Coconut Rice With Shrimp and Corn
Updated Aug. 10, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
682 calories; 30 grams fat; 25 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 32 grams protein; 508 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.
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.
Good overall. Based on comments, I added two cloves minced garlic with the rice and 1 Tbsp sugar with the liquid. Tossed shrimp with 1 Tbsp fish sauce, salt, and lime juice shortly before adding to pan to add flavor. (Don’t add too early or will turn into ceviche.) following commenters’ advice, added corn and shrimp in last 6 minutes.
This is a delicious and versatile dish. I cooked the shrimp separately; also cooked the rice separately in a mixture of coconut milk snd water. I then made the coconut sauce and added sugar snaps and arugula to make the dish even more nutritious. My guests loved it.
Oh, we loved this! So fast and easy to follow—yummy, even using the additional comments. I followed other suggestions to use a rice cooker with the coconut milk and chicken stock, I also added pineapple bits with the frozen corn and shrimp. Also added garlic and used 2 Serrano chilies. 🌶️