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Cut down the back of the shrimp to remove the poop shoot or remove the shells completely.
In a bowl, mix the corn starch, paprika, garlic powder, cayenne pepper, salt, and pepper.
Add the shrimp to the dredge mixture and toss to coat.
In a pan, cook the shrimp for about 1 minute per side until lightly browned.
Remove the shrimp and let them drain.
In the same pan, melt the butter over low heat.
Add the garlic and optional chili flakes, and let cook until the garlic is browned.
Finish with a squeeze of lemon juice.
Toss the cooked shrimp in the garlic butter sauce.
Serve the shrimp over rice, garnished with green onions.