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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.