Honey Garlic Shrimp & Steak Burrito Recipe

Season and separate

Pat steak strips and shrimp dry with paper towels. Season steak and shrimp separately with half of the kosher salt and half of the black pepper (reserve remaining for shrimp/steak if desired).

Cook steak

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add steak strips in a single layer (work in batches if needed) and sear 1.5–2 minutes per side until browned and medium-rare to medium (internal temp ~135–145°F / 57–63°C). Remove steak to a plate and tent with foil to rest.

Cook shrimp

Return skillet to medium-high heat and add remaining 1 tablespoon oil. Add shrimp in a single layer and cook 1–1.5 minutes per side until opaque and just curled. Remove to the plate with steak. Keep skillet at medium heat for sauce.

Mix sauce

In a small bowl whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). In a separate small cup, dissolve cornstarch in 2 tablespoons water to make a slurry.

Reduce and thicken

With skillet over medium heat (use skillet used for proteins, leaving any browned bits), pour the honey-soy mixture and scrape up browned bits with a wooden spoon. Bring to a gentle simmer, then stir in cornstarch slurry. Simmer 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning (add a pinch more salt or a squeeze of lime if desired).

Coat proteins

Return cooked steak and shrimp to the skillet and toss in the sauce for 30–45 seconds until evenly coated and heated through. Remove from heat.

Warm tortillas and prepare fillings

Warm tortillas for 10–15 seconds per side in a dry skillet or microwave 20–25 seconds covered with a damp paper towel so they are pliable. Have rice, shredded cheese, lettuce, tomatoes, and green onions ready.

Assemble burritos

Lay one warm tortilla on a work surface. In the center, place 1/2 cup rice, 1/2 cup sauced steak & shrimp (divide proteins evenly between two tortillas), 1/2 cup shredded cheddar, 1/2 cup shredded romaine, 1/4 cup diced tomatoes, and sprinkle with sliced green onions. Squeeze a little lime over the fillings if desired.

Fold and toast (optional)

Fold sides of the tortilla in toward the center, then fold the bottom up over the filling and roll tightly to form a burrito. Optional: melt 1 teaspoon butter or brush oil on a skillet over medium heat and place burrito seam-side down; toast 1–2 minutes per side until golden and cheese is melted.

Serve

Slice burrito in half on the diagonal and serve immediately with extra honey garlic sauce on the side and lime wedges.