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Summertime Shrimp And Rice Bowls

Contributed by: Chris WebAdmin. of


  • 1 pound medium shrimp, peeled and deveined
  • 3 cups hot cooked rice
  • 1 (11-ounce) can corn, drained
  • 1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
  • 1 cup shredded Italian cheese blend
  • 1/4 cup plus 1 tablespoon slivered fresh basil leaves
  • 1/2 teaspoon salt


Thread shrimp on skewers.

To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil 4 to 5 inches from heat, 4 minutes.

To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals 4 minutes. Turn and brush with additional oil. Grill 4 to 5 minutes or until done.

In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls.

Top rice with shrimp.

Serving Size: Makes 4 servings

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