Cook the rice in a saucepan according to package instructions until fluffy and tender; set aside.
Heat cooking oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, filling your kitchen with a warm aroma.
Add the shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink and are cooked through, with a slight sizzle and a tender texture.
Pour soy sauce and sesame oil over the shrimp, tossing gently to coat and infuse flavor, while the shrimp sizzle and absorb the seasonings.
While the shrimp cooks, coarsely chop the cashew nuts and set aside for added crunch and texture.
Once cooked, remove the shrimp from heat and squeeze fresh lime juice over them, brightening the dish with a zesty aroma and flavor.
Fluff the cooked rice with a fork then divide it between serving bowls, creating a bed for the shrimp and garnishes.
Top the rice with the cooked shrimp, then drizzle spicy mayo over everything to add a creamy, fiery touch.
Sprinkle chopped cilantro and toasted cashews over the bowls for fresh color and crunch, completing the vibrant presentation.
Serve immediately, allowing the flavors to meld and the textures to be enjoyed at their best.
