To a medium bowl, add shrimp. Pour buttermilk over the shrimp, ensuring each is well coated. Marinate at room temperature for at least 15 minutes.
In a separate medium bowl, combine flour, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Mix well and set aside.
Working one at a time, remove shrimp from the marinade, letting excess liquid drip off. Dredge each shrimp in the seasoned flour mixture, ensuring complete coverage. Place on a large baking sheet and repeat with remaining shrimp.
In a large pot over medium heat, add about 2 inches of vegetable oil. Heat the oil to 350°F using a candy or deep-fry thermometer.
Line a baking sheet with parchment paper. Set aside.
Once the oil is ready, shake off any excess flour and carefully transfer the coated shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until shrimp are golden brown and crispy.
Using a slotted spoon, transfer the fried shrimp to the prepared baking sheet. Drizzle with hot honey and garnish with parsley. Serve hot.