Sauce: Combine Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.

Prep: Add the avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure your shrimp are thawed (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add the cornstarch, in the second whisk together the almond milk + lemon juice + egg, and in the third combine the panko breadcrumbs, kosher salt, pepper, onion powder and garlic powder. 

Prepare Shrimp: Line up your bowls of cornstarch, milk, and panko mixture. Taking one shrimp at a time toss the shrimp in the cornstarch (fully coat, but shake off excess), then dip in the milk and finally coat in the panko mixture. Place on a large plate and repeat until all of the shrimp are prepared. 

Cook: Heat oil to 375 degrees F (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp and let cook approx. 2-3 minutes total, flipping halfway - or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate. 

Toss: Once all shrimp have been cooked, Place in a large bowl and toss with 1/2 the Sauce. Reserve the rest of adding on top or dipping. 

Build Bowls: Divide rice, avocado, edamame, carrots and cucumber between 4 bowls. Divide shrimp and remaining sauce between bowls and garnish with cilantro and a lime wedge.