In a medium bowl, mix together 1/2 cup all-purpose flour, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp chili powder.
Whisk 1 medium egg and 2 tbsp milk in another bowl.
Pat 10 oz shrimp dry and place them into the flour mixture. Toss until each shrimp is breaded.
Dipping them into the egg mixture.
Then dredge the shrimp back into the flour mixture.
Make the dipping sauce: in a small bowl, whisk together 2 tbsp mayonnaise and 1 1/2 tbsp ketchup. Set aside.
Heat 1 cup canola oil in a large deep pot to 350 ℉ and reduce to low heat. Place 8 - 10 pieces of shrimp in the oil and fry for about 3 minutes or until golden.
Remove the shrimp from the oil and drain them on paper towels to remove the excess fat. Repeat the process with the remaining shrimp. Sprinkle the cooked shrimp with 2 tbsp chopped parsley and serve with the dipping sauce.
(*) Only part of the oil will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for frying, but what actually ends up being consumed is 1 tsp of olive oil between four servings.