In a medium mixing bowl, whisk together 1 cup mayonnaise, 1/2 teaspoon sriracha, and 1/4 cup sweet chili sauce until smooth. Set the bang bang sauce aside.

Place 3/4 cup corn starch in a shallow bowl, 1/2 cup buttermilk in a second shallow bowl, and 1 cup breadcrumbs in a third shallow bowl. These are your breading stations.

Pat the 1 pound peeled jumbo shrimp dry with paper towels.

Preheat your air fryer to 400°F.

Working in batches of 6–8 shrimp so they do not touch in the basket, dredge each shrimp in the corn starch, shaking off any excess.

Dip the floured shrimp into the buttermilk, allowing excess to drip off.

Roll the shrimp in the breadcrumbs, pressing gently so the crumbs adhere. Place each coated shrimp in a single layer in the air fryer basket without touching.

Air fry the first batch at 400°F for 5 minutes.

After 5 minutes, open the air fryer. Lightly brush or drizzle avocado oil on the cooked side of each shrimp, flip each shrimp, then lightly brush or drizzle avocado oil on the other side. Return the basket to the air fryer and cook for an additional 5 minutes.

When the second cook time finishes, transfer the cooked shrimp to a plate. Repeat steps 5–9 with the remaining shrimp until all are cooked.

Pour the prepared bang bang sauce over all of the cooked shrimp in a medium mixing bowl. Lightly toss the shrimp until they are evenly coated in the sauce.

Garnish with parsley if desired and serve immediately (on a bed of rice or on their own).