Combine the soy sauce, sesame oil, lemon juice, and garlic together in a large zip lock bag. Seal and shake to mix the marinade well. Add shrimp to the marinade then toss to coat evenly. Seal and place into the refrigerator for 20-30 minutes.
Heat the vegetable oil in a large skillet. Add the shrimp and a few spoonfuls of the marinade then cook until the shrimp turn pink, about 2-3 minutes. Serve on top of rice. Garnish with sesame seeds and green onion. Enjoy.