Pat shrimp dry with paper towels and place them in medium bowl. Add 1/4 cup of all-purpose flour along with salt and pepper to taste. Toss to fully coat shrimp in flour.

In separate medium bowl, whisk together one egg with almond milk. Season with salt and pepper to taste.

In third medium bowl, combine remaining 1/2 cup all-purpose flour, cornmeal, paprika, garlic powder, dried oregano, cayenne pepper, onion powder, 2 tsp salt and 1 tsp black pepper. Stir until well combined.

Heat 3-4 inches of canola oil in deep pot until it reached 350 degrees F.

Working in batches of 8-10 shrimp, dip them into egg mixture and then toss them in seasoned cornmeal mixture until fully coated.

Gently place shrimp in hot oil and cook for 2-3 minutes or until golden brown.

Remove from oil using spider strainer. Place in single layer on paper towel lined sheet pan to drain. Repeat with the remaining shrimp.

Garnish with parsley and lemon wedges. Serve warm with your favorite dipping