Shrimp with Coconut Rice & Pickled Onion

Shrimp with Coconut Rice and Pickled Onions 

Recipe adapted  from Healthyish 

Serves 4 

Pickled Red Onions 

• 1 medium red onion, thinly sliced 
• 1 up unseasoned rice vinegar 
• 1/3 cup raw sugar cane or coconut sugar 
• 1-1/2 teaspoons s.a.l.t.sisters Pink Himalayan Mineral Salt 
• ½ cup water 

Rice 

• 1 ½ cups jasmine rice, rinsed until water runs clear 
• ¾ cup unsweetened coconut cream (from a 14 ounce can) 
• 1 ½ cup water 
• ½ teaspoon s.a.l.t.sisters Pink Himalayan Mineral Salt 

Shrimp 

• 1 ½ pounds large shrimp, peeled, deveined 
• 1 tablespoon olive oil 
• ½ teaspoon Pink Himalayan Mineral Salt 

Sauce 

• 1 medium shallot, finely chopped 
• ¼ cup low sodium soy sauce 
• 1-3 teaspoons gochujang (Korean hot pepper paste)  
• 4 teaspoons unseasoned rice vinegar 
• 2 teaspoons honey 
• 1 teaspoon toasted sesame oil 
• 1-2 teaspoons s.a.l.t.sisters Key West Seafood Rub & Seasoning 

Bowl 

• 2 cups baby arugula 
• 2 teaspoons toasted sesame seeds 

For the Pickled Red Onions – Night Before 

Place onion slices in a medium bowl.  In a small saucepan add vinegar raw sugar cane, salt mineral salt and water, bring to a simmer over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes.  Immediately pour brine over onion and let cool.  Cover and let sit for 1 hour, drain. 

For the Rice 

Meanwhile, in a medium saucepan combine rice, coconut cream, water and mineral salt, and bring to a boil.  Reduce heat to low, cover, and cook until rice is tender, 15-20 minutes.  Remove from heat and let sit (keep covered) 10 minutes; fluff coconut jasmine rice with a fork, keep warm.  

For the Shrimp 

Toss shrimp with the olive oil and mineral salt.  Arrange them in 1 layer on a sheet pan.  Roast for 6-10 minutes, just until cooked through, pink and firm.  Set aside. 

For Sauce 

In a large bowl, add shallot, soy sauce, gochujang, rice vinegar, honey, and oil.  Add shrimp to sauce; toss to coat.  Cover and let sit 15 minutes. 

For Bowls 

Divide rice among bowls and top with shrimp mixture, arugula, drained pickled onion, and sesame seeds.  

s.a.l.t. sisters Charmane Andrews Skillen