Hot Honey Fried Shrimp (Printable)

Crispy fried shrimp coated in a sweet and spicy hot honey glaze. Perfect for appetizers or main dishes.

# 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

# How-To Steps:

01 - Pat the shrimp completely dry with paper towels, then 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; place panko breadcrumbs in the third.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip into beaten eggs, then press firmly into panko 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 2–3 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 constantly until combined and heated through, about 2 minutes.
07 - Toss fried shrimp in the hot honey glaze until evenly coated. Serve immediately, garnished with fresh chives or parsley and lemon wedges on the side.

# Expert Advice:

01 -
  • The contrast between shatteringly crispy coating and sticky sweet spicy glaze is completely addictive
  • These come together in under 40 minutes but taste like something from a restaurant that takes reservations
02 -
  • Patting shrimp completely dry before breading is the step most people rush but it makes the difference between coating that sticks and coating that slides off into the oil
  • Keep your oil temperature steady throughout frying because fluctuations are what lead to greasy instead of crispy results
03 -
  • Let your fried shrimp rest on a wire rack instead of paper towels to maintain maximum crispiness on all sides
  • If your glaze thickens too much, whisk in a teaspoon of warm water to loosen it back to the perfect consistency

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