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(4,369)
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

  • 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 monosaturated 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.

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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 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.

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Ratings

4 out of 5
4,369 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.

diane

absolutely fantastic! leftovers are just as good cold as warm!

Paula

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.

Ann Louise Barrick

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.

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