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Rinse the shrimp under cold water and pat dry with paper towels.
Place the shrimp in a bowl and pour the buttermilk over them, ensuring they’re fully coated.
In a shallow bowl, combine the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper.
Remove the shrimp from the buttermilk, letting any excess drip off.
Dredge each shrimp in the flour mixture, ensuring they’re evenly coated. Place the coated shrimp on a plate or tray.
Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat.
Once the oil reaches 350°F (175°C), carefully add the shrimp in batches to avoid overcrowding.
Fry the shrimp for 2–3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
Serve the fried shrimp warm with lemon wedges, tartar sauce, or your favorite dipping sauce.