Preparation: Make sure the shrimp are cleaned, deveined, and patted dry with paper towels.

Flour Mixture: In a shallow bowl, combine the all-purpose flour, salt, black pepper, paprika, and garlic powder.

Buttermilk Dip: Pour buttermilk into another shallow bowl.

Breadcrumb Coating: Place Panko breadcrumbs in a third shallow bowl.

Dredging Process:

• First, dip a shrimp into the flour mixture, ensuring it’s fully coated.
• Then, dip the flour-coated shrimp into the buttermilk, letting the excess drip off.
• Finally, press the shrimp into the breadcrumbs, making sure it’s thoroughly covered. Place the breaded shrimp on a plate or tray and repeat with the remaining shrimp.

Frying:

• Heat about 2 inches of vegetable oil in a deep frying pan or pot over medium heat until it reaches around 350°F (175°C). If you don’t have a thermometer, you can test the oil’s readiness by dropping a breadcrumb into it; it should sizzle without burning immediately.
• Carefully place the shrimp into the hot oil using tongs. Avoid overcrowding the pan; you might have to fry the shrimp in batches.
• Fry each side for about 2-3 minutes or until golden brown and crispy.
• Remove the fried shrimp with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serving: Serve the fried shrimp hot with lemon wedges and your choice of tartar sauce or cocktail sauce.