1-1/2 teaspoons s.a.l.t.sisters Pink Himalayan Mineral Salt
½ cup water
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
1 ½ pounds large shrimp, peeled, deveined
1 tablespoon olive oil
½ teaspoon Pink Himalayan Mineral Salt
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
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.
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.
Divide rice among bowls and top with shrimp mixture, arugula, drained pickled onion, and sesame seeds.