Heat 3 tablespoons of olive oil in a medium skillet over medium-low heat.

Add the onion and parsley, cover, and cook, stirring occasionally, until the onion is tender.

Stir in the smoked paprika.

In a small bowl, whisk together the flour, water, sea salt, and baking powder.

Add the onion mixture and chopped shrimp, stirring until well combined.

Wipe out the skillet.

Heat at least ¼ inch of olive oil in the skillet over medium-high heat or use a deep fryer set at 375°F.

To check if the oil is ready, drop a small amount of batter; it should quickly brown.

Spoon rounded tablespoons of the batter into the hot oil, spreading it into thin 2½-inch pancakes with the back of a spoon that has been dipped in hot oil.

Cook, turning once, until golden and crisp on both sides.

Transfer the cooked pancakes to paper towels using a slotted spatula to drain excess oil.