Hot Honey Fried Shrimp (Printable Version)
Crispy golden shrimp tossed in sweet-spicy honey glaze. Ready in 35 minutes.
# What You'll 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
# Step-by-Step:
01 - Pat the shrimp dry with paper towels and season evenly with kosher salt and black pepper.
02 - Set up three shallow bowls: combine flour, cornstarch, garlic powder, and smoked paprika in the first; beat eggs in the second; add panko breadcrumbs to the third.
03 - Dredge each shrimp in the flour mixture, dip into beaten egg, then press firmly into panko to coat thoroughly.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry shrimp in batches for 2-3 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 butter with honey, hot sauce, and red pepper flakes. Stir until combined and heated through.
07 - Toss fried shrimp with hot honey glaze until evenly coated. Serve immediately garnished with fresh chives or parsley and lemon wedges.
# Expert Advice:
01 -
- The crispy panko coating stays crunchy even after tossing in that addictive honey glaze
- Ready in under 40 minutes but tastes like something from a professional kitchen
- That perfect balance of heat and sweetness makes everyone reach for seconds
02 -
- Overcrowding the pan drops the oil temperature and makes shrimp soggy, so fry in small batches
- The glaze softens the coating over time, so toss right before serving rather than ahead
03 -
- Let the fried shrimp rest for one minute before tossing in the glaze so the coating sets
- Whisk a teaspoon of soy sauce into the glaze for an unexpected umami depth