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In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
Remove from the buttermilk and let excess liquid drain away.
Coat the shrimp in cornstarch.
In a heavy-bottomed pan add 2-3 inches of vegetable oil and heat to 375 degrees.
Fry the shrimp until lightly brown, 1-2 minutes on each side.
Once fried coat with the sauce and serve immediately.