Hot Honey Fried Shrimp (Printable Version)
Crispy breaded shrimp tossed in a sweet and spicy honey glaze with red pepper flakes and butter.
# What You Need:
→ Shrimp
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
→ Breading
04 - ½ cup all-purpose flour
05 - ½ cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon 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 tablespoons hot sauce
13 - 1 tablespoon unsalted butter
14 - ½ teaspoon red pepper flakes
→ Garnish
15 - 2 tablespoons chopped fresh chives or parsley
16 - Lemon wedges
# How-To:
01 - Pat the shrimp dry with paper towels, then season evenly with 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; place panko breadcrumbs in the third.
03 - Dredge each shrimp in the flour mixture, dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry shrimp in batches for 2 to 3 minutes, turning halfway, until golden 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 Tips:
01 -
- The way the hot honey clings to each crispy shrimp creates that perfect sticky coating that keeps you reaching for just one more
- Restaurant quality results that make you wonder why you ever paid $20 for this appetizer
02 -
- Working quickly when tossing the shrimp in glaze is crucial. Wait too long and you lose that signature crunch.
- The glaze thickens as it cools. If it becomes too sticky, gently warm it for 10 seconds before tossing.
03 -
- Line your plate with paper towels before plating if serving family style. It keeps excess oil from making the bottom layer soggy.
- Double the glaze if you're serving over rice. People always want more than you think.