Season shrimp with salt and pepper.
In a large Ziploc bag, combine flour with garlic powder, onion powder, cayenne, smoked paprika, oregano, and thyme.
Add the shrimp to the bag with the flour mixture, seal, and shake to coat the shrimp.
Transfer the coated shrimp to a wire rack placed on a sheet pan. Place in the fridge for 20-30 minutes. Do not discard the remaining flour in the Ziploc bag.
Add 2 inches of oil to a Dutch Oven, or if using a deep fryer, fill with oil per the manufacturer's instructions. Preheat the oil to 350°F/180°C.
Make the buffalo sauce by combing the butter with hot sauce and honey. Set aside.
Remove the shrimp from the fridge, and return to the Ziploc bag and shake again with the flour mixture. Shaking off any excess flour, drop into hot oil and fry for 2-3 minutes, depending on the size of the shrimp. Work in batches to avoid overcrowding the pan.
While still hot, toss fried shrimp in the buffalo sauce.