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.
Ingredients
Scale
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
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
