In a large mixing bowl stir together the mayonnaise, Thai sweet chili sauce and Sriracha. Use less or more Sriracha depending on how spicy you like your shrimp. This will also impact how dark the sauce is.
In a large mixing bowl, toss the shrimp with the buttermilk. After all coated, drain in a colander.
Place the cornstarch in a shallow dish or pie plate, toss the wet shrimp in the cornstarch.
Heat 2-3 inches of canola oil in a heavy bottom cast iron pan or skillet until it reaches 350-370°F. Use a deep fry thermometer to monitor the oil.
Remove the shrimp from the cornstarch and shake off any excess. Before adding to the hot oil.
Fry the shrimp in batches, being mindful to not crowd the pan, until lightly brown, approximately 1-2 minutes on each side depending on size.
Remove the shrimp from hot oil, placing on a wire rack over a paper towel lined baking sheet. Allow to drip for 1-2 minutes before tossing in the hot shrimp in the bang bang sauce.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.