Next time you get your oil out to fry up some fish, do yourself a favor and pick up some big UNCOOKED shrimp at the store. (The bigger ones — Somewhere in the 16-20 or 21-25 count range — the pre-packaged frozen ones are fine)… Thaw, shell and BRINE THEM prior to breading and frying them… (I Linked Alton’s brine recipe below as part of his cocktail shrimp recipe)
The bigger the shrimp, the longer you should brine them… But don’t leave them in too long or else the meat will get quite salty. If you do it right, you will get very plump, well seasoned shrimp. A half hour to 45 minutes is plenty of time to brine large sized shrimp. I’d start with about a half hour for big shrimp, and definitely don’t go past 45 minutes.
Then bread and fry them like you normally would. I would recommend:
1) Patting the shrimp near dry
2) Dusting with flour/cornstarch/dry shorelunch mix, whatever…
3) Dredge in liquid beer batter mixture
4) Roll in Panko bread crumbs
5) Fry until done/light brown.
Very crunchy, VERY tasty. Well worth a few extra bucks and a half-hour of brine time the next time you fry up some fish. 
I found myself reaching for the shrimp instead of the 
