In a large skillet over medium heat, add a little oil and cook the shrimp until pink and opaque, about 3-4 minutes per side.

Remove from heat and set aside.

In a mixing bowl, combine mayonnaise, sweet chili sauce, Sriracha, and lime juice. Mix until smooth.

In each bowl, layer cooked rice, shredded cabbage, shredded carrots, and cooked shrimp.

Drizzle with Bang Bang sauce and top with sliced green onions.