Coconut Rice with Shrimp and Corn
Creamy coconut-flavored rice, tender shrimp, and sweet corn. This fast and easy-to-make recipe is a winner all the way around.
- 2 tablespoons coconut oil (substitute avocado or vegetable, if needed)
- 1/4 cup onion (finely chopped)
- 1 tablespoon ginger (peeled and finely chopped)
- 1/2 small jalapeño (seeded and finely chopped)
- 3/4 teaspoons salt (optional)
- 3/4 cups Jasmine rice
- 3/4 cups coconut milk
- 5/8 cups water (1/2 cup + 2 tbl.)
- 1/2 pound shrimp (peeled and deveined)
- 3/4 cups corn kernels
- 1/2 lime (zested and sliced into wedges)
- 1/2 cup fresh basil leaves (torn or cut into thin ribbons)
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.
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.
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.)
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.