Hot Honey Fried Shrimp (Print Version)

Crispy golden shrimp coated in sweet spicy honey glaze, ready in 35 minutes for any occasion.

# 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 the shrimp dry with paper towels and season evenly with kosher salt and black pepper.
02 - Arrange three shallow bowls. In the first, combine flour, cornstarch, garlic powder, and smoked paprika. Beat the 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 the beaten eggs, then press firmly into panko breadcrumbs to coat thoroughly.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. 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 the butter with honey, hot sauce, and red pepper flakes. Stir constantly until combined and just heated through. Do not boil.
07 - Toss the fried shrimp with the 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 juicy shrimp while that sweet-spicy glaze hits every taste bud
  • Comes together in under 40 minutes but tastes like something from a restaurant
  • The honey tempers the heat perfectly so even heat-sensitive friends keep reaching for more
02 -
  • Dont overcrowd the pan or the oil temperature will drop and youll end up with soggy shrimp
  • Let the glazed shrimp sit for just 30 seconds before serving so the coating has time to set
  • The glaze thickens as it cools so toss quickly while its still fluid
03 -
  • Use a spider skimmer instead of tongs to avoid damaging the crispy coating
  • Keep your finished shrimp warm in a 200°F oven while you finish frying the rest

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