Add 2 tsp rice vinegar, 1 tsp sugar and 1/4 tsp kosher salt. Toss to combine and let sit at least 10 minutes to quickly pickle while you prepare other components. Stir again just before assembling.

Dynamite Sauce

In a small bowl combine 1/2 cup mayo, 2 tsp sriracha, 1 tbsp sweet chili sauce, 1/2 tsp honey and 1 tsp lime juice. Whisk until smooth and taste; adjust heat or sweetness as preferred. Refrigerate until ready to toss with shrimp.

Shrimp

Pat shrimp dry with paper towels. Season lightly with 1/2 tsp of the kosher salt and black pepper.

In a shallow bowl combine 3 tbs cornstarch, 2 tbs all-purpose flour and the remaining 2 1/2 tsp kosher salt. Toss shrimp in the dry mixture until evenly coated; shake off excess.

Pour about 1 cup neutral oil into a medium skillet to reach ~1/3 inch depth and heat over medium-high until shimmering and a pinch of cornstarch sizzles immediately (about 340–350°F / 170–175°C if using a thermometer).

Fry shrimp in a single layer in two small batches (do not overcrowd) about 1.5–2 minutes per side until golden and cooked through. Transfer to a wire rack or paper towel–lined plate to drain.

When shrimp have cooled slightly (warm, not hot), toss them in the prepared dynamite sauce until evenly coated. Reserve a little sauce for drizzling if desired.

Tortillas & Assembly

Warm tortillas: stack and heat in a dry skillet over medium for 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds. Optionally brush lightly with 1 tsp oil and char in a hot skillet for more flavor.

Divide 1 cup shredded lettuce between 4 tortillas (about 2 per taco).

Place 5 coated shrimp on each taco.

Top each taco with pickled cucumber (divided), a sprinkle of chopped cilantro (about 1 tbsp per taco), thinly sliced scallion, and a pinch of toasted sesame seeds.

Drizzle reserved dynamite sauce over the top if you kept some back. Serve immediately with lime wedges alongside for squeezing.