Step 1: Pat shrimp thoroughly dry with paper towels. In a medium bowl, whisk together flour, cornstarch, salt, pepper, and garlic powder.
Step 2: Add shrimp to the flour mixture and toss until evenly coated, shaking off any excess.
Step 3: Heat about 2-3 inches of vegetable oil in a large skillet or deep pot over medium-high heat until it reaches 350-375°F (175-190°C).
Step 4: Working in batches, carefully add the breaded shrimp to the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
Step 5: While shrimp are frying, prepare the honey butter glaze. In a small saucepan, melt butter over medium heat. Stir in honey and hot sauce (if using). Simmer for 1-2 minutes until slightly thickened.
Step 6: In a separate small bowl, combine sweet chili sauce, lime juice, minced ginger, chopped cilantro, and red pepper flakes (if using) for the dip. Mix well.
Step 7: Once all shrimp are fried, transfer them to a large bowl. Pour the warm honey butter glaze over the shrimp and toss gently to coat evenly.
Step 8: Serve the Crispy Honey Butter Shrimp immediately with the Sweet Chili Dip on the side. Garnish with extra fresh cilantro if desired.