5 tbsp light mayonnaise
3 tbsp Thai sweet chili sauce
1 tsp sriracha
1 lb large shrimp, shelled & deveined
2 tsp cornstarch
1 tsp canola oil
Combine the mayo, sweet chili sauce and sriracha in a medium bowl (enough to hold the cooked shrimp). Set aside. In another bowl, add the cornstarch to the shrimp and toss with your hands. Heat a skillet or wok to high heat with the oil. Add shrimp and toss a few times to cook through. Remove to bowl with sauce and coat the shrimp well.
Sorry, as usual, for the crappy pictures. It was almost 8:30 pm and I was starving. And to be honest with you, this was the worst batch of this I've ever made. I think there was too much sauce for how many shrimp I had, the shrimp were too big, and I didn't use enough sriracha. Always use more sriracha! This recipe is so easy, but perhaps next time I'll try a more involved one, since this was kind of a bust this time.