Crispy Rice With Shrimp, Bacon and Corn
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon vegetable oil
- 1pound peeled and deveined shrimp, patted very dry
- Kosher salt and ground black pepper
- 4strips bacon
- 3ears corn
- 6scallions
- 1cup grape tomatoes, or 1 large chopped juicy tomato
- 4cups cooked rice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
529 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 34 grams protein; 1023 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
- Step 2
Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
- Step 3
While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3½ cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
- Step 4
Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
- Step 5
Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
- Step 6
Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.
Private Notes
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Cooking Notes
Avery
Cook bacon first and cook shrimp in bacon fat. Add jalapeños and garlic. Garnish with parsley, like zest, and a big hit of like juice for added flavor! Nice texture, flavor (especially with the additions) and a super easy dinner- it truly comes together in 20 mins.
Chris
Agree with several other reviews that this dish is great, it just needs to be amped up a bit (IMO). I make it with the following amendments: - In addition to s/p, I also add a little cayenne to the shrimp - Cook the bacon first, and then cook the shrimp in the bacon fat. - I sauté one chopped jalapeño with the scallions and corn - When assembling, I add chopped cilantro and a healthy squeeze of lime to brighten everything up. I also sometimes at a dash of sriracha sauce for additional heat
lou ann
This was good in concept, but bland. I gave it a good shot of Worcestershire sauce and Crystal hot sauce, but still a little weak. It’s redeemable, but needs herbs (basil, parsley, cilantro) or maybe a very flavorful salsa to bring it to life. I subbed in diced zucchini for half the corn because that’s what I had from my garden. The whole dish could be made sans shrimp and topped with grilled chicken, scallops or shrimp.
SH in SM
If you're using the cast iron and not getting the crisping of the rice, try using rice that is at least one day old. The time in the fridge helps dry out the rice. It's also a good rule for making fried rice so you get the nice separated grains instead of starchy blobs.
Charlene
I don't know where you live, but wild caught US shrimp may be available there. I live in SC and it's shrimping season! Like crab meat, I always by local or from N. Carolina.
LK
This recipe has all the attraction of tahdig, but none of the wow of its complex flavors, I thought. Decided to sautee a small red onion (instead of scallion) and generous minced garlic in butter/oil until caramelized, then added the corn to the mix, then mixed in the rice. Added salt, pepper, red pepper flakes. Chopped equal amounts snow peas and tomatoes for a layer of veggies between layers of rice-corn. Finished it off with a sprinkle of shredded Parmesan. Delish.
Kate
Cook diced pancetta until crisp, set aside Cook shrimp in 1 tbsp pancetta fat, set aside Add more fat, add diced shallot and sautee until caramelized, add scallion and 1 clove minced garlic, cook until scallion just wilted, add corn (2 cups thawed) and allow to roast then add rice. Follow the rest of the instructions, chop crisp pancetta into small dice for garnish, add dabs of srirracha
Barbara
I used half the rice called for and less corn, too. Added one zucchini and one yellow squash for more veggies. Found out that I could use a mandolin slicer to cut the kernels off the corn cob. Agree that cooking the bacon first and then cooking shrimp in bacon fat is a good idea. My husband is a big fan of this recipe so I have made it twice!
Jodyrah
Buy wonderfully flavorful gulf shrimp. Using any other, you may as well save your money and use tofu.
WeLaJo
Really enjoyed this topped off with a good handful of chopped fresh basil, along with the scallion greens. It’s so simple that the corn and tomatoes need to be very fresh, high quality, and in season. Great summer dish.
Pat Brownlie
This was good, but too much rice. Lost the taste of the corn in all of that rice. Next time I will probably cut the rice in half. Also felt it was a little bland so will add some Thai chili sauce or fish sauce or soy sauce.
Lyda
Based on others’ suggestions, cooked shrimp in bacon fat. Then added onion, garlic, jalapeño, red pepper, cumin and coriander. Finished it w lime juice and cilantro. After all the tweaks it was delish!
mv
I'd like to try using quinoa or barley or another grain instead of rice. Ideas about that? Also, I think I'll try this recipe with a sustainable fish cut into cubes in place of the shrimp. I've read that more than 90 percent of the shrimp sold in this country are farmed in China and elsewhere in Asia and may be contaminated with antibiotics, pesticides and chemicals. Too bad, since so many of us like shrimp.
Nikki
I used pancetta for the bacon, and seasoned the shrimp with a little hot paprika before cooking. Great flavor!
Terri
Sauté shrimp in bacon grease Shallots and jalapeño If you want more veggies add chopped zucchini Then corn and scallions with a little red pepper flakes Flip rice over after it crisps and get the the other side a bit crispy
biesstie
This dish cries-out for some butter. Add it before adding the rice. Delicious!
Patrick B
Can you use frozen corn?
Lawrence
cooked in bacon fat, added jalapeno and some spicy salsa as others have mentioned - delicious!
Matt
Made this tonight. Definitey fry the bacon first. I used an extra slice, but still needed to add a squirt of oil to keep things moving. My skillet is brand new which could also be the issue. I also added a nice smokey soy sauce to enhance the flavor.
AM
Prefer with pancetta rather than bacon, as the flavor was less strong. Added serrano - was over powering, try jalapeno next time.
David Weinberg
I used brown rice; takes more time but very good. Also, used frozen peas because didn't have corn. Excellent.
Pam
Very good! Add any vegetables you like.
marshaj
My husband must be on a low carb diet and cannot have rice. We often use cauliflower rice. Would it work in this recipe?
AA
What can I substitute for tomatoes? Tired of using red peppers instead of tomatoes. Can have tomatoes due to kidney failure. Any recommendations? Thanks!
Mom24
It might be a good beginning, but as others have said, it's bland. I squeezed lemon juice over the shrimp, but it still needs more. I used arborio rice and it did not hold together. I agree the tomatoes should be blistered. It definitely needs some flavor building. Next time look to Bobby Flay's Crispy Rice with Spinach and Lemon from Sundays with Sophie. Better technique, tons more flavor. I'll use the corn, shrimp, bacon and tomatoes but it needs punched up, a lot.
Angela
Add jalapeños and lime and garlic
Marlene S
Added a 14.5 oz can of Trader Joe’s diced fire roasted tomatoes with green chiles which gently brought up the heat and added so much to this dish. Followed other suggestions of sautéing diced pancetta first ,set aside and sauté shrimp in the pancetta fat . Very tasty dish and will definitely make this again.
Neil F
Like everyone else, I found this to be fairly bland. I added some Old Bay-style seasoning at the table which helped a little, but I’d definitely take the advice in other comments and use your improvisation skills to jazz the dish up.
Trefoil
After reading other notes, I decided to sauté the shrimp in olive oil with salt and pepper and red pepper flakes before cooking bacon. For 3/4 lb. shrimp, I used 2 cups of fresh corn, scallions and the 2 cups of leftover rice I had on hand. I also put the shrimp and tomatoes on the corn and rice to warm through before serving with some lemon juice and chopped basil. It was not bland at all and we liked the flavors. Thought about adding cumin and coriander but liked the fresh flavor without them
Elisabeth K
I added about 1/2 lb fresh spinach with the rice and cooked just until wilted. Delicious.
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