Test the temperature of the oil. The ideal temperature is 350F. If you don't have a thermometer, drizzle in a little batter. If it sinks, the oil is not hot enough. If it browns within a few seconds, the oil is too hot. Adjust and keep testing until you get the correct temperature.
Dip each shrimp in the batter then drop into the hot oil. Fry no more than two or three pieces at a time.
Dip your (clean) fingers in the batter then drizzle the batter directly over and around the shrimps.
Fry the shrimps for one to two minutes or just until crisp, flipping halfway through for even cooking. Scoop out and move to a rack or strainer. Scoop out any excess batter in the oil and move to a plate before frying the next batch.