1-First, combine flour, salt, paprika, pepper, and garlic powder in a medium bowl. This seasoned mix is what gives your shrimp that flavorful crust. Next, pat the 1 lb of small shrimp dry, then toss them in about a quarter of the seasoned flour to coat them lightly this step helps the batter stick well.

2-Heat the vegetable oil to approximately 375°F (190°C) in a deep pot. Using a thermometer here keeps things just right; if it’s too hot, you’ll get a burnt crust, and if it’s too cool, the shrimp might turn out greasy. Once the oil is ready, whisk the 1 large egg and ¼ cup of milk together in a separate bowl.

3-Dip each shrimp first in the egg and milk mixture, then roll it in the remaining seasoned flour for a perfect coating. Fry 8-10 shrimp at a time for 2-3 minutes until they turn golden-brown this prevents overcrowding and ensures even cooking. Finally, drain them on paper towels, sprinkle with the 2 teaspoons of freshly chopped parsley and a pinch of extra salt, and serve immediately.