In a small bowl, mix the mayo and sriracha and set aside.
In another bowl, add the shrimp and sprinkle with cornstarch until will coated.
Cover the bottom of a heavy bottomed pan with oil. I prefer to keep my oil use to a minimum, so I just barely cover it. Fry up the shrimp in batches if you can’t fit them all in the pan, and then set to drain on a paper towel.
When fully cooked, coat the shrimp with the sauce and serve immediately over rice.