01 -
In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper until thoroughly combined.
02 -
In a separate bowl, blend the beaten egg with buttermilk until smooth.
03 -
Dip each shrimp into the egg mixture, then dredge in the flour mixture to ensure an even coating. Place on a tray and repeat with all shrimp.
04 -
Heat 5 cm of vegetable oil in a deep skillet over medium-high heat to 175°C. Working in batches, fry the coated shrimp for 2–3 minutes per side, until golden and crisp. Transfer to paper towels to drain excess oil.
05 -
In a bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Stir until smooth. Adjust the spice and sweetness to taste.
06 -
Place the fried shrimp in a clean bowl. Pour the prepared sauce over and gently toss to coat evenly.
07 -
Sprinkle with chopped green onions and sesame seeds. Serve immediately with lime wedges, as desired.