This is summer comfort food at it's best! Somehow it's creamy, soothing and delicious without feeling heavy. Shrimp and corn are a classic combo (grits anyone?) that are upleveled with the flavors of coconut and a little jalapeño kick. The acid from the lime at the end is LIFE!
- 2 Tbsp coconut oil
- 1 small yellow onion, finely diced
- 2 Tbsp peeled and minced ginger
- 1 small jalapeño, seeded and finely chopped
- ¾ teaspoon kosher salt, plus more to taste
- 1 ½ cups brown jasmine rice (or regular jasmine rice)
- 1 (14-ounce) can full-fat coconut milk
- 5 lbs peeled and deveined raw shrimp
- 1 ½ cups corn kernels (cut from 2 cobs)
- 1 lime, zested, then sliced into wedges
- 1 cup fresh basil leaves, chiffonaded
- Put the rice in a rice cooker, add water as directed and cook on the Quick Cook (or similar) setting. If you don’t have a rice cooker, prepare on the stove top according to package directions.
- Meanwhile, boil the corn for a few minutes and cut it off the cob. Then chop all your veggies. When the rice is close to done, heat coconut oil over medium in a large, heavy pot. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook until the onion is soft and translucent, about 5-6 minutes.
- When the rice is done, add it to the pan and stir to combine.
- Stir in the coconut milk. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 5 minutes, adjusting the heat as needed to maintain a gentle simmer.
- 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 1/4 cups throughout cooking as needed to cook the shrimp and keep the dish from drying out as the liquid absorbs.
- 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.