Chop the carrots and daikon into small matchsticks. A julienne slicer is great for saving time with cutting. In a small bowl add rice vinegar, sugar, water, salt and mix until well combined. Another vinegar that works as well is white vinegar. Add carrots and daikon to a clean jar and fill the jar with the vinegar mixture until carrots and daikon are completely submerged. Cover the jar and let sit for at least 30 minutes (better is left to sit overnight). Note that the longer that the jar sits the better and more potent the smell.
Next prepare rice according to package instructions. Season shrimp with salt and pepper. Heat a skillet or grill pan over medium heat. Add olive oil to pan then add shrimp (lay shrimp flat in one layer for even cooking). Cook for 1-3 minutes and flip over. Continue to cook for an addition couple of minutes or until shrimp is cooked through. Remove shrimp from heat.
Start with a base of rice layered with your cooked shrimp, then add the pickled carrots and daikon, followed by cucumbers, jalapeños, and fresh cilantro. Drizzle Drew’s Organics Chipotle Ranch Dressing and Marinade over top.