In a medium bowl, combine the buttermilk and hot sauce. Add the shrimp and let them marinate for at least 30 minutes in the refrigerator.
In another bowl, mix together the flour, cornmeal, Creole seasoning, garlic powder, onion powder, paprika, black pepper, and salt.
Heat about 2 inches of vegetable oil in a deep skillet or fryer over medium-high heat until it reaches 350°F.
Remove the shrimp from the buttermilk mixture, allowing excess to drip off. Dredge each shrimp in the flour mixture, ensuring they are fully coated.
Carefully place the coated shrimp in the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes or until golden brown and crispy.
Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce, such as cocktail sauce or remoulade.