Ingredients
Coconut Lime Rice
- 2 cups Riceland Jasmine Rice
- 1 cup full-fat coconut milk
- 1½ cups water
- 1 teaspoon salt
- Zest of 1 lime
- Juice of 1 lime
Charred Corn
- 2 ears fresh sweet corn, kernels removed (about 1½ cups)
- 1 tablespoon avocado oil
- Pinch of salt
Hot Honey Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon avocado oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
Hot Honey Glaze
- ¼ cup honey
- 1–2 teaspoons hot sauce (adjust to taste)
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh lime juice
Optional Toppings
- Diced avocado
- Pickled red onions
- Fresh cilantro
- Cotija cheese
- Lime wedges
Preparation
1. Cook the Coconut Lime Rice
- Rinse the jasmine rice under cold water until the water runs mostly clear.
- In a medium saucepan, combine rice, coconut milk, water, and salt. Stir well and bring to a boil.
- Reduce heat to low, cover, and cook for 15 minutes.
- Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in lime zest and lime juice.
2. Char the Corn
- Heat avocado oil in a cast-iron skillet over medium-high heat.
- Add corn kernels and cook for 5–7 minutes, stirring occasionally, until lightly charred.
- Season with a pinch of salt and set aside.
3. Prepare the Hot Honey Glaze
- In a small bowl, whisk together honey, hot sauce, red pepper flakes, and lime juice.
- Set aside.
4. Cook the Shrimp
- Pat shrimp dry and toss with avocado oil, smoked paprika, garlic powder, and salt.
- Heat a cast-iron skillet over medium-high heat
- Cook shrimp for 2–3 minutes per side until pink and opaque.
- Reduce heat to low and pour the hot honey glaze over the shrimp.
- Toss for 30–60 seconds until the shrimp are evenly coated and glossy.
5. Assemble
- Divide the coconut lime rice among four bowls.
- Top with charred corn and hot honey shrimp.
- Finish with avocado, pickled red onions, cilantro, cotija cheese, and a lime wedge if desired.
Serving Note
For extra visual appeal during photo or video shoots, reserve a little hot honey glaze and drizzle it over the shrimp just before serving. The glossy finish catches light beautifully and makes the dish look fresh and vibrant on camera.
