu, or just craving something with serious flavor, this dish is a home run.

In just 25 minutes, you can wrap up layers of smoky, spicy, creamy goodness in a warm tortilla—and trust me, it’s going to disappear fast.

Why You’ll Love This Recipe

This burrito is a fusion dream: the land-and-sea combo of steak and shrimp, a satisfying base of rice and beans, creamy avocado, tangy sour cream, melty cheddar, and a kick of chili and cumin seasoning—all wrapped in a pillowy soft tortilla.

Great for anyone who:

• Can’t decide between seafood or steak (now you don’t have to).

• Loves hearty, customizable meals.

• Wants something quick, delicious, and crowd-pleasing.

Ingredients You’ll Need

Protein:

• ½ lb shrimp, peeled and deveined

• ½ lb steak (sirloin or ribeye), thinly sliced

Base and Toppings:

• 4 large flour tortillas

• 1 cup cooked rice (white, brown, or Spanish rice work well)

• ½ cup black beans (optional)

• 1 avocado, sliced

• 1 cup shredded cheddar cheese

• ¼ cup sour cream

• Fresh cilantro, chopped (for garnish)

• Salsa and hot sauce, for drizzling (optional but highly recommended)

Seasonings:

• 2 tbsp olive oil, divided

• 1 garlic clove, minced

• 1 tsp chili powder

• 1 tsp cumin

• Salt and pepper, to taste

Equipment Needed

• Large skillet or frying pan

• Mixing bowls

• Tongs or spatula

• Knife and cutting board

• Measuring spoons

• Microwave or small skillet (for warming tortillas)

How to Make a Surf and Turf Burrito

Step 1: Cook the Steak

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

2. Season the steak slices with salt, pepper, chili powder, and cumin.

3. Sear the steak for 3–4 minutes, or until browned and cooked through.

4. Remove the steak and set aside on a plate.

Step 2: Cook the Shrimp

1. In the same skillet, add another 1 tablespoon of olive oil.

2. Sauté the minced garlic for 30 seconds.

3. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side, until pink and opaque.

4. Remove shrimp from the skillet and set aside with the steak.

Step 3: Assemble the Burritos

1. Warm the tortillas in a skillet or microwave for 20–30 seconds to make them soft and pliable.

2. On each tortilla, layer:

   • A scoop of cooked rice

   • A spoonful of black beans (optional)

   • A generous portion of steak and shrimp

   • Sliced avocado

   • Shredded cheese

   • A dollop of sour cream

3. Sprinkle with fresh cilantro and drizzle with salsa or hot sauce if desired.

Step 4: Wrap and Serve

1. Fold in the sides of the tortilla.

2. Roll up from the bottom into a tight burrito.

3. Slice in half for presentation (optional) and serve with extra sauce on the side.

Tips for Burrito Bliss

• Thinly slice steak against the grain to keep it tender.

• Don’t overcook the shrimp—they’re done as soon as they turn pink.

• Warm tortillas to avoid tears when rolling.

• Want crispy burritos? Toast them seam-side down in a dry skillet for a crunchy finish.

• Meal prep friendly: Cook proteins in advance and refrigerate for 2–3 days.

Substitutions & Variations

• Swap out the protein: Use grilled chicken, tofu, or pulled pork for fun spins.

• Add veggies: Try grilled bell peppers, onions, or even corn.

• Go low-carb: Serve the filling as a burrito bowl over greens or cauliflower rice.

• Make it cheesy: Add a scoop of queso inside or on top of the burrito.

• Spice it up: Add jalapeños or a smoky chipotle aioli.

Storing & Reheating

Storage:
Wrap leftover burritos in foil or store filling and tortillas separately in airtight containers. Refrigerate for up to 3 days.

Reheating:

• Microwave: 1–2 minutes, covered with a damp paper towel.

• Skillet: Reheat wrapped burrito in a skillet over medium heat for crispy texture.

• Oven: 350°F for 10–15 minutes if you’re reheating several at once.

Suggested Pairings

Sides:

• Tortilla chips and guacamole

• Street corn (Elote)

• Mexican-style coleslaw

• Cilantro lime rice

Drinks:

• Classic Margarita or spicy jalapeño margarita

• Horchata for a creamy, cinnamon-flavored balance

• Cerveza (Mexican beer) like Modelo or Pacifico

Frequently Asked Questions

Can I make this burrito spicy?

Absolutely! Add jalapeños, hot sauce, or increase the cayenne/chili powder in the seasoning.

Is this freezer-friendly?

It can be, but wrap tightly in foil and store without avocado and sour cream. Add fresh toppings after reheating.

What’s the best steak cut for burritos?

Sirloin or ribeye are great for flavor and tenderness. Flank steak works well if thinly sliced and marinated.

Can I use pre-cooked shrimp or steak?

Yes, just warm them through in the skillet with a touch of oil and spices to revive the flavor.

Bold, Satisfying, and Totally Crave-Worthy

This Surf and Turf Burrito is more than just a meal—it’s an experience. Juicy steak, tender shrimp, melty cheese, and creamy avocado come together in a symphony of flavor that’s hard to beat. Whether you’re impressing dinner guests or treating yourself on Taco Tuesday, this burrito brings the wow factor with minimal effort.

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