Step 1: Prepare the Shrimp
Start by prepping your shrimp. If you’re using frozen shrimp, make sure to thaw them thoroughly in the fridge overnight (or you can speed up the process by placing them in a bowl of cold water for about 15 minutes). Once thawed, remove the shells (unless you prefer to leave them on) and devein the shrimp. Pat the shrimp dry with paper towels—this is key to making sure the batter sticks!

Step 2: Make the Batter
In a large bowl, mix the flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Stir everything together until well-combined.
In a separate bowl, whisk together the buttermilk and eggs. Now, add the wet ingredients to the dry ingredients and mix until you get a smooth batter. You don’t want it too thick—aim for a consistency that coats the back of a spoon but isn’t too gloopy.

Step 3: Coat the Shrimp
Take each shrimp and dip it first into the batter, making sure it’s fully coated, and then roll it in the panko breadcrumbs. You want a generous coating of breadcrumbs so that the shrimp will be nice and crispy when fried. Place the breaded shrimp on a plate or tray and continue with the rest.

Step 4: Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat. You’ll want about 2-3 inches of oil in your pan, enough to fully submerge the shrimp. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the top quickly, you’re good to go!

Step 5: Fry the Shrimp
Carefully place the breaded shrimp into the hot oil, one at a time. Don’t overcrowd the pan—you want to make sure the shrimp can fry evenly. Fry for about 2-3 minutes on each side or until they’re golden brown and crispy. Use tongs to flip them gently.

Step 6: Drain and Serve
Once the shrimp are golden and crispy, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining shrimp.