Description
Crispy and flavorful Hot Honey Fried Shrimp combines perfectly seasoned shrimp, coated in crispy panko breadcrumbs, fried to golden perfection, then drizzled with a sweet and spicy honey glaze. This quick and delicious appetizer or main dish delivers a satisfying crunch and a harmonious balance of heat and sweetness.
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 the shrimp: Pat shrimp dry with paper towels. Season evenly with garlic powder, smoked paprika, salt, and black pepper to infuse the shrimp with robust flavor.
- Prepare dredging stations: Arrange three shallow bowls – one with flour, one with buttermilk, and one with panko breadcrumbs. This setup will ensure an even and crispy coating.
- Coat the shrimp: Dredge each shrimp first in flour, shaking off excess, then dip into buttermilk, and finally coat thoroughly with panko breadcrumbs. Place the breaded shrimp on a tray to rest.
- Heat the oil: Pour vegetable oil into a deep skillet or pot and heat to 350°F (175°C), ideal for deep frying to achieve a crispy texture without greasiness.
- Fry the shrimp: Fry shrimp in batches to avoid overcrowding, cooking each batch for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Make the hot honey glaze: In a small saucepan, combine honey, hot sauce, butter, red pepper flakes (if using), and apple cider vinegar. Simmer over medium heat while stirring until the mixture is smooth and butter is melted. Remove from heat to prevent burning.
- Serve: Drizzle the warm hot honey glaze over the crispy fried shrimp or serve the glaze on the side as a dipping sauce for added flavor control and presentation.
Notes
- Maintain oil temperature at 350°F to ensure shrimp cooks evenly without absorbing excess oil.
- Adjust hot sauce quantity in the glaze to suit your preferred spice level.
- Use fresh shrimp for the best flavor and texture; thaw completely if using frozen.
- Red pepper flakes in the glaze are optional but add an extra kick of heat.
- Drain fried shrimp thoroughly to keep them crispy before glazing or serving.
