To your shrimp, cut small slits along the inside to create a straight shrimp instead of a "c" shape. Cutting these slits will allow the shrimp to remain straight through frying.
Season shrimp with salt and pepper and dust with all purpose flour.
To a separate bowl, add in egg and ice cold water. Whisk to combine.
In a separate bowl, combine all purpose flour and cornstarch. Mix to ensure the blend is even. Add egg/water mixture to the flour and stir. Do not overmix, some lumps are okay. The consistency should allow the batter to still drip from your fork/chopsticks.
Heat your oil to 350℉ and fry shrimp until fully cooked, about 2 minutes. Allow shrimp to drain on a rack, and serve immediately after.