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Coconut Rice with Shrimp and Corn
  • 2 tablespoons coconut oil
  • 1 small yellow onion, finely chopped
  • 2 tablespoons peeled and finely chopped fresh ginger
  • 1 small jalapeño, seeded and finely chopped
  • ¾ teaspoon kosher salt, plus more to taste
  • 1½ cups jasmine rice
  • 1 (14-ounce) can full-fat coconut milk
  • 1 pound peeled and deveined large shrimp
  • 1½ cups corn kernels, fresh (from 2 cobs) or frozen
  • 1 lime, zested, then sliced into wedges
  • 1 cup fresh basil leaves, torn, plus more for serving
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