Step 1

Toss the shrimp with ½ tsp Old Bay seasoning and set aside.

Step 2

In a medium mixing bowl, combine the flour, baking powder, cornmeal, 3 tsp seafood seasoning, garlic powder, and ground cumin and set aside.

Step 3

In a separate bowl, whisk together 2 large eggs and 1½ cups whole buttermilk and set aside.

Step 4

Toss the seasoned shrimp with ⅓ cup of the seasoned flour-cornmeal breading.

Step 5

Prepare a parchment-lined baking sheet.  Dip each piece of shrimp in the buttermilk-egg wash.

Step 6

Toss in the seasoned flour-cornmeal breading shaking off any excess and lay in a single layer on the parchment-lined baking sheet.

Step 7

Heat 4 inches of oil in a dutch oven or heavy bottomed saucepan to 350°F.

Step 8

Fry the shrimp in batches for about 2-3 minutes (depending on the size of the shrimp) until golden and crispy. Adjust the heat periodically to maintain the temperature of the oil while frying.

Step 9

Prepare a paper towel-lined baking sheet.  Use a slotted spoon to remove the crispy golden shrimp to the paper towel-lined baking sheet to drain.  Repeat until all of the shrimp is fried.

Step 10

Toast your waffles until golden brown.  Cut each waffle into 2”x2” squares and use a cocktail pick to secure a shrimp to a waffle square.  Continue until all of the shrimp are secured to a waffle square.  You may have leftover shrimp.

Step 11

Prepare your syrup by mixing the sriracha, honey and lime juice in a bowl.  Whisk until incorporated and then funnel the syrup into a bottle or a bowl with a pour spout.

Step 12

Serve immediately with the honey, sriracha and lime syrup.