Hot Honey Fried Shrimp (Printable Version)
Crispy fried shrimp tossed in a sweet and spicy hot honey glaze, ready in just 35 minutes.
# Ingredient List:
→ 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, beaten
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 Make:
01 - Pat shrimp dry with paper towels, then season thoroughly with kosher salt and black pepper.
02 - Arrange 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 flour mixture, dip into beaten eggs, then press firmly into panko to coat completely.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F.
05 - Fry shrimp in batches for 2-3 minutes, turning halfway through, until golden brown and crispy. Transfer to 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 well combined and heated through.
07 - Toss fried shrimp with hot honey glaze until evenly coated. Serve immediately with fresh chives, parsley, and lemon wedges.
# Expert Tips:
01 -
- The glaze comes together in minutes but tastes like something from a restaurant
- Crispy panko stays crunchy even after tossing with the honey sauce
02 -
- Dont crowd the pan or the oil temperature will drop and you'll end up with soggy shrimp
- The glaze thickens quickly off the heat, so toss the shrimp immediately while it's still fluid
03 -
- Keep a baking sheet in a 200°F oven to hold cooked shrimp while you finish frying batches
- The oil needs to stay at 350°F—a thermometer takes all the guesswork out of it