Hot Honey Fried Shrimp (Printable Version)
Crispy fried shrimp coated in sweet spicy honey glaze
# Ingredient List:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
→ Breading Station
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
→ Hot Honey Glaze
10 - ⅓ cup honey
11 - 2 tbsp hot sauce
12 - 1 tbsp unsalted butter
13 - ½ tsp red pepper flakes
→ Frying & Garnish
14 - Vegetable oil, for deep frying
15 - 2 tbsp chopped fresh chives or parsley
16 - Lemon wedges
# Step-by-Step Instructions:
01 - Pat shrimp completely dry with paper towels to ensure proper breading adhesion. Season evenly with kosher salt and black pepper.
02 - Arrange three shallow bowls in sequence. Combine flour, cornstarch, garlic powder, and smoked paprika in the first bowl. Place beaten eggs in the second. Fill the third bowl with panko breadcrumbs.
03 - Dredge each shrimp thoroughly in the flour mixture, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into panko to coat completely on all sides. Transfer to a clean plate.
04 - Pour vegetable oil to a depth of 2 inches in a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
05 - Fry shrimp in small batches to avoid overcrowding. Cook for 2 to 3 minutes, turning once halfway through, until deep golden brown and crispy. Remove with tongs and drain on paper towels.
06 - In a small saucepan over low heat, melt butter with honey, hot sauce, and red pepper flakes. Whisk gently until fully combined and warmed through, about 2 minutes. Do not boil.
07 - Transfer hot fried shrimp to a large bowl. Pour hot honey glaze over shrimp and toss gently until evenly coated. Serve immediately garnished with fresh chives or parsley and lemon wedges on the side.
# Tips from hearthlykitchen:
01 -
- The crispy exterior gives way to tender shrimp while that sweet spicy glaze makes everything better
- It comes together faster than delivery and tastes infinitely more impressive than the effort suggests
02 -
- Crowding the pan drops the oil temperature dramatically and makes shrimp soggy instead of crispy
- The glaze softens the breading over time so toss right before serving rather than coating everything at once
03 -
- Double the glaze recipe because everyone wants extra for dipping
- Room temperature shrimp cook more evenly than cold ones straight from the fridge