In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth and well combined. Taste and adjust spice level as needed. Pro tip: Make the sauce first and let it sit - the flavors meld together beautifully while you prep the shrimp.

Pat shrimp completely dry with paper towels. This is crucial for getting a crispy coating that adheres well. Pro tip: Really dry shrimp is the secret to crispy coating - don't skip this step!

Place buttermilk in one bowl. In another bowl, whisk together flour, cornstarch, salt, pepper, and paprika until well combined. Pro tip: The cornstarch in the flour mixture creates extra crispiness that lasts longer.

Pour oil into a large, heavy-bottomed pot and heat to 350°F (175°C). Use a candy thermometer to monitor temperature. Pro tip: Maintaining proper oil temperature is key - too low and the shrimp will be greasy, too high and they'll burn before cooking through.

Working in batches, dip shrimp first in buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture, pressing gently to help coating adhere. Pro tip: Don't overcrowd the pot - fry in 2-3 batches for best results.

Carefully add coated shrimp to hot oil and fry for 2-3 minutes until golden brown and crispy. Remove with slotted spoon to wire rack. Pro tip: The shrimp will continue cooking slightly after removal, so don't over-fry.

Once all shrimp are fried, place them in a large bowl and drizzle with bang bang sauce. Toss gently to coat evenly. Pro tip: Add sauce gradually - you can always add more, but you can't take it away!

Transfer to serving platter and garnish with sliced green onions, sesame seeds, and lime wedges. Serve immediately while hot and crispy. Pro tip: Serve extra sauce on the side for dipping - trust me, people will want more!