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Working one at a time, remove the shrimp from the marinade, allowing any excess liquid to drip off. Dredge the shrimp generously in the seasoned flour mixture, making sure to coat the entire surface of each shrimp. Place on a large baking sheet, and repeat with the remaining shrimp.
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To a large pot over medium heat, add about 2 inches of vegetable oil. Using a candy or deep-fry thermometer, bring the oil to a temperature of 350°F.
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Line a baking sheet with parchment paper. Set aside.
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When ready, tap off any excess flour and carefully transfer coated shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until the shrimp are golden brown and crispy. (Please note: You may have to let the oil heat up to 350°F again after each batch of fried shrimp.)
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Using a slotted spoon, remove the fried shrimp from the oil and place onto the lined baking sheet. Drizzle shrimp with hot honey.
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Garnish with parsley. Serve hot.
