Coconut Rice With Shrimp and Corn
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
- 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.
- 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.)
- 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
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Cooking Notes
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.
Multilinda
I made the coconut rice in the rice cooker, using a can of coconut milk and a cup of chicken broth. Any white rice will do. That way the rice is cooked perfectly. I sautéed the aromatics, shrimp, and corn separately in a large pan until the shrimp was almost done and added in the cooked rice to combine. Really delicious — definitely adding this to the rotation!
For Next Time
This was a super quick and easy recipe. Almost risotto like. But for next time I will add some garlic and maybe an extra jalapeno.
CeeBee
This was very delicious. I added Thai Chiles to knock upon the heat a bit. And used Thai Basil instead of regular basil. I think the shrimp to rice ratio is off. Way too much rice compared to the amount of shrimp. I would either cut the amount of rice or increase the shrimp.
Marbarre
I prepped everything to make this before realizing that I did not have shrimp! But I did have a beautiful piece of salmon which I simply pan fried and served on top of the rice. Wonderful! Family loved it. I used shrimp stock instead of water as I had some on hand and I heeded the notes and added a bit of garlic and additional jalapeño, which I would agree produced a nicely flavored rice. Next time I won't rely on memory of what is on hand, but it is nice to have an alternative.
Cyrus
I would cut the amount of rice to one cup. Monitor the rice and make sure it is close to done before putting in the shrimp. Otherwise the shrimp gets overdone and lacks flavor. Good recipe, but execution is everything with this.
Hue Davis
I made the coconut rice in the rice cooker, using a can of coconut milk and a cup of chicken broth. Any white rice will do. That way the rice is cooked perfectly. I sautéed the aromatics, shrimp, and corn separately in a large pan until the shrimp was almost done and added in the cooked rice to combine. 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
Park Slope
Really delicious and quite fast! I agree that an additional jalapeño and some garlic would enhance it even more. Will definitely make again!
J in McLean
Really delicious! Kids and in laws all satisfied!!! Omitted jalapeño (for MIL) but added garlic. Added shrimp closer to the end and added colorful bell peppers, frozen peas and garnished with a touch of toasted coconut. Definitely a keeper :)
ydbp
I put the fresh corn in the last 5 minutes that the rice was cooking and then nestled the shrimp in the rice off heat and let it sit 5 minutes and IMO both were cooked perfectly.
Mark
Excellent! This will become part of our regular rotation. I took some of the recommendations from previous notes: Added 2 cloves of finely chopped garlic and reduced the rice to 1 cup uncooked. I substituted red pepper flakes for the jalapeno. Also, I sauteed the shrimp first along with the onion, ginger, and garlic. Then, I removed the shrimp and added them back at the last minute to reheat them. This recipe is such a great melding of flavors. Definitely a restaurant quality meal. Thanks!
smulford68
This was a hit. Used fresh haddock filet cut into chunks instead of shrimp, and used bell peppers instead of jalapeños because I didn’t have any. Also used some fresh cilantro with the basil. Super easy to make and only a single pot to clean afterwards. Will do this one again…so easy to substitute protein and veg with this recipe.
Sinjin
Great flavors! I added garlic and substituted the rice with brown rice. Altered the cooking time to 40 minutes without shrimp, 10 minutes with the shrimp/corn. It was a hit!
Judy
I always add fresh baby spinach
Dawn J
How I changed this: Use garlic Use less rice (and use brown rice) Use a little less water at the start, add as it is cooking Instead of jalapenos, I added sriracha at the time I added the coconut milk & water DO NOT COOK SHRIMP FOR LONGER THAN 5 MINUTES For a splash of color, I added some roasted red peppers, diced. Use Thai basil and lots of it!
Rachel
Mine came out more like risotto vs the picture but this was pretty delicious! I didn't have jalapeno so I added a small amount of red curry paste when sauteing the onion, as well as a small amount of fish sauce per the community recommendations.
Carolyn
This was probably one of the worst dishes I have made from NY …. Wish I had read some of the comments before. Bland, uninteresting. Had I thought about it, I would have added some fish sauce, hot spice and cooked the shrimp separately in garlic etc. and then added to the rice mix. Not high on my list and won’t do again.
Gaynor
And lime juice
Suzanne
Made this some time ago, made again tonight following some of the notes---added a good splash of fish sauce, a couple of teaspoons sugar and zest of a lime to the rice and coconut milk/water mix, along with a little extra water. Cooked this mix for 15 minutes rather than 10, during which time peeled the shrimp and shucked/sliced off the corn. Added corn, shrimp, cooked 5 minutes. Finish with cilantro, basil, more lime juice and zest. More fish sauce and chile!
Susan
Made this tonight - fabulous!!! The only thing I changed was to saute the shrimp separately with garlic, just to crisp on the outside & then added to the rice - so yummy!
LizNash
Loved the concept of cooking rice in coconut milk, however, I believe that this made the rice cook forever and at the end, it still tastes kind of grainy. The flavors are great and if I make it again, I would just steam the rice and then add coconut milk.
Brenda
I cooked my rice first then added it to the recipe. It was wonderful and so flavorful. I also added x-tra ginger.. really a good dish.
Danielle H
Added the 1 1/2 tbsp fish sauce, green onion, and extra jalepeno and ginger as other commenters recommended. Also added fresh sliced cherry tomatoes and chili oil to taste when serving. The tomatoes add a nice dimension to the final dish. Delicious! Love that it all comes together in one pot too.
MoeInSydney
Best coconut rice I've ever made. Liquid to rice ratio perfect. Used a couple Thai chillis as that's what I had and we like spice. Added a bit of minced garlic with the other aromatics. Can easily take 2 TBS fish sauce and plenty of lime juice. Flexible, delicious, easy.
mods
Added 1.5 tsp fish sauce, juice of 2 limes, green onion. Made brown rice with coconut milk in instant pot using two cups of rice, 1 can of coco milk plus enough water to make a little more than 2 cups of liquid.
mods
Added 1tsp fish sauce, juice of two limes, green onion. Made rice in instant pot with 2 cups brown rice, 1 can of coco milk and enough water to make a little more than 2 cups of liquid.
Dixie
I followed the recipe and added some garlic per other's comments. It ended being a tasteless bowl of mushy rice that was devoid of flavor. So disappointing. Would NOT recommend.
AC
Very good- used 1 cup basmati with 1.5 ups coconut milk- cooked rice 10 minutes, then added marinated shrimp (garlic, basil, salt, olive oil), sliced red pepper, frozen corn and mixed in- cooked 10 minutes more. Served with cut cucumbers, avocado, diced chilies, and lots of cilantro on the side to mix in. Also made a dressing with fish sauce, lime juice, honey, and rice vinegar- added to taste. Added more lime and chilies as needed. Thi was delicious and a one pot meal- that’s the best part!
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