Rinse 1 cup of jasmine or brown rice under cold water until it runs clear. Combine the rinsed rice with 2 cups of water and a pinch of salt in a medium pot.

Bring mixture to boil, then reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and rice is fluffy.

While rice cooks, heat 1 tablespoon of oil in a skillet over medium-high heat. Add 1 pound of shrimp, seasoning with garlic powder and paprika. Sauté for 3-5 minutes until pink and opaque.

Chop bell peppers and snap peas into bite-sized pieces. Add to skillet with shrimp and stir-fry for 2-3 minutes until veggies are bright and tender-crisp.

In a small bowl, mix together 1/4 cup of mayonnaise with 1-2 tablespoons of sriracha. Stir until combined to create the spicy mayo.

Fluff rice with a fork and divide it between serving bowls. Top with shrimp and vegetable mixture. Drizzle generously with spicy mayo.

Garnish with sesame seeds or chopped green onions and serve warm.