Begin by patting your shrimp dry with paper towels to remove excess moisture, ensuring a crisp finish. Dip each shrimp into a bowl of buttermilk, allowing the coating to adhere nicely. Then, roll the shrimp in panko breadcrumbs until they're fully coated. Set the prepared shrimp aside on a plate while you heat the oil.

In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Carefully add the panko-coated shrimp, frying in batches if needed to avoid overcrowding. Cook for about 2-3 minutes on each side until the shrimp are golden brown and crispy, turning them halfway through for even cooking. Once done, transfer them to a paper towel-lined plate to drain excess oil.

While the shrimp is frying, prepare the sweet and spicy glaze. In a small saucepan over low heat, combine honey and your choice of hot sauce, stirring gently until blended and warmed through. Allow the mixture to simmer for about 2-3 minutes until it thickens slightly, then remove it from the heat to prevent burning.

Take the crispy fried shrimp and place them in a large mixing bowl. Pour the hot honey glaze over the shrimp, tossing gently to coat each piece thoroughly.

Serve over jasmine rice, garnished with sliced green onions, sesame seeds, and lime wedges.