To make the slaw, combine cabbage mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.

To make the sauce, whisk together mayonnaise, sweet chili sauce, syrup and Frank’s Hot Sauce in a small bowl; set aside.

Heat vegetable oil in a large skillet over medium-high heat.

Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.