Pat shrimp dry with paper towels. Place shrimp in a bowl and pour buttermilk over them. Toss to coat and let sit for 10–15 minutes to tenderize and help the batter adhere.

Make dry mix

In a shallow bowl or wide plate whisk together flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper until evenly combined.

Coat and fry

Heat neutral oil in a deep skillet or pot to 350°F (175°C). Remove shrimp from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing lightly so a good crust forms. Fry shrimp in batches (do not overcrowd) 2–3 minutes per side until golden and crisp and internal temperature reaches 120–130°F and opaque. Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

Firecracker Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, soy sauce, and lime juice until smooth. Taste and adjust heat or sweetness. Reserve about 3 tablespoons of sauce for plating and toss the remaining warm fried shrimp gently in the sauce (do not overcoat; you want a glossy glaze).

Napa Slaw

In a medium bowl, combine sliced Napa cabbage, carrots, green onions and cilantro. In a small bowl whisk rice vinegar, sesame oil, sugar, and salt until sugar dissolves. Toss dressing with the cabbage mixture just before serving so slaw retains some crunch.

Avocado Purée

Scoop avocado flesh into a small bowl. Add lime juice, sour cream or yogurt, salt and 1 teaspoon water. Mash with a fork or puree with an immersion blender until smooth and creamy; add a bit more water if needed to reach a pipeable consistency. Taste and adjust seasoning.

Plating & Garnish

Spoon a smear of avocado purée onto the serving plate. Place a small pile of Napa slaw beside or atop the smear. Arrange 4–6 sauced shrimp on the slaw and around the plate. Drizzle or dot the reserved firecracker sauce over shrimp, sprinkle toasted sesame seeds and sliced red chili if using. Serve with lime wedges.