In a small bowl, combine mayonnaise, Sriracha, and lime juice. Mix until smooth and creamy, adjusting Sriracha to your desired spice level. Set aside in the fridge to chill.

Rinse rice under cold water to remove excess starch. Cook according to package instructions with a little salt, typically bringing water to a boil, then simmering for about 15-20 minutes. Fluff with a fork and keep warm.

In a skillet, heat olive oil over medium-high heat. Add shrimp in a single layer. Sprinkle with spices and sauté for 3-5 minutes until pink and opaque. Remove from heat.

In serving bowls, layer the fluffy rice, then arrange cooked shrimp and top with sliced vegetables for a colorful presentation.

Drizzle the spicy mayo generously over the bowls and serve. Optionally, add a light soy sauce drizzle for extra umami.