These savory Rice Bowls are filled with Grilled shrimp over Carolina® White Rice mixed with corn, sun-dried tomatoes, an Italian cheese blend and freshly chopped basil.
Prepare the rice according to package directions.
Thread shrimp on skewers. Brush shrimp with reserved oil from tomatoes.
Cook skewered shrimp over hot coals for 4 minutes. Turn and brush with additional oil.
Grill 4 to 5 minutes or until done. In a large bowl, combine rice, corn, tomatoes, cheese, basil and salt.
Spoon into individual bowls. Top rice with shrimp.
Top the Shrimp Rice bowls with any remaining oil.
If using an outdoor grill, cook the corn on the grill along with the shrimp for added flavor.
These grilled shrimp rice bowls with sun-dried tomatoes are tasty and simple. Prepare these rice bowls as a side dish for your next grilling outing to pair with your favorite BBQ dishes. While you’re at it, toss a few ears of corn on the grill with your shrimp and when finished, cut off the corn kernels to use in your rice bowls!
They also make great light and filling weeknight dinners! Just use your oven to grill your shrimp or toss the shrimp in a skillet with oil. Make these simple rice bowls work for your schedule.
Rice bowls are so versatile you can mix and match ingredients according to your dietary needs or what you like more. Substitute Whole Grain Brown Rice in for the white rice or if you want to make this a vegan or vegetarian dish, swap out the cheese and use grilled tofu instead. Keep in mind the tofu will cook differently so keep an eye on it while it cooks.
Speaking of quick, if you’re really on a time crunch, why not try using our microwavable Jasmine Rice that is ready in 90 seconds.