
If you're looking for the ultimate sunny summer dinner, then let us introduce you to your new weeknight go-to: our sweet corn shrimp & rice skillet. This light but satisfying dinner is perfect for two people (or one if you want amazing leftovers all week long), making for the easiest date night star. It starts with a vibrant sauce made with some of our favorite sunny, bright flavors: sweet bell pepper, nutty white miso, and earthy turmeric, along with plenty of garlic and ginger. Topped with garlicky sautéed shrimp, this meal comes complete with protein, carb, and plenty of veg.
Note: For this recipe, you'll need a few special equipment items including a food processor (or blender), and a 12" oven-safe skillet. You'll need a food processor to finely blend the ingredients for the puree. If you don't have an oven-safe skillet by now, we highly recommend getting one. Then you can make the rest of our easy, one-skillet dinners. 😉
Made this? Let us know how it went in the comment section below.
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 Tbsp.
white miso
1" 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)
- 4 Tbsp.
extra-virgin olive oil, divided
- 1/2 lb.
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
Directions
- Step 1Rinse rice well, until water runs clear, then transfer to a medium bowl and cover with water. Preheat oven to 375°.
- Step 2Cook 5 roughly chopped garlic cloves and ginger in pan for around 1 minute.
- Step 3Remove roots and ends from 4 green onions and roughly chop into pieces. Add chopped scallions to blender or food processor, along with the bell pepper, garlic cloves, miso, ginger, 1 teaspoon turmeric, salt, and sugar and cayenne if using. Blend until all ingredients are finely chopped and thoroughly mixed, then slowly drizzle in 3 tablespoons olive oil while running food processor or blender. Blend until mixture is smooth.
- Step 4Pat shrimp dry and transfer to a medium bowl. Add remaining turmeric and minced garlic clove, and season with salt and pepper. Heat remaining tablespoon of oil in a 12” oven safe skillet over medium heat. Add shrimp and cook until opaque, 2 to 3 minutes per side. Remove cooked shrimp into a bowl just big enough to fit and cover with a plate to keep warm.
- Step 5Return skillet to heat and add prepared puree. Cook on medium-high heat, stirring frequently, until the liquid has cooked out and paste has darkened, 8 to 10 minutes. (You’ll know it’s done when the oil starts to separate from the paste!)
- Step 6Reduce heat to medium and whisk in water until smooth. Strain rice, and add rice and corn. Drain any cooking juices from the shrimp into the skillet, using the plate to keep the shrimp from falling in. (Be sure to keep shrimp covered.)
- Step 7Stir to incorporate everything, then bring mixture up to a simmer. Place in preheated oven and cover tightly with a lid or sheet pan. Bake until all liquid is absorbed and rice is tender, about 23 to 25 minutes. Meanwhile, thinly slice remaining green onions for garnish.
- Step 8Fluff rice with a fork, then scoop into serving dishes. Top with cooked shrimp and green onions and serve with lime wedges on the side.