In a small mixing bowl, add sriracha sauce, Thai sweet chili sauce, and mayo. Mix to combine. Store the sauce in the refrigerator until needed.

In another small bowl, mix together buttermilk, garlic powder, onion powder, salt, and black pepper.

Marinate the shrimp in the buttermilk mixture.

In a shallow dish, add the cornstarch. Remove the shrimp from the marinade and coat them in the cornstarch. Remove any excess and transfer to a plate. Repeat with the rest of the shrimp.

In a large skillet or dutch oven, heat 2 inches of canola oil over medium-high heat until the temperature reaches 375°F. Fry the shrimp in batches, for about 3 minutes or until golden brown and crispy, flipping them over halfway through the cooking process.

Transfer the cooked shrimp to a plate lined with paper towels.

In a large mixing bowl, add the cooked shrimp and coat them with half of the bang bang sauce. Toss with a spatula until evenly coated.

Serve as an appetizer or make tacos. To make bang bang shrimp tacos, heat up a few corn tortillas, add sliced purple cabbage, cooked bang bang shrimp, diced tomatoes, more bang bang sauce, and garnish with fresh cilantro.