1. Prepare the Shrimp

• Rinse the shrimp under cold water and pat them dry with paper towels.
• Season with salt, black pepper, garlic powder, paprika, and cayenne pepper. Set aside while you prepare the batter.

2. Make the Batter

• In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and smoked paprika.
• Gradually add the sparkling water, whisking continuously until the batter is smooth and slightly thick.

3. Prepare the Coating

• Place the panko breadcrumbs in a shallow dish.

4. Heat the Oil

• Pour oil into a deep skillet or pot, filling it about 2–3 inches deep. Heat the oil to 350°F (175°C) using a kitchen thermometer for accuracy.

5. Coat the Shrimp

• Dip each shrimp into the batter, letting any excess drip off.
• Roll the shrimp in the panko breadcrumbs, pressing gently to adhere the coating.

6. Fry the Shrimp

• Working in batches, carefully lower the coated shrimp into the hot oil. Fry for 2–3 minutes, or until golden brown and crispy.
• Remove the shrimp with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

7. Garnish and Serve

• Serve the shrimp hot, garnished with lemon wedges and chopped parsley. Pair with your favorite dipping sauces for an extra burst of flavor.