Preheat your oil in a deep fryer or dutch oven with oil 3 inches up the sides to 350°F.

While the oil is heating, prepare the shrimp. Dry the shrimp well with paper towels.

In a gallon-sized plastic ziptop bag add the flour, garlic powder, onion powder, salt, and pepper. Toss to combine the seasoning with the flour.

Add the shrimp to the bag. Close the top and shake the bag so the shrimp get coated in the flour mixture, set aside.

In a shallow bowl whisk the eggs with the water until combined.

In another shallow bowl add the breadcrumbs.

Working with a few shrimp at a time, take them out of the bag and place them into the egg, move them around so they are coated.

Let any excess egg drip off and place them into the breadcrumbs. Cover them with the breadcrumbs and gently press them in so they stick.

Place the breaded shrimp onto a sheet tray lined with parchment paper, repeat with the other shrimp.

Once the oil is hot, add shrimp to the oil in batches, do not crowd the pan. Cook for 2-3 minutes until golden brown and an internal temperature reaches 165°F.

Place the shrimp onto a paper-towel-lined plate to absorb any excess oil. Immediately transfer to a wire rack that is set on top of a sheet tray to catch any drips. This will ensure the shrimp stay crispy.

Repeat with the remaining shrimp. Serve with fresh chopped parsley for garnish, lemon wedges, and cocktail sauce.