Hot Honey Fried Shrimp (Printable Version)
Golden crispy shrimp coated in sweet spicy hot honey glaze. Ready in 35 minutes.
# What You'll Need:
→ Shrimp
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
→ Breading
04 - ½ cup all-purpose flour
05 - ½ cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 2 large eggs, beaten
09 - 1 cup panko breadcrumbs
→ Frying
10 - Vegetable oil for deep frying
→ Hot Honey Glaze
11 - ⅓ cup honey
12 - 2 tablespoons hot sauce
13 - 1 tablespoon unsalted butter
14 - ½ teaspoon red pepper flakes
→ Garnish
15 - 2 tablespoons chopped fresh chives or parsley
16 - Lemon wedges
# Directions:
01 - Pat shrimp completely dry with paper towels. Season both sides with kosher salt and black pepper, ensuring even coverage.
02 - Arrange three shallow bowls. In the first, whisk together flour, cornstarch, garlic powder, and smoked paprika. Place beaten eggs in the second bowl. Add panko breadcrumbs to the third bowl.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press firmly into panko breadcrumbs, coating completely and shaking off loose crumbs.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
05 - Fry shrimp in batches, avoiding overcrowding. Cook for 2 to 3 minutes, turning halfway through, until golden brown and crispy. Remove with tongs and drain on paper towel-lined plate.
06 - Combine honey, hot sauce, butter, and red pepper flakes in a small saucepan over low heat. Stir constantly until butter melts and mixture is heated through, about 2 minutes. Do not boil.
07 - Transfer fried shrimp to a large bowl. Pour hot honey glaze over shrimp and toss gently until evenly coated. Serve immediately, garnished with fresh chives or parsley and lemon wedges on the side.
# Expert Advice:
01 -
- The combination of crispy coating and sticky spicy glaze creates that irresistible sweet and heat balance that makes everyone reach for seconds
- It comes together faster than delivery arrives and costs half as much while tasting infinitely better than anything from a restaurant
02 -
- Overcrowding the pan drops the oil temperature dramatically making shrimp soggy so work in small batches for consistently crispy results
- The glaze will soften the breading over time so toss only what you'll eat immediately or serve glaze on the side if making ahead
03 -
- Let your coated shrimp rest on a wire rack for 10 minutes before frying to help the breading set and reduce falling off during cooking
- Season your glaze with a tiny pinch of salt to enhance all the flavors and make the honey taste even more pronounced