Coconut Lime Rice with Hot Honey Shrimp & Charred Corn | Riceland

Ingredients

• 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
• 2 ears fresh sweet corn, kernels removed (about 1½ cups)
• 1 tablespoon avocado oil
• Pinch of salt
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ cup honey
• 1–2 teaspoons hot sauce (adjust to taste)
• ½ teaspoon red pepper flakes
• 1 tablespoon fresh lime juice