Pat the shrimp very dry with paper towels. In a shallow bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. In another shallow bowl, beat the eggs.
Working in batches, dip each shrimp into the beaten eggs, let the excess drip off, then press into the flour mixture, coating all sides. Give each shrimp a little shake to remove extra coating. Place the breaded shrimp on a plate or tray in a single layer.
Preheat the air fryer to 400 degrees F. Arrange the coated shrimp in a single layer in the basket, leaving space between each piece. Spray the tops generously with cooking spray.
Cook for 4 minutes, then carefully flip each shrimp and spray the other side lightly with cooking spray. Cook for another 3 to 4 minutes until the coating is golden and crunchy and the shrimp are cooked through.
While the shrimp cook, make the buffalo sauce by whisking together the hot sauce, melted butter, honey, and garlic powder in a large bowl until smooth.
As soon as the shrimp come out of the air fryer, toss them immediately in the buffalo sauce until every piece is evenly coated.
Pile the buffalo shrimp on a platter and serve right away with ranch or blue cheese dressing for dipping and crisp celery sticks on the side.