45 minutes
A tropical-inspired dish featuring fragrant jasmine rice cooked with coconut milk, fresh shrimp, sweet corn, and vibrant lime and basil.
tablespoons
Small Yellow Onion, finely chopped
each
Fresh Ginger, peeled and finely chopped
tablespoons
Small Jalapeño, seeded and finely chopped
each
teaspoons
Jasmine Rice
cups
cups
Large Shrimp, peeled and deveined
0 lb
Corn Kernels, fresh or frozen
cups
Lime, zested and sliced into wedges
each
Fresh Basil Leaves, torn
cups
1. Sauté Aromatics
Heat the coconut oil in a large, heavy pot over medium heat until melted. Add the finely chopped yellow onion, fresh ginger, and jalapeño along with 0.75 teaspoon kosher salt. Cook these ingredients for about 6 minutes, stirring occasionally, until the onion is soft and translucent.
2. Toast Rice
Stir in the jasmine rice and sauté it for about 1 minute.
3. Add Liquids
Pour in the full-fat coconut milk and 1.25 cups of water, then bring the mixture to a simmer. Reduce the heat to low, cover the pot with a lid, and let it cook for about 10 minutes.
4. Add Shrimp and Corn
Stir in the peeled and deveined shrimp and the corn kernels. Cover the pot again and continue cooking for another 10-15 minutes until the shrimp are pink and opaque and the rice is tender.
5. Add Lime Zest and Basil
Remove the pot from heat and immediately stir in the lime zest and torn fresh basil leaves. Taste and season with additional kosher salt if needed.
6. Serve
Serve the coconut-lime shrimp and corn rice hot, garnished with more torn basil leaves and lime wedges on the side for squeezing over.
Choose salmon and orange juice, pairing with asparagus and rice.
Use chicken, lemon, and couscous with peas.
Replace lime with lemon, orange, or grapefruit, and use zest for intensified flavor.
Opt for tofu, a mix of citrus juices, and quinoa with bell peppers.
Substitute shrimp with scallops, firm white fish, chicken, tofu, or tempeh.
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