Around our house, it’s a constant search for easy recipes with lots of flavor. Kathy easily tires of having the same-old-thing week after week, so we’re always on the hunt for new options. When she found this one, I immediately thought, “Oh, yum! I love coconut!” I also like corn. (Thank goodness for that, since I have Celiac disease.) And, who doesn’t love shrimp? Put those all together and wow! You have a winner. Best of all, this Coconut Rice with Shrimp and Corn recipe is fast and easy. It can be on the table in less than 45 minutes and it only uses one pan. Truly. There’s no, “Oh, but you need another pan to cook the rice.” No lie. Everything in this recipe goes into that one pan. Count. Me. In.
I used a 5-quart, stainless steel stockpot, which is about as wide as a 10-inch skillet, but has sides that are about 3 inches high. It was perfect for this because the veggies could simmer in plenty of space, and then the sides were high enough to easily accommodate the additional ingredients. Also, note that the recipe only uses about half of a can of coconut milk. We liked this so much that we saved the other half of the coconut milk for a return engagement a few days later.
The original Coconut Rice with Shrimp and Corn recipe came from the New York Times Cooking. It served four—an easy switch to make. It used coconut oil (okay, I admit, it would be great), but we opted to go for something more heart-friendly. For a recipe like this, I prefer avocado oil. The original recipe also called for full-fat coconut milk. Wow. Somebody really needs to talk to a cardiologist! Go for the lower-fat versions, they’re still tasty it worked well in our recipe.
Did you see last month’s recipe? You can find it at Easy Szechuan Shrimp. Click here to view more Friday Morning Post entries, or you can follow me on Twitter.
