Summertime Shrimp & Rice Bowls Recipe


  • 1 cup, uncooked Texmati® White Rice
  • 1 lb medium shrimp, peeled and deveined
  • 1 (11 oz) 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


  • Prepare rice according to package directions.
  • Thread shrimp on skewers. 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.
*Courtesy of USA Rice Federation.