Hot Honey Fried Shrimp (Printable)

Golden crispy shrimp coated in a sweet and spicy hot honey glaze, ready in just 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

→ Hot Honey Glaze

10 - ⅓ cup honey
11 - 2 tbsp hot sauce
12 - 1 tbsp unsalted butter
13 - ½ tsp red pepper flakes

→ Frying

14 - Vegetable oil for frying

→ Garnish

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

# How-To Steps:

01 - Pat shrimp completely dry with paper towels. 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 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, allowing excess to drip off. Press firmly into panko crumbs to coat thoroughly on all sides.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F over medium-high heat.
05 - Fry shrimp in batches for 2-3 minutes, turning halfway through, until golden brown and crispy. Remove with tongs and drain on paper-towel-lined plate.
06 - In a small saucepan over low heat, melt butter with honey, hot sauce, and red pepper flakes. Whisk until completely combined and heated through, about 2 minutes.
07 - Transfer fried shrimp to a large bowl. Pour hot honey glaze over shrimp and toss until evenly coated. Serve immediately garnished with fresh chives or parsley and lemon wedges.

# Expert Advice:

01 -
  • The contrast between the super crispy exterior and the sticky-spicy glaze is absolutely addictive
  • Ready in under 40 minutes but tastes like something from a proper restaurant
  • That honey-butter finish transforms ordinary shrimp into something people ask for repeatedly
02 -
  • Overcrowding the pan drops the oil temperature and creates soggy, greasy shrimp
  • Let the glazed shrimp rest for just 30 seconds before serving so the glaze sets slightly
  • The glaze thickens as it cools—toss the shrimp quickly while it's still fluid
03 -
  • Buy frozen shrimp and thaw them overnight in the refrigerator—they're often fresher than what's sold as 'fresh' at the counter
  • Use a spider skimmer or slotted spoon to remove shrimp without dripping hot oil everywhere

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