1-Heat canola oil in a large saucepan over medium-high heat until it’s ready for frying.

2-Season the shrimp with Kosher salt and freshly ground black pepper to bring out their natural taste.

3-Lightly toss the shrimp in cornstarch until coated, then dip them individually into the beaten eggs before adding to the hot oil.

4-Fry 4-6 shrimp at a time until they’re golden brown, which takes about 2-3 minutes. Transfer them to a paper towel-lined plate to drain. Repeat with the remaining shrimp.

5-Wipe out the pan used for frying to keep things clean for the next step.

6-Combine sweet chili garlic sauce, lemon juice, lemon zest, honey, garlic salt, ginger, and Sriracha in the pan; bring it to a boil over medium-high heat for 2-3 minutes.

7-Add the fried shrimp back into the sauce and toss them until fully coated for that perfect spicy finish.

8-Serve immediately with rice, rice noodles, lettuce wraps, salad, or tortillas to enjoy the full flavors.