Heat butter in a large skillet over medium-high heat. Add onion and garlic; cook for 2 to 3 minutes until softened but not browned. Add Thai chili sauce and corn syrup. Bring to a boil and cook for 1 to 2 minutes until syrupy. Add shrimp and cook 2 to 3 minutes until shrimp is hot. Remove from heat, stir in hot sauce and cool for 30 minutes.
Spread cream cheese on serving platter with a raised lip. Pour sauce over cream cheese and sprinkle with cilantro. Refrigerate if not serving immediately.
Serve with crackers or mini rice cakes.