Rinse 1 pound of large shrimp under cold water and pat them dry thoroughly. Remove shells and tails if needed.

In a large bowl, combine ½ cup cornstarch, ½ cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon onion powder. Mix thoroughly.

Toss the shrimp into the dry mixture until evenly coated, shaking off any excess.

Heat about 1 inch of vegetable oil to 350°F in a large skillet or wok.

Fry the shrimp in batches for 2-3 minutes on each side until golden brown.

Remove the shrimp using a slotted spoon and drain on paper towels.

Transfer to a serving platter, garnish with fresh cilantro, and serve with lemon wedges.