Sorry but the best ones are really made by you because the most important thing about fried shrimp is to eat them fresh from the fryer. Even a little wait time/coldness means decreased quality. This is one of my guilty pleasures and not really hard to make at home with American Gulf shrimp (16-20s are best), panko and Old Bay, and a Fry Daddy. If you have room in the fridge you can save the oil for a future (frying) use.

In DC or MD. I used to love the ones at Hitching Post, but haven't been since it changed hands.

Regular breading, not tempura.

And yes, I realize every chain restaurant has this, and it always sucks! And I don't feel like making it myself.