Butterfly each shrimp by slicing along the back but not cutting through; press flat.

Season both sides with salt, black pepper, and garlic powder.

In a bowl, mix mozzarella, cream cheese, and parsley until smooth; the mix should hold together but still be soft.

Spoon a little cheese into each shrimp and fold the shrimp around it, sealing the edges with a gentle press.

Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with paprika and Italian seasoning in a third.

Dredge each shrimp bomb in flour, shake off excess, dip in egg, then coat thoroughly with breadcrumbs.

Heat about 1/2-inch of vegetable oil in a frying pan over medium-high heat.

Test with a breadcrumb—if it sizzles and browns, you’re ready.

Fry the shrimp bombs in batches, about 3–4 minutes per side, until golden and crispy.

Melt butter in a small pan, add minced garlic and cook 30 seconds until fragrant.

Brush generously over hot shrimp bombs and sprinkle with parsley before serving.