Rinse the rice under cold water until the water runs clear, then combine it with water in a pot and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy and tender.
While the rice cooks, pat the shrimp dry with paper towels, then toss them in a bowl with flour, paprika, salt, and pepper until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and is just about to smoke.
Add the coated shrimp to the hot oil in a single layer. Cook for 2-3 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate.
In a small bowl, whisk together mayonnaise, sriracha, soy sauce, and minced garlic until smooth and well combined to make the spicy mayo sauce.
Once the rice is ready, fluff it with a fork and divide it among serving bowls, forming a base for the toppings.
Arrange the crispy shrimp on top of the rice, creating a colorful and textured layer.
Spoon generous dollops of spicy mayo over the shrimp and rice for a fiery, creamy finishing touch.
Garnish with sliced green onions for a fresh pop of flavor and color.
Serve the bowls immediately, allowing the crispy shrimp, fluffy rice, and spicy mayo to be enjoyed together in a messy, flavorful mash-up.
