Ensure your shrimp are peeled and deveined. Pat them dry with a paper towel to remove excess moisture.

In a bowl, mix cornstarch with salt and pepper to taste.

Dredge the shrimp in the cornstarch mixture one by one, ensuring they are well-coated. Shake off the excess cornstarch.

In a frying pan, heat enough oil for frying until it’s hot but not smoking—about 350°F (175°C) is ideal.

Carefully add the coated shrimp to the hot oil in batches. Fry the shrimp for about 2-3 minutes on each side or until they are golden brown and crispy.

Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.

In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and garlic powder until smooth.

In a larger mixing bowl, add the fried shrimp and drizzle with the sauce. Gently toss until the shrimp are well-coated.

Serve the shrimp on a platter and sprinkle with chopped green onions for garnish.