Rinse the large, peeled, and deveined shrimp under cold water and pat them dry with paper towels.

In a mixing bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust sriracha based on heat preference.

Heat oil in a large skillet over medium-high heat until shimmering, approximately 350°F.

Carefully place shrimp into the hot oil in a single layer and cook for 2-3 minutes on each side until pink and opaque.

Transfer cooked shrimp to a plate lined with paper towels to absorb excess oil.

In a large mixing bowl, pour the Firecracker sauce over the cooked shrimp and gently toss until coated.

Arrange the shrimp on a serving platter and garnish with green onions. Serve warm.