Coconut Rice With Shrimp and Corn

By Samantha Seneviratne

Updated August 10, 2021

  • Coconut rice with shrimp and corn is topped with torn basil and nestled into a white ceramic plate. Lime wedges for squeezing sit nearby.
    Bryan Gardner for The New York Times. Food Stylist: Lish Steiling.
Media 1 of 1
Total Time
45 minutes
Rating
4(4,459)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 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 

  • ¾ teaspoon kosher salt, plus more to taste

  • 1 ½ cups jasmine rice

  • 1 (14-ounce) can full-fat coconut milk

  • 1 pound peeled and deveined large shrimp

  • 1 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

76 grams carbs; 183 milligrams cholesterol; 682 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams saturated fat; 30 grams fat; 3 grams fiber; 508 milligrams sodium; 32 grams protein; 3 grams sugar

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.

Powered by

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 1 ¼ 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
4,459 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Hoosiermom

Loved this. I only used 1 cup of rice and did initially decrease the amount of water; however, I ended up adding more water anyway later in the cooking, so I would not worry about it. Additionally my shrimp were frozen, so there's more water for you. I did add garlic, but otherwise followed the recipe. True that this is more like risotto. Green onions would be lovely on the top, but I was too lazy to do that.

dk

Just made it for the second time and agree strongly that fish sauce / sugar / lime / extra peppers (spice) really makes this dish shine. Otherwise it would probably be a bit bland. Like others I did the rice separate, added the shrimp at the very end as to not overcook them, and poured everything over the coconut rice.

AH

Used bagged coconut rice. Put oil, onion, shrimp, and some water in pan. Mixed in rice, then corn, then basil. Amazing!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.