Hot Honey Fried Shrimp Ingredients

Main Ingredients

• Large Shrimp (peeled, deveined, tails on or off): Honestly, bigger shrimp just hold up better to the frying and glaze. I usually go for 16/20 count. If you can only find smaller, it’s fine, but they cook faster, so watch ’em!
• All-Purpose Flour: This is our base for that glorious crisp. Don’t use anything fancy, just plain old AP. I tried a gluten-free blend once, and it worked… kinda, but the texture wasn’t quite the same, so stick to the classic if you can.
• Buttermilk: This is key for tenderizing the shrimp and making the dredge stick. If you don’t have buttermilk, you can make your own with regular milk and a splash of lemon juice or white vinegar let it sit for 5 minutes. I’ve done it in a pinch, and it totally works!
• Hot Sauce (e.g., Frank’s RedHot, Cholula): For the hot honey, obviously! Don’t skimp here, pick one you love. I swear by Frank’s for that classic cayenne kick, but Cholula gives a nice, brighter spice.
• Honey: The star of the show for that sweet stickiness. Any good quality honey works. I once grabbed a really dark, strong-flavored honey, and it overshadowed the other flavors a bit, so a lighter, more neutral honey is usually best.

Flavor Boosters & Seasonings

• Garlic Powder: A must for that savory depth. I always add a little extra, because honestly, who doesn’t love garlic? It just smells so good when it hits the oil.
• Smoked Paprika: This adds a lovely warmth and a hint of smoky flavor that elevates the whole dish. Don’t skip it, it really makes a difference.
• Cayenne Pepper: For that extra oomph! Adjust to your spice preference. I’ve gone overboard before, and my mouth was on fire, so start small and taste!
• Salt & Black Pepper: Essential for seasoning the shrimp and the dredge. Don’t forget to season every layer, or it’ll taste flat.

Frying Essentials

• Vegetable Oil (or other neutral oil for frying): You need enough to submerge the shrimp. I usually use canola or vegetable oil. Make sure it’s fresh, old oil can give things a weird taste, and trust me, I’ve made that mistake!

Garnish & Finishing Touches

• Fresh Parsley (chopped): For a pop of color and freshness. It brightens everything up.
• Lemon Wedges: A squeeze of fresh lemon at the end is just chef’s kiss. It cuts through the richness beautifully.

Hot Honey Fried Shrimp Instructions

Prep the Shrimp:

First things first, get those shrimp ready! If they’re frozen, thaw them completely under cold running water, then pat them super dry with paper towels. Seriously, this step is crucial for crispy Hot Honey Fried Shrimp. Any excess moisture means soggy shrimp, and nobody wants that. I’ve rushed this before, and my dredge just slid right off total disaster! Once they’re dry, season them lightly with a pinch of salt and pepper. You want them flavorful from the inside out, you know?

Set Up Your Dredging Station:

Grab two shallow dishes. In the first, pour your buttermilk. In the second, whisk together the flour, garlic powder, smoked paprika, cayenne pepper, a good pinch of salt, and black pepper. Make sure everything is well combined, you don’t want a mouthful of just flour! This is where I always make a mess, flour gets everywhere, but it’s worth it. Think of it as a pre-game ritual for the Hot Honey Fried Shrimp magic.

Dredge the Shrimp:

Now for the fun part! Take each shrimp, dip it into the buttermilk, letting any excess drip off. Then, transfer it to the flour mixture, pressing gently to ensure it’s fully coated. You want a nice, even layer all over. Place the dredged shrimp on a wire rack set over a baking sheet. This helps them dry out a bit and gives you an even crispier Hot Honey Fried Shrimp. Don’t crowd them, or they’ll get sticky!

Heat the Oil:

Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or a deep skillet. Attach a candy thermometer to the side and heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). This temperature is key for perfectly golden and crispy Hot Honey Fried Shrimp. If it’s too low, they’ll be greasy, too high, they’ll burn before cooking through. I once got impatient and dropped them in too early oops, greasy mess!

Fry the Shrimp:

Working in batches to avoid overcrowding, carefully lower the dredged shrimp into the hot oil. Don’t add too many at once, or the oil temperature will drop too much. Fry for about 2-3 minutes per side, or until they’re golden brown and cooked through. They cook fast, so keep a close eye! Once done, use a slotted spoon to transfer the Hot Honey Fried Shrimp to a clean wire rack set over paper towels to drain any excess oil. Season immediately with a tiny pinch of salt.

Make the Hot Honey Glaze & Serve:

While the shrimp drain, whisk together the honey and hot sauce in a small bowl. For an extra kick, you can warm it slightly in the microwave for 15-20 seconds to make it easier to drizzle. Once the Hot Honey Fried Shrimp are all fried, transfer them to a large bowl, pour the hot honey glaze over them, and toss gently to coat. The smell at this point? Oh my goodness, it’s incredible! Garnish with fresh parsley and serve with lemon wedges. Enjoy that sweet, spicy, crispy goodness!

Storage Tips for Hot Honey Fried Shrimp

Okay, so storing Hot Honey Fried Shrimp can be a bit tricky if you want to maintain that perfect crispness. Honestly, they’re best eaten fresh, right after they’ve been tossed in the hot honey. But if you do have leftovers (which, let’s be real, is rare in my house!), you can store them in an airtight container in the fridge for up to 2 days. I wouldn’t push it beyond that, shrimp can get a bit funky. Reheating is where it gets dicey. I microwaved them once, and the sauce got watery, and the shrimp turned rubbery so don’t do that, lol. Your best bet for reheating Hot Honey Fried Shrimp is in an air fryer or oven at about 350°F (175°C) for 5-7 minutes until warmed through and slightly crisped again. They won’t be as crispy as fresh, but it’s a decent second life!

Hot Honey Fried Shrimp Ingredient Substitutions

Life happens, and sometimes you just don’t have exactly what the recipe calls for. For the Hot Honey Fried Shrimp, if you’re out of buttermilk, don’t fret! As I mentioned, you can make a quick substitute with regular milk and a tablespoon of lemon juice or white vinegar let it sit for 5 minutes. I tried it once with plain yogurt thinned with a little water, and it worked… kinda, but the tang was a bit different. For the hot sauce, feel free to use your favorite brand, I’ve experimented with sriracha for a different kind of heat, and while it wasn’t the classic flavor, it was still pretty tasty! If you don’t have cayenne, a pinch of chili powder can add some warmth, but it won’t have the same direct heat. And if you’re not a fan of shrimp, chicken tenders cut into bite-sized pieces work beautifully with this same Hot Honey Fried Shrimp method. Just adjust frying time!

Hot Honey Fried Shrimp Serving Suggestions

These Hot Honey Fried Shrimp are so versatile! For a simple weeknight meal, I love serving them with a side of fluffy white rice to soak up all that glorious hot honey sauce. A crisp, cool coleslaw or a fresh green salad with a light vinaigrette also provides a lovely contrast to the richness and spice. Honestly, a plate of these Hot Honey Fried Shrimp and a side of garlicky green beans? Pure bliss. For drinks, a cold lager or a sparkling lemonade cuts through the spice beautifully. And for dessert? Something light like a lemon sorbet or fresh berries. It’s the kind of dish that makes you want to put on your comfiest clothes, light a candle, and enjoy a quiet night in maybe even with a cheesy rom-com playing in the background. Yes please!

Cultural Backstory of Hot Honey Fried Shrimp

While Hot Honey Fried Shrimp, in this specific form, might feel like a modern, trendy dish, its roots are deeply tied to Southern American cuisine, particularly the love affair with fried chicken and the relatively newer phenomenon of hot honey. Fried shrimp has been a staple in coastal communities for generations, a delicious way to enjoy fresh seafood. The “hot honey” component really gained popularity with Mike’s Hot Honey, originating from a Brooklyn pizzeria in the early 2000s, inspired by chili-infused honey. My own connection to this dish came from seeing how these two beloved concepts crispy fried goodness and sweet-spicy glazes could come together. It’s a beautiful fusion, honestly, taking that comforting, familiar crunch of fried seafood and giving it a vibrant, contemporary twist that just sings. It’s a testament to how food traditions evolve and inspire new, exciting flavors.

Frequently Asked Questions

→ Can I make Hot Honey Fried Shrimp ahead of time?

You can definitely prep the shrimp by dredging them and keeping them in the fridge for an hour or two before frying. I wouldn’t fry them too far in advance, though, as that crispiness fades fast! The hot honey glaze can be made ahead and stored at room temp.

→ What kind of hot sauce is best for Hot Honey Fried Shrimp?

Honestly, use your favorite! I usually go for Frank’s RedHot for that classic cayenne flavor. Cholula or Tabasco also work well if you prefer a different kind of heat. I once used a super smoky habanero sauce, and it was a bit much, so stick to what you know and love.

→ How do I get my Hot Honey Fried Shrimp extra crispy?

Two big tips from my kitchen disasters: pat the shrimp super dry before dredging, and don’t overcrowd the pot when frying. Also, ensure your oil is at the right temperature (350-360°F / 175-180°C). If you’re feeling ambitious, a double dredge helps a lot!

→ How should I store leftover Hot Honey Fried Shrimp?

Store them in an airtight container in the fridge for up to 2 days. For reheating, skip the microwave! I always pop them in the air fryer or oven at 350°F (175°C) for a few minutes to bring back some of that crispness. They won’t be quite the same, but still tasty!

→ Can I make this recipe with chicken instead of shrimp?

Absolutely! I’ve done it myself. Just cut chicken tenders or boneless, skinless chicken thighs into bite-sized pieces and follow the same dredging and frying method. You’ll just need to fry them a bit longer, usually 4-6 minutes, until they’re cooked through and golden. So good!