Coconut Rice With Shrimp and Corn

By Samantha Seneviratne

Updated Aug. 11, 2021

Coconut Rice With Shrimp and Corn
Bryan Gardner for The New York Times. Food Stylist: Lish Steiling.
Total Time
45 minutes
Rating
4(4,097)
Comments
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This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.)

  4. 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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Ratings

4 out of 5
4,097 user ratings
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Comments

eCook

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.

Jane Ehrenfeld

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.

ewer

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.

Knitter 215

This is going in the rotation. I agree with the folks who mentioned fish sauce, but didn't have any at home. Will make sure it is picked up. Used 1.5 cups rice, but made 1.5 pounds of shrimp - balanced it nicely. We prefer Fresnos to jalapenos. A dash of sriracha on top and unbelievable. Added the shrimp about 6 minutes before serving. Didn't want them to over cook.

Lambsidivy

Made last night for company. Used several of comment tips: shrimp shell broth for rice, fish sauce, corn in at 15 min and shrimp in at 20min. Shower of cilantro & basil and sliced green onions at end. Squeeze of lime. Guests took pictures and all had seconds till it was gone :)

Ruth

“Why do people ever go out to eat when they can make things like this at home” - a paraphrase of what my partner said after I served him this dish. I tend to make the recipe as is the first time and it was very very good and simple to prepare. I love many of the previous suggestions and I can especially see where a pop of heat and attention to overcooking the shrimp is needed. However, I really appreciated the calming meld of flavors with the coconut, lime, and basil. All in all a simple, soothing dish that could be made any night of the week.

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