This dish is a wonderful one-pot summer dinner. Creamy rice topped with fresh summer corn, backyard basil, and shrimp. Delicious.
The recipe was adapted from The New York Times, contributed by Samantha Seneviratne. I modified the cooking times. I loved the fresh lime juice squeezed over the top. I may consider adding garlic next time- although it really was perfect as-is!
- 2 tablespoons coconut oil
- 1 medium 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 white rice, such as jasmine rice (I used Basmati rice)
- 1 (14-ounce) can full-fat coconut milk
- 1 pound peeled and deveined large shrimp (I used tail-on, 21-25 count per pound)
- fresh corn kernels from 2 cobs (about 1 1/2 cups kernels), can substitute frozen
- 1 lime, zested, then sliced into wedges for serving
- 1 cup fresh basil leaves, torn or chiffonade, plus more for garnish
- In a large, heavy pot (with a lid), heat coconut oil over medium. (I used a large enameled cast iron Dutch oven.)
- Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
- 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.
- Stir in the corn kernels and an additional 1/4 cup of water, cover again, and cook, stirring occasionally, until the rice is tender, about 10 minutes. (Add more water by 1/4 to 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
- When the rice is tender, add the shrimp, stir and recover. Continue to cook over low heat for and additional 2 to 4 minutes, or until shrimp is pink and fully cooked.
- 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.
I like the look of this a lot
It was hard to beat! One-pot and delicious. 🙂
Garlic is always good to add! I love to make different kinds of rice and with the shrimp it is a winner for me 🙂 I don’t use coconut ingredients often – does it dominate?
I always add garlic- usually extra garlic! 😉 The coconut milk is definitely gives this rice its subtle sweetness and creaminess. I used Trader Joe’s coconut milk which apparently has a strong coconut flavor- maybe try another brand for a more subtle coconut flavor.
When do you add the shrimp?? Step 5 or 6? You have it listed twice.
Oh my! I corrected the directions- thank you.