Name: Coconut Rice with Shrimp and Corn
Ingredients: 2 tbsp. coconut oil; 1 small yellow onion, finely chopped; 2 tbsp. fresh ginger, peeled and finely chopped; 1 small jalapeño, seeded and finely chopped; ¾ tsp. kosher salt, plus more to taste; 1-½ cups jasmine rice; 1 14-ounce can full-fat coconut milk; 1-pound large shrimp, peeled and deveined; 1-½ cups corn kernels, fresh or frozen; 1 lime, zested, then sliced into wedges; 1cup fresh basil leaves, torn, plus more for serving

Coconut Rice with Shrimp and Corn

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Ingredients

2 tbsp. coconut oil
1 small yellow onion, finely chopped
2 tbsp. fresh ginger, peeled and finely chopped
1 small jalapeño, seeded and finely chopped
¾ tsp. kosher salt, plus more to taste
1-½ cups jasmine rice
1 14-ounce can full-fat coconut milk
1-pound large shrimp, peeled and deveined
1-½ cups corn kernels, fresh or frozen
1 lime, zested, then sliced into wedges
1cup fresh basil leaves, torn, plus more for serving

Instructions

In a large, heavy pot, heat coconut oil over medium.
Add the onion, ginger and jalapeño; season with the ¾ teaspoon salt.
Cook, stirring, until the onion is soft and translucent; about 6 minutes.
Add the rice and sauté for another minute.
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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