Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
Chill shrimp until batter is set, about 30 minutes.
Heat oil in a deep-fryer or large saucepan.
Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.