Chorizo and Shrimp Stuffed Tri-Tip

par Nick Keith
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Why You’ll Love This Recipe

Take your backyard grilling up a notch with this bold surf-and-turf twist on smoked tri-tip. A rich filling of spicy chorizo and tender shrimp delivers a flavor-packed bite in every slice, all wrapped in a juicy, smoked beef roast with a crispy seared crust. Perfect for impressing guests or upgrading your weekend grill game.

“Apparently people have been stuffing tri-tips—and I’ve been missing out. Never again.”

Serving Suggestions

Pair your stuffed tri-tip with:

  • Roasted street corn

  • Garlic mashed potatoes

  • Charred vegetables

  • A fresh chimichurri or creamy jalapeño ranch drizzle

The Gravity Series 1150 Smoker Grill

The Gravity Series 1150 gives you the best of both worlds — slow smoky flavor to infuse your stuffed tri‑tip and the high heat you need to finish with a good crust. It simplifies the process, so whether you’re stuffing chorizo and shrimp or just cooking a large roast, you’re set up for success.



Nick Keith

Chorizo and Shrimp Stuffed Tri-Tip

Portions: 4 people
Temps de cuisson: 2 - 3 heures
Niveau:
Débutant
Chorizo and Shrimp Stuffed Tri-Tip

Ingredients

  • Main

Instructions

    Prepare the Surf & Turf Filling

  1. 01

    In a skillet, brown the chorizo over medium heat. Set aside.

  2. 02

    In the same pan, sauté the diced shrimp with 1 tsp of AP seasoning until just cooked. Combine with chorizo and let the mixture cool.

    3. Stuff the Tri-Tip

  3. 03

    Using a sharp knife, carefully slice a deep pocket into the center of the tri-tip—don’t cut all the way through.

  4. 04

    Fill the pocket generously with the cooled chorizo and shrimp mixture.

  5. 05

    Season the outside of the tri-tip with Blazed Beef rub or your preferred seasoning blend.

    6. Smoke Low & Slow

  6. 06

    Preheat your Gravity Series 1150 to 225°F using lump charcoal.

  7. 07

    Place the stuffed tri-tip directly on the grill grates.

  8. 08

    Smoke until internal temperature reaches 115°F (about 60–90 minutes depending on size).

    9. Sear for the Finish

  9. 09

    Increase grill temp to 600°F+ for a high-heat sear.

  10. 10

    Sear both sides of the tri-tip (about 1–2 minutes per side) to create a flavorful crust.

  11. 11

    Cook to your desired doneness (recommended: 130–135°F for medium rare).

    12. Rest & Serve

  12. 12

    Let the tri-tip rest for 10–15 minutes before slicing.

  13. 13

    Slice against the grain and serve with your favorite sides.

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