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platter full of surf and turf nachos with a margarita in the background
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5 from 1 vote

Surf and Turf Nachos

These Surf and Turf Nachos are tortilla chips drizzled with nacho cheese and layered with sautéed shrimp, juicy steak, and more.
Prep Time20 minutes
Cook Time20 minutes
Marinating Time4 hours
Total Time4 hours 40 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf


Steak & Marinade:

  • 1 Whole Skirt or Flap Steak separated into 2-3 pieces
  • 1 ½ cups Soy Sauce
  • ½ cup Cola optional
  • 2 tbsp Chipotle Paste
  • 2 tbsp Chopped Cilantro
  • 3 Medium Limes juiced
  • 1 Navel Orange juiced
  • 1 tbsp Canola Oil
  • Salt to taste

Shrimp & Marinade:

  • 1-2 lbs Shrimp peeled, deveined & tail off
  • 2.5 tbsp Achiote Paste
  • 2.5 tbsp Chopped Cilantro
  • 2 medium Limes juiced
  • 1 Navel Orange juiced
  • 1 tbsp Canola Oil
  • Salt to taste


  • 1 large bag Tortilla Chips
  • 2-3 cups Melted Cheese Queso
  • Sliced Jalapeños
  • Sour Cream
  • Guacamole
  • Chopped Cilantro
  • Chopped Red Onions

Ranch Rita:

  • Lone River Ranch Rita
  • Ice Cubes
  • Lime Juice
  • Salt or Sugar for rim


  • In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly.
  • Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.
  • The next day, add your shrimp to a food safe bowl and add the marinade ingredients.
  • Mix thoroughly and let sit for 15 minutes, then drain the excess marinade and set aside.
  • Preheat your grill to high temperature about 400F.
  • Add the steaks to the grill first and cook for about 4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest.
  • Next, add a cast iron skillet or plancha over the fire with some oil. Add your shrimp to the skillet and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side.
  • Slice up your steak against the grain then cube it and get ready to make the nachos!
  • For the Lone River Ranch Rita, squeeze lime juice onto a plate and coat the top of your serving glass in it. On another plate, evenly spread out salt of sugar and gently dip the coated glass in it to rim the top. Add ice, crack open a Ranch Rita and pour it in.
  • Begin building your nachos with one layer of chips and a drizzle of nacho cheese.
  • Follow that with another layer of chips and nachos cheese. Top with your cubed steak, shrimp, chopped cilantro, chopped red onions, sliced jalapenos, sour cream and guacamole.
  • Serve with the Ranch Rita and enjoy!



Calories: 732kcal | Carbohydrates: 33g | Protein: 66g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 325mg | Sodium: 7131mg | Potassium: 1206mg | Fiber: 3g | Sugar: 18g | Vitamin A: 969IU | Vitamin C: 47mg | Calcium: 554mg | Iron: 5mg