Crunchy Coconut Shrimp Bowls with Spicy Aioli

MAKE THE AIOLI: In a small bowl, whisk together all the aioli ingredients (avocado oil mayo, sriracha, lime juice, 1/4 tsp kosher salt) until well combined. Set aside.

MAKE THE SESAME SLAW: In a medium bowl, toss together the cabbage, green onions, toasted sesame oil, vinegar, and 1/2 tsp kosher salt until well combined. Set aside.

COOK THE SHRIMP: In a large skillet, heat the avocado oil over medium-high heat. Add the shrimp and sprinkle with 1 tsp of the kosher salt and black pepper. Cook until golden brown on each side and cooked through, 2 to 3 minutes per side. Transfer the shrimp to a prepared plate and set aside. Reduce the heat to medium. Add the panko, coconut, and the remaining ½ tsp kosher salt and toast, tossing, until the panko and coconut are golden brown, 2 to 3 minutes. Watch carefully so as not to burn. Set aside.

TO SERVE: Divide the rice among four bowls. Top with the sesame slaw and shrimp. Sprinkle the toasted coconut bread crumbs over the top and place the sliced avocado to the side. Generously drizzle the spicy aioli over the top, followed by some cilantro. Finish with sesame seeds, if desired.