Preheat oven to 300.
Combine Lawry’s Seasoned Salt, a pinch of cumin and a pinch of garlic salt in a small bowl. Set aside.
Pulse peeled garlic in a food processor until evenly minced. On a cutting board, mince parsley. Set both aside.
Peel the shrimp, removing tails, and transfer to a second cutting board. Lay shrimp flat and cut each half lengthwise. Devein as needed. Set aside.
Season both sides of tilapia fillets lightly with prepared salt mixture.
Heat half an inch of vegetable oil in each of two sauté pans over medium-high heat.
Season flour with pepper to taste, then dredge tilapia fillets to coat and add them gently to the hot oil.