In a large bowl, combine the buttermilk and shrimp. Let it marinate for at least 30 minutes in the refrigerator.

In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the flour mixture, then dip back into the buttermilk, and finally coat with panko breadcrumbs.

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once hot, carefully add the shrimp in batches, frying for about 2-3 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

For the sauce, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl.

Serve the crispy shrimp drizzled with the sauce or toss them in the sauce for a fully coated dish.