Hot Honey Fried Shrimp (Printable)

Crispy golden shrimp tossed in sweet-spicy honey glaze with red pepper flakes and butter.

# What You’ll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails optional
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 (2 inches depth)

→ Hot Honey Glaze

11 - ⅓ cup honey
12 - 2 tbsp hot sauce (Frank's RedHot or Sriracha)
13 - 1 tbsp unsalted butter
14 - ½ tsp red pepper flakes

→ Garnish

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

# How To Make It:

01 - Pat shrimp completely dry with paper towels. Season evenly with kosher salt and black pepper, ensuring all surfaces are coated.
02 - Arrange three shallow bowls in a row. In the first bowl, whisk together flour, cornstarch, garlic powder, and smoked paprika. Place beaten eggs in the second bowl. Add panko breadcrumbs to the third bowl.
03 - Working with one shrimp at a time, dredge thoroughly in the flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press firmly into panko breadcrumbs to coat completely on all sides. Transfer to a clean plate.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat over medium-high heat until oil reaches 350°F. Use a deep-fry thermometer to monitor temperature.
05 - Fry shrimp in small batches, being careful not to overcrowd the pan. Cook for 2-3 minutes, turning once halfway through, until golden brown and crispy. Remove with tongs or a slotted spoon and drain on paper towels.
06 - While shrimp fry, combine honey, hot sauce, butter, and red pepper flakes in a small saucepan over low heat. Stir constantly until butter melts and mixture is heated through, about 2 minutes. Remove from heat.
07 - Transfer 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 accompanied by lemon wedges.

# Expert Advice:

01 -
  • The crispy panko crust stays impossibly crunchy even after being tossed in the honey sauce
  • You get that perfect restaurant style fry at home without any special equipment
  • The sweet heat combination is absolutely addictive and somehow keeps everyone coming back for just one more
02 -
  • Do not overcrowd the pan while frying or the oil temperature will drop and your shrimp will become soggy
  • The glaze thickens quickly as it cools so toss the shrimp immediately after making it
  • Patting the shrimp completely dry before breading is the step most people skip and then wonder why their coating falls off
03 -
  • Use a spider skimmer or slotted spoon to easily remove shrimp from hot oil without dripping
  • Let the fried shrimp drain for at least 30 seconds before tossing in the glaze to prevent sogginess

Go Back