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

Summertime Shrimp and Rice Bowls

Grilled shrimp on a skewer basted with tomato oil are served on top of a seasonal bowl of rice mixed with tomatoes and corn.

  • Serving Size
    1 shrimp skewer; 1 cup rice
  • Prep Time
    20 min
  • Cook Time
    10 min
  • Total Time
    30 min


  • 1 cup dried tomatoes dices in oil
  • 2½ pounds medium shrimp
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 2 quarts long, medium or whole grain brown rice
  • 2 cups corn kernels
  • 2 cups italian cheese blend
  • 1 cup fresh basil leaves
  • ½ teaspoon salt
  • 12 fresh basil leaves


  • Skewer shrimp on water-soaked bamboo skewers. Brush with oil drained from dry tomatoes, sprinkle with pepper and salt. Cover and refrigerate until ready to use. Grill to order as needed for service.
  • In large bowl combine hot rice, corn, drained tomato dices, cheese and slivered basil; mix well. Keep warm
  • To serve, scoop 1 cup rice mixture into bowl and top with a hot shrimp skewer. Garnish with basil sprig.