Heat 1/2 cup oil to 350 degrees, or medium to medium high. If you are using a small pan, don't allow the oil to be more than about one-third of an inch in the pan. This is not deep frying. Instead, it's a quick fry and requires that each ingredient have a lot of room so that the temperature of the hot oil does not drop. Canola or peanut oil are good choices. The shrimp or veggies should sizzle as they are eased into the pan. Mix the batter together and toss in the shrimp and vegetables. Fry in small batches until golden. Serve immediately. A dipping sauce is traditional.