Coconut Rice With Shrimp and Corn

serves 4

This recipe is from NYT Cooking. I get their daily NYT Cooking emails, and if I like the look of the featured dish I read through it more carefully. It’s corn season here in New England (late summer/early fall), so I’m always looking for dishes that call for fresh corn off the cob. I also LOVE coconut rice….and shrimp. So I was pretty much pulled in on this one, especially when I read that it also called for fresh ginger and basil…soo many favorites!

Another plus is that this is a one pot recipe, so not a lot of cleanup!


  • 2 TBL coconut oil
  • 1 small yellow onion, finely chopped
  • 2 TBL peeled and finely chopped fresh ginger
  • 1 small jalapeño, seeded and finely chopped
  • ¾ tsp Kosher salt, plus more to taste
  • cups jasmine rice (uncooked)
  • 1 (14-ounce) can full-fat coconut milk
  • 1 pound peeled and deveined large shrimp
  • cups corn kernels, fresh (from 2 cobs) or frozen ← family vote was to use more corn
  • 1 lime, zested, then sliced into wedges
  • 1 cup fresh basil leaves, torn, plus more for serving


  • In a large, heavy pot, heat coconut oil over medium heat
  • Add the onion, ginger and jalapeño and season with ¾ tsp salt
  • Cook, stirring, until the onion is soft and translucent, about 6 minutes
  • 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
  • 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
  • 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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