Combine all the bang bang sauce ingredients in a medium bowl and set aside.

Devein and remove tails from the shrimp. Pat shrimp completely dry.

Set up a bowl and add the milk, sour cream, and lemon juice.

Set up a second bowl with the flour, cornstarch, salt, pepper, and paprika.

Dredge shrimp in the milk mixture, then generously coat it in the flour mixture. Place onto a platter and continue with the remaining shrimp.

Add 1-1 ½ inches of oil in a large skillet. Once the oil has reached 325°F, add the shrimp, but don’t overcrowd the skillet.

Fry the shrimp in batches for 2-3 minutes per side until the outside is golden-brown and the inside is cooked.

Once all the shrimp is cooked, pour the sauce over the shrimp and toss gently.

Serve and enjoy friends.