Hot Honey Shrimp – Crispy And Flavorful Recipe

I turned a classic Fried Shrimp Dinner into a crunchy, sweet and spicy dish glazed in sticky hot honey with a surprising twist you won’t expect.

I kept tinkering until I found the perfect crunchy saucy combo for Hot Honey Shrimp, using large shrimp with a sticky honey glaze that wakes up every bite. The first taste is sweet, then a slow push of heat, and before you know it youre reaching for another.

This dish sits great in Fan Tail Shrimp roundups and even fits into Pescatarian Appetizer Recipes, but does not feel like a showy recipe, its more like a loud, guilty pleasure. I messed it up a few times but when it works the crunch and flavor are ridiculous, you wont believe how fast it disappears.

Ingredients

• Shrimp: lean protein low calories adds meaty flavor and quick cooking texture
• Honey: pure sweetness, quick carbs, balances heat, gives glossy sticky coating
• Panko breadcrumbs: airy crunch mostly carbs makes crust extra crispy and light
• Buttermilk: tenderizes shrimp, adds tang, provides calcium and mild dairy richness
• Cornstarch: helps crisp the coating, lightens flour, adds a delicate crunch
• Cayenne or hot sauce: brings heat tiny dose boosts flavor without adding calories dont
• Lemon juice: bright acid cuts richness adds vitamin C and fresh pop

Ingredient Quantities

• 1 1/2 pounds large shrimp, peeled and deveined, tails on or off
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon cayenne pepper (optional)
• 3/4 cup all purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 2 large eggs
• 1/2 cup buttermilk or milk
• 1 cup panko breadcrumbs
• Vegetable oil for frying about 3 cups
• 1/2 cup honey
• 2 tablespoons hot sauce like Sriracha or Franks, or 1 teaspoon red pepper flakes if you prefer
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter (optional for gloss)
• Pinch of salt for the glaze
• 2 tablespoons chopped fresh parsley or sliced green onions for garnish
• Lemon wedges for serving
• 1 teaspoon sesame seeds optional

How to Make this

1. Pat the shrimp very dry with paper towels, then toss them with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne (optional). Dry shrimp = better crunch, trust me.

2. Set up a dredge station: bowl A mix 3/4 cup all purpose flour, 1/4 cup cornstarch and 1 teaspoon baking powder; bowl B whisk 2 large eggs with 1/2 cup buttermilk (or milk); bowl C has 1 cup panko breadcrumbs. The cornstarch and baking powder are the little hacks for extra light crisp.

3. Working in batches, dredge each shrimp in the flour mix, shake off excess, dip in the egg-buttermilk, then press into the panko so it really sticks. For extra crust you can double-dredge: back in the egg then panko again. If you have time, chill the coated shrimp 10 minutes to help the coating set.

4. Heat about 3 cups vegetable oil in a heavy pot or deep skillet to 350°F (use a thermometer). No thermometer? drop a pinch of panko in the oil, if it browns in ~30 seconds you’re close. Don’t overcrowd the pan or the oil temp will crash and the shrimp get greasy.

5. Fry shrimp in batches 2 to 3 minutes each, until golden and shrimp are opaque inside. Remove with a slotted spoon to a wire rack set over paper towels, that keeps them crisp. Keep finished batches warm in a 200°F oven while you finish frying.

6. Make the hot honey glaze in a small saucepan: combine 1/2 cup honey, 2 tablespoons hot sauce (or if you prefer, 1 teaspoon red pepper flakes instead), 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice and a pinch of salt. Warm gently over low heat until the honey thins and everything is combined, about 1 to 2 minutes.

7. If you want a glossy finish stir in 1 tablespoon unsalted butter off the heat until melted. If you used red pepper flakes instead of hot sauce, simmer the flakes briefly then strain for a cleaner glaze.

8. Put the hot fried shrimp in a large bowl and drizzle the glaze over them, toss very quickly and lightly so you keep the crunch. Or brush each shrimp if you want less coating. Don’t douse them or the panko will get soggy.

9. Sprinkle with 2 tablespoons chopped fresh parsley or sliced green onions, and 1 teaspoon sesame seeds if using. Serve immediately with lemon wedges for squeezing.

Equipment Needed

1. Paper towels (for patting shrimp dry)
2. Three medium bowls (dredge station: flour, egg-milk, panko)
3. Measuring cups and spoons
4. Whisk
5. Tongs (for handling shrimp)
6. Slotted spoon or spider (for lifting fried shrimp)
7. Heavy pot or deep skillet (for frying)
8. Instant-read or deep-fry thermometer
9. Wire rack set over a rimmed baking sheet (to keep shrimp crisp)
10. Small saucepan (for the hot honey glaze)

FAQ

Hot Honey Shrimp – Crispy And Flavorful Recipe Substitutions and Variations

• Shrimp: chicken tenders or bite-size pieces of chicken breast (fry a bit longer), firm white fish like cod or pollock, or extra-firm tofu pressed and cubed — pat dry so it crisps up
• Panko breadcrumbs: regular dried breadcrumbs, crushed cornflakes, or crushed pretzels for extra crunch
• Buttermilk: 1 cup milk + 1 tbsp lemon juice or vinegar (let sit 5 mins), thinned plain yogurt, or kefir
• Honey (glaze): maple syrup, agave nectar, or a quick brown sugar + hot water syrup (dissolve 2 tbsp sugar in 1 tbsp hot water)

Pro Tips

1. Pat and salt then wait a bit. Pat the shrimp extra dry, salt them and let them sit on paper towels for about 10 to 15 minutes before coating. It helps the surface dry so the breading grabs better and stays crunchy. Don’t salt hours ahead though or they can weep out moisture.

2. Make the crust stick and stay crisp. Mix cornstarch and baking powder into the flour, press the panko onto the shrimp with your fingers, and if you want super crunchy do a second egg then panko coat. If you have time chill the coated shrimp for 10 minutes in the fridge so the coating firms up, you’ll thank me later.

3. Control the oil temp and the batch size. Keep oil around 350 F with a thermometer, and fry in small batches so the temp doesn’t crash or you’ll get greasy shrimp. If you don’t have a thermometer drop a pinch of panko in the oil, if it browns in about 30 seconds you’re close. And don’t overfill the pot, safety first.

4. Glaze smart so the crunch survives. Warm the honey and hot sauce gently, add the butter off the heat for a shine, then either toss the shrimp very quickly and lightly or brush each one so you don’t sog the panko. Or just serve extra glaze on the side and let people dunk, that keeps the texture perfect.