In a blender or food processor, whirl oil, chili paste, soy sauce, lemon juice, sugar, garlic, and ginger until well blended.
In a shallow 2 to 3-quart baking dish, mix shrimp and chili paste mixture; cover with plastic wrap and chill at least 30 minutes.
Meanwhile, in a 2- to 3-quart pan over high heat, bring 1 3/4 cups water to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, about 20 minutes.
Spread shrimp into a single layer in baking dish. Broil 5 to 6 inches from heat until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes. May, also, be grilled.
Mound rice equally on four dinner bowls; spoon shrimp and juices equally over rice. Sprinkle with cilantro. Serve with additional sriracha or soy sauce.