Hot Honey Fried Shrimp (Print Version)
Golden crispy shrimp tossed in spicy-sweet honey glaze, ready in 35 minutes.
# 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
# How to Prepare:
01 - Pat shrimp dry with paper towels, then season evenly with kosher salt and black pepper.
02 - Arrange three shallow bowls. Combine flour, cornstarch, garlic powder, and smoked paprika in the first bowl. Beat eggs in the second bowl. Place panko breadcrumbs in the third bowl.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip into beaten eggs, then press firmly into panko to coat thoroughly.
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 for 2–3 minutes, turning once halfway through, until golden brown and crispy. Remove and drain on paper towels.
06 - In a small saucepan over low heat, melt butter with honey, hot sauce, and red pepper flakes. Whisk until fully combined and heated through, about 1–2 minutes.
07 - Transfer fried shrimp to a bowl. Pour hot honey glaze over shrimp and toss until evenly coated. Serve immediately, garnished with fresh chives or parsley and lemon wedges.
# Expert Advice:
01 -
- The contrast between crunchy exterior and sticky glaze is completely addictive
- Ready in 35 minutes but tastes like you spent all day on it
02 -
- Do not skip the cornstarch in your flour mixture or the coating will get soggy the second the glaze hits it
- Keep the glaze warm not hot or it will make the shrimp lose its crunch faster
03 -
- Line your plate with a wire rack instead of paper towels so the shrimp stay crispy on all sides
- Double the glaze recipe because people will want extra for dipping