Step 1

In a small bowl, whisk together the sweet chili sauce, lime juice, soy sauce, Sriracha, garlic and grated lime zest. Set the mixture aside. In a large bowl, combine the cornstarch, salt and pepper. Toss the shrimp in the cornstarch until evenly coated.

Step 2

In a large skillet, heat the canola oil over medium heat. Transfer the shrimp to the skillet and cook, stirring frequently, until the shrimp turn pink (2 to 3 minutes). Remove the shrimp from the heat and transfer them to a large bowl. Editor's Tip: Wrap the top of the bowl with foil to keep the shrimp warm while you simmer the sauce.

Step 3

Add the sauce mixture to the skillet. Bring it to a boil, then cook the sauce, stirring constantly, until it starts to thicken. Editor's Tip: To test the thickness, coat the back of a spoon with your sauce and drag your fingertip through the center. If the line you created stays put for a few seconds, it's probably thick enough.

Step 4

Put the cooked shrimp back into the skillet and fold them into the sauce. Serve the firecracker shrimp with rice and sprinkle the finished dish with sliced green onions and sesame seeds.