In a small mixing bowl, combine mayonnaise, sweet chili sauce, and sriracha until well blended; set aside. Place the cornstarch in a plastic zipper bag or a shallow bowl. Pour the buttermilk into a separate shallow bowl. In a third shallow bowl, mix the bread crumbs and salt.

Preheat your air fryer to 400 degrees F.

Pat the shrimp dry and place them in the bag (or bowl) of cornstarch. Seal and shake the bag to coat the shrimp fully. Shake off any excess cornstarch and place the shrimp on a plate.

Working in batches, dredge the shrimp in buttermilk, then roll them in the breadcrumbs, pressing them firmly so the crumbs stick. Place the coated shrimp in a single layer in the air fryer, leaving a bit of space between them (you may need to work in batches). Spray them lightly with cooking spray.

Air fry for 5 minutes, then flip the shrimp, spray with cooking oil, and fry for another 5 minutes until the shrimp is fully cooked.

Transfer the cooked shrimp to a medium mixing bowl and repeat with the remaining coated shrimp.

When all the shrimp are cooked, pour the bang bang sauce over them and lightly toss until they are fully covered.

Garnish with parsley and serve immediately.