In a large resealable plastic bag, combine the flour, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.

Beat the eggs well in a medium sized bowl. Add all the shrimp to the egg mixture and coat very well.

Place a colander over a bowl to catch the residual egg mixture. Drain the shrimp in the colander and save the excess egg mixture- you will use it again. Add all the shrimp to the flour bag and shake well to coat the shrimp with flour batter.

One by one, place the coated shrimp on a sheet pan and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.

Meanwhile, heat the canola or vegetable oil to 375 F. (Make sure to monitor oil temp.)

Remove shrimp from refrigerator and repeat the process of egg batter and flour mixture. (The egg & flour batter does not need to be as perfect this time around- It's just to ensure full coverage.)

Carefully place the shrimp in hot oil and fry until pink, about 3 minutes. Drain onto a sheet pan lined with a raised rack and then coat with buffalo sauce.

Serve with blue cheese dressing.