Sweet Corn Shrimp & Rice Skillet Recipe

Introduction

This Sweet Corn Shrimp & Rice Skillet is a vibrant, flavorful one-pan meal combining tender shrimp, fragrant turmeric rice, and a zesty miso-vegetable paste. Perfect for a weeknight dinner, it’s both comforting and packed with fresh ingredients.

Ingredients

• 1/2 cup basmati rice
• 1 bunch scallions, divided
• 1 medium red bell pepper, chopped
• 6 garlic cloves (5 roughly chopped, 1 minced)
• 4 tablespoons white miso
• 1 inch piece ginger, thinly sliced
• 1 1/4 teaspoons turmeric powder, divided
• 1 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon granulated sugar (optional)
• 1/4 teaspoon ground cayenne pepper (optional)
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 pound medium shrimp, peeled and cleaned
• Freshly ground black pepper
• 3/4 cup water
• 1 cup frozen corn, rinsed in warm water and drained
• Lime wedges, for serving

Instructions

1. Step 1: Rinse the basmati rice well under cold water until the water runs clear. Transfer to a medium bowl and cover with water. Preheat your oven to 375°F (190°C).
2. Step 2: In a pan, cook 5 roughly chopped garlic cloves and the sliced ginger for about 1 minute until fragrant.
3. Step 3: Remove roots and ends from 4 green onions and roughly chop. Add these scallions, bell pepper, cooked garlic cloves, miso, ginger, 1 teaspoon turmeric, salt, sugar, and cayenne (if using) to a blender or food processor. Blend until finely chopped, then slowly drizzle in 3 tablespoons olive oil while blending until smooth.
4. Step 4: Pat shrimp dry and place in a bowl. Add the remaining turmeric and minced garlic clove, then season with salt and freshly ground black pepper. Heat the remaining 1 tablespoon olive oil in a 12” oven-safe skillet over medium heat. Add shrimp and cook 2–3 minutes per side until opaque. Remove shrimp to a bowl and cover with a plate to keep warm.
5. Step 5: Return skillet to heat and add the prepared vegetable-miso puree. Cook on medium-high heat, stirring frequently, until the liquid cooks out and the paste darkens and the oil separates, about 8–10 minutes.
6. Step 6: Reduce heat to medium and whisk in 3/4 cup water until smooth. Drain the rice and add it and the corn to the skillet. Drain any cooking juices from the shrimp into the skillet, using the plate to keep the shrimp from falling in while keeping them covered.
7. Step 7: Stir everything to combine, then bring the mixture to a simmer. Cover the skillet tightly with a lid or sheet pan and place in the preheated oven. Bake for 23–25 minutes, until the liquid is absorbed and the rice is tender. Thinly slice the remaining green onions for garnish meanwhile.
8. Step 8: Fluff the rice gently with a fork, then serve in dishes topped with the cooked shrimp and sliced green onions. Offer lime wedges on the side for squeezing over.

Tips & Variations

• Substitute basmati rice with jasmine rice for a different aroma and texture.
• For a spicier dish, increase the cayenne pepper or add chopped fresh chili to the puree.
• Use fresh corn instead of frozen when in season for extra sweetness.
• Cook shrimp last to avoid overcooking and keep them tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to keep the rice moist. Avoid microwaving at high power to prevent shrimp from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can use jasmine rice or long-grain rice, but cooking times and water ratios may vary slightly. Basmati is preferred for its fragrance and fluffy texture.

How can I make this dish vegan or vegetarian?

Replace shrimp with firm tofu or cooked chickpeas and use vegetable broth instead of water for added flavor. Ensure the miso paste does not contain fish products.

Sweet Corn Shrimp & Rice Skillet Recipe

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★★★★★

4.6 from 148 reviews

• Author: Mariam
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Sweet Corn Shrimp & Rice Skillet is a vibrant one-pan meal that combines fragrant basmati rice, juicy shrimp, and a flavorful vegetable and miso puree. Infused with turmeric, garlic, ginger, and scallions, this dish features a mix of sautéing and oven baking to achieve tender rice and perfectly cooked shrimp. Garnished with fresh lime and green onions, it’s a wholesome, colorful, and comforting dish ideal for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

Rice & Vegetables

• 1/2 cup basmati rice
• 1 bunch scallions, divided
• 1 medium red bell pepper, chopped
• 6 garlic cloves (5 roughly chopped, 1 minced)
• 1 inch piece ginger, thinly sliced
• 1 1/4 tsp turmeric powder, divided
• 1 tsp kosher salt, plus more for seasoning
• 1 tsp granulated sugar (optional)
• 1/4 tsp ground cayenne pepper (optional)
• 3/4 cup water
• 1 cup frozen corn, rinsed in warm water and drained

Condiments & Oils

• 4 tbsp white miso
• 4 tbsp extra-virgin olive oil, divided

Seafood

• 1/2 lb medium shrimp, peeled and cleaned
• Freshly ground black pepper

For Serving

• Lime wedges

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Instructions

1. Prepare Rice and Preheat Oven: Rinse the basmati rice thoroughly under cold water until the water runs clear. Transfer it to a medium bowl and cover with water. Preheat your oven to 375°F (190°C).
2. Sauté Aromatics: In a pan, cook the 5 roughly chopped garlic cloves and sliced ginger for about 1 minute until fragrant, being careful not to burn them.
3. Make the Puree: Remove roots and ends from 4 green onions and roughly chop them. In a blender or food processor, combine scallions, cooked garlic and ginger, bell pepper, white miso, 1 tsp turmeric, kosher salt, sugar, and cayenne (if using). Blend until finely chopped and mixed. While blending, slowly drizzle in 3 tablespoons olive oil until the mixture becomes a smooth puree.
4. Prepare and Cook Shrimp: Pat the shrimp dry and place in a medium bowl. Add the remaining turmeric, minced garlic clove, salt, and black pepper. Heat the remaining tablespoon of olive oil in a 12-inch oven-safe skillet over medium heat. Add shrimp and cook until opaque, about 2-3 minutes per side. Remove shrimp and place in a bowl, covering with a plate to keep warm.
5. Cook Puree in Skillet: Return skillet to medium-high heat and add the prepared vegetable puree. Cook, stirring frequently, until the liquid evaporates and the paste darkens, about 8-10 minutes. You’ll notice the oil separating from the paste when it’s done.
6. Add Water, Rice, and Corn: Reduce heat to medium. Whisk in 3/4 cup water until smooth. Drain the rice well and add it along with the rinsed corn to the skillet. Drain any juices from the cooked shrimp into the skillet while keeping the shrimp covered with the plate.
7. Simmer and Bake: Stir to combine all ingredients, then bring to a gentle simmer. Cover the skillet tightly with a lid or a sheet pan and transfer to the preheated oven. Bake for 23-25 minutes, or until the liquid is absorbed and the rice is tender. While the dish bakes, thinly slice the remaining green onions for garnish.
8. Serve: Remove skillet from the oven. Fluff rice with a fork, then plate and top with the cooked shrimp and sliced green onions. Serve with lime wedges on the side for squeezing over.

Notes

• Rinsing the rice ensures it cooks up fluffy and prevents it from becoming gummy.
• Covering the cooked shrimp while cooking the rice keeps them warm and juicy.
• If you prefer less heat, omit the cayenne pepper and sugar.
• An oven-safe skillet is essential for cooking this dish seamlessly from stovetop to oven.
• Fresh lime wedges add a bright, acidic contrast that complements the turmeric and miso flavors.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Asian Fusion

Keywords: shrimp skillet, basmati rice recipe, miso shrimp, turmeric rice, one-pot meal, easy dinner, healthy seafood dish