This dish is straightforward to prepare and can be a fun project for a weekend dinner. Here’s how to make it:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes. Remove from heat and set aside.
3. In a large bowl, combine the shrimp, mozzarella cheese, sautéed garlic, paprika, salt, and black pepper. Toss until the shrimp are well coated.
4. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs and Parmesan cheese.
5. Coat each shrimp in flour, then dip in egg, and finally coat with the breadcrumb mixture. Ensure each shrimp is fully covered for maximum crispiness.
6. Arrange the breaded shrimp on the prepared baking sheet and bake for 15-20 minutes, or until the shrimp are cooked through and the coating is golden brown.
7. Garnish with chopped parsley and serve with lemon wedges on the side for a zesty finish.

Remember, the key to perfect shrimp bombs is not overcrowding the baking sheet. Give each one space to breathe and cook evenly. It’s a lesson I learned from my abuela, who always said, “Let the flavors dance, not bump into each other!”