1. In a bowl, combine the flour, baking powder, paprika, cayenne pepper, salt, and black pepper. Mix well.
2. In a separate bowl, whisk together the eggs and milk. Gradually add this to the dry ingredients, stirring until smooth.
3. Chop the shrimp into small pieces and fold them into the batter along with the minced garlic and chopped parsley.
4. Heat the oil in a large skillet over medium-high heat. You’ll know it’s ready when a bit of batter sizzles immediately upon contact.
5. Scoop tablespoon-sized portions of the batter into the skillet, flattening them slightly with the back of the spoon. Fry for 2-3 minutes on each side or until golden brown and crispy.
6. Remove the fritters from the skillet and drain on paper towels to remove excess oil.
7. To make the lime mayonnaise, mix together the mayonnaise, lime juice, and lime zest in a small bowl.
8. Serve the fritters hot with a generous side of lime mayonnaise.

From my kitchen to yours, a tip: make sure not to overcrowd the skillet. It keeps the oil temperature steady and the fritters crispy.