My boyfriend and I are trying out the ketogenic diet and it has been exciting getting to try new foods and recipes. We're by no means experts in the keto diet, we've just done some reading on it and so far it has been helping us get closer to reaching our fitness goals.
This surf & turf burrito is one of our favorite meals so far. You can modify it by adding extra shrimp, less bacon, no sour cream, etc. If you follow the recipe below, without sour cream or salsa, you're looking at around 1,100 calories: 11g c, 77g f, 91g p. It's such a filling meal that I eat 1/2 at different times of the day, which also helps me feel more full with less cravings.
Servings: 1 burrito
Ingredients:
4 oz flank steak (or steak of choice)
3 pieces (about 50g) large frozen cooked shrimp, defrosted and tails removed
2 strips uncured bacon
1 tbsp sugar-free steak seasoning
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1 tbsp olive oil, for frying
2 cups shredded whole milk mozzarella
2 tbsp (about 30g) guacamole
2 tbsp (about 28g) sour cream, optional
2 tbsp (about 26g) salsa, optional
Directions:
Cook your bacon in a large frying pan over medium heat, flipping at least once. Once done on both sides, move your bacon to a plate lined with paper towel to catch excess grease. Drain grease from pan if you plan to use it to cook the remaining ingredients. Spread about 1/2 tbsp of olive oil total on both sides of your steak and season both sides with your steak seasoning. Heat a skillet (non stick or cast iron) to medium high heat. Add your steak and sear each side for about 5-7 minutes. Move the steak to a cutting board, let it rest, then cut into thin strips. Take your defrosted and tail-less shrimp and season with the chili powder, garlic powder, and salt. In a small frying pan (or use the same pan you cooked your bacon or steak in) over medium heat, lightly sear the shrimp, roughly 2-3 minutes on each side. Remove from pan and set aside. In a large frying pan (10-12" diameter, think burrito size) over medium high heat, sprinkle 2 cups of shredded mozzarella cheese into an even layer so that it covers the entire bottom of the frying pan. Cheese will start to bubble and form a golden crust on the bottom (it is easy to burn it the first time). Do not flip to cook both sides. Once done, gently move your mozzarella wrap to a flat work surface, such as a cutting board, so that the golden side faces down. Now it's time to assemble! Spread your guacamole in the center of the mozzarella wrap so it creates a small bed and leaves about 2" from the edge. Layer your steak, bacon, then shrimp, and top with sour cream and salsa if using. Fold your wrap in half over the fillings, then tuck in the sides, and continue to fold/wrap so that everything is sealed. Cut the burrito in half length-wise, it will be easier to eat. Best eaten warm!
Recipe inspired by Recipe Champions
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