In a bowl, add the shrimp, garlic powder, paprika, cornstarch, and buttermilk and allow it to sit for 10 minutes.

In a small saucepan, melt butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in hot sauce, soy sauce, brown sugar, and crushed red pepper. Simmer for 2-3 minutes until it thickens slightly. Set aside.

Heat oil in a deep pan to 350°F (medium-high heat). In a shallow bowl, mix flour and salt. Remove the shrimp from the buttermilk, shaking off excess. Dredge each shrimp in the flour mixture until evenly coated. Press lightly so the coating sticks well.

Fry shrimp in small batches for 2-3 minutes per side, until golden and crispy. Drain on a paper towel-lined plate.

While still warm, toss the fried shrimp in the volcano sauce or drizzle it over the top. Garnish with chopped green onions.