Mix together chile sauces, coconut, lime juice, mayonnaise and soy sauce in a bowl and refrigerate.
Cook shrimp in boiling water until cooked through, about 4 minutes. Drain and coat evenly with cornstarch.
Heat oil in a wok to about 350 degrees F.
Add shrimp and fry until golden and slightly crispy, about 3 minutes. Remove from oil and allow to drain. Add the cooked shrimp to the refrigerated sauce and blend together.
Garnish with steamed carrots and broccoli.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.