In a medium bowl, add your thawed, peeled, and deveined shrimp. Pour the buttermilk over the shrimp, ensuring each one is well-coated. Let it marinate at room temperature for at least 15 minutes.

In another medium bowl, combine the flour, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Mix until all the spices are evenly distributed.

Remove each shrimp from the buttermilk one at a time, letting the excess liquid drip off. Generously dredge them in the seasoned flour mixture, ensuring complete coverage.

In a large pot, pour in enough vegetable oil to be about 2 inches deep. Heat the oil over medium heat until it reaches 350°F.

Line another baking sheet with parchment paper. This will be your resting place for the fried shrimp, allowing them to drain after frying.

Carefully add the coated shrimp to the hot oil in batches. Fry each batch for 2-3 minutes, turning occasionally, until they turn golden brown and crispy.

Using a slotted spoon, transfer the fried shrimp to the lined baking sheet. Once all are done, drizzle them generously with hot honey.

Sprinkle chopped parsley over the shrimp for a fresh touch, and serve immediately while hot.