Prepare Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels.

Make the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. In another bowl, beat the eggs and cold sparkling water until well combined. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth. The batter should be slightly thick.

Heat the Oil: In a deep frying pan or pot, heat vegetable oil to 350°F (175°C).

Fry the Shrimp: Dip each shrimp into the batter, allowing any excess to drip off. Carefully place the shrimp into the hot oil. Fry in batches to avoid overcrowding the pan. Cook for 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to remove the shrimp and place them on a plate lined with paper towels to drain excess oil.

Serve: Arrange the shrimp on a platter. Garnish with chopped parsley and serve with lemon wedges. Accompany with a bowl of sweet chili sauce mixed with red pepper flakes for an optional spicy kick.