Prepare the Bang Bang Sauce by whisking together mayonnaise, chili garlic sauce, and Thai sweet chili sauce in a mixing bowl. Set aside for at least 10 minutes.

Prep the shrimp by peeling and deveining. Set up three shallow bowls with cornstarch, the wet mixture of almond milk, lemon juice, and egg, and seasoned panko breadcrumbs.

Coat the shrimp by dredging them in cornstarch, then in the wet mixture, and finally in the panko breadcrumbs.

Heat avocado oil in a deep skillet over medium-high heat until it reaches 375°F.

Fry the shrimp in batches for about 2-3 minutes on each side until golden brown and crispy.

Drain the fried shrimp on paper towels and toss them in half of the prepared Bang Bang sauce.

Assemble the bowls starting with fluffy rice, adding fresh vegetables, followed by the sauced shrimp and garnishing with cilantro and lime wedges.