Prep the Shrimp: Pat the shrimp dry with paper towels.
Set Up Dredging Station: Place flour mixed with paprika, garlic powder, salt, and pepper in one bowl. Beat eggs in another bowl. Put breadcrumbs in a third bowl.
Coat the Shrimp: Dredge each shrimp in the flour mixture, dip in beaten eggs, and then coat with breadcrumbs.
Heat the Oil: Pour oil into a large skillet to a depth of about 1/2 inch and heat over medium-high heat until hot (around 350°F / 175°C).
Fry the Shrimp: Fry shrimp in batches for 2–3 minutes per side until golden brown and cooked through. Avoid overcrowding the pan.
Drain: Remove shrimp and place on paper towels to drain excess oil.
Serve: Serve immediately with lemon wedges and your choice of dipping sauce.
