Add the mayonnaise, chili garlic sauce, sriracha, and sweetener to a small bowl. Whisk ingredients until bang bang sauce is fully combined. Set aside.
In a large bowl, mix together the whey protein powder, almond flour, coconut flour, sea salt, and black pepper. Add the whisked eggs and sparkling water. Whisk until batter is fully combined.
Add the avocado oil to a Dutch oven and heat to 350 degrees F (176 degrees C).
Dip the shrimp into the batter to coat. Let the excess batter drip off, and add the shrimp to the hot oil in a single layer. Fry for 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Working in batches, repeat with the remaining shrimp.
Toss the cooked shrimp in the keto bang bang sauce and serve.