In a medium bowl, whisk together 1 cup of whole milk, ½ cup of sour cream, and the juice of half a lemon until smooth. Set aside.

In a separate large bowl, combine 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of paprika. Mix well.

Pat 1 pound of shrimp dry with paper towels. Dip each shrimp into the milk mixture, then dredge in the flour mixture. Set aside.

In a skillet, pour in enough oil to cover the bottom about ½ inch deep and heat to 325°F.

Add shrimp in small batches to the hot oil and fry for 2-3 minutes on each side until golden brown. Transfer to a paper towel-lined plate.

Mix ½ cup mayonnaise, ½ cup Thai sweet chili sauce, 1 minced garlic clove, and 1-2 teaspoons of sriracha in a bowl until well combined.

Place fried shrimp in a large bowl, pour the Bang Bang sauce over them, and gently toss to coat.

Transfer shrimp to a serving platter and serve immediately, optional garnish with green onions or sesame seeds.