In a medium bowl, mix together the mayonnaise, sweet chili sauce, Old Bay, and sriracha. Set aside.
½ cup mayonnaise, ¼ cup Thai sweet chili sauce, ¼ teaspoon Old Bay seasoning, ¼ teaspoon sriracha sauce
Place the buttermilk and cornstarch in separate medium bowls. Coat the shrimp first in the buttermilk, then roll to coat in the cornstarch.
¾ cup buttermilk, ¾ cup cornstarch, 1 pound raw shrimp, cleaned
In a deep pan with a heavy bottom, add the oil and heat on medium to about 375 degrees. Using tongs, place one shrimp in the oil. If the oil sizzles and bubbles, it's hot enough to add the rest of the shrimp and cook for 1-2 minutes on each side until cooked through.
1 cup avocado oil
Remove the cooked shrimp from the pan and place on a drying rack to drain.
Once all of the shrimp are cooked and excess oil drained, combine the shrimp in a bowl with about ¾ of the prepared sauce and mix.
Top with the chopped green onion.
3 tablespoons chopped green onions
Distribute the chopped lettuce/cabbage/carrots over each of the 4 tortillas (optional step). Then distribute the shrimp on top and drizzle with the remaining sauce before serving.
4 tortillas, 1 ½ cups chopped lettuce, red cabbage, and/or shredded carrots
Video
Notes
Can also be served over pasta or rice instead of on tortillas as tacos.
For a lightened up version, use plain low-fat Greek yogurt in place of the mayonnaise.
For more heat, increase the amount of sriracha sauce used.
You don't have to use avocado oil, but use a cooking oil with a high smoke point, like canola.
For additional seasoning, you can add salt and pepper to the cornstarch before rolling the shrimp in it.