Rinse the shrimp under cold water and pat them dry with paper towels.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined. Gradually pour in the ice water, whisking continuously, until the batter is smooth and has a slightly runny consistency.
Heat vegetable oil in a large pot or deep fryer until it reaches 375F.
Place each shrimp on a skewer lengthwise. Dip each shrimp into the batter, making sure it is coated evenly. Shake off any excess batter and carefully place the shrimp in the hot oil. Fry the shrimp in batches for 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon or tongs to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Remove the shrimp from the skewers and serve with your favorite dipping sauce.