Step 1

In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.

Step 2

In a second bowl, add the shrimp. Pour the buttermilk over the shrimp, making sure to coat each one.

Step 3

In a third small bowl, add cornstarch.

Step 4

In a large, heavy-bottom pot, add 1 inch of canola oil. Heat over medium heat until a candy thermometer reads 375°F.

Step 5

Working in batches, remove the shrimp from the buttermilk, allowing excess buttermilk to drip off. Next, coat the shrimp in cornstarch.

Step 6

Place the coated shrimp into the hot oil and fry for 1-2 minutes, or until lightly golden brown on each side. Continue with the remaining shrimp. (Please note: You may have to let the oil heat up to 375°F again after each batch of fried shrimp.)

Step 7

While hot, coat the fried shrimp with the sauce and serve immediately.