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

Cook rice by your preferred method and aim 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 desired spiciness is reached. 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 or high-sided skillet over medium heat and add sesame or avocado oil. Add the shrimp and the prepared sauce to the pan. Let it simmer uncovered for about 3-4 minutes, stirring occasionally.

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

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