Start by peeling and deveining the shrimp, leaving the tails on for grip and presentation. Pat them dry thoroughly with paper towels to remove excess moisture, which helps the coating stick better.
In a large mixing bowl, pour in the buttermilk and add a pinch of salt and pepper. Whisk until smooth to create a tenderizing bath for the shrimp.
Dip each shrimp into the buttermilk mixture, ensuring it's fully coated. Let any excess drip off, then transfer to a plate where you'll prepare the dry coating.
In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, and a pinch of salt and pepper. Mix well to evenly distribute the spices and create a seasoned coating.
Dredge each battered shrimp into the seasoned flour mixture, pressing lightly to help the coating adhere. For an extra crispy bite, then coat the shrimp in panko breadcrumbs, pressing gently to stick.
Heat your oil in a deep skillet or cast-iron pan to 180°C (355°F). Use a thermometer to monitor the temperature for steady frying. You should hear a gentle crackling sound when the oil is ready.
Carefully add a few coated shrimp into the hot oil, being mindful not to overcrowd the pan. Fry for about 2-3 minutes, turning gently with tongs until they are deep golden and crispy.
Using a slotted spoon, remove the fried shrimp and transfer them to a paper towel-lined plate to drain excess oil. Repeat with remaining shrimp, maintaining the oil temperature.
Squeeze fresh lemon juice over the crispy shrimp for brightness. Serve immediately while still hot and crunchy, garnished with additional lemon wedges if desired.
