Air Fryer Recipes

Surf and Turf baked potatoes

Surf and Turf Baked Potatoes offer a tantalizing combination of flavors and textures, marrying the richness of tender steak with the delicate sweetness of succulent shrimp atop a fluffy baked potato. This dish not only satisfies the palate but also provides a hearty and satisfying meal.

To create this culinary delight, start with large Russet potatoes, which provide the perfect canvas for absorbing the flavors of the toppings while achieving that ideal crispy skin. After scrubbing the potatoes clean, pierce them several times with a fork to allow steam to escape during baking, ensuring a fluffy interior. Rub each potato with olive oil and sprinkle generously with salt and pepper before placing them in the oven to bake until tender and the skin is crispy.

While the potatoes are baking, prepare the surf and turf toppings. For the surf component, fresh shrimp are seasoned with garlic, lemon zest, and a pinch of red pepper flakes before being quickly sautéed until pink and opaque. Meanwhile, the turf element involves tender cuts of steak, such as filet mignon or ribeye, seasoned with a blend of herbs and spices, then seared to perfection in a hot skillet.

Once the potatoes are done baking, split them open and fluff the insides with a fork. Top each potato generously with the cooked shrimp and steak, allowing the flavors to meld together. For an added touch of indulgence, drizzle with a creamy garlic butter sauce or a tangy béarnaise sauce.

The result is a culinary masterpiece that boasts a harmonious blend of flavors and textures. The creamy potato serves as a perfect base for the succulent shrimp and tender steak, while the savory seasonings and rich sauces elevate each bite to new heights of culinary bliss. Surf and Turf Baked Potatoes are sure to impress even the most discerning of palates and are guaranteed to become a favorite for any occasion, whether it’s a special dinner party or a cozy night in.

The Ultimate Surf & Turf recipe, featuring juicy, rosemary-flavored filet mignon steaks and Keto Shrimp Scampi. I served this on top of Cauliflower Risotto for a complete restaurant-quality meal.

Prep Time10minutes mins

Cook Time30minutes mins

Resting5minutes mins

Total Time45minutes mins

Course: Main Course

Cuisine: Italian

Calories: 699kcal

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Keto Shrimp Scampi

  • 1/2 lb Shrimp I used 16/20
  • 1.5 tbsp Olive Oil
  • 1/2 large Shallot sliced thinly
  • 2 cloves Garlic minced
  • 1/4 cup Pinot Grigio or No Sugar Added Chicken Broth
  • 2 tbsp Butter
  • 1/2 tbsp Lemon Juice
  • 1/4 tsp Natural Ancient Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Red Pepper Flakes or more to taste
  • 2 tbsp fresh parsley chopped

Rosemary Seared Filet Mignon

  • 12 oz Filet Mignon Steaks I had 2 steaks that were 6 oz each
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 2 Rosemary Sprigs
  • 1/4 tsp Natural Ancient Sea Salt
  • 1/8 tsp Black Pepper

Key Tool

  • Cast Iron Skillet


Keto Shrimp Scampi (Surf)

  • Watch the tutorial below to see me make the shrimp scampi
  • Heat a medium skillet to medium heat
  • Add olive oil, shallots and garlic to a pan and cook until translucent (~3 minutes)
  • Add Pinot Grigio, salted butter, and lemon juice to the pan and allow to reduce by half (~5)
  • Add parsley, red pepper flakes, sea salt, and black pepper and stir.
  • Add in the shrimp and cook until pink (~3 minutes). Remove the pan from the heat.

Rosemary Filet Mignon (Turf)

  • Remove your steaks from the refrigerator about 30 minutes prior to cooking. This will allow them to cook evenly.
  • Pre-heat your oven to 400 degrees
  • Pre-heat a cast iron skillet for 5-10 minutes on medium-high heat. You’ll know that the pan is ready when you place a droplet of water into it and it quickly “dances” around the pan
  • Season both sides of the steaks with the salt and pepper
  • Add the olive oil to the cast iron pan. It should heat in less than a minute. You can tell that the oil is heated by stepping back away from the stove and looking for a light rising smoke above the pan.
  • Add the steaks & rosemary sprigs to the center of the cast iron pan. I placed my steaks next to each other and simply laid the rosemary in the small space in the middle.
  • Set a timer & sear the steaks for 2 minutes per side
  • Add a tbsp of butter to the top of each steak. Place the cast iron pan with the steaks, rosemary, and butter into the oven
  • Cook the steaks until it reaches your desired level of doneness (see the post notes). Mine took 5 minutes.
  • Remove the cast iron pan from the oven and place the steaks on a plate. Lightly cover the plate with the steaks with foil and allow the meat to rest for 5 minutes
  • Plate the steaks when you are ready to eat and top them with the shrimp scampi.


Calories: 699kcal | Carbohydrates: 3g | Protein: 61g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 455mg | Sodium: 1764mg | Potassium: 734mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1095IU | Vitamin C: 12.6mg | Calcium: 213mg | Iron: 5.4mg

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