Hot Honey Fried Shrimp (Print Version)
Golden crispy shrimp coated in sweet spicy 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, for serving
# How-To:
01 - Pat the shrimp dry with paper towels and season thoroughly with salt and black pepper.
02 - Arrange 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, dip into beaten egg, then press firmly into panko to coat completely.
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 2–3 minutes, turning halfway through, until golden brown and crispy. Remove to a paper-towel-lined plate.
06 - In a small saucepan over low heat, melt butter with honey, hot sauce, and red pepper flakes. Stir until fully combined and heated through.
07 - Toss fried shrimp with hot honey glaze until evenly coated. Serve immediately garnished with fresh herbs and lemon wedges.
# Expert Advice:
01 -
- The honey creates this incredible candy like shell that shatters when you bite into it
- You get everything at once, sweet heat, savory crunch, and tender shrimp inside
02 -
- Overcrowding the pan drops oil temperature fast, turning shrimp soggy instead of crispy
- Do not skip the paper towels, excess oil prevents glaze from adhering properly
03 -
- Let your oil return to temperature between batches for consistent results
- Toss gently so you do not knock off that precious panko crust