Thoroughly pat the shrimp dry with paper towels. Season with ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika.

In a shallow bowl, whisk together the flour, cornstarch, and remaining salt, pepper, garlic powder, onion powder, and paprika.

In a separate bowl, lightly beat the eggs until just combined.

Add 1–2 inches of vegetable oil to a heavy-bottomed skillet and heat over medium heat. The oil is ready when a small drop of batter sizzles right away and floats to the top.

Dredge each shrimp in the egg, then coat in the flour mixture. Shake off excess and set aside on a plate.

Fry shrimp in batches for 2–3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and soy sauce until smooth.

Toss the warm shrimp in ⅔ of the bang bang sauce until evenly coated.

Optional: Heat tortillas in a dry skillet over medium heat for about 30 seconds per side until golden and warm.

Layer tortillas with shredded cabbage, carrots, bang bang shrimp, green onions, and cilantro. Drizzle with remaining sauce. Serve immediately and enjoy!