Begin by peeling and deveining your raw shrimp, ensuring they are clean and free of any shell debris. Pat them dry with a paper towel to remove excess moisture.

In a medium bowl, combine whole milk, sour cream, and fresh lemon juice. Whisk these ingredients together until smooth.

In a separate bowl, stir together all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix these dry ingredients thoroughly.

Take each cleaned shrimp and first dip it into the milk mixture, letting any excess drip off, then transfer them to the flour mixture.

In a large skillet, pour in enough oil to reach about 1 to 1½ inches deep, and heat it to 325°F.

Once the oil reaches 325°F, carefully add a batch of shrimp to the skillet and fry for approximately 2-3 minutes on each side.

Remove the cooked shrimp from the skillet and place them on a plate lined with paper towels. In a separate bowl, combine mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha.

Toss the hot shrimp gently in the sauce until each piece is beautifully coated. Serve immediately.