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    Surf and Turf Nachos

    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!

    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!

    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!

    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

    • 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.

    Melted cheese on some tortilla chips.

    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.

    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!

    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
    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!

    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!

    And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!

    Surf and Turf Nachos, on our Gypsy Plate… enjoy!

    A serving of surf and turf nachos on the Gypsy Plate.

    Try these other game day hits!
    Tortellini Pasta Salad
    Ground Beef Tacos
    Barbacoa Beef
    Homemade Hummus
    Tacos Gobernador
    Crack Chicken
    Chile Verde

    Featured image for surf and turf nachos post.

    Surf and Turf Nachos

    Yield: 8 servings
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    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 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

    1. Preheat oven to 400°F.
    2. Mix together marinade ingredients and toss with beef chunks.
    3. 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.
    4. In the same skillet, give your shrimp a quick sear, about 1-2 minutes per side.
    5. Top nachos with cheese and corn, then bake in a preheated oven for 8-10 minutes, or until the cheese is melted.
    6. Arrange the steak and shrimp on tortilla chips and add all the remaining toppings.

    Notes

    1. 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.
    2. Before adding pico de gallo to nachos, be sure to strain out the juices to avoid soggy nachos.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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