In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Peel and mince garlic.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, coleslaw mix, a big pinch of salt, and pepper; cook, stirring occasionally, until softened and slightly browned, 3-5 minutes.

In the last minute of cooking, add garlic; cook until fragrant, 1-2 minutes more.

Turn off heat; transfer veggies to a large bowl. Wipe out pan.

In a second large bowl, whisk together tempura batter mix, ⅓ cup cold water, ½ tsp salt, and a pinch of chili flakes (⅔ cup water and 1 tsp salt for 4 servings). Season with pepper. TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Stir shrimp into batter until fully coated.