Pat the shrimp dry with paper towels; if they are large, cut each into 2–3 bite-sized pieces so you end up with about 24 small bite pieces. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up dredging station

In one shallow bowl combine the flour and cornstarch, garlic powder, smoked paprika and remaining 1/2 tsp salt. In a second bowl whisk the egg with the buttermilk. In a third bowl place the panko breadcrumbs.

Coat shrimp

Working in small batches, dredge shrimp first in the flour mixture shaking off excess, then dip into the egg-buttermilk, then press into the panko so each piece is evenly coated. Place coated shrimp on a tray and rest for 5 minutes to help coating adhere.

Fry shrimp

Heat a heavy skillet or Dutch oven over medium-high and add neutral oil. Heat to 350°F (175°C) or until a breadcrumb sizzles and browns in about 30 seconds. Fry shrimp in batches (do not overcrowd) 1.5–2 minutes per side until golden and crisp. Use a slotted spoon to transfer to a wire rack set over a sheet pan lined with paper towel to drain. Keep warm in a 200°F (95°C) oven if needed.

Finish

Sprinkle the hot shrimp lightly with the remaining pinch of salt and toasted sesame seeds (if using).

Bang Bang Sauce

In a bowl whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, lime juice, minced garlic, sesame oil and 1/4 tsp salt until smooth and slightly glossy. Taste and adjust: add more sriracha for heat, more sweet chili for sweetness, or a touch more lime for brightness. Transfer to a squeeze bottle or small bowl for serving.

Assembly / Citrus Soy Drizzle

Make the drizzle: whisk together the soy sauce, lime juice, honey and toasted sesame oil until honey is dissolved. Taste and adjust balance—should be bright and lightly sweet-salty.

Build the bites: if using cucumber ribbons or wonton crisps as a base, place one on a small tray or plate. Spoon about 1 tsp of the bang bang sauce onto each base, top with a small mound (about 1/4 oz) of diced tuna, then place a crispy shrimp on top of the tuna so each bite has both tuna and shrimp. Drizzle a few drops of the citrus soy across each bite.

Garnish and serve: finish with microgreens or chives and a tiny sprinkle of toasted sesame seeds. Serve immediately while shrimp are hot and sauce is chilled or at room temperature.