In a square bowl a bed of white rice with corn is topped with shrimp.

Summertime Shrimp and Rice Bowls

"Rice to the Rescue!" Recipe Contest Grand Prize Winner - Edwina Gadsby

  • Servings


  • 1 pound medium shrimp, peeled and deveined
  • 3 cups hot cooked rice
  • 1 (11-ounce) can, drained corn
  • 1 cup Italian cheese blend, shredded
  • ¼ cup plus 1 tablespoon fresh basil leaves, slivered
  • ½ 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.
  • In large bowl, combine rice, corn, tomatoes, cheese, basil and salt.
  • Spoon into individual bowls. Top rice with shrimp.

Recipe Notes

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.

Nutrition Facts

  • Calories 447
  • Total Fat 11g
  • Cholesterol 241mg
  • Sodium 912mg
  • Carbohydrates 53g
  • Dietary Fiber 4g
  • Protein 37g