Paprika-Kissed Austrian Boom Shrimp

1.In a large bowl, combine the all-purpose flour, smoked paprika, sweet paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to create the dry batter mixture.

2.In a separate bowl, whisk together the egg and cold sparkling water until frothy. Gradually add the dry batter mixture to the egg mixture, stirring until just combined. The batter should be slightly lumpy.

3.Place the breadcrumbs in a shallow dish. Dip each shrimp into the batter, allowing excess to drip off, then coat with breadcrumbs, pressing gently to adhere. Set aside on a plate.

4.In a large, deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small amount of batter; it should sizzle and rise to the surface.

5.Carefully add the breaded shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.

6.While the shrimp are frying, prepare the horseradish dipping sauce by mixing together the sour cream, prepared horseradish, fresh lemon juice, and a pinch of salt and pepper in a small bowl. Adjust seasoning to taste.

7.To serve, arrange the crispy shrimp on a platter, garnish with chopped fresh parsley, and serve with lemon wedges and the creamy horseradish dipping sauce on the side.