1-Step 1: Cook the rice Start by combining 2 cups uncooked white rice with 3 cups water in a medium pot. Bring it to a gentle simmer over low heat, then cover the pot and let it cook for about 15 to 20 minutes. You want the rice tender, not mushy, so keep the heat low and steady. Once the rice is done, remove it from the heat and let it steam, still covered, for 10 minutes. This little rest helps the grains finish cooking and turn fluffy. Then fluff the rice with a fork and set it aside while you work on the shrimp and toppings.

2-Step 2: Season the shrimp Pat 1 pound raw shrimp, peeled, deveined, tails removed dry with paper towels. This helps them brown better instead of steaming in the pan. Then toss the shrimp with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon garlic powder. The seasoning is simple, but that is a good thing. The bang bang sauce brings most of the bold flavor, so the shrimp only need a light coat of salt, pepper, and garlic. If you want a little extra brightness, a squeeze of lime works too, though it is not required in this recipe.

3-Step 3: Cook the shrimp Heat 2 tablespoons cooking oil in a skillet over medium-high heat. When the oil is hot, add the shrimp in a single layer. Cook them for about 2 to 3 minutes per side until they turn pink, browned in spots, and opaque. Keep a close eye on them. Shrimp cook fast, and overcooked shrimp can turn rubbery. If you are cooking for a family, it helps to work in batches so the pan does not get crowded. That way, each shrimp gets a nice sear. For a grilled style, you can also cook the shrimp on skewers or a grill basket if you prefer the smoky taste of an outdoor grill. The skillet method is faster and just as tasty for busy nights.

4-Step 4: Make the bang bang sauce In a small bowl, whisk together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1/4 teaspoon toasted sesame oil, and 1/4 teaspoon crushed red pepper until smooth. The sauce should look creamy, glossy, and lightly spicy. Taste it before you spoon it over the bowls. If you want more heat, add a bit more sriracha or crushed red pepper. If you want it milder, reduce the sriracha and let the sweet chili sauce do more of the work. This is one of the easiest parts of the recipe to adjust for different spice levels.

5-Step 5: Prepare the toppings While the shrimp cook, slice or dice 1/2 seedless cucumber, 1/2 red bell pepper, 1 avocado, and 1 bunch scallions. Keeping the vegetables bite-sized makes the bowl easier to eat. It also helps every forkful get a little of everything. Try to add the avocado right before serving so it stays fresh and does not brown too quickly. If you are packing bowls for later, store the avocado separately and slice it at the last minute. That small step makes a big difference in how fresh the bowl looks and tastes.

6-Step 6: Assemble the bowls Divide the cooked rice among four bowls. Top each bowl with the cucumber, red bell pepper, avocado, and cooked shrimp. Then drizzle the bang bang sauce over the top and finish with sliced scallions. This is the fun part because you can build each bowl however you want. Some people like extra sauce. Others want more cucumber for crunch or extra avocado for creaminess. The recipe is flexible enough to work for picky eaters, hungry teens, and adults who like a little heat.

7-Step 7: Serve and enjoy Serve the bowls warm, cold, or at room temperature. That makes them easy for lunch prep, picnics, and quick dinners after a long day. The shrimp rice bowl has enough flavor to stand on its own, but it also pairs well with a simple side salad or a light drink.