Spicy Coconut Corn and Shrimp Soup

In a large pot or Dutch oven, melt 3 tablespoons of coconut oil over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Don't rush this step — this sweating step builds the flavor base. Note: True caramelization requires 15–30 minutes at lower heat until deep golden brown.

Add the minced garlic and grated ginger to the pot. Stir and cook for 1–2 minutes until fragrant. Kenji tip: if you can smell the ginger, it's working.

Sprinkle in the paprika and cayenne. Stir everything together for about 30 seconds to bloom the spices in the fat.

Add the remaining cup of coconut oil and the 3 cups of water to the pot. Stir to combine with the aromatics and spices. The coconut oil won't fully emulsify into the water, but it will create the coconutty base as you simmer.

Add the corn kernels and salt. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes. The corn will release its sweetness into the broth.

Using an immersion blender or regular blender, carefully blend about half the soup. You want it partially pureed — chunky corn bits mixed with silky broth. If using a regular blender, blend in batches and return to the pot.

Return the blended soup to the pot and bring back to a medium simmer. Add the shrimp in a single layer. Cook for 3–4 minutes until the shrimp turn pink and are just cooked through. Don't overcook them — they get rubbery fast.

Remove from heat. Add the juice and zest of the lime, stirring to brighten everything. Taste and adjust salt as needed.

Ladle into bowls and garnish with toasted sesame seeds and fresh cilantro. Serve with extra lime wedges on the side.