Prep the shrimp: Pat shrimp dry with paper towels. Dry shrimp crisp up better. If using frozen, thaw completely and drain well.

Marinate: In a bowl, combine buttermilk with a pinch of salt and pepper. Add shrimp and let sit for 10–15 minutes. This helps season and tenderize.

Make the sauce: In a small bowl, whisk mayo, sweet chili sauce, sriracha, and rice vinegar. Taste and adjust heat with sriracha and sweetness with honey. Set aside.

Mix the coating: In another bowl, stir cornstarch, flour, garlic powder, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. For gluten-free, use all cornstarch.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps immediate crisping.

Coat the shrimp: Shake off excess buttermilk. Dredge each shrimp in the coating, pressing lightly so it adheres. Place on a plate or rack as you work.

Oil lightly: Spray both sides of the coated shrimp with cooking oil. Don’t drench—just a light, even mist to help browning.

Air fry, batch by batch: Arrange shrimp in a single layer in the basket with space between. Air fry at 400°F for 6–8 minutes, flipping halfway and spraying again lightly if dry. Shrimp should be golden and just opaque.

Toss or drizzle: Transfer hot shrimp to a bowl. Toss with just enough Bang Bang sauce to coat, or drizzle to keep them extra crisp. Garnish with green onions and sesame seeds.

Serve right away: Enjoy as an appetizer, in lettuce cups, over jasmine rice, or tucked into tacos with shredded cabbage and lime.