Clean and pat dry the shrimp with paper towels. In a bowl, marinate shrimp in buttermilk for about 10–15 minutes. This helps the coating stick and tenderizes the shrimp.

In a small bowl, whisk together mayo, sweet chili sauce, Sriracha, and honey. Set aside. Heat 2 inches of oil in a pan or deep fryer to 350°F (175°C).

Remove shrimp from buttermilk and let excess drip off. Dredge the shrimp in the flour-cornstarch mix, coating well. Fry shrimp in batches (do not overcrowd) for 2–3 minutes until golden and crispy. Transfer to a paper towel–lined plate to drain.

Place the fried shrimp in a large bowl. Add the bang bang sauce and toss gently to coat. Serve immediately, garnished with chopped green onions or sesame seeds. Great over lettuce, rice, or in tacos.