In a pan on medium-high heat, add olive oil and shrimp. Season will a pinch of salt and pepper. Cook until opaque then remove from the pan. Try not to overcook, they will become rubbery. Cut shrimp into bite-sized pieces, about 1/2 inch.
In a medium bowl, mix together shrimp, shallots, ginger, mayo, Sriracha, soy sauce, rice vinegar, and sesame oil. Taste and adjust to your liking.