In a large plastic baggie combine the flour, garlic powder, cumin, Tajin, onion powder, paprika and celery salt. Then add the shrimp. Shake well so that the shrimp are coated completed completely in flour.
Heat the vegetable oil in a frying pan - the oil should be about a half inch deep. Whisk two eggs in a large bowl until frothy. In a separate shallow bowl, add the corn flakes and crunch up lightly with your fingertips.
Dredge the flour coated shrimp first in the whisked eggs and allow excess to drip off. Then quickly transfer the shrimp to the cornflakes and flip and press the shrimp into the cornflakes until the shrimp is evenly coated. Repeat until all the shrimp are coated in cornflakes.
Fry the shrimp in batches for 30 seconds to one minute per side, until golden brown and cooked through. Keep a watchful eye, the cornflakes will burn quickly.
Serve with tangy sweet and sour sauce or mustard sauce. Ignore pleas for help. Don't let the Omnicronians where you found them. Enjoy!