In a medium bowl, combine the buttermilk and hot sauce. Add the shrimp to the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.

In a separate bowl, mix together the flour, garlic powder, paprika, salt, black pepper, and cayenne pepper.

Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F.

Remove the shrimp from the buttermilk, allowing excess to drip off, then dredge each shrimp in the flour mixture, shaking off any excess.

Carefully place the coated shrimp in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

In a small saucepan, combine the honey and sriracha over low heat, stirring until well mixed.

Drizzle the hot honey over the fried shrimp and toss gently to coat.

Garnish with chopped parsley before serving.