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Start by preparing the soy garlic butter by combining softened butter, soy sauce, and minced garlic. Set aside.
In a medium bowl, combine the sliced shrimp with soy sauce, cornstarch, sesame oil, and black pepper. Mix well and set aside.
In a large wok, add in 1 tbsp of sesame oil and sear shrimp on all sides until fully cooked. Remove from heat.
In the same wok, sauté onions, garlic, and ginger until the onions become translucent. Then, add soy garlic butter.
Add the scrambled eggs to the vegetables in the wok.Add the beaten eggs to the vegetables in the wok and scramble to combine.
Add the cooked rice to the wok and stir in oyster sauce and soy sauce. Mix well until the rice is coated.
Add the cooked shrimp to the wok and stir until the shrimp is hot.
In a small bowl, whisk together mayonnaise, rice vinegar, granulated sugar, tomato paste, paprika, garlic powder, salt, and pepper.