Coconut Rice With Shrimp and Corn

Name: Coconut Rice With Shrimp and Corn
Total time: 45 min
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

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Total: 45 minutes

Servings: 4

Cost: $14.83 /serving

Author : Samantha Seneviratne

coconut milk corn shrimp

Instructions

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Step 1

In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 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 1 1/4 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 1/2 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.

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