Make the quick-pickled onions and carrots by stirring together onion, carrots, vinegar, water, sugar, and salt in a bowl. Let it sit at least 30 minutes. This can also be done in advance and stored in a glass jar in the refrigerator.
Make the Spicy Coconut Lime Dressing
Make the dressing by stirring together the coconut milk, lime juice, fish sauce, Mild Sriracha Global Fusion Rub, and Thailand Lemongrass in a small bowl. The dressing can be made in advance and stored in the refrigerator up to two days before using.
Make the Thai-Style Shrimp Bowls
Heat the olive oil in a non-stick sauté pan over medium heat. Toss the shrimp with the Thai seasoning in a bowl, and add to the hot pan. Season with the fish sauce and cook the shrimp, stirring periodically for 4 to 5 minutes, or until the shrimp is pink and opaque in the center. Set aside.
To serve, arrange the brown rice, cabbage, snow peas, quick-pickled onions and carrots, and bell pepper in the bowls. Top with the shrimp, and drizzle with dressing. Garnish with cilantro and basil.