In a small saucepan, combine ½ cup of honey, 2 tablespoons of hot sauce, 2 tablespoons of unsalted butter, 1 tablespoon of apple cider vinegar, and 1 teaspoon of red pepper flakes. Heat over medium-low until the mixture melts and blends smoothly, stirring periodically, which takes about 5 minutes. Remove from heat and let it cool.

While the sauce cools, rinse 1 pound of large shrimp under cold water and pat them dry with paper towels. Ensure they’re thoroughly dried, as moisture will prevent the coating from adhering.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, ½ teaspoon of cayenne pepper, ½ teaspoon of salt, and ½ teaspoon of black pepper.

In a separate bowl, beat 2 large eggs along with ¼ cup of milk until well combined. This egg wash will help your flour coating stick to the shrimp while frying.

In a deep pan or heavy skillet, pour in about 2 inches of vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C).

Dredge each shrimp in the flour mixture, ensuring it's fully coated, then dip it into the egg wash, allowing excess to drip off. Return the shrimp to the flour mixture for a second coating.

Carefully place the coated shrimp in the hot oil, frying for about 2-3 minutes on each side until they achieve a golden-brown color and are cooked through.

In a large mixing bowl, toss the fried shrimp with your prepared hot honey sauce while they're still warm and crispy.

Present your Hot Honey Fried Shrimp on a platter, garnished with fresh herbs if desired. Serve immediately with extra hot honey sauce on the side.