Hot Honey Fried Shrimp
Intro:
Crispy, golden shrimp with a fiery-sweet drizzle? Yes, please.
These Hot Honey Fried Shrimp are the ultimate flavor bomb — crunchy, juicy shrimp coated in a light seasoned crust and drizzled (or dunked!) in a sticky hot honey glaze. It’s the perfect balance of sweet, spicy, and savory with a satisfying crunch that makes them addictive. Serve them as an appetizer, over waffles for a bold brunch, or in tacos for a crave-worthy dinner.
Prep Time: 15 min | Cook Time: 10 min | Serves: 4
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
½ cup buttermilk (or regular milk + 1 tsp lemon juice)
1 cup all-purpose flour
½ cup cornstarch (for extra crunch)
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne pepper (optional for heat)
Salt and black pepper to taste
Oil, for frying (vegetable or canola)
For the Hot Honey:
½ cup honey
1–2 tbsp hot sauce (Frank’s, sriracha, or your favorite)
½ tsp red pepper flakes (optional for extra heat)
1 tsp apple cider vinegar or lemon juice (for balance)
Instructions:
Prepare shrimp:
Pat shrimp dry. In a bowl, toss them with buttermilk. Let marinate 10–15 minutes.
Heat oil:
In a deep skillet or pot, heat oil to 350°F (175°C).
Mix dry coating:
In a bowl, combine flour, cornstarch, garlic powder, paprika, cayenne, salt, and pepper.
Coat shrimp:
Remove shrimp from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to coat well.
Fry in batches:
Carefully add shrimp to hot oil and fry for 2–3 minutes per side or until golden brown and cooked through. Do not overcrowd the pan.
Drain on paper towels.
Make hot honey:
In a small saucepan, warm honey, hot sauce, red pepper flakes, and vinegar over low heat for 2–3 minutes, stirring well. Do not boil.
Drizzle or toss:
Serve shrimp with hot honey drizzled over the top or toss lightly to coat.
✅ Tips for Crispy, Flavorful Shrimp:
Cornstarch is key for that shatteringly crisp texture.
Double-dip for extra crunch: dip shrimp in buttermilk again and dredge twice before frying.
Serve immediately — the crisp coating is best fresh.
Use chilled shrimp and let the dredged shrimp sit for 5 minutes before frying to help the coating stick.
Make it spicier or sweeter by adjusting the hot sauce-to-honey ratio.
❓ Q & A:
Q: Can I make this in an air fryer?
A: Yes! Spray coated shrimp lightly with oil and air fry at 400°F for 7–9 minutes, flipping halfway.
Q: Can I use frozen shrimp?
A: Absolutely. Just thaw and pat them dry thoroughly before marinating.
Q: What’s the best hot sauce to use?
A: Frank’s RedHot for classic tang, Sriracha for sweet heat, or even a smoky chipotle hot sauce for deeper flavor.
Q: Can I prep these ahead?
A: Frying fresh is best, but you can coat the shrimp and refrigerate for up to 4 hours before cooking.
Nutrition Info (per serving, approx. 1/4 of recipe):
Calories: ~350
Protein: 22g
Fat: 15g
Saturated Fat: 2g
Carbohydrates: 33g
Sugar: 10g (from honey)
Fiber: <1g
Sodium: ~600mg