In a medium bowl, combine large, peeled, and deveined shrimp with buttermilk, salt, garlic powder, onion powder, and black pepper. Allow the mixture to marinate for 10 minutes.

On a flat, shallow dish, spread out the cornstarch evenly. Remove each shrimp from the marinade and dredge in cornstarch, ensuring a good coating.

In a large pot, heat enough oil to reach 1½ inches deep to 350°F.

Carefully fry the coated shrimp in batches for 2-3 minutes until golden brown.

In a large bowl, mix together mayonnaise, Thai sweet chili sauce, and Sriracha to create the sauce.

Gently toss the fried shrimp in the spicy chili mayo until evenly coated.

Transfer the coated Bang Bang Shrimp to a serving platter and serve immediately.