In a medium mixing bowl, combine ½ cup of mayonnaise, 2 tablespoons of sriracha, and the juice of half a lime. Whisk together until smooth and creamy, then set aside.

Rinse 1 cup of rice under cold water until clear. Cook according to package instructions, typically bringing 2 cups of water to a boil, adding rice, and simmering for 15-20 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of shrimp, seasoning with 1 teaspoon smoked paprika, garlic powder, onion powder, and salt and pepper to taste. Cook for 3-5 minutes until shrimp are pink and opaque.

Spoon a generous portion of rice into each bowl, top with shrimp, and add shredded carrots, cucumber slices, avocado, and green onions.

Drizzle a generous amount of spicy mayo over the bowls. Optionally, add soy sauce or tamari.