Introduction

Hey there, friends! Grab your apron, because we’re about to make something truly special. Remember that moment you first tasted the perfect blend of sweet, spicy, and crispy all in one bite? That’s exactly what this Hot Honey Fried Shrimp recipe delivers! It’s one of those dishes that feels fancy enough for a party but is secretly so easy, you’ll wonder why you haven’t made it every week. Trust me, the combination of juicy shrimp, perfectly crispy coating, and that addictive sticky hot honey glaze is just pure magic. Let’s get cooking!

Why You’ll Love This Recipe

Fast: From pantry to plate in no time! Perfect for a quick weeknight dinner or last-minute appetizer.
Easy: No complicated steps here. Just simple dredging and frying.
Giftable (Well, the Hot Honey is!): While you probably won’t “gift” the fried shrimp (they’re best fresh!), the hot honey itself is a fantastic gift idea.
Crowd-Pleasing: Seriously, who can resist crispy, sweet, and spicy shrimp? Get ready for compliments!

Ingredients

Here’s what you’ll need to whip up this deliciousness. Most of these are probably already in your pantry!

1 lb large Shrimp: Make sure they’re peeled and deveined. Fresh or frozen (thawed) works great.
1 cup Buttermilk: This is our magic ingredient for tender shrimp and a coating that sticks beautifully.
1 cup All-purpose flour: The base for our crispy coating.
1 tsp Garlic powder: Adds a foundational savory flavor.
1/2 tsp Onion powder: Another layer of deliciousness for the coating.
1 tsp Paprika: Adds color and a little warmth to the flour mix.
1/2 tsp Kosher salt: Essential for seasoning our coating.
1/4 tsp Black pepper: Just a touch for a little peppery kick.
1/4 tsp Cayenne pepper: Adjust this depending on how much heat you like in your coating!
Vegetable oil: You’ll need enough to fill your pot or pan about an inch or two deep for frying.
1/2 cup Hot honey (homemade or store-bought): The star of the show! Use your favorite brand or make your own.
Fresh Parsley (for garnish): Optional, but adds a nice pop of color and freshness at the end.

How to Make It

Let’s turn these simple ingredients into something amazing. It’s easier than you think!

First things first, make sure your shrimp are completely thawed (if using frozen) and patted super dry with paper towels. This is key for getting that perfectly crispy coating!
Set up your dredging station. Grab two shallow bowls or plates. In one, pour the buttermilk. In the other, whisk together the flour, garlic powder, onion powder, paprika, kosher salt, black pepper, and cayenne pepper until everything is well combined.
Dip each shrimp into the buttermilk, letting any excess drip off. Then, transfer it to the flour mixture, making sure it’s fully coated. Gently shake off any extra flour. Place the coated shrimp on a plate or wire rack while you coat the rest.
Now, let’s get ready to fry! Pour about 1-2 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches about 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping a pinch of flour in – it should sizzle immediately.
Carefully add the coated shrimp to the hot oil in batches. Don’t overcrowd the pan, or the temperature will drop, and your shrimp won’t get crispy. Fry for about 2-3 minutes per side, or until they are golden brown and cooked through. Shrimp cook fast!
Use a slotted spoon or spider to remove the cooked shrimp from the oil and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
In a clean bowl, pour the hot honey. Add the warm fried shrimp and gently toss to coat them completely in that sticky, sweet, and spicy glaze.
Serve immediately! Garnish with fresh chopped parsley if you like.

Substitutions & Additions

Want to switch things up? Here are a few ideas:

Gluten-Free? You can easily substitute the all-purpose flour with your favorite gluten-free all-purpose flour blend.
Different Protein: Not a shrimp fan? This coating and hot honey combo works wonderfully on chicken bites or even crispy tofu cubes.
Amp up the Heat: Add more cayenne to the flour mix or a pinch of red pepper flakes to the hot honey if you like things extra spicy.
Add Some Zest: A squeeze of fresh lime juice or a sprinkle of lime zest over the finished shrimp adds a bright, fresh counterpoint to the richness.
Make it a Meal: Serve over rice, with a side of coleslaw, or tuck them into tacos!

Tips for Success

A few little pointers to make sure your shrimp turn out perfect every time:

Pat Dry: I know I mentioned it, but seriously, make sure that shrimp is DRY before it hits the buttermilk. Moisture is the enemy of crispiness!
Oil Temperature: Keep an eye on your oil temp. Too cool, and the coating will be soggy; too hot, and it will burn before the shrimp cooks. Aim for that 350-375°F sweet spot.
Don’t Overcrowd: Fry in batches! Giving the shrimp space in the pan helps the oil temp stay consistent and ensures they get beautifully crispy instead of steaming.
Serve Immediately: Fried food is always best fresh. Toss the shrimp in the hot honey right before serving.
Prep Ahead? You can mix the flour dredge ahead of time. You can also peel and devein the shrimp ahead of time and keep them chilled. But the frying and tossing really need to happen just before eating.

How to Store It

While these are definitely best enjoyed fresh, you might have a few leftovers (though I doubt it!). Store any leftover Hot Honey Fried Shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, your best bet is in an air fryer or oven at around 350°F (175°C) until heated through and crispy again. The microwave will heat them, but you’ll lose that lovely crisp texture.

FAQs

Got questions? I’ve got answers!

Can I bake these instead of fry? You can, but the texture won’t be the same level of crispy. If baking, place coated shrimp on a greased baking sheet or wire rack over a sheet, spray generously with cooking spray, and bake at 400°F (200°C) for about 10-15 minutes, flipping halfway, until cooked and golden. Toss with hot honey afterwards.
How spicy is this? The spiciness comes from the cayenne in the coating and the hot honey itself. You can control it by adjusting the amount of cayenne and choosing a mild or extra spicy hot honey. It’s usually a sweet-heat combo!
What should I serve this with? These are fantastic on their own as an appetizer! For a meal, they pair wonderfully with rice, a simple salad, coleslaw, or even mashed potatoes.

Crispy Hot Honey Fried Shrimp: Your New Favorite Sweet & Spicy Bite!

Hey there, friends! Grab your apron, because we're about to make something truly special. Remember that moment you first tasted the perfect blend of sweet, spicy, and crispy all in one bite? That's exactly what this Hot Honey Fried Shrimp recipe delivers! It's one of those dishes that feels fancy enough for a party but is secretly so easy, you'll wonder why you haven't made it every week. Trust me, the combination of juicy shrimp, perfectly crispy coating, and that addictive sticky hot honey glaze is just pure magic.

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Equipment

heavy-bottomed pot or deep skillet for frying
Shallow bowls or plates for dredging
Wire rack for draining
paper towel-lined plate for draining
Slotted spoon or spider for removing shrimp from oil
Clean bowl for tossing with hot honey

Ingredients

Main Ingredients

1 lb large Shrimp peeled and deveined, fresh or frozen (thawed)
1 cup Buttermilk
1 cup All-purpose flour
1 tsp Garlic powder
0.5 tsp Onion powder
1 tsp Paprika
0.5 tsp Kosher salt for coating
0.25 tsp Black pepper
0.25 tsp Cayenne pepper adjust to taste
Vegetable oil enough to fill pot 1-2 inches deep, for frying
0.5 cup Hot honey homemade or store-bought
Fresh Parsley for garnish, optional

Instructions

Make sure your shrimp are completely thawed (if using frozen) and patted super dry with paper towels. This is key for getting that perfectly crispy coating!
Set up your dredging station. Grab two shallow bowls or plates. In one, pour the buttermilk. In the other, whisk together the flour, garlic powder, onion powder, paprika, kosher salt, black pepper, and cayenne pepper until everything is well combined.
Dip each shrimp into the buttermilk, letting any excess drip off. Then, transfer it to the flour mixture, making sure it's fully coated. Gently shake off any extra flour. Place the coated shrimp on a plate or wire rack while you coat the rest.
Now, let's get ready to fry! Pour about 1-2 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, you can test the oil by dropping a pinch of flour in – it should sizzle immediately.
Carefully add the coated shrimp to the hot oil in batches. Don't overcrowd the pan, or the temperature will drop, and your shrimp won't get crispy. Fry for about 2-3 minutes per side, or until they are golden brown and cooked through. Shrimp cook fast!
Use a slotted spoon or spider to remove the cooked shrimp from the oil and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
In a clean bowl, pour the hot honey. Add the warm fried shrimp and gently toss to coat them completely in that sticky, sweet, and spicy glaze.
Serve immediately! Garnish with fresh chopped parsley if you like.

Notes

For best results, ensure shrimp are patted dry before coating. Maintain oil temperature between 350-375°F during frying and fry in batches to avoid overcrowding. Serve immediately after tossing with hot honey. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in an air fryer or oven at 350°F (175°C) for best texture.