Rinse 1 cup of jasmine or brown rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15-20 minutes until fluffy.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1 pound of shrimp, seasoning with garlic powder and paprika. Cook for 3-5 minutes until pink and opaque.

In a mixing bowl, combine 1/4 cup of mayonnaise with 1 to 2 tablespoons of chili paste or sriracha. Mix thoroughly until smooth and creamy.

To assemble, place a scoop of rice in each bowl, top with sautéed shrimp, and add veggies if desired.

Drizzle spicy mayo over the assembled bowls and garnish with herbs like cilantro or green onions if desired.