Copycat Bonefish Grill Bang Bang Shrimp

Whisk mayonnaise, yogurt, chili sauce, honey and 2 teaspoons Sriracha in a small bowl until combined. Set aside.

Whisk buttermilk, cornstarch, garlic powder, onion powder, pepper and salt in a large bowl until combined. Stir in shrimp.

Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Working in 2 batches, remove the shrimp from the batter, letting excess drip off. Arrange the shrimp in a single layer in the pan. Cook, flipping once, until pink, cooked through and browned on each side, 4 to 6 minutes. Transfer to a paper-towel-lined plate. 

Transfer the cooked shrimp to a clean plate. Drizzle with 2 to 3 tablespoons sauce and the remaining 1 teaspoon Sriracha. Sprinkle with scallion. Serve with the remaining sauce.