1-First step: Cook the rice Start with the rice so it has time to steam and get fluffy. Add 2 cups uncooked white rice and 3 cups water to a pot. Bring it to a simmer, then cook gently for about 15 to 20 minutes until the water is absorbed and the rice is tender. Turn off the heat, cover the pot, and let it steam for a few minutes before fluffing with a fork.

2-Second step: Prep the shrimp While the rice cooks, pat the 1 pound raw shrimp dry with paper towels. Dry shrimp brown better in the pan, which gives you better flavor and a nicer texture. Season them with 3/4 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon garlic powder.

3-Third step: Cook the shrimp Heat 2 tablespoons oil in a pan over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook them until they are browned on the outside and opaque in the center, usually just a few minutes per side. Shrimp cook quickly, so stay close and do not walk away.

4-Fourth step: Mix the bang bang sauce In a small bowl, stir together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1/4 teaspoon sesame oil, and 1/4 teaspoon crushed red pepper. Mix until smooth and creamy. Taste it and adjust the heat if you want it milder or spicier.

5-Fifth step: Prepare the vegetables Slice or dice 1/2 seedless cucumber, 1/2 red bell pepper, and 1 avocado. Keep the pieces bite-sized so they are easy to scoop with rice and shrimp. The cucumber and bell pepper add crunch, while the avocado brings a soft, creamy contrast.

6-Final step: Build and serve the bowls To assemble your grilled shrimp bowl, add a scoop of rice to each bowl first. Top with the cucumber, red bell pepper, shrimp, and avocado. Spoon the bang bang sauce over the top, then finish with 1 bunch sliced scallions for a fresh, colorful garnish.