Hot Honey Fried Shrimp

Hot Honey Fried Shrimp brings together crispy golden shrimp with a sweet fiery glaze for a dish that always disappears fast from the table. It is perfect when you want to impress guests or simply add some excitement to your weeknight meals. Easy to prepare in half an hour this recipe turns simple ingredients into something truly craveable. The spicy honey glaze clings to every crunchy bite making it completely irresistible.

The first time I made this two friends begged for the recipe right away. Now it is my go to when someone asks for something with a little wow factor.

Ingredients

• Large shrimp: brings sweet briny flavor and stays tender look for wild caught if possible
• Garlic powder: deepens the savory taste always choose a fresh bottle for best aroma
• Smoked paprika: adds subtle smokiness opt for a deep red variety for full flavor
• Salt and black pepper: highlight the natural sweetness of the shrimp use fine sea salt for even seasoning
• All purpose flour: makes the coating light and crunchy sift before using for best texture
• Buttermilk: gives a tangy note and makes a sticky base that holds crumbs choose thick buttermilk for best cling
• Panko breadcrumbs: make that signature shatter crisp bite look for unseasoned Japanese style panko
• Vegetable oil: creates a high heat frying environment choose oil with a neutral taste like canola or sunflower
• Honey: brings gloss and sweetness use pure local honey for the richest flavor
• Hot sauce: brings signature kick select a balanced tangy brand to complement not overpower
• Butter: gives the glaze extra body and silkiness choose real unsalted butter
• Red pepper flakes: boost the heat use a fresh opened jar for lively spice
• Apple cider vinegar: balances sweetness with a gentle tang go for unfiltered with the mother for depth

Step by Step Instructions

Season the Shrimp:

Pat the shrimp dry with paper towels until completely free of moisture. Sprinkle with garlic powder smoked paprika salt and black pepper then gently toss together so every shrimp gets evenly coated. Well seasoned shrimp means great flavor in every bite.

Set Up the Dredging Station:

Arrange three shallow dishes in a row. Pour flour into the first dish buttermilk into the second and fill the third with panko breadcrumbs. This organized station keeps the breading methodical and mess free. Each station plays a part in building the crispy coating.

Coat the Shrimp:

Take a seasoned shrimp and roll it completely in flour to ensure every side is dusted. Dip it into the buttermilk letting any excess drip off. Press the shrimp into the panko making sure each curve and crevice is fully coated for maximum crunch. Place the breaded shrimp on a large plate or a lined baking sheet in a single layer while you work through all the shrimp.

Heat the Oil:

Pour enough vegetable oil into a deep heavy skillet or wide pot so it comes up about two inches on the sides. Warm the oil slowly over medium heat and use a thermometer to check that it reaches three hundred fifty degrees Fahrenheit which is the sweet spot for crispy shrimp with no greasy aftertaste.

Fry the Shrimp:

Gently lower a few shrimp at a time into the hot oil using tongs. Do not crowd the pan as this keeps the temperature steady for even frying. Let them cook undisturbed for two to three minutes until a deep golden brown forms and the coating gets crisp. Transfer fried shrimp to a plate lined with paper towels so any excess oil is soaked up.

Make Hot Honey Glaze:

Add honey hot sauce butter red pepper flakes if you want extra heat and apple cider vinegar to a small saucepan. Set over medium heat and stir just until the butter melts and the mixture combines smoothly. Take it off the heat so it stays glossy and pourable.

Finish and Serve:

Arrange the fried shrimp on a serving platter. Drizzle generously with hot honey glaze or serve the glaze on the side as a dip for those who love extra sauciness. Enjoy right away while everything is warm and crispy.

Save

My personal favorite part of this dish is the honey glaze. It is something my family loves on both shrimp and even chicken. Once my aunt tried the glaze on her biscuits at brunch—now every gathering someone asks for it.

Storage Tips

Leftover fried shrimp can be kept in an airtight container in the fridge for up to two days. For best texture reheat them on a wire rack in the oven at three hundred seventy five degrees just until hot and crispy. Keep the glaze in a separate jar and warm gently before serving for the same glossy finish.

Ingredient Substitutions

If buttermilk is not on hand a mix of whole milk plus a splash of lemon juice will do the trick. For gluten free needs replace the all purpose flour and panko with your favorite gluten free brands. You can swap sriracha or chili sauce for the hot sauce just adjust to taste for spice.

Serving Suggestions

Serve these shrimp with crisp coleslaw creamy grits or even a cooling cucumber salad. They work as a main feature over rice or as a top seller at your party snack table. A sprinkle of fresh herbs or a squeeze of lime will brighten everything up right before serving.

Cultural and Historical Context

Honey and hot sauces are a Southern tradition and pairing them with fried seafood offers that new school Southern twist. Hot honey itself has roots in both Italian and American cooking worlds and has become famous on fried foods for its now classic sweet heat profile.

Frequently Asked Questions About Recipes

→ What type of shrimp works best?

Large, peeled and deveined shrimp hold up well to frying and ensure a satisfying, juicy bite with every piece.

→ Can I adjust the heat level?

Absolutely. Use more or less hot sauce and red pepper flakes in the glaze to suit your taste for spice.

→ Is buttermilk essential for coating?

Buttermilk adds tenderness and helps the coating adhere. You can substitute with milk mixed with a splash of lemon juice if needed.

→ What's the best oil for frying shrimp?

Neutral oils like vegetable or canola are ideal for high-temperature frying, delivering crispy results without overpowering flavors.

→ Can these shrimp be baked instead?

For a lighter version, bake in a hot oven with a mist of cooking spray, though the classic crunch may be less pronounced.