Yield: 8 servings (3 Freestyle points per serving)
Preheat oven to 400 degrees F.
Spray a baking sheet with non-stick cooking spray.
In a small bowl combine all-purpose flour, garlic powder and 1 teaspoon salt.
In a separate small bowl lightly beat the egg.
In a third small bowl add the panko breadcrumbs.
Roll the shrimp in flour (one at a time), then dip them in the egg, and finally the panko breadcrumbs. Place the shrimp on the baking sheet. Repeat with the rest of the shrimp. Lightly spray the shrimp with non-stick cooking spray.
Bake for 7 minutes, then flip the shrimp over. Bake an additional 5-7 minutes or until golden brown.
While the shrimp is cooking mix together the light mayonnaise and Sriracha.
In a small microwave safe bowl add the rice vinegar, sugar and 1/2 teaspoon salt. Microwave for 30 seconds so the sugar dissolves. Pour mixture over the cooked rice and stir.
Cut cucumber into long, thin slices.
I assembled it by placing 2 cucumber slices on the plate, 1/4 cup of rice, a slice of avocado, drizzled some spicy mayo on that, and finally placed a shrimp on top. You can get as creative as you’d like!