Bang Bang Shrimp

Defrost Shrimp – Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge them in cool water until defrosted, about 10 minutes.
Marinate the Shrimp – In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, and black pepper. Marinate for 10 minutes.
Coat with Cornstarch – Place the cornstarch in a shallow bowl. Working one piece at a time, shake off the excess buttermilk and transfer to the cornstarch. Evenly coat the shrimp, then gently shake off any excess cornstarch.
Fry the Shrimp – Add the oil to a 10-inch skillet. It should reach about 1/2-inch up the sides, add more if needed. Heat the oil over medium heat until it reaches 350ºF (177ºC). Add 8 to 10 pieces to the pan; do not overcrowd. Fry until golden brown and crispy, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Fry the remaining pieces of shrimp.
Toss in the Sauce – In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha. Add the fried shrimp and toss to coat. Alternatively, drizzle the sauce on top or serve on the side.
To Serve – Transfer the bang bang shrimp to a serving plate. Garnish with green onions.