Organic white rice, corn, shredded cheese, and sun-dried tomatoes – these rice bowls are on another level. Topped with charred shrimp and fresh basil leaves, they are the ideal bowl for seafood lovers.
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.
Looking for the perfect summer dish with shrimp? Yums the word with these scrumptious grilled shrimp and rice bowls. With charred shrimp, sweet corn, and fluffy white rice, these rice bowls are a delight for those with a fondness for the taste of grilled seafood and rice. Now that we’ve piqued your interest, it’s time for a play by play.
Starting with the foundation of this dish, the rice. For this specific recipe, we like to use either our Mahatma® White Rice or Mahatma® Organic White Rice. The grains in these two varietals are perfect for pilafs, salads and rice bowls. Once your rice is set, it’s on the main event–charring the shrimp. Brushed with a bit of oil, these skewers are then charred over hot coals and grilled until pink.
Once your shrimp is ready to go, the rest is easy as a rice bowl should be. Add in the drained corn and chopped sun-dried tomatoes–preferably ones that have been marinated in oil–along with cheese, and fresh slivered basil leaves.
Bursting with smoky, sweet and acidic flavors, these savory grilled shrimp rice bowls are bound to impress. So next time you’re at the grocery store, head to the seafood aisle, fire up the barbecue, and amaze your dinner guests!