Hot Honey Fried Shrimp (Print Page)

Crispy golden shrimp tossed in sweet-spicy honey glaze

# 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, beaten
09 - 1 cup panko breadcrumbs

→ Frying

10 - Vegetable oil for deep 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

# Directions:

01 - Pat shrimp completely dry with paper towels. Season evenly with kosher salt and black pepper, ensuring thorough coverage for optimal flavor absorption.
02 - Arrange three shallow bowls in sequence. Combine flour, cornstarch, garlic powder, and smoked paprika in the first. Place beaten eggs in the second. Fill the third with panko breadcrumbs for the final coating.
03 - Working one at a time, dredge each shrimp in the flour mixture, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into panko, ensuring complete coverage for maximum crunch.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, maintaining steady temperature throughout frying process for even cooking.
05 - Fry shrimp in batches of 6-8 pieces for 2-3 minutes, turning once halfway through. Cook until deep golden brown and crispy. Transfer to paper towel-lined plate to drain excess oil.
06 - In a small saucepan over low heat, melt butter. Add honey, hot sauce, and red pepper flakes. Stir constantly until fully combined and heated through, approximately 1-2 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 Tips:

01 -
  • The hot honey glaze hits you with sweet heat that keeps you coming back for just one more piece
  • These shrimp come out ridiculously crispy and stay that way even after tossing in the sauce
  • Ready in about 35 minutes but tastes like something from a restaurant fryer
02 -
  • Overcrowding the pan drops the oil temperature and makes soggy shrimp so fry in small batches
  • Let the glazed shrimp sit for more than 5 minutes and they lose their crunch so timing matters
03 -
  • Pat shrimp extra dry before breading or the coating will slide right off in the hot oil
  • Let breaded shrimp rest for 10 minutes before frying so the coating sets properly

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