Start by cleaning the shrimp. Remove the intestine with a toothpick

In a bowl, toss the shrimp with garlic powder, seasoning salt, onion powder, white pepper, olive oil, and lemon zest. Make sure each shrimp is well-coated with the seasoning mix. Let it marinate for about 15 minutes.

Combine the rice flour and cornstarch in another bowl. This combination creates a light and crispy coating that’s perfect for our shrimp.

Dredge each marinated shrimp in the flour mixture, ensuring they’re evenly coated. Shake off any excess.

In a large skillet or frying pan, heat the frying oil over medium-high heat. You can either shallow fry or deep fry the shrimp.

Once the oil is hot (you can test it by dropping a small bit of batter into the oil – if it sizzles, it’s ready), carefully add the shrimp. Fry until they’re golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels or a rack.

In a separate pan, heat 1 tablespoon of olive oil over medium heat.

Add the butter and let it melt. Once melted, toss in the minced garlic and sauté until fragrant, about 1 minute.

Stir in the red pepper flakes, honey, and fresh lemon juice. Let the sauce simmer for a couple of minutes.

Add minced parsley at the final step.

Toss the shrimp with the sauce to coat evenly. Make sure each shrimp is generously covered in the sauce.