Cook the rice. Make your rice according to package instructions. Fluff and keep warm. For extra flavor, add a pinch of salt and a squeeze of lime at the end.

Prep the veggies. Thinly slice cucumber, shred carrots, and chop green onions and cilantro. Toss cabbage with a splash of rice vinegar and a pinch of salt for quick crunch.

Make the skinny bang bang sauce. In a small bowl, whisk together Greek yogurt, light mayo, sriracha, honey, rice vinegar or lime juice, garlic powder, and onion powder. Adjust heat and sweetness to taste. The sauce should be creamy, tangy, and slightly sweet.

Pat shrimp dry. Dry shrimp well with paper towels for better browning. Season with salt and pepper, then toss with cornstarch until lightly coated.

Sear the shrimp. Heat a large nonstick skillet over medium-high. Add oil. Cook shrimp in a single layer, about 1–2 minutes per side, until pink and lightly crisp at the edges. Work in batches to avoid steaming.

Sauce the shrimp. Remove the pan from heat and toss the hot shrimp with 2–3 tablespoons of the bang bang sauce, just enough to coat. Reserve the rest for drizzling over the bowls.

Assemble bowls. Add a scoop of rice to each bowl. Top with cabbage slaw, cucumbers, carrots, and sauced shrimp. Drizzle with extra sauce.

Finish with fresh touches. Sprinkle with green onions, cilantro, and sesame seeds. Serve with lime wedges for brightness.

Taste and tweak. Add more sriracha for heat, or a bit more honey for balance. If the sauce feels too thick, thin with a splash of water or lime juice.