Surf and Turf Burrito
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8
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Calories
323 kcal
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Course
Main Course
Surf and Turf Burrito
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This surf and turf burrito recipe brings steak and shrimp together into one delicious hand-held feast you won't be able to put down.
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Ingredients
- 1 lb medium shrimp 31-35 shrimp /lb
- 1 lb Sirloin Beef Strips
- 1 lime juiced
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon cumin
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 tablespoon extra virgin olive oil divided
- 8 large flour tortillas burrito size
Fillings
- 1 ¼ cup Mexican rice use microwave packets of rice to save time or leftover rice
- 1 cup romaine lettuce Chopped
- 1 cup Pico de Gallo
- avocado diced
Spicy Garlic Sour Cream
- 1 cup sour cream
- 1 tablespoon Sriracha
- 2 teaspoon garlic paste
- Pinch black pepper
- 2 teaspoon lime juice
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Instructions
- Preheat a frying pan over medium high heat.
- Set out two medium mixing bowls. Add the shrimp to one bowl and steak to the other. The steak will cook first as the shrimp is marinated.
- Add smoked paprika, cumin, pepper, salt, and chili powder to a small bowl or ramekin. Mix well, then divide in half.
- Next, juice the lime. Divide lime juice in half.
- Add 1 tablespoon of olive oil to the steak, and 1 tablespoon to the shrimp. Pour the lime juice into each bowl, then add the seasoning. Toss to coat. Refrigerate the shrimp as the steak is cooked.
- Add a splash of olive oil to the pan, just enough to coat the bottom and prevent sticking. Next, add the steak strips and cook for 2 minutes per side. (Allow steak to cook to just under medium rare and the steak temperature will rise as it rests. Medium Rare is 130 degrees so remove from heat at 125 degrees.
- Remove steak and let rest on a wooden cutting board as the shrimp is cooked. Drain excess liquid from the pan and return to the stovetop.
- Add the shrimp into the hot pan in a single layer. Cook for 1 minute per side. Remove from heat.
- Wipe the pan clean. Return to the stovetop over medium heat.
- Prepare the spicy garlic sour cream. In a small mixing bowl, combine sour cream, sriracha, garlic paste, lime juice, and a pinch of black pepper. Whisk until smooth.
Warm Tortillas
- Wrap the stack of tortillas with a damp paper towel and place onto a microwave safe plate. Microwave for 30 seconds. Tortillas need to be warmed beforehand or they will tear. You can also place each tortilla on to your skillet for 10-20 seconds too. I prefer the results from the microwave.
Build Burrito
- Add burrito fillings in the middle, in a line down the center of each tortilla. Leave 1” of space free at the top. First, spread a dollop of spicy sour cream down the center of the tortilla. Next, add pico de gallo and diced avocados. Add chopped romaine and rice, then 2-3 slices of steak and 4-5 shrimp to top. Use your largest mixing bowl to act as a dome over your tortillas to keep them warm while you work to create them.
- Fold the top and bottom of the tortilla in and tightly roll over the filling until tortilla is sealed.
Toast Burrito
- Add a splash of olive oil to the hot pan, just enough to cover the bottom, and swirl to coat.
- Set the burrito's seam side down onto the pan and cook for 2 minutes. You can skip this step but I highly recommend you doing it. The heat lightly toasts the bottom of the burrito and seals the seam up nicely. Your burrito will be less soggy, be less messy to eat and adds crunch. Toast as many burritos as desired.
- Serve and enjoy every bite.
Notes
- If using boxed rice, prepare the rice before cooking the steak and shrimp.
- Use your largest mixing bowl to act as a dome over your tortillas to keep them warm while you work to create them.
- If using boxed rice, prepare the rice before cooking the steak and shrimp.
- If Sirloin Beef Strips are unavailable, purchase 1lb sirloin and slice into ½” stips
- Allow steak to come to room temp before cooking, about 30 minutes as this provides a more even cook and more tender and juicy steak
- Use your largest mixing bowl to act as a dome over your tortillas to keep them warm while you work to create them.
- Toasting your burrito in your skillet over low heat will seal your seam and make eating them less messy, create a less soggy burrito overall and add some crunch.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
22g
(7%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
142mg
(47%)
Sodium
868mg
(36%)
Potassium
481mg
(14%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1096IU
(22%)
Vitamin C
7mg
(8%)
Calcium
135mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 142mg | 47% |
| Sodium | 868mg | 36% |
| Potassium | 481mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1096IU | 22% |
| Vitamin C | 7mg | 8% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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