Rinse shrimp under cold water and pat very dry with paper towels. Leave tails on for presentation. If not already deveined, make a shallow cut along the back and remove the vein. Place shrimp in a bowl and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Squeeze juice from 1/2 lemon over the shrimp, toss to coat, and let rest 5–10 minutes while you prepare the coating.

Batter & Coating

Make dry mix

In a shallow bowl or plate, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/4 tsp garlic powder, 1/2 tsp paprika, and 1/8 tsp cayenne. In a second shallow dish, place 1 cup panko or fine dry breadcrumbs. These two stations will be used for a wet batter + dry crumb coating.

Make wet batter

In a medium bowl, crack 1 large egg and whisk lightly. Add 1/2 cup very cold club soda (or cold water) and 1 tsp hot sauce if using; whisk just until combined. The batter should be thin enough to cling lightly to the shrimp but not run off completely — think thin pancake batter. If batter seems too thick, add a tablespoon of cold water.

Coat shrimp

Working with one shrimp at a time: dredge shrimp in the dry flour mix, shaking off excess, then dip into the wet batter allowing excess to drip back into the bowl. Immediately press the battered shrimp into the breadcrumbs to coat evenly, gently pressing so crumbs adhere. Place coated shrimp on a wire rack set over a baking sheet. Repeat with remaining shrimp. Let coated shrimp rest 5–10 minutes to help coating adhere.

Finishing & Frying

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or Dutch oven, filling so there is at least 2–3 inches depth but not more than half the pot. Heat oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test with a small piece of batter — it should sizzle and brown gently within 30–45 seconds.

Fry shrimp

Fry shrimp in small batches (4–6 shrimp depending on pot size) to avoid crowding. Gently lower shrimp into hot oil using tongs and fry until golden and crisp, about 2 to 3 minutes per side (total 3–4 minutes), turning if necessary. The shrimp should be opaque and firm to the touch. Monitor oil temperature and adjust heat to keep it near 325–350°F (160–175°C).

Drain and season

Use a slotted spoon or spider to remove shrimp and transfer to a wire rack over a baking sheet or to paper towels to drain briefly. Immediately sprinkle with 1/2 tsp finishing or flaky salt while still hot. If desired, garnish with chopped parsley and serve with lemon wedges.

Dipping Sauce (optional)

While shrimp rest or fry, whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp lemon juice, 1/2 tsp honey, and 1/8 tsp salt until smooth. Taste and adjust seasoning. Serve alongside the hot fried shrimp.