Pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated shrimp in an even layer (discarding any excess cornstarch). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Flip the shrimp and cook, without stirring, 1 to 2 minutes, or until browned and cooked through. Turn off the heat.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions. Halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice. Separate the lettuce leaves. In a bowl, combine the carrots, sliced scallions, and vinegar; season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 5 minutes. In a large bowl, whisk together the buffalo sauce and honey.

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. To the bowl of sauce, carefully add the cooked shrimp (discarding any excess oil from the pan); toss to coat. Serve the lettuce leaves, warmed rice, sliced avocado(s), finished shrimp, marinated carrots separately. Assemble each cup using 1 lettuce leaf. Enjoy!