Loaded Surf and Turf Burritos
These Loaded Surf and Turf Burritos are a bold celebration of land and sea, wrapped in one irresistible bite. Combining tender steak, juicy shrimp, and smoky bacon, each burrito delivers layers of savory richness and spice, balanced by creamy guacamole and optional cool toppings like sour cream and salsa.
It’s a fusion of textures—crispy, tender, creamy, and warm—all wrapped in a soft tortilla. Whether you’re feeding a crowd or craving a gourmet handheld meal, this recipe transforms classic burrito night into something unforgettable.
Why People Will Love This Loaded Surf and Turf Burritos Recipe:
A bold fusion of land and sea: The combination of juicy shrimp and savory steak in one bite offers a luxurious twist on the traditional burrito, making it both indulgent and memorable.
Layered textures and flavors: From the crisp bacon and tender steak to the creamy guacamole and warm tortilla, every element adds contrast—creating a satisfying experience in each mouthful.
Customizable to individual tastes: With optional add-ons like shredded cheese, sour cream, and salsa, each burrito can be tailored for spice level, richness, and freshness—perfect for picky eaters or adventurous foodies alike.
Comfort food meets gourmet: While easy to prepare, this dish feels elevated and special, thanks to the combination of premium proteins and bold spices, making it ideal for both casual dinners and special occasions.
A complete, handheld meal: Packed with protein, healthy fats, and customizable toppings, these burritos are filling and balanced—ideal for on-the-go eating, meal prep, or sharing at gatherings.
Key Ingredients:
Shrimp brings a touch of sweetness and oceanic richness that contrasts beautifully with the bold, smoky spices. When seared, it adds a juicy, slightly crisp bite that lightens the heaviness of the other proteins.
Steak provides a hearty, meaty foundation with deep umami flavor. Its tenderness and caramelized edges after searing create a satisfying chew that anchors the burrito.
Bacon adds a salty, smoky crunch that elevates every bite. Its crisp texture and intense flavor cut through the richness, creating a crave-worthy contrast.
Guacamole acts as a creamy, cooling element that ties all the components together. Its fresh lime, avocado, and herb notes bring balance to the robust proteins and spices.
Spice blend (smoked paprika, garlic powder, chili powder) infuses the shrimp and steak with warmth, depth, and just enough heat to awaken the palate without overpowering the dish.
Flour tortillas serve as the soft, neutral canvas that holds everything in harmony—pliable enough to wrap tightly, but sturdy enough to handle the generous filling.
Expert Tips:
Marinate the steak ahead of time for enhanced flavor: If possible, marinate the steak in olive oil, lime juice, garlic, and spices for at least 30 minutes before cooking. This helps tenderize the meat and infuse it with deeper flavor, especially important if using leaner cuts.
Sear proteins separately for precision: Shrimp and steak cook at different rates and require different heat control. Cooking them in batches allows you to maintain ideal textures—juicy steak with a golden crust, and tender shrimp without overcooking.
Use two heat levels for texture contrast: Start by searing the proteins on high heat to build a crust, then reduce to medium to finish cooking. This locks in juices while avoiding dryness or rubbery texture.
Warm tortillas properly to prevent cracking: Heat tortillas on a dry skillet or open flame for 10–15 seconds per side. This makes them pliable, enhances their flavor, and prevents tearing when rolling the burritos.
Layer thoughtfully to avoid sogginess: Place guacamole as the base layer, followed by the proteins, then drier elements like cheese. Avoid overloading with wet ingredients like salsa, or serve salsa on the side to keep the burrito structure intact.
Rest the cooked bacon on a rack, not paper towels: This keeps it ultra-crispy and prevents it from steaming. Crispy bacon adds texture contrast and prevents sogginess inside the burrito.
Sear the burrito seam-side down for better hold: After wrapping, briefly sear the burrito in a skillet to seal the seam and add a slight crisp to the outside. It improves structure and adds another layer of flavor.
Loaded Surf and Turf Burritos
Ingredients:
For the Filling:
1 pound of raw shrimp, peeled and deveined
1 pound of steak, thinly sliced or cut into small cubes
4 slices of bacon, cooked until crisp and crumbled
Additional Components:
1 cup of 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:
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 it’s 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.
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.
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 extras like shredded cheese, sour cream, or salsa if you’d like.
Wrap It Up
Fold the sides of each tortilla inward, then roll tightly from the bottom up to form a burrito.
Serve and Enjoy
Slice each burrito in half for a visual of the hearty filling. Serve with tortilla chips, salsa, or a crisp green salad.
Important Notes When Making Loaded Surf and Turf Burritos:
Timing and temperature are key for proteins: Shrimp and steak both cook quickly, but overcooking either will lead to toughness or dryness. Use medium-high heat to sear for flavor and monitor closely—shrimp should just turn pink, and steak should stay juicy in the center.
Season each element individually: To build bold, layered flavor, don’t rely on a single spice mix for both proteins. Season shrimp and steak separately—even if with the same blend—to ensure full coverage and a balanced flavor profile.
Don’t skip resting the steak: After cooking, allow the steak to rest for a few minutes before slicing or assembling. This lets the juices redistribute, keeping the meat moist and flavorful inside the burrito.
Guacamole acts as both flavor and moisture barrier: Placing it first on the tortilla not only adds creaminess but helps keep juices from soaking through the wrap. It creates a smooth surface that holds the proteins in place.
Tortilla size matters: Use large (10–12 inch) flour tortillas to comfortably hold all ingredients without tearing. Overfilling smaller tortillas leads to breakage and makes wrapping difficult.
Balance richness with acidity or spice: This burrito is loaded with rich ingredients—bacon, steak, guacamole. A squeeze of lime juice, spoonful of salsa, or sliced jalapeños can cut through the richness and make the dish feel lighter and more dynamic.
Serve immediately for best texture: These burritos are at their peak when freshly made. The contrast between hot, crisp fillings and creamy, cool elements like guacamole or sour cream delivers the best flavor and mouthfeel.
How To Enjoy Loaded Surf and Turf Burritos After Cooking
Let the Burritos Rest Briefly Before Serving
After wrapping, let the burritos rest for 2–3 minutes. This allows the fillings to settle, helping the tortilla stay intact when sliced or bitten into.
If you’ve seared the burrito seam-side down, this short rest also helps crisp the outside slightly while keeping the inside hot.
Slice for Presentation (Optional)
For visual appeal and easier handling, slice the burritos diagonally in half.
This reveals the colorful, layered filling—shrimp, steak, bacon, and guacamole—and makes it easier to dip or share.
Serve With Complementary Sides
Tortilla chips with salsa, queso, or guacamole make for a perfect crunchy contrast.
Mexican street corn (elote) adds a sweet, spicy side that pairs beautifully with the smoky proteins.
Fresh salad with citrus vinaigrette balances the richness of the burrito with acidity and greens.
Customize for the Crowd
Offer a toppings bar with hot sauce, pickled jalapeños, extra cheese, sour cream, or chopped cilantro.
Let guests build or top off their burritos to match their preferences—spicy, creamy, or extra loaded.
Pair With the Right Drinks
Cold Mexican lager, a smoky mezcal cocktail, or lime agua fresca all enhance the burrito’s bold flavors.
For a refreshing non-alcoholic option, serve with sparkling water infused with lime or cucumber.
Store and Reheat Like a Pro
Wrap leftover burritos in foil and refrigerate for up to 3 days.
To reheat, place in a skillet over medium heat until warmed through, or bake at 350°F (175°C) for 10–15 minutes.
Avoid microwaving with foil; if needed, remove the foil and wrap in a damp paper towel to retain moisture.
Nutrition Information
For one Loaded Surf and Turf Burrito (including shrimp, steak, bacon, guacamole, and tortilla, but excluding optional toppings), presented in your requested format:
Calories: 645 kcal | Total Fat: 35.8 g | Saturated Fat: 10.1 g | Monounsaturated Fat: 15.3 g | Polyunsaturated Fat: 3.2 g | Cholesterol: 215 mg | Sodium: 750–900 mg (depending on salt and tortilla) | Total Carbohydrates: 38.4 g | Dietary Fiber: 5.6 g | Sugars: 2.8 g | Protein: 42.7 g
Note: These values are approximate and based on standard ingredient quantities (e.g., 1 large flour tortilla, 4 oz each of steak and shrimp, 2 tbsp guacamole, 1 strip bacon). Toppings like cheese, sour cream, or salsa will increase calories and fat.
Frequently Asked Questions:
Can I make these burritos ahead of time?
Yes, you can prepare the filling components (shrimp, steak, bacon, and guacamole) ahead of time and store them separately in airtight containers in the refrigerator. Assemble the burritos just before serving to maintain the best texture and prevent sogginess.
What’s the best cut of steak for this recipe?
Flank steak, skirt steak, or sirloin work well because they’re flavorful and cook quickly. Just be sure to slice against the grain for tenderness. If using a tougher cut, consider marinating it in advance with lime juice and spices for added flavor and softness.
Can I grill the shrimp and steak instead of pan-searing?
Absolutely. Grilling adds a smoky char that enhances the flavor. Just make sure the shrimp are skewered or cooked on a grill pan so they don’t fall through the grates, and grill the steak over high heat for a quick sear.
How can I prevent the burritos from falling apart?
Use large, pliable tortillas and warm them briefly before wrapping. Don’t overfill, and always fold in the sides before rolling tightly from the bottom. Searing the seam side down in a skillet can also help seal them.
Are there healthier substitutions I can make?
Yes! Swap the bacon for turkey bacon, use whole wheat or low-carb tortillas, and replace sour cream with Greek yogurt. You can also reduce the portion size or skip cheese for a lighter option without sacrificing much flavor.
Should I cook the shrimp and steak together in the same pan?
It’s best to cook them separately. Shrimp cook much faster than steak and can become rubbery if overcooked. Using the same skillet for both is fine, but sear the steak first, set it aside, then cook the shrimp briefly in the remaining juices for optimal flavor and texture.
When is the best time to season the proteins?
Season the shrimp and steak just before cooking—after tossing them in oil and spices. This helps the spices adhere and prevents the meat from drying out or drawing out too much moisture during rest.
How do I keep the tortilla from tearing when wrapping?
Warm the tortilla for 10–15 seconds in a skillet or microwave until soft and pliable. This prevents cracking during folding and helps create a tighter, more secure wrap.
Can I use pre-cooked shrimp or steak to save time?
Yes, but be cautious not to overheat them. Reheat briefly in a hot pan with a touch of seasoning or a splash of broth to avoid drying out. Fresh-cooked protein delivers better flavor and texture, but pre-cooked versions can work in a pinch.
What’s the best way to keep the burritos warm if serving a crowd?
After wrapping, place burritos seam-side down in a baking dish, cover with foil, and keep warm in a 200°F (93°C) oven. You can also lightly sear each burrito in a skillet to hold its shape and keep it warm longer before serving.