Soak your peeled and deveined shrimp in buttermilk for at least 30 minutes.

In a mixing bowl, combine the all-purpose flour, garlic powder, cayenne pepper, and a pinch of salt.

In another bowl, whisk the eggs until fluffy, and keep panko breadcrumbs in a third bowl.

Dredge each shrimp in the flour mixture, dip in the egg wash, and then coat with panko breadcrumbs.

Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry shrimp until golden brown, about 2-3 minutes on each side.

Mix the sour cream, hot sauce, and lemon juice in a small bowl for the dipping sauce.

Serve the crispy shrimp warm, garnished with chopped green onions, alongside the zesty dipping sauce.