This surf and turf burrito recipe is loaded with tender shrimp and beef, Mexican rice, spicy sour cream, and so much more. It's an explosion of Mexican flavors in every bite!

I love Tex-Mex everything, so I decided to apply those flavors to a burrito stuffed to capacity with shrimp, beef, and my favorite Mexican fillings. The result is one ginormous burrito that is overflowing with flavor.
Surf and Turf Burrito Recipe
This was inspired by my other Tex-Mex burrito recipe on this site and pairs well with this amazing homemade salsa recipe. It's the perfect combo for any Taco Tuesday!
Ingredients
This recipe only uses simple ingredients that you can easily find at your local grocery store.
For the Burritos
- Medium shrimp (31-35/lb)
- Sirloin beef strips
- Juice of a lime
- Smoked paprika
- Cumin
- Black pepper
- Salt
- Chili powder
- Extra virgin olive oil - divided
- Flour tortillas (burrito size)
For the Filling
- Mexican rice (homemade or storebought)
- Chopped Romaine lettuce
- Pico de Gallo
- Diced avocado
For the Spicy Garlic Sour Cream
- Sour cream
- Sriracha
- Garlic paste
- Black pepper
- Lime juice
See the recipe card at the end of the post for exact quantities.
Instructions
This recipe is a very simple one. It has a few steps, but when broken down, they're quite manageable, even for beginners.
Step 1: Prep
Set the steak out for 30 minutes to come to room temperature.
Step 2: Make the Marinade


Add the shrimp to one medium mixing bowl and the steak to another medium mixing bowl. Add smoked paprika, cumin, pepper, salt, and chili powder to a small bowl, mix well, and divide in half.
Add 1 tablespoon of olive oil each to the steak and the shrimp. Then, pour half the lime juice over the shrimp and the other half over the steak. Add the divided seasoning to each bowl and toss both the shrimp and the steak to coat. Refrigerate the shrimp to marinate while you cook the steak.
Step 3: Cook the Steak


Add just enough olive oil to a frying pan on medium-high heat to coat the bottom. Then, cook the steak strips for 2 minutes per side. Remove the steak and let it rest on a wooden cutting board while you cook the shrimp.
Drain any excess liquid from the pan and return it to the heat.
Step 4: Cook the Shrimp


Add the shrimp to the pan in a single layer and cook for 1 minute per side. Remove from the heat and set aside.
Step 5: Make the Spicy Sour Cream


Combine sour cream, sriracha, garlic paste, lime juice, and a pinch of black pepper in a small mixing bowl and whisk until smooth.
Step 6: Warm the Tortillas
Wrap a stack of tortillas in a damp paper towel and microwave them for about 30 seconds.
Step 7: Fill the Tortillas






Add the filling to the tortillas in an even line down the center of each tortilla, leaving 1-inch of space at the top. Add a dollop of spicy sour cream down the middle, then add the pico de Gallo and dices avocados. Next, add the chopped Romaine and rice. Finally add 2 to 3 slices of steak and 4 to 5 shrimp.
Step 8: Fold

Fold the ends of the tortillas in over the filling. Then, fold one side of the tortilla over the filling tightly and roll the entire burrito toward the opposite side.
Step 9: Toast


Return the pan to the heat and add a splash of olive oil. Then, set the burritos in the pan, seam side down and cook for 2 minutes. Continue rotating the burritos to lightly brown them on all sides. Enjoy!
Hint: Place a mixing bowl over the hot burritos to keep them warm while you fill each one.

Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this surf and turf burrito recipe.
- Real Lime - If you don't have a fresh lime, just use Real Lime juice from the bottle.
- Plain Rice - This burrito recipe has enough flavor that you can use plain rice if you don't have Mexican rice or another flavor.
- Salsa - You can use your favorite salsa or mine in place of pico de Gallo.
- Romaine lettuce - Use chopped iceberg of head lettuce instead
- Smoked paprika - Use 1 teaspoon regular paprika and another ½ teaspoon cumin instead or an equal amount of chipotle or jalapeno powder instead
- Garlic Paste - Use ½ teaspoon of garlic powder instead
- Sriracha - Use your favorite hot sauce instead
- No steak - how about using leftover carne asada
Variations
Want to personalize this surf and turf burrito recipe? Here are some of my tried and true tips for changing up this recipe.
- Chicken - For a more cost-effective burrito, use chicken in place of steak or shrimp.
- Salmon - Use salmon or another kind of fish or seafood instead.
- Roasted Corn - Add roasted corn for even more flavor.
- Pork Carnitas - Use our pork carnitas recipe instead of steak or shrimp
If you love recipes like this, you may also enjoy these pork and bean burritos.
Equipment
You'll only need some simple pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Mixing bowls
- Spoon
- Frying pan
- Tongs
Storage
You can store leftovers in the refrigerator in an air-tight container for up 4 to 5 days.
Tips
I have a few tips here that will help you make the best surf and turf burritos ever. These are easy tips, but they make a big difference.
- Allow steak to come to room temp before cooking, about 30 minutes, as this provides a more even cook and a more tender juicy steak
- Cook your shrimp for a minute and no longer. They'll be almost completely done and the carryover cooking time will do the rest.
- Toasting your burritos on the skillet is optional but HIGHLY recommended to seal up your seam make it less messy to eat and add some crunch.
- 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 inch stips.
- Use your largest mixing bowl to act as a dome over your tortillas to keep them warm while you work to create them.

FAQ
Do you have questions about surf and turf burritos? Here are some of the most commonly asked questions about this surf and turf burrito recipe.
Store them in the refrigerator for 4 to 5 days.
Wrap the burritos individually in aluminum foil. Then bake them at 225 for about 30 minutes until heated through.
It is possible to prep fajita seasoning, and slice the peppers and onions ahead of time, steak and nachos are best served immediately.
Surf and Turf Burrito Video
More Tex-Mex Recipes
Do you like Tex-Mex? Here are some recipes you may also like to try.
Surf and Turf Burrito
Ready to get cooking? Remember that you can print this recipe if you would like.

Surf and Turf Burrito
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
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.
- 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

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