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Sweet Corn Shrimp & Rice Skillet

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A flavorful one-pan dish combining shrimp, sweet corn, and aromatic spices over tender basmati rice, perfect for a quick and satisfying meal.

Ingredients

Rice

  • 1/2 cup basmati rice

Scallions

  • 1 bunch scallions, divided

Red Bell Pepper

  • 1 medium red bell pepper, chopped

Garlic Cloves

  • 6 cloves garlic cloves (5 roughly chopped, 1 minced)

White Miso

  • 4 tbsp white miso

Ginger

  • 1" piece ginger, thinly sliced

Turmeric Powder

  • 1 1/4 tsp turmeric powder, divided

Kosher Salt

  • 1 tsp kosher salt, plus more for seasoning

Granulated Sugar

  • 1 tsp granulated sugar (optional)

Ground Cayenne Pepper

  • 1/4 tsp ground cayenne pepper (optional)

Extra-Virgin Olive Oil

  • 4 tbsp extra-virgin olive oil, divided

Shrimp

  • 1/2 lb medium shrimp, peeled and cleaned

Black Pepper

  • Freshly ground black pepper

Water

  • 3/4 cup water

Frozen Corn

  • 1 cup frozen corn, rinsed and drained

Lime Wedges

  • Lime wedges, for serving

Instructions 

  • Rinse rice until water runs clear, then soak. Preheat oven to 375°F (190°C).
  • Cook 5 chopped garlic cloves and ginger in a pan for 1 minute. Blend with bell pepper, scallions, miso, turmeric, salt, sugar, cayenne, and 3 tbsp olive oil until smooth.
  • Season shrimp with salt, pepper, remaining garlic, and turmeric. Cook in 1 tbsp oil until opaque, then set aside.
  • Cook the puree until darkened, then whisk in water. Drain rice, add to skillet with corn and shrimp juices, simmer, cover, and bake for 23-25 minutes until rice is tender. Garnish with sliced scallions.
  • Fluff rice, serve topped with shrimp and scallions, with lime wedges on the side.

Notes

Ensure rice is fully cooked and rice-to-liquid ratio is maintained for best results.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: fusion
Keyword: Corn, Rice, shrimp