Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to boil, then simmer for 15 minutes. Let rest for 5 minutes.

Pat shrimp dry and combine with olive oil, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat.

Heat skillet for 2 minutes. Cook shrimp in a single layer for 2-3 minutes per side until pink and opaque. Transfer to a plate.

Whisk together mayo, Sriracha, and lime juice for spicy mayo. Adjust seasoning to taste.

Divide rice into bowls, layer on shrimp, and arrange cucumber, avocado, and carrots. Top with green onions.

Drizzle spicy mayo over bowls and sprinkle with sesame seeds. Serve with lime wedges.

Enjoy your delicious and healthy shrimp rice bowls!