Rinse the shrimp under cold water to remove any residual grit and pat dry with paper towels.

In a large mixing bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until well combined.

In a separate bowl, whisk together 1 egg and 1/2 cup buttermilk until smooth and homogenous.

Dip each shrimp into the buttermilk mixture, then dredge in the flour mixture, pressing lightly to ensure an even, complete coating.

Heat about 2 inches of oil in a frying pan or deep fryer over medium-high heat (about 350°F/175°C) until a small drop of batter sizzles immediately when added, about 2 minutes.

Fry the coated shrimp in batches, avoiding overcrowding, for 2-3 minutes per side or until golden brown and cooked through; maintain oil temperature between batches.

While the shrimp cooks, prepare the firecracker sauce by melting 1 tablespoon butter in a small saucepan over medium heat, then stirring in 1/4 cup hot sauce and 2 tablespoons honey; cook until warmed through, about 2 minutes.

Transfer the fried shrimp to a paper towel-lined plate to drain excess oil, then immediately toss with the prepared firecracker sauce to fully coat; serve hot.