Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions in a pot, bringing to a boil and simmering until fluffy and slightly chewy, about 15 minutes.
While the rice cooks, peel and devein the shrimp if necessary, then mince the garlic and grate the ginger finely using a microplane or grater.
Heat a non-stick skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once shimmering, add the minced garlic and grated ginger, cooking until fragrant and lightly golden, about 30 seconds.
1 cup uncooked jasmine rice
Add the shrimp to the skillet in a single layer, cooking until they turn pink and develop a slight char on the edges, about 2-3 minutes per side. Use tongs or a spatula to flip them for even cooking.
1 cup uncooked jasmine rice
While the shrimp cooks, prepare the spicy mayo by mixing mayonnaise, Sriracha, and a squeeze of lime juice in a small bowl until smooth. Set aside.
1 cup uncooked jasmine rice
Once the shrimp are cooked, remove the skillet from heat. Serve the fluffy rice topped with the sautéed shrimp. Drizzle the spicy mayo over the shrimp and rice, garnishing with additional lime wedges if desired, and serve immediately.
1 cup uncooked jasmine rice
