Coconut Rice With Shrimp and Corn Recipe (2024)

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.

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.

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.

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.

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!

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.

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.

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.

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

Really delicious and quite fast! I agree that an additional jalapeño and some garlic would enhance it even more. Will definitely make again!

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.

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 :)

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.

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!

My grocery was out of fresh ginger - any ginger - so I subbed about a tablespoon of dried. It was really good.

This ended up being A LOT of food. Since I am only cooking for 2, I would cut the rice to 1 cup next time. I ended up adding about an additional cup of liquid to finish the rice at 1 & 1/2 cups. So next time I'll use the amount of liquid the recipe calls for but with only one cup of rice. Otherwise, the flavor was fantastic and now we have leftovers for days! Yummy!

This recipe is a great base recipe that is easy to build upon. I had a 12oz bag of peeled shrimp, so I used that and cooked 1cup of rice. I also added 3 garlic cloves per other people's comments, when I added the ginger. I also added frozen peas with the frozen corn. My 2 year old loved it. Cleaned his plate, and my 4 year old devoured the shrimp. Great meal!

-Double the shrimp and cook separately then add back in

This is easily 6 servings. Double all the “flavor” ingredients, use coconut milk or stock instead of water. Add kale, arugula, or spinach for more greens. This is not just a summer dish: we make it all winter long with frozen corn, ginger from a jar, jalapeño and basil from a tube, and frozen onions. I live in a very rural part of America and grocery stores are not convenient, especially if we have snow.

This is fantastic. And I had all the ingredients at hand (in my cupboard or fridge or freezer). quick and easy. Do not neglect the lime.

Rice needs more time before you add the shrimp. I’ve found the rice still isn’t done but I’m always afraid to overcook the shrimp.

Great recipe. Fast and impressive.

I notice here and in many recipes that call for coconut milk, the can size is 14 oz. I have never found one that is not 13.5.

It was just OK, I would not make this again, for the cost of the wild shrimp, it just didn’t deliver.

Best way of cutting corn -break corn in half and put corn upright on cutting board .I do this over paper towels to dry the corn before use

Upon tasting before adding the corn and shrimp, all I tasted was jalapeño. When complete, the corn and shrimp definitely mellowed out that jalapeño. I loved it. Loved the creamy rice. Hubby not too keen on the creamy coconut rice, but he still enjoyed it and would have preferred more of a jalapeño kick. Very easy and one pot!

Had to add too much water, which diluted the taste of coconut. Maybe I’ll try with only one cup of rice next time.

I had some rice and fresh corn on the cob, already cooked, in the fridge. I fried the rice and made it crispy. Set it aside. Didn’t fully follow the recipe, but the main ingredients were there. And OMG! This is so delicious and easy. My dusty can of coconut milk finally got used! It was low fat, still a rich creamy sauce with crunchy corn. So good. Not every New York Times recipe gets made again, but this one certainly will.

Excellent recipe but it needs a bit more punch. Add some additional chilies--thai, fresno or seranno. At the end add some mint, the juice of 3 limes and a fish sauce to taste.

Delicious but I found it needed significantly mor salt. Also by rinsing the rice well to get rid of some of its starch the dish comes out less wet and risotto-like. Very tasty.