Heat vegetable oil in a deep pan until it shimmers and reaches frying temperature.

In a separate bowl, mix cornstarch with salt, black pepper, and garlic powder until evenly combined.

Remove shrimp from buttermilk, allowing excess liquid to drip off, then coat each piece thoroughly in the cornstarch mixture.

Carefully add shrimp to the hot oil and fry until golden brown and crisp, about a few minutes per batch.

Transfer fried shrimp to paper towels and let excess oil drain while they stay crisp.

In another bowl, whisk mayonnaise, sweet chili sauce, and hot sauce until smooth and creamy.

Toss the warm shrimp in the sauce until evenly coated and glossy.

Serve immediately while hot and crispy, with the sauce clinging perfectly to each piece.