Rinse frozen shrimp under cold water multiple times and thaw for at least 10 minutes. Remove the tails.

Cut tortillas into bite-sized pieces. Divide each tortilla into thirds.

Slice onion and bell pepper into thin strips. Use half red and half yellow bell pepper for variety.

Heat a pan over medium heat, add olive oil, and sauté the sliced vegetables. Season with salt and pepper.

Once onions turn translucent, lower the heat and add minced garlic. Stir to infuse garlic aroma.

Add tomato sauce and sriracha to the pan and mix well.

When the sauce starts to simmer, add shrimp and cook over medium heat until fully cooked.