Begin by rinsing the shrimp under cold water, removing the vein along the back with a knife. Pat them dry with paper towels to eliminate excess moisture.

In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Whisk until smooth, adjusting sriracha for your preferred heat.

In a large skillet, heat oil over medium-high heat until shimmering, about 2-3 minutes.

Carefully add the shrimp to the hot oil in a single layer, cooking for 2-3 minutes on each side until pink and crispy.

Transfer shrimp to a large bowl and add the sauce, tossing gently to coat evenly.

Transfer the shrimp to a serving platter and garnish with chopped green onions.