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.
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.