Rinse the jasmine rice in a fine-mesh sieve under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it stand, covered, for 5-10 minutes. Fluff with a fork.

While the rice cooks, prepare the shrimp. Pat the peeled and deveined shrimp completely dry with paper towels. This is crucial for getting a crispy coating.

In a large bowl, whisk together the cornstarch, panko breadcrumbs, garlic powder, paprika, salt, and pepper. Add the dry shrimp to the bowl and toss until each piece is evenly and thoroughly coated.

In a separate small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and lime juice to create the Bang Bang sauce. Set aside.

Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.

Arrange the coated shrimp in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary. Lightly spray the tops of the shrimp with cooking spray.

Air fry for 8-10 minutes, flipping the shrimp halfway through, until they are golden brown, crispy, and cooked through. The internal temperature should reach 145°F (63°C).

Once cooked, transfer the crispy shrimp to a large bowl. Pour about half to two-thirds of the Bang Bang sauce over the shrimp and gently toss to coat completely.

Divide the fluffed rice among four bowls. Top with the saucy Bang Bang shrimp. Arrange the shredded carrots, cucumber, and edamame around the shrimp. Garnish with sliced green onions, fresh cilantro, and a lime wedge on the side. Drizzle with extra sauce if desired and serve immediately.