Hot Honey Fried Shrimp (Printable Version)

Crispy fried shrimp coated in sweet spicy honey glaze with herbs and lemon.

# What You Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Breading

04 - ½ cup all-purpose flour
05 - ½ cup cornstarch
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 2 large eggs
09 - 1 cup panko breadcrumbs

→ Frying

10 - Vegetable oil for frying

→ Hot Honey Glaze

11 - ⅓ cup honey
12 - 2 tbsp hot sauce
13 - 1 tbsp unsalted butter
14 - ½ tsp red pepper flakes

→ Garnish

15 - 2 tbsp chopped fresh chives or parsley
16 - Lemon wedges for serving

# Directions:

01 - Pat shrimp completely dry with paper towels, then season evenly with kosher salt and black pepper.
02 - Set up three shallow bowls: combine flour, cornstarch, garlic powder, and smoked paprika in the first; beat eggs in the second; place panko breadcrumbs in the third.
03 - Dredge each shrimp in the flour mixture, shake off excess, dip into beaten egg, then press firmly into panko to coat thoroughly.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F.
05 - Fry shrimp in batches for 2 to 3 minutes, turning halfway through, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
06 - In a small saucepan over low heat, melt butter with honey, hot sauce, and red pepper flakes. Stir constantly until fully combined and heated through.
07 - Toss fried shrimp in hot honey glaze until evenly coated. Serve immediately garnished with fresh chives or parsley and lemon wedges.

# Expert Tips:

01 -
  • The crispy exterior gives way to impossibly tender shrimp inside
  • That hot honey glaze hits every perfect note at once sweet spicy sticky
  • Comes together faster than delivery can arrive at your door
02 -
  • Overcrowding the pan drops the oil temperature and makes soggy shrimp work in small batches
  • The glaze thickens as it cools so toss shrimp right before serving
  • Room temperature shrimp fry more evenly than cold ones straight from the fridge
03 -
  • Use a spider strainer instead of tongs for easier shrimp retrieval from hot oil
  • Let breaded shrimp sit for 10 minutes before frying to help coating adhere better

Go Back