Bang Bang Shrimp Bowls

Make the Sauce

1. In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, Thai sweet chili sauce, chili garlic sauce and lime juice. The sauce should look smooth, glossy and pale pink with no streaks of mayonnaise remaining. Taste it and add more chili garlic sauce 1/2 teaspoon at a time if you would like more heat. Cover and refrigerate while you prepare the rest of the meal, which lets the flavors settle and softens the heat slightly.

Season the Rice

1. Cook the jasmine rice according to the package directions, then fluff it gently with a fork while it is still warm. Stir in the rice vinegar, sesame oil and salt until evenly distributed. Cover the pot and set it aside; the rice will stay warm for the 15 minutes or so you need to fry the shrimp.

Prepare the Vegetables

1. While the rice cooks, slice the cucumber thinly and cut the carrots into fine matchsticks. If the edamame is frozen, place it in a colander and run warm water over it until thawed, then drain well. Slice the scallions, chop the cilantro and cut the lime into wedges. Wait to slice the avocado until just before serving so it stays green and fresh.

Set Up the Coating Station

1. Arrange three shallow bowls in a row on your counter. Place the cornstarch in the first bowl. In the second bowl, whisk together the milk, lemon juice and egg, then let it sit for 1 minute; it will thicken very slightly and may look a little curdled, which is normal and helps the coating cling. In the third bowl, stir together the panko, garlic powder, onion powder, smoked paprika, salt and pepper until the seasoning is evenly mixed through the crumbs.

Coat the Shrimp

1. Pat the shrimp completely dry with paper towels, as any surface moisture will cause the coating to slide off during frying. Working with one shrimp at a time, roll it in the cornstarch and shake off the excess, dip it into the milk mixture and let the extra drip away, then press it firmly into the seasoned panko on all sides. Place each coated shrimp in a single layer on a large plate or sheet pan. If you can, use one hand for the dry bowls and the other for the wet bowl to keep your fingers from clumping with breading.

Fry the Shrimp

1. Pour the avocado oil into a 12 inch cast iron skillet to a depth of about 1 inch and heat over medium-high until it reaches 360°F, using a thermometer rather than estimating. Add 6 or 7 shrimp at a time so the oil temperature does not drop, and fry for 2 to 3 minutes total, turning once, until the coating is deep golden and crisp and the shrimp reach an internal temperature of 145°F. Remove them with a slotted spoon to a paper towel-lined plate. Allow the oil to return to 360°F between batches, which keeps every batch as crisp as the first.

Toss and Assemble

1. Place about half the fried shrimp in a large bowl and toss gently with roughly 1/3 of the bang bang sauce, using just enough to coat lightly. Divide the seasoned rice between 4 bowls, then arrange the cucumber, carrots, edamame and sliced avocado around the edges. Add the shrimp to the center, keeping sauced and plain shrimp separate if people prefer different heat levels. Finish with scallions, cilantro and a lime wedge, and serve the remaining sauce at the table for spooning or dipping.