Description
Hot Honey Fried Shrimp offers crispy texture and a sweet-spicy kick. Learn how to make this irresistible dish with my personal tips for a perfect fry!
Ingredients
Scale
- Shrimp & Marinade:
- 1 lb large shrimp, peeled, deveined, tails on or off
- 1/2 cup buttermilk
- Breading Station:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- Hot Honey Drizzle:
- 1/4 cup hot sauce (like Frank’s RedHot)
- 1/4 cup honey
- 1 tbsp unsalted butter
- Frying Essentials:
- 2–3 cups vegetable oil (for frying, e.g., canola or peanut)
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!