Clean and peel shrimp, defrosting if needed. Pat dry and season with salt and pepper to taste.

Cook rice by your preferred method to have about 1 cup cooked rice per bowl.

In a small bowl, whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and crushed red pepper flakes until well combined. Set aside.

Whisk together mayo and sriracha chili sauce in a small bowl until you reach your desired spiciness. Set aside.

Steam shelled edamame or shell it if using pods. Thinly slice the English cucumber. Slice the jalapeño and shred carrots if not pre-shredded.

Heat a pan over medium heat and add sesame or avocado oil. Add the shrimp and prepared sauce to the pan, letting it simmer uncovered for about 3-4 minutes until shrimp are opaque and the sauce has thickened.

Start each bowl with a base of cooked rice. Layer cucumber, jalapeño, shredded carrots, edamame, and the saucy shrimp on top.

Drizzle each bowl with spicy mayo, sprinkle sesame seeds and sliced green onion. Add extra sriracha for additional heat if desired.