These Surf and Turf Nachos will be a huge hit at your next get together. Perfectly marinated steak, succulent shrimp and all your favorite fixings atop a bed of crispy tortilla chips.
With the Super Bowl coming up, we wanted to give you something really special for your game day party. This pile of nachos are going to draw a crowd!
These are super easy to put together, but will really take your nacho game to a new level!
We’ve made some cracking dishes for your game day spreads in the past, like our gorgonzola steak flatbread, shrimp remoulade and barbacoa pork. And of course, there’s plenty of great dips, our most recent being Moroccan zaalouk, which is amazing!
But there’s just something about a big pile of loaded nachos. People can’t help but come back to munch some more.
After we made our surf and turf shrimp and grits, we started thinking about other surf and turf ideas. These nachos were the winner!
Ingredients
- Tortilla chips
- Steak – we used skirt steak, but flank or sirloin would also work great.
- Shrimp – you’ll want smaller shrimp for these nachos. We used 41-60 count.
- Marinade – soy sauce, lime juice, olive oil, garlic, chili powder, cumin and oregano.
- Cheese – we went with mild cheddar, as we didn’t want something too strong to overpower the mild shrimp. Monterey jack or a cheddar jack blend would also work.
- Toppings – today we went with corn, homemade pico de gallo, avocado, sliced jalapeños and cilantro. See below for more topping ideas.
How to make Surf and Turf Nachos
It’s all pretty easy. Start by preheating your oven to 400 degrees.
Cut your steak into ½ inch pieces and mix together with your marinade. Cook the steak bites for 5-6 minutes in a skillet, then remove to a plate.
In the same skillet, give your shrimp a quick sear.
Top your nachos with cheese and corn, then bake in a preheated oven for 8-10 minutes, or until the cheese is melted.
Arrange the steak and shrimp on your pile of nachos and add all the remaining toppings.
A note if using homemade pico de gallo: be sure to strain out the juices before adding, to avoid soggy nachos.
Some other topping ideas
These nachos are very customizable depending on your preferences or what you have handy. Think…
- Black beans
- Sour cream
- Queso blanco
- Cotija cheese
- Black olives
- Guacamole
- Pickled jalapeños
- Green onions
So, how about these next-level nachos for your Super Bowl party, or any get together? They’re sure to be the star of the spread. When you make it, please be sure to leave a star rating and comment, I love to hear from you!
Surf and Turf Nachos, on our Gypsy Plate… enjoy!
Try these other game day hits!
Tortellini Pasta Salad
Ground Beef Tacos
Barbacoa Beef
Homemade Hummus
Tacos Gobernador
Crack Chicken
Chile Verde
Surf and Turf Nachos
Up your appetizer game with these Surf and Turf Nachos. They're sure to be a big hit at game day parties and get togethers!
Ingredients
Marinade
- 2 Tbsp soy sauce
- 2 Tbsp lime juice
- 1 Tbsp olive oil
- 3 garlic cloves, finely chopped
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
Nachos
- 1 Tbsp cooking oil
- 1lb skirt or flank steak, cut into 1/2 inch pieces
- 12oz shrimp (see note 1)
- 10oz tortilla chips
- 8 ounces cheddar cheese, grated
- 3/4 cup frozen corn, thawed
- 1 cup pico de gallo (see note 2)
- 1 avocado, diced
- 1 jalapeño, thinly sliced
- 1/2 cup fresh cilantro, chopped
Instructions
- Preheat oven to 400°F.
- Mix together marinade ingredients and toss with beef chunks.
- Heat oil in a skillet over medium high heat. Add steak, along with marinade. Cook, stirring often, until steak has browned up, about 5-6 minutes. Remove to a plate.
- In the same skillet, give your shrimp a quick sear, about 1-2 minutes per side.
- Top nachos with cheese and corn, then bake in a preheated oven for 8-10 minutes, or until the cheese is melted.
- Arrange the steak and shrimp on tortilla chips and add all the remaining toppings.
Notes
- For this recipe, smaller shrimp are better. We used 41-60 count. Alternately, if using larger shrimp you can cut them into smaller pieces after cooking.
- Before adding pico de gallo to nachos, be sure to strain out the juices to avoid soggy nachos.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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