Prepare the Hot Honey Sauce: In a small saucepan, combine honey, hot sauce, butter, apple cider vinegar, and red pepper flakes over medium heat. Stir gently until the butter melts and the mixture is smooth, about 3–5 minutes. Remove from heat and let cool slightly.

Rinse and Dry the Shrimp: Rinse the peeled and deveined shrimp under cold water. Pat them dry with paper towels, ensuring they are completely dry.

Make the Coating Mix: In a mixing bowl, whisk together all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper until well combined.

Prepare the Egg Wash: In another bowl, beat together the eggs and milk until blended for a smooth egg wash.

Heat the Oil: In a deep pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dredge the Shrimp: Dredge dried shrimp in the flour mixture, dip in the egg wash, and return to the flour mixture for a double coating.

Fry the Shrimp: Carefully add the coated shrimp in batches to the hot oil. Fry for about 2–3 minutes, turning halfway through until golden brown and crispy.

Drain the Shrimp: Use a slotted spoon to transfer fried shrimp to a plate lined with paper towels to absorb excess oil.

Coat in Hot Honey Sauce: In a large bowl, pour the hot honey sauce over the fried shrimp and toss gently until coated.

Serve Immediately: Serve hot with extra sauce on the side for dipping.