Description
This Hot Honey Fried Shrimp recipe offers a perfect balance of crispy fried shrimp coated in a crunchy panko breadcrumb crust and drizzled with a sweet and spicy hot honey glaze. Ideal for a quick 30-minute meal, it combines bold flavors with a satisfying crunch, making it a delightful appetizer or main dish for seafood lovers.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Hot Honey Glaze
- â…“ cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 2 tablespoons butter
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon apple cider vinegar
Instructions
- Season Shrimp: Pat the peeled and deveined shrimp dry with paper towels. Season them evenly with garlic powder, smoked paprika, salt, and black pepper to infuse flavor prior to coating.
- Prepare Dredging Stations: Set up three separate bowls: one with all-purpose flour, one with buttermilk, and one with panko breadcrumbs. These stations will help create a crispy and delicious crust on the shrimp.
- Coat the Shrimp: Dredge each shrimp first in the flour, then dip it into the buttermilk, and finally coat thoroughly with panko breadcrumbs. Place the coated shrimp on a tray, ready for frying.
- Heat Oil: Pour vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). This is the ideal temperature for frying shrimp to ensure they cook quickly and stay crispy.
- Fry the Shrimp: Fry the shrimp in batches for 2-3 minutes each until they turn golden brown and crispy. Remove them from the oil and let them drain on paper towels to remove excess oil.
- Make Hot Honey Glaze: In a small saucepan over medium heat, combine honey, hot sauce, butter, red pepper flakes (if using), and apple cider vinegar. Stir continuously until the butter melts and the mixture is smooth. Remove from heat once well combined.
- Serve: Drizzle the hot honey glaze over the fried shrimp or serve it as a dipping sauce on the side for added flavor and a spicy-sweet kick.
Notes
- Adjust the amount of hot sauce and red pepper flakes based on your preferred spice level.
- Use a thermometer to maintain consistent oil temperature to avoid greasy or undercooked shrimp.
- For extra crispy shrimp, you can double coat by repeating the buttermilk and panko step.
- Serve this shrimp immediately for the best texture; coating and fried shrimp can become soggy if set aside too long.
- Substitute vegetable oil with canola or peanut oil for frying if desired.
