Combine the shrimp and buttermilk in a bowl, making sure the shrimp are fully submerged. Allow it to marinate for about 15 minutes. Meanwhile, prepare your coating by mixing flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow dish. This ensures the shrimp will be perfectly seasoned and crispy.

Remove the shrimp from the buttermilk, allowing any excess to drip off. Dredge the shrimp in the seasoned flour mixture one by one, pressing gently to ensure each piece is evenly coated. Place the coated shrimp on a baking sheet lined with parchment paper and allow them to rest for a few minutes. This step helps the breading adhere better for a crispier result.

Pour vegetable oil into a large skillet or pot, filling it to about 2 inches deep. Heat the oil to 350°F, using a deep-fry thermometer to monitor the temperature. The right oil temperature is key to achieving golden, non-greasy shrimp.

Carefully drop several shrimp into the hot oil, working in batches so the temperature doesn’t drop. Fry for about 2–3 minutes, flipping occasionally, until the shrimp are golden brown and crispy. Remove them with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil. Repeat with the remaining shrimp.

While the shrimp are still warm, drizzle them generously with hot honey. The sticky-sweet honey seeps into the crispy breading for a delicious flavor explosion. Sprinkle some chopped parsley on top for garnish, and serve immediately.