Coconut Rice With Shrimp and Corn

Name: Coconut Rice With Shrimp and Corn
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 small yellow onion, finely chopped; 2 tablespoons peeled and finely chopped fresh ginger; 1 small jalapeño, seeded and finely chopped; 3/4 teaspoon kosher salt, plus more to taste; 1 1/2 cups jasmine rice; 1 (14-ounce) can full-fat coconut milk; 1 pound peeled and deveined large shrimp; 1 1/2 cups corn kernels, fresh (from 2 cobs) or frozen; 1 lime, zested, then sliced into wedges; 1 cup fresh basil leaves, torn, plus more for serving

By Samantha Seneviratne

Updated Aug. 11, 2021

Coconut Rice With Shrimp and Corn — Bryan Gardner for The New York Times. Food Stylist: Lish Steiling.

Total Time: 45 minutes
Rating: 4(4,073)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

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
1½cups jasmine rice
1(14-ounce) can full-fat coconut milk
1pound peeled and deveined large shrimp
1½cups corn kernels, fresh (from 2 cobs) or frozen
1lime, zested, then sliced into wedges
1cup fresh basil leaves, torn, plus more for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the ¾ teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
Step 2
Add the rice and sauté for another minute. Then stir in the coconut milk and 1¼ 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 3
Stir 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 ½ cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
Step 4
Remove 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.

Ratings

4 out of 5

4,073 user ratings

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Comments

eCook3 years ago

Needed extra essential ingredients to elevate Thai flavor: 1.5 tbs fish sauce, 1 tbs sugar, juice of 1 lime (use grated lime zest for garnish) 3 chopped scallions added with shrimp or as garnish. Also, add shrimp 5 minutes before serving so as not to overcook. It’s delicious and quick.

Jane Ehrenfeld3 years ago

I keep a hand of ginger in the freezer so we always have “fresh” ginger. It grates quite easily in its frozen state and keeps indefinitely in a zip lock bag.

ewer3 years ago

Really delicious! I was wary of cooking the shrimp for as long as 10-15 minutes, so I waited about 20 minutes of cooking the rice before adding the shrimp and corn, cooking for another 5-7 minutes. Turned out just right.

Ruth1 week ago

“Why do people ever go out to eat when they can make things like this at home” - a paraphrase of what my partner said after I served him this dish. I tend to make the recipe as is the first time and it was very very good and simple to prepare. I love many of the previous suggestions and I can especially see where a pop of heat and attention to overcooking the shrimp is needed. However, I really appreciated the calming meld of flavors with the coconut, lime, and basil. All in all a simple, soothing dish that could be made any night of the week.

Zoe3 months ago

This was a very bright, simple, and yum dish. I added peas at the same time as the corn to add some extra veggie. I also added toasted coconut flakes to top it, and I think this really added some extra oomph. My one edit would’ve been to use chicken stock instead of water like other reviewers suggest.

Kim Stevenson4 months ago

This was delicious! It was my first time making coconut rice and I'm so happy to now have this as a base recipe. Working with what was on hand, I had to sub fresh ginger for dried, the jalapeño for crushed red pepper, and instead of corn and basil I added frozen edamame and shredded carrots. It was a hit!

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