Pat the shrimp dry and soak them in the buttermilk for 10–15 minutes.

In a shallow bowl, combine the cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

Heat about 2 inches of oil to 350°F (175°C) .

Remove the shrimp from the buttermilk, allowing the excess to drip off, then coat each shrimp well in the seasoned four and cornstarch mixture.

Fry in batches for 2–3 minutes, until golden brown and crispy. Transfer to a paper towel-lined plate.

In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.

Add the crispy shrimp to a large bowl, drizzle with the sauce, and gently toss until evenly coated. You can also brush the sauce onto the shrimp as well.

Garnish with green onions and sesame seeds. Serve immediately.