In a bowl, mix the flour, Creole seasoning, salt, and pepper. Set aside

In another bowl, whisk the eggs and milk. Set aside.

In a third bowl, mix the remaining ingredients;  bread crumbs,  red pepper flakes, garlic powder, paprika, dried oregano, and onion powder.

Coat all shrimp by first dredging in the flour mixture. Shake off any excess and then dip in the egg mixture and then the bread crumb mixture ensuring that they are well coated.

In a non stick or cast iron pan, heat vegetable oil over medium heat.  Fry each shrimp 2-3 minutes per  side or until golden brown. Remove from the pan and drain on paper towels to remove any excess oil.  Season with a sprinkle of salt while they are still hot.

Enjoy on a deli or hoagie roll, toasted or not,  along with your favorite fixings and homemade Remoulade Sauce.