Rinse the large shrimp under cold water and pat them dry thoroughly with paper towels.

In a medium-sized mixing bowl, combine cornstarch, all-purpose flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.

Add the dried shrimp to the coating mix and toss until they are thoroughly coated.

Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers.

Carefully lower the coated shrimp into the hot oil in batches, frying for about 2-3 minutes or until golden brown.

Remove the fried shrimp and drain on paper towels to absorb excess oil.

Transfer the crispy shrimp to a serving platter, garnishing with fresh cilantro and serving with lemon wedges.