In a medium bowl, combine buttermilk and hot sauce. Add the shrimp, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to marinate.

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

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

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

Carefully place the coated shrimp in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and cooked through.

Using a slotted spoon, transfer the fried shrimp to a paper towel-lined plate to drain excess oil.

In a small saucepan over low heat, combine honey, red pepper flakes, and lemon juice. Stir until warmed and well mixed.

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

Garnish with chopped parsley before serving.