In a small mixing bowl add the mayo, hot sauce and sweet chili sauce and mix well to combine. ( taste this as you go and add more hot sauce if you like more heat )
Next, pat dry the shrimp and add them to a bowl with the corn starch and some salt and pepper and toss well to combine.
Next, add the oil to a large sauté pan on medium- high heat and cook shrimp for about 3 minutes on each side or until pink and translucent.
Then add the cooked shrimp to a mixing bowl and add the sauce a little bit at a time you may not need all of it and toss to coat.
Then transfer to a serving platter with shredded iceberg lettuce, thin sliced carrots and I like to add some crispy rice noodles I make and enjoy! You can also make this recipe as main dish and serve it with rice.
This recipe is so good and is a lighter version of a favorite I always order at PF Changs. 🙂