Begin by washing 1 cup of white rice in a fine-mesh strainer under cold running water until the water runs clear.

In a medium saucepan, combine the rinsed rice with 2 cups of water and bring to a boil. Reduce heat to low and cover.

After 18-20 minutes, remove from heat and let the rice rest covered for 5 minutes, then fluff with a fork.

In a small bowl, combine mayo, Sriracha, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper. Whisk until smooth.

Heat a large skillet over medium-high heat and add the large shrimp in a single layer. Cook for 2-3 minutes on each side.

Divide the fluffy rice among serving bowls and top with shrimp arranged neatly.

Drizzle the spicy mayo over the shrimp and rice for added flavor.

Garnish with chopped green onions, sesame seeds, and serve with lime wedges.