Ingredients
½ cup mayonnaise
¼ cup Thai-style sweet chili sauce
3 dashes Sriracha, or to taste
½ cup cornstarch, or as needed
1 lb medium shrimp, peeled and deveined
oil for frying
shredded lettuce
1 bunch green onion, chopped, or to taste
4 flour tortillas
Directions
Whisk mayonnaise, sweet chili sauce, and Sriracha together in a bowl.
Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
Heat oil in a deep-fryer or large saucepan to 375°.
Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chili sauce mixture over the shrimp. Toss gently to coat.
Add lettuce, shrimp, and green onions to tortillas and serve.