Description
Hot Honey Crispy Shrimp features perfectly fried shrimp with a golden, crispy two-stage coating finished with a silky sweet and spicy hot honey glaze that balances heat and sweetness beautifully. This easy appetizer or main course comes together in under an hour and delivers restaurant-quality results that will have guests asking for the recipe.
Ingredients
Scale
- 1 pound shrimp, peeled, deveined, and patted completely dry
- 1 teaspoon salt, divided between seasoning and coating
- 1 teaspoon black pepper
- 2 teaspoons paprika, divided between seasoning and coating
- 1.5 teaspoons garlic powder, divided between seasoning and coating
- 1 egg, beaten
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- as needed oil for frying, vegetable or canola oil
- 3 to 4 tablespoons honey, or hot honey
- 1 tablespoon butter
- 0.5 to 1 teaspoon hot sauce, adjust to your spice preference
- 0.5 teaspoon cayenne pepper, optional, for extra heat
- 0.5 teaspoon smoked paprika, optional, for depth
- as garnish red chili flakes, optional
- as garnish fresh parsley, chopped, optional
Instructions
- Prepare the Shrimp: In a bowl, combine 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder. Add the beaten egg and mix the shrimp until evenly coated and slightly sticky, about 1 minute.
- Prepare the Dry Coating: In another bowl, whisk together cornstarch, all-purpose flour, 1 teaspoon paprika, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt. Dredge each shrimp in the mixture, pressing lightly to adhere the coating and create a textured crust.
- Heat the Oil: Pour oil into a large skillet or deep frying pan and heat over medium-high heat until it reaches 350°F, about 5 minutes. Test readiness by dropping a small piece of coating into the oil; it should sizzle immediately.
- Fry in Batches: Carefully place shrimp in the hot oil in a single layer, frying for 2 to 3 minutes until golden brown and crispy, turning halfway through. Do not overcrowd the pan, as this will lower the oil temperature and make shrimp soggy.
- Remove and Drain: Use a slotted spoon to transfer cooked shrimp to a paper towel-lined plate. Pat gently to remove excess oil, about 2 minutes.
- Repeat Batches: Allow the oil to return to 350°F between batches, about 2 minutes, then repeat with remaining shrimp.
- Make the Hot Honey Glaze: In a small saucepan over medium heat, melt butter and add honey, hot sauce, cayenne if using, and smoked paprika. Whisk constantly until fully combined, about 1 to 2 minutes.
- Achieve the Right Consistency: Continue heating until the mixture bubbles gently and becomes smooth and glossy, about 2 more minutes. Do not let it boil rapidly or the honey will crystallize.
- Taste and Adjust: Remove from heat and taste; add more hot sauce if you prefer more heat, or more honey if you want additional sweetness.
- Toss or Drizzle: For maximum crunch, lightly toss the crispy shrimp in the hot honey sauce using a gentle hand, or drizzle the glaze over the top and let diners coat each piece to their preference.
- Garnish: Finish with a sprinkle of red chili flakes and fresh chopped parsley for color, aroma, and a hint of freshness that balances the richness.
- Serve Immediately: Plate and serve while the shrimp is still warm and the coating is at its crispiest, ideally within 5 minutes of assembly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes