In a small saucepan over low heat, combine the honey, hot sauce, butter, apple cider vinegar, and red pepper flakes. Stir continuously until the butter melts and the sauce is smooth, about 3–5 minutes. Remove from heat and set aside.

Rinse the shrimp under cold water to remove sand and grit. Pat them dry with paper towels.

In a large mixing bowl, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.

In a separate bowl, beat together the eggs and milk until smooth.

In a deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dredge each shrimp in the flour mixture, dip in the egg wash, and then return to the flour for a second coating.

Fry the shrimp in small batches for 2-3 minutes until golden brown. Remove and drain on paper towels.

Transfer the fried shrimp to a mixing bowl and toss with hot honey sauce until well coated.

Serve immediately with extra hot honey sauce on the side.