Hot Honey Fried Shrimp (Printable)

Crispy golden shrimp with sweet spicy honey glaze

# What You'll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Breading

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

→ Hot Honey Glaze

10 - 1/3 cup honey
11 - 2 tbsp hot sauce
12 - 1 tbsp unsalted butter
13 - 1/2 tsp red pepper flakes

→ Garnish

14 - 2 tbsp chopped fresh chives or parsley
15 - Lemon wedges

# How to Prepare:

01 - Pat shrimp completely 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; place beaten eggs in the second; add panko breadcrumbs to the third.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip into egg wash, allowing excess to drip off, then press firmly into panko to coat completely.
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 halfway through, until golden brown and crispy. Transfer to paper-towel-lined plate to drain.
06 - In a small saucepan over low heat, melt butter with honey, hot sauce, and red pepper flakes. Whisk until fully combined and warmed through, about 2 minutes.
07 - Place fried shrimp in a large bowl, pour hot honey glaze over top, and toss gently until evenly coated. Serve immediately garnished with fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • The combination of crispy exterior and sticky sweet-spicy glaze creates that perfect contrast that makes you keep reaching for just one more
  • Everything comes together in under 40 minutes but tastes like something from a restaurant kitchen
  • You can adjust the heat level to suit everyone at the table without losing what makes it special
02 -
  • Overcrowding the pan drops the oil temperature fast, so fry in smaller batches for the crispiest results
  • The glaze thickens quickly off the heat, so toss the shrimp immediately while it is still fluid and pourable
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breaded mess
  • If the glaze seems too thick, add just a teaspoon of warm water to loosen it up

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