Instructions

1. For the Shrimp:
2. Heat 4 cups canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 375°F. The oil should be 2 to 3 inches deep in the pan. Meanwhile, make the sauce and bread the shrimp.
3. Place 1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, and 1 teaspoon of the Sriracha in a large bowl and whisk to combine. Thinly slice the dark green parts of 2 medium scallions on a slight diagonal (about 2 tablespoons).
4. Place 1/2 cup buttermilk and the remaining 1 teaspoon Sriracha in a second large bowl and whisk to combine. Add 1 pound peeled and deveined large shrimp and stir to coat.
5. Place 3/4 cup cornstarch in a medium bowl. Working in batches, use a slotted spoon to transfer the shrimp, letting the excess liquid drain back in the bowl, into the cornstarch. Gently toss to coat, then transfer to large plate or baking sheet in a single layer.
6. Working in 2 batches if needed, add the shrimp to the hot oil in a single layer and fry until lightly browned, 3 to 5 minutes. Use a spider or slotted spoon to transfer the shrimp to a paper towel-lined tray to drain, then transfer to the bowl of sauce and toss to coat. Garnish with the scallions.
7. If making tacos, fill 8 small taco-sized flour tortillas with shredded lettuce, diced tomatoes, and the shrimp. Garnish with the scallions.