Hot Honey Fried Shrimp (Printable Version)
Golden crispy shrimp coated in a sweet-spicy honey glaze, ready in 35 minutes for a satisfying appetizer or entrée.
# What You 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
09 - 1 cup panko breadcrumbs
→ Frying
10 - Vegetable oil, for frying
→ Hot Honey Glaze
11 - 1/3 cup honey
12 - 2 tbsp hot sauce
13 - 1 tbsp unsalted butter
14 - 1/2 tsp red pepper flakes
→ Garnish
15 - 2 tbsp chopped fresh chives or parsley
16 - Lemon wedges
# How-To Steps:
01 - Pat shrimp dry with paper towels and season evenly with kosher salt and black pepper.
02 - Arrange three shallow bowls. Combine flour, cornstarch, garlic powder, and smoked paprika in the first bowl. Beat 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 beaten eggs, then press firmly into panko crumbs 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. 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 constantly until combined and heated through.
07 - Toss fried shrimp in hot honey glaze until evenly coated. Serve immediately, garnished with fresh chives or parsley and lemon wedges.
# Helpful Tips:
01 -
- The crispy panko crust stays perfectly crunchy even after tossing in that addictive sweet-spicy glaze
- It comes together in under 40 minutes but tastes like something from a restaurant that requires a reservation weeks in advance
02 -
- Crowding the pan drops the oil temperature dramatically, resulting in soggy, greasy shrimp instead of crispy ones
- The glaze firms up quickly as it cools, so toss and serve right away for that sticky, lacquered restaurant look
03 -
- Line your plate with a wire cooling rack instead of paper towels so air circulates and the shrimp stay crispy on all sides
- Skip the tails if you are serving these as appetizer bites so guests can eat them in one mess-free bite