Fiery Shrimp with Jasmine Rice and Coconut cream sauce

A meal inspired by a shrimp recipe from Omnivore and a few others I saw on Instagram.

RECIPE:

Step 1:

• Soak about 1 pound of shelled, de-veined shrimp for 1/2-1 hour in cold water with 1 tbsp. baking soda and 1 tsp. salt. Tip: the baking soda helps to keep the shrimp from drying out when cooking. 
• After soaking, rinse the shrimp well and drain on a paper towel.
• Season with a little salt and pepper and marinate for 30 minutes.

Step 2 (while the shrimp is marinating):

• Mince 1/2 onion, 1 chili pepper and a small piece of ginger-root (peel)
• Cook 1-2 cups Jasmine rice as per instructions on the packet (should only take 20 minutes or so)
• Make the Coconut Cream Sauce in a small bowl by mixing together the following and microwaving for 2 minutes:
• 1/2 cup coconut cream or coconut milk
• a pinch of salt
• 1-2 tbsp. tomato ketchup
• some chopped cilantro
• 1 tsp. Sriracha or chili sauce
• 2-3 cherry tomatoes sliced
• 1-2 tsp. brown sugar
• 1-2 tsp. lemon juice
• Make a coating sauce with the following:
• 1 tbsp. brown sugar
• 1 tbsp. rice or white vinegar
• 1 tsp. red pepper flakes
• 1 tbsp. Sriracha or chili sauce
• a few drops of red food color (optional)
• a few drops of fish sauce (optional)
• Keep handy (for garnish):
• Chopped Cilantro
• White sesame seeds
• Add some cornstarch to the shrimp and make sure all pieces are LIGHTLY coated.
• Heat a skillet on high, add a little oil and cook shrimp (single layer) for 3-4 minutes on EACH  side until cooked. Remove shrimp to a plate.

Putting it all together:

• In a same skillet, add a little more oil, and saute the minced onion, ginger and chili pepper.
• Add the cooked shrimp and mix well
• Then add the "coating sauce" and stir for a few minutes until the sauce thickens and coats the shrimp evenly.
• Arrange shrimp on a serving platter and garnish with some chopped cilantro and white sesame seeds if you have any. 
• Serve warm with Jasmine rice and Coconut sauce.