This low carb burrito bowl is a delicious and super easy recipe to make on your griddle or flat top grill! With steak and shrimp, this burrito bowl is like a Mexican surf and turf, and what it lacks in carbs it makes up for in flavor! If you’re looking for more healthy recipes to make on your Blackstone, Camp Chef, or Pit Boss griddle, then you’ve got to try this burrito bowl with cauliflower rice!
She took one bite… “Mmmmmm”.
She took the second bite… “Dang honey, this is GOOD!”
She took the third bite… “You’re definitely making this again!”
And by the time my wife had polished off this low carb burrito bowl, she was already adding it to the Notes app on her phone where she keeps a list of family favorite recipes to make on the griddle. She tried to give me a congratulatory fist pump because this low carb burrito bowl was that good, but then she realized that she would have to put her fork down.
I’ve got to agree with her… This healthy flat top grill recipe was fantastic! And we didn’t even miss the regular rice at all. Here’s how to make our new favorite flat top grill recipe:
Ingredients for Surf and Turf Low Carb Burrito Bowls
- your choice of steak – We used filet because we just happened to find some on sale for a GREAT price (like less than the price of sirloin). You could also substitute chicken in this easy burrito bowl for a more budget friendly flat top grill dinner.
- raw shrimp, peeled and deveined
- cauliflower rice – We used frozen bagged cauliflower rice… Be sure to thaw your bag of rice in the refrigerator overnight so that you’re not adding frozen rice to the hot griddle surface, which could cause your flat top grill to warp.
- bell pepper
- fresh jalapeno
- taco seasoning and/or southwest seasoning of your choice
- avocado oil
How to Make Burrito Bowls on the Griddle
This low carb burrito bowl recipe consists of 3 main ingredients that need to be cooked on the griddle: the protein, the cauliflower rice, and the vegetables. Once those are done, it’s just about building the bowls and topping them with your favorite Mexican toppings.
Here’s how we made our healthy burrito bowls on the Pit Boss griddle:
Step 1: Prep and season your steak and shrimp.
While your griddle is heating up, start by cutting your steak into small cubes. You don’t want big cuts of meat like you would use for griddle kabobs, because these burrito bowls are meant to be eaten without a knife. So think about the size of the individual ingredients going into your burrito bowl, so that you can eat it with a fork and get a variety of flavors in one bite.
Once your steak is cut into bite-sized cubes, transfer it to a bowl and add just enough avocado oil to coat the pieces. Then, sprinkle on your favorite taco seasoning or southwest seasoning. For this particular burrito bowl, I sprinkled about 2 tablespoons of the Pit Boss Southwest Rub onto my steak pieces. Just for reference, I had about a pound of steak.
Then, just sprinkle some taco seasoning on your raw peeled and deveined shrimp. I also added about a tablespoon of minced garlic to my seasoned shrimp… Don’t worry about mixing the shrimp, seasoning, and garlic together because all of it will cook together as you saute the shrimp on your Blackstone, Pit Boss, or Camp Chef griddle.
Here’s what my burrito bowl proteins looked like before hitting the griddle:
Once your steak and shrimp is prepped, set it to the side because your vegetables will take longer to cook, so they’ll have to go on the griddle first. Remember, with flat top grill cooking it’s important to cook your ingredients in the proper order. Shrimp takes the least amount of time to cook, so it will go on the flat top grill last.
Step 2: Start cooking your cilantro lime cauliflower rice on the griddle.
To keep these surf and turf burrito bowls healthy and low carb, we used cauliflower rice. And to be honest, these burrito bowls had so much flavor that we didn’t even miss the regular rice!
VERY IMPORTANT – For the rice, be sure that you thaw it in the refrigerator overnight so you’re not adding frozen food to the hot griddle. When you put frozen ingredients down on the heated flat top grill surface, you run the risk of having your griddle warp.
For the rice, heat some avocado oil and minced garlic on your flat top grill, then add the cauliflower rice. Top the rice with fresh squeezed lime juice and chopped cilantro. Mix together and then transfer the rice to the side of the griddle to get ready to cook your vegetables.
Step 3: Cook the vegetables for your low carb burrito bowls on the griddle.
Next, cook your chopped onion, bell pepper, and fresh seeded jalapeno on the griddle in some avocado oil. When you’re cooking vegetables on the flat top grill, add them to the griddle and then don’t touch them for at least 4-5 minutes so they can develop a nice char. That little bit of char is extra flavor from the natural sugars caramelizing, and it’s a great way to easily add that extra “oomph” to your dish.
Once your vegetables have had about 5 minutes to cook without being moved around on the griddle, then you can start sautéing them and add salt and pepper to taste. When they’re almost done to the tenderness that you like, move them over to the side of the griddle with the cauliflower rice to make room for your proteins.
Step 4: Cook the steak for your surf and turf burrito bowls.
Then, cook your steak next. Add some more avocado oil to the griddle and then add your cut steak pieces, making sure not to crowd the steak so that each piece can develop a nice crust. Here’s what my Pit Boss griddle looked like at this point:
Notice how I have my cauliflower rice and sautéed vegetables over to the side of my griddle. This part of my flat top runs a little cooler, and I had the knob set to the lowest heat setting. That way, my vegetables and rice could continue to cook a bit and stay warm while the other components of my burrito bowls were cooking.
Allow your steak pieces to cook for about 2-3 minutes untouched (just like you did with the vegetables) to develop a nice crust. Then, add about 2 tablespoons of butter to the steak and toss to combine. Move the steak over to get ready to cook your shrimp last.
Step 5: Cook shrimp on the griddle for your low carb burrito bowls.
When the steak is almost done, go ahead and add a bit more avocado oil to the empty griddle space and start cooking the shrimp. Since the shrimp cook quickly, I just added them to the griddle and immediately started sautéing them.
Here’s what my griddle looked like at this point in the dish:
Cook your shrimp until they’re done, and then it’s time to build your healthy low carb burrito bowls!
Step 6: Build your low carb burrito bowls with your favorite toppings!
Once your shrimp is done, it’s time to build your bowls. Start by adding some of the cilantro lime cauliflower rice to the bottom of a bowl. Then, add your sautéed peppers and onions and the steak and shrimp.
Top with your favorite Mexican toppings like pico de gallo, guacamole, and sour cream. You could also add some salsa, shredded cheese, melted Mexican cheese dip, or your favorite hot sauce. Here’s our finished low carb surf and turf burrito bowls:
This low carb griddle cooking recipe has definitely earned a spot in our rotation of healthy flat top grill dinners!
Low Carb Burrito Bowl Recipe
Be sure to print this recipe out below, and then hop over to our YouTube channel to watch me cook these low carb burrito bowls on the griddle!
Low Carb Burrito Bowls with Steak and Shrimp
- 1 pound of steak
- 1 pound of raw shrimp peeled and deveined
- taco or southwest seasoning of your choice
- 16 oz bag of frozen cauliflower rice thawed in the refrigerator overnight
- juice of 1 lime
- 1/4 cup cilantro chopped plus more for garnish
- 2-3 tablespoons minced garlic
- 1/2 jalapeno seeded and diced
- 1/4 onion diced
- 1 bell pepper diced
- avocado oil
- 4 tablespoons butter
- Cut steak into bite-sized pieces and transfer to a bowl. Add just enough avocado oil to coat the steak pieces. Sprinkle with about 1 – 2 tablespoons of southwest or taco seasoning and toss to combine. The amount of seasoning needed will vary depending on which seasoning you use and your taste preferences. Set the steak to the side.
- Sprinkle southwest or taco seasoning on one side of the peeled and deveined shrimp. Add about 1 tablespoon of minced garlic to the shrimp and set to the side.
- Add some avocado oil to your heated griddle surface. Add about 1 tablespoon of minced garlic to the oil and spread oil and garlic out on the griddle. Add thawed cauliflower rice to the oil and garlic.
- Add about 1/4 cup chopped cilantro, juice of 1/2 lime, and light sprinkling of taco seasoning to the cauliflower rice and mix. Cook the cauliflower rice while mixing with your spatulas for about 2 minutes. Then move rice to the side of your griddle.
- Add a bit more avocado oil to the empty space on your griddle. Add the peppers and onions to the oil and allow them to cook untouched for about 3-4 minutes before you begin sautéing them. Season peppers, onions, and cauliflower rice with salt and pepper to taste.
- Sauté peppers and onions until tender or about an additional 2-3 minutes. Then move to the side of your griddle.
- Add steak pieces to the empty part of your griddle, making sure not to overcrowd it. Allow steak to cook untouched for about 2-3 minutes to develop a nice crust. Add about 2 tablespoons of butter to the steak pieces, then toss to combine. Move steak over on the griddle to make room for the shrimp.
- Add a bit more oil and about 1-2 tablespoons of butter to the empty part of your griddle. Add shrimp and sauté until cooked through.
- When all of the ingredients for your burrito bowls are cooked, build the bowls. Add cauliflower rice to the bottom of a bowl. Top with peppers and onions, steak, and shrimp.
- Serve burrito bowls with your favorite toppings like pico de gallo, sour cream, and guacamole.