Hot Honey Fried Shrimp (Printable)

Crispy fried shrimp with sweet and spicy hot honey glaze

# 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

→ 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 It:

01 - Pat the shrimp dry with paper towels and season evenly with kosher salt and black pepper.
02 - Arrange 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, then press firmly into panko breadcrumbs to coat thoroughly.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F.
05 - Fry shrimp in batches for 2 to 3 minutes, turning halfway through, until golden brown and crispy. Transfer to a plate lined with paper towels to drain.
06 - In a small saucepan over low heat, melt butter with honey, hot sauce, and red pepper flakes. Stir until combined and heated through, about 2 minutes.
07 - Toss fried shrimp with hot honey glaze until evenly coated. Serve immediately, garnished with fresh chives or parsley and lemon wedges.

# Tips from dashanddishes:

01 -
  • The crispy exterior stays crunchy even after the honey glaze coats every inch
  • That sweet and spicy combo hits all your taste buds in one bite
  • Ready in under 40 minutes but tastes like restaurant quality
02 -
  • Do not overcrowd the pan or the oil temperature will drop and your shrimp will be greasy
  • The glaze must go on right before serving or the crispy coating will soften
  • Cornstarch in the dredge is non negotiable for restaurant style crunch
03 -
  • Pat shrimp really dry before breading or the coating will not stick properly
  • Let fried shrimp rest on a wire rack instead of paper towels to stay crispier longer
  • Double the glaze if you are serving with rice or want extra for dipping

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