Soak the shrimp:

• Place shrimp in a bowl with buttermilk and let soak for 10–15 minutes. This helps tenderize and flavor the shrimp.

Make the bang bang sauce:

• In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and vinegar. Adjust heat or sweetness as preferred. Set aside.

Prepare the shrimp:

• Heat oil in a deep skillet or pot over medium-high heat.

• Remove shrimp from buttermilk, shake off excess, and toss them in a bowl with cornstarch, salt, and pepper.

• Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.

Toss shrimp in sauce:

• Once shrimp have cooled slightly, toss them gently in the bang bang sauce until fully coated.

Prepare the peppers:

• Preheat oven to 375°F (190°C). Place pepper halves on a baking sheet, cut side up, and brush lightly with olive oil.

• Bake for 6–8 minutes to soften slightly or leave them raw for extra crunch.

Assemble:

• Spoon 2–3 bang bang shrimp into each pepper half.

• Garnish with chopped green onions, sesame seeds, and fresh herbs if desired.

Serve:

• Serve warm or at room temperature. Perfect for parties, game day, or as a fun twist on shrimp tacos!