Cook your brown rice so it's hot and ready to go when your meal is finished.
Combine the soy sauce, sesame oil, vinegar, Truvia and salt in a measuring cup or small bowl.
Place shrimp in a bowl and pour about half of the sauce on the top. Set aside.
Toss diced avocado with the juice from half of the lemon and set aside.
In a medium saucepan, heat up the oil over medium-high heat. Add in about half of the diced green onions and cook until tender, 1-2 minutes.
Pour in shrimp and sauce and cook for about 4-5 minutes, or until shrimp are pink and cooked through. Take off heat.
Scoop rice into bowls and place shrimp on top. Add diced avocado and garnish with extra green onions and cilantro. Drizzle with remaining soy sauce mixture.
Serve and enjoy!