depends which direction you wanna take it in, if you want something heavy with a texture that is almost creamy, egg batter, if you want something lighter and crispier, go panko.

i've had fried shrimp that incorporates touches of vanilla or maple flavors (use judicious amounts before soaking in the batter) that came out good, but you have to be careful or it can be too sweet. i more like to put that stuff in drawn butter for lobster than actually use it to fry shrimp or other shellfish.