If shrimp is wet, pat dry with paper towels; set aside.
In a large mixing bowl, combine flour, paprika, cayenne pepper, sugar, salt, and pepper; add shrimp and, using your fingers, mix to combine. Set aside.
Melt butter in a large nonstick skillet or a cast iron skillet.
Add garlic and salt; cook for about 30 seconds, stirring frequently.
Add previously prepared shrimp to the pan; cook for 2 minutes.
Stir in tomatoes, vegetable broth and lemon juice; continue to cook for 3 minutes, or until shrimp is done and tomatoes are tender.
Remove from heat.
Stir in fresh parsley.
Serve over cooked rice, orzo, pasta, etc...