Rinse the jasmine rice under cold water until clear. Combine the rinsed rice with 1.5 cups of water in a saucepan, bring to a boil, cover, and simmer for 15 minutes.

In a bowl, combine shrimp, olive oil, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until shrimp are evenly coated.

Heat a non-stick skillet over medium-high heat. Cook shrimp in a single layer for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.

In a mixing bowl, whisk together mayonnaise, Sriracha, and lime juice until smooth. Adjust spice to your preference.

Assemble the bowls with a scoop of rice as the base, layer shrimp on top, add vegetables, and drizzle with spicy mayo.

Garnish with sesame seeds and serve with lime wedges for squeezing fresh juice over the bowls.