Try this end-of-summer delight – coconut rice with shrimp and corn

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.

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Coconut Rice with Shrimp and Corn

Courses: Main Course

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 2

Description

Creamy coconut-flavored rice, tender shrimp, and sweet corn. This fast and easy-to-make recipe is a winner all the way around. 

Ingredients

Servings

• 2 tbsp coconut oil (substitute avocado or vegetable, if needed)
• ¹⁄₄ cup onion (finely chopped)
• 1 tbsp ginger (peeled and finely chopped)
• ¹⁄₂ small jalapeño (seeded and finely chopped)
• ³⁄₄ tsp salt (optional)
• ³⁄₄ cup Jasmine rice
• ³⁄₄ cup coconut milk
• ⁵⁄₈ cup water (1/2 cup + 2 tbl.)
• ¹⁄₂ lb shrimp (peeled and deveined)
• ³⁄₄ cup corn kernels
• ¹⁄₂ lime (zested and sliced into wedges)
• ¹⁄₂ cup fresh basil leaves (torn or cut into thin ribbons)

Instructions

1. In a large, heavy pot, heat oil over medium-low heat. Sauté the onion for about three minutes, then add the ginger and jalapeño. Cook, stirring, until the onion is soft and translucent, about 3 minutes more.

2. Add the rice and sauté for another minute. Then stir in the coconut milk and the water. Bring to a simmer, reduce the heat to low. Cover and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer.

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 1/4 cup throughout cooking as needed if the water is absorbed and the rice is not fully cooked.)

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.