Overhead shot of a serving of Shrimpy Rice Brunch Bake with sides of watermelon and strawberries.

Shrimpy Rice Brunch Bake

IACP "5 Ingredient Challenge" recipe contest winner- Pat Ernst Dugan

  • Servings


  • vegetable cooking spray
  • 3 cups cooked rice
  • 1 (16-ounce) package frozen uncooked (26/30 count) shrimp, peeled and deveined, defrosted and drained
  • 1 (14-ounce) can artichoke hearts, cut into quarters
  • 1 (6-ounce) package canadian bacon, diced
  • 1 (16-ounce) jar alfredo pasta sauce


  • Preheat oven to 375 degrees. Coat a 9-inch deep-dish pie plate with cooking spray.
  • Combine rice, shrimp, artichokes, Canadian bacon and pasta sauce in a large bowl. Pour mixture into baking dish.
  • Cover with aluminum foil and bake in preheated oven 30 minutes. Uncover and bake an additional 5 minutes.

Nutrition Facts

  • Calories 272
  • Total Fat 5g
  • Cholesterol 135mg
  • Sodium 581mg
  • Carbohydrates 29g
  • Dietary Fiber 1g
  • Protein 25g