In a large bowl, mix together the panko, onion powder, garlic salt, basil, oregano, salt, and pepper. In a medium-sized bowl, mix together the buttermilk, flour, cornstarch, egg, and sriracha.
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat.
Dip a shrimp into the buttermilk mixture, using a fork to remove any excess batter.
Work in batches, being careful not to overcrowd the skillet. Allow each shrimp to cook for 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes until both sides are crispy.