Step 1

Combine the mayonnaise, Thai sweet chili sauce, and sriracha in a small mixing bowl.

Step 2

In a separate mixing bowl, toss the shrimp in the buttermilk. Once coated, remove the shrimp from the buttermilk and allow any excess to drip off the shrimp.

Step 3

In another bowl, toss the shrimp in the cornstarch.

Step 4

Add 2-3 inches of canola oil to a pot or Dutch oven and heat to 375 degrees F on the stovetop. Continue to check the temperature of the oil throughout the cooking process.

Step 5

Fry the shrimp in batches until somewhat brown, about 1-2 minutes on each side.

Step 6

Place the fried shrimp on paper towels to absorb any excess oil.

Step 7

Coat the shrimp with the sauce and serve immediately.