Start by rinsing the deveined and peeled shrimp under cold water, then pat them dry with paper towels.

In a medium bowl, whisk together whole milk, sour cream, and freshly squeezed lemon juice until smooth.

In another bowl, mix all-purpose flour, cornstarch, salt, black pepper, and paprika together thoroughly.

Take each shrimp and dip it first into the milk mixture, then transfer it to the flour mixture, covering it completely.

In a large skillet, heat enough oil to reach about 1-1½ inches deep to 325°F (165°C) for frying.

Carefully add the dredged shrimp to the hot oil in small batches and fry for about 2-3 minutes on each side until golden brown.

In a separate bowl, mix mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha until well combined.

Once the shrimp are fried, remove them from the oil and drain on a paper towel-lined plate, then toss in the Bang Bang sauce.