Heat the vegetable oil in a large pot to 350˚F.

Prepare the breading station by starting at whisking the eggs in a shallow dish. Season generously with salt and pepper, to taste. In a second shallow bowl, whisk the flour, paprika and garlic powder, to combine. In a third shallow bowl, add the panko crumbs. Season the flour mixture and the panko generously with salt and pepper, to taste.

Rinse the fresh shrimp under cold running water and lightly pat dry with paper towels. A small amount of moisture will help the coating stick to the shrimp.

Dredge a piece of shrimp into the flour mixture first, making sure both sides are nicely coated. Next dip into the beaten eggs coating both sides. Allow excess egg mixture to drip off shrimp. Lastly in a separate bowl, finish by dredging the shrimp in the panko breadcrumbs. Lightly press the shrimp when dredging in the panko so the breadcrumbs will stick.

Check the oil temperature and start frying in batches and with no more than 8-10 breaded shrimp at a time. Fry the crispy panko shrimp until it has a gorgeous golden brown color. Let the shrimp cook for approximately 1 minute per batch. Place shrimp to a paper towel-lined plate to drain the excess oil. Continue frying until all the shrimps are done.

Serve shrimp on a large serving plate and top with fresh parsley and lemon wedges. Enjoy!