Instructions
Step 1
In a small bowl, whisk together 2 tablespoons of the salt, the paprika, garlic powder, and cumin and set aside.
Step 2
In a large bowl, whisk together the rice flour, tapioca starch, cornstarch, and remaining salt. Using your hand or a wooden spoon, gradually stir in the seltzer until the mixture resembles pancake batter. Add the shrimp shells and stir to coat.
Step 3
Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 1 inch. Turn the heat to medium-high, and when the temperature reads 350°F, use tongs to pick up (be sure to let the excess batter drip off) and carefully drop in the shells one at a time. Fry until golden brown, 3–5 minutes. Season to taste with the salt mixture, garnish with scallions, and serve immediately.