Ingredients

• Large Shrimp (peeled, deveined, tails on or off): Fresh or frozen, doesn’t matter, just make sure they’re good quality. I always opt for tails-on, it just feels fancier, doesn’t it?
• Buttermilk: This is your secret weapon for tender shrimp. Don’t use skim milk, just don’t! The fat in buttermilk really helps tenderize and cling to the breading.
• All-Purpose Flour: The base for our crispy coating. Honestly, any brand works here, no need to get fancy.
• Cornstarch: My little trick for extra crispiness! It makes a huge difference, trust me. I didn’t expect that, but it really does.
• Smoked Paprika: Adds a beautiful color and a subtle smoky depth. I once tried regular paprika, and it was fine, kinda, but the smoked version? Game changer.
• Garlic Powder & Onion Powder: Essential flavor boosters. I’m a firm believer in more garlic, always. These two together just make everything taste better, honestly.
• Cayenne Pepper: For that lovely kick! Adjust to your spice level. I once sneezed while adding it and almost made them nuclear, learn from my oops!
• Salt & Black Pepper: Basic seasonings, but don’t skip them. Seasoning at every stage is key, a lesson I learned after too many bland bites.
• Hot Sauce (like Frank’s RedHot): For our hot honey drizzle. Use your favorite, but a classic cayenne-based one works wonders.
• Honey: The sweet part of our hot honey. Any good quality honey will do. I love how it smells warming up with the hot sauce.
• Unsalted Butter: Just a touch for richness in the hot honey. It helps emulsify and makes it glossy.
• Vegetable Oil (for frying): Pick one with a high smoke point. Canola or peanut oil works great. I’ve had kitchen disasters with olive oil smoking up the whole house, so stick to frying oils!

Hot Honey Fried Shrimp Instructions

Prep the Shrimp:

First things first, get those shrimp ready. If they’re frozen, thaw them in a colander under cold running water. Pat them really dry with paper towels, this is where I always forget to be thorough, but it’s crucial for crispiness, trust me! Once dry, toss them in a bowl with about a quarter teaspoon each of salt and pepper. Let them sit for a few minutes while you get your breading station ready. You want them seasoned from the inside out, you know?

Set Up Breading Station:

Grab two shallow dishes. In the first, pour your buttermilk. In the second, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and the remaining salt and pepper. Give it a good whisk until everything is super combined. This is where the magic happens, honestly. I’ve tried to rush this step before, and the seasoning was patchy. Don’t be like past me, make sure it’s all uniform!

Bread the Hot Honey Fried Shrimp:

Now for the messy, but fun, part! Take each shrimp, one by one, and dip it into the buttermilk, letting any excess drip off. Then, dredge it thoroughly in the flour mixture, making sure it’s completely coated. Give it a gentle squeeze to ensure the breading sticks. Place the breaded shrimp on a wire rack set over a baking sheet. Repeat with all the shrimp. This little resting period helps the coating adhere better, a trick I learned after too many ‘bald’ shrimp incidents!

Heat the Oil:

Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Attach a candy/deep-fry thermometer to the side. Heat the oil over medium-high heat until it reaches 350°F (175°C). This temperature is key for crispy Hot Honey Fried Shrimp without them getting greasy. I once eyeballed it, and it was a disaster some burned, some were soggy. Don’t skip the thermometer, honestly!

Fry the Hot Honey Fried Shrimp:

Carefully lower the breaded shrimp, in batches, into the hot oil. Don’t overcrowd the pot, this is where I always get impatient, but overcrowding lowers the oil temperature and makes them less crispy. Fry for 2-3 minutes per side, or until they’re golden brown and cooked through. They’ll smell amazing, like a carnival! Use tongs to flip them gently, making sure they get evenly browned. This step is so satisfying, seeing them turn that gorgeous color.

Make the Hot Honey Drizzle:

While the shrimp are frying, or right after, make your hot honey. In a small saucepan, combine the hot sauce, honey, and butter. Heat over low heat, stirring until the butter is melted and everything is well combined and slightly warmed through. Don’t boil it, just warm it up! Once the shrimp are done, transfer them to a paper towel-lined plate to drain any excess oil. Then, immediately toss them gently with the hot honey drizzle, or serve the sauce on the side for dipping. They should look glossy and irresistible!

Hot Honey Fried Shrimp Storage Tips

Okay, so storing Hot Honey Fried Shrimp… it’s a bit of a tricky one, honestly. They’re definitely best eaten fresh, right after they’re made, when they’re at their crispiest. I microwaved them once for leftovers, and the sauce separated, and the shrimp turned kinda rubbery so don’t do that, lol. If you must store them, let them cool completely, then place them in an airtight container in the fridge for up to 2 days. To reheat, I’ve had the best luck popping them in an air fryer at 350°F (175°C) for about 5-7 minutes, or in a hot oven until they crisp back up. They won’t be quite as glorious as fresh, but they’ll still be pretty darn good, especially if you have extra hot honey for dipping!

Hot Honey Fried Shrimp Ingredient Substitutions

I’ve played around with these Hot Honey Fried Shrimp quite a bit, so I have some honest substitution stories for you! If you don’t have buttermilk, you can make a quick version: add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest with regular milk (whole milk works best!) to make 1 cup. Let it sit for 5-10 minutes until it slightly curdles. It works, kinda, but the true buttermilk really gives a better tenderizing effect. For the hot sauce, any cayenne-based one is great, but feel free to experiment with sriracha for a different kind of heat, or even a smoky chipotle hot sauce if you’re feeling adventurous. I tried a super-garlicky hot sauce once, and it was… intense, but not bad! If you’re out of cornstarch, you can skip it, but your shrimp won’t be quite as crispy. It’s a small detail, but makes a big difference in texture, honestly.

Serving Hot Honey Fried Shrimp

These Hot Honey Fried Shrimp are so versatile, honestly! For a casual appetizer, just pile them high on a platter with extra hot honey for dipping, maybe some fresh lime wedges. If you’re making it a meal, I love serving them with a cool, creamy side to balance the heat. A crisp coleslaw is a winner, or a simple green salad with a ranch dressing. For something a bit heartier, a side of fluffy white rice or even some cornbread would be fantastic. And drinks? A cold beer or a crisp lemonade cuts through the richness and spice perfectly. This dish and a rom-com on a Friday night? Yes please! It’s just one of those dishes that makes you feel good, no matter the occasion.

Cultural Backstory of Fried Shrimp

Fried shrimp, in general, has a pretty rich history, especially in the American South. It’s a staple of coastal cuisine, often showing up in seafood boils, po’boys, and platters. The idea of frying seafood itself has roots in many cultures, from tempura in Japan to fish and chips in England. My connection to fried shrimp goes back to childhood summers spent by the coast, where a basket of crispy fried shrimp was the ultimate treat after a day at the beach. Adding hot honey to it, though, that’s a more modern twist, blending that Southern comfort food tradition with the rising popularity of sweet and spicy flavors. It’s like taking something classic and giving it a little jolt, a new personality. It’s a delicious evolution, honestly, and one that just feels right.

Frequently Asked Questions

→ Can I make these Hot Honey Fried Shrimp in an air fryer?

You can! I’ve tried it, and while they won’t be quite as juicy as deep-fried, they’re still delicious. Air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway, until golden and crisp. Just spray them lightly with oil!

→ What if I don’t like too much spice in my Hot Honey Fried Shrimp?

No worries at all! Just reduce the amount of cayenne pepper in the breading, or even omit it entirely. For the hot honey, use less hot sauce or a milder one. You’re in charge of the heat, honestly!

→ How do I know when the oil is hot enough for frying shrimp?

A thermometer is your best friend here, aiming for 350°F (175°C). If you don’t have one, a tiny pinch of flour should sizzle immediately when dropped in. Don’t guess, though, I learned that the hard way with soggy shrimp!

→ Can I prep the shrimp ahead of time for Hot Honey Fried Shrimp?

Absolutely! You can bread the shrimp up to a few hours in advance. Place them on a wire rack over a baking sheet, cover loosely with plastic wrap, and chill in the fridge. Just don’t let them sit too long before frying!

→ What else can I do with hot honey besides shrimp?

Oh, the possibilities! I love hot honey on fried chicken, pizza, roasted vegetables, or even drizzled over vanilla ice cream. It’s a super versatile sauce, honestly, don’t be afraid to experiment!