Cook the Rice Cook basmati rice according to package instructions and fluff with a fork.

Make the Mango Salsa In a small bowl combine: diced mangored onionjalapeñolime juice Stir gently and set aside so the flavors can develop.

Prepare the Carrot Salad Add carrot ribbons and sliced cucumbers to a bowl. In a small dish whisk together: rice vinegarhoneysoy sauceminced garlic Pour over the vegetables and toss to combine. Top with green onions and sesame seeds.

Cook the Shrimp Pat shrimp dry and season with: chili powdercitrus garlic seasoningsalt and pepper Heat a skillet over medium-high heat and lightly spray with avocado oil. Cook shrimp for 2–3 minutes per side until pink and opaque.

Make the Bang Bang Sauce In a small bowl whisk together: light mayosweet chili saucesriracha Add cooked shrimp and toss until coated.

Assemble the Bowls Add to each bowl: Basmati riceShredded lettuceBang bang shrimpEdamameHoney garlic carrot saladMango salsa Finish with seaweed, sesame seeds, and green onions. Serve immediately.