Coconut Rice With Shrimp and Corn
This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.
- Serves: 4 persons
- 2tablespoons coconut oil
- 1small yellow onion, finely chopped
- 2tablespoons peeled and finely chopped fresh ginger
- 1small jalapeño, seeded and finely chopped
- ¾teaspoon kosher salt, plus more to taste
- 1 ½cups jasmine rice
- 1(14-ounce) can full-fat coconut milk
- 1pound peeled and deveined large shrimp
- 1 ½cups corn kernels, fresh (from 2 cobs) or frozen
- 1lime, zested, then sliced into wedges
- 1cup fresh basil leaves, torn, plus more for serving
Step 1In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
Step 2Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
Step 3Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
Step 4Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.