Prepare the mango salsa by soaking the craisins in 2 cups of hot water for 20 minutes. Drain then combine the remaining salsa ingredients. Toss to coat, set aside.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat and add all the vegetables. Stir fry until the veggies are crisp tender, about 5 minutes. Transfer to a plate to keep warm.
Add 1 tbsp oil to the wok and reduce heat to medium. Cook the shrimps for about 1 minute per side, or until just heated through. Stir in 2 tbsp chili paste and 1 tsp sweet chili sauce and give it a good stir until it's warmed throughout.
Divide the cooked rice among serving bowls. Top with the sautéed veggies, shrimps, and a tablespoon or two of mango salsa.
Combine the greek yogurt and 1 tbsp sweet chili sauce in a small bowl. Drizzle over the tops of the rice bowls. Garnish with sliced green onions if desired. Enjoy!