In a mixing bowl, combine 1 cup of mayonnaise, 1/2 teaspoon of sriracha, and 1/4 cup of sweet chili sauce. Mix well until smooth and creamy. Taste and adjust the spiciness to your liking.
In another bowl, pour 1/2 cup of buttermilk over the 1 pound of peeled jumbo shrimp. Let the shrimp marinate for about 15-20 minutes.
In a shallow dish, combine 3/4 cup of corn starch and 1 cup of breadcrumbs. Mix thoroughly to ensure an even distribution.
Remove the shrimp from the buttermilk, allowing the excess to drip off. Dredge each shrimp in the corn starch and breadcrumb mixture, ensuring they are evenly coated. Place the coated shrimp on a baking sheet.
Preheat your air fryer to 400°F (200°C) for about 5 minutes.
Arrange the coated shrimp in the air fryer basket in a single layer. Lightly brush each shrimp with avocado oil. Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Once the shrimp are cooked, transfer them to a large bowl and drizzle with the creamy bang bang sauce. Toss gently to coat each shrimp evenly.
Transfer the sauced shrimp to a serving platter. Garnish with freshly chopped parsley and serve immediately.
