1. Begin by cooking rice. You can use a rice cooker, if you have one. If cooking on the stove top, place water and rinsed rice in a saucepan over medium-high heat. Once it boils, turn the heat down to low and cover with a lid. Cook for 13 minutes without stirring or removing the lid. After 13 minutes, turn off the heat and let it sit covered for an additional 10 minutes. Season with salt, then fluff with a fork.

2. While the rice is cooking, rinse raw shrimp with cold water and pat dry with paper towels. Season with paprika, garlic powder, salt, and pepper.

3. Julienne carrot and cucumber. Chop avocado and green onion.

4. Prepare the spicy mayo by combining mayonnaise and sriracha sauce. Add fresh lime juice and a few drops of sesame oil to taste.

5. Heat avocado oil in a large skillet over medium heat. Cook the seasoned shrimp in a single layer for about 2-3 minutes per side or until they turn pink and opaque.

6. Arrange shrimp bowls. Place cooked rice in the middle and arrange carrots, cucumbers, green onions, and avocado around the sides. Top the rice with the cooked shrimp and drizzle with the spicy mayo (for easy drizzling, you can transfer the spicy mayo to a ziplock bag, cut a corner, and squeeze it over the bowls).