Description
This Hot Honey Fried Shrimp recipe features crispy, golden shrimp coated in a crunchy panko crust, elevated with a sweet and spicy hot honey glaze. Perfectly seasoned and fried to perfection, these shrimp deliver a delicious balance of heat and sweetness, making them a fantastic appetizer or main dish for seafood lovers.
Ingredients
Scale
Shrimp and Breading
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Hot Honey Glaze
- ½ cup honey
- 2-3 tablespoons hot sauce (to taste)
- 1 tablespoon butter
- Optional: red pepper flakes (if desired)
- Optional: small splash of apple cider vinegar
Instructions
- Season the shrimp: Pat dry the shrimp thoroughly using paper towels. Season evenly with garlic powder, smoked paprika, salt, and black pepper to build flavor right from the start.
- Prepare the breading station: Arrange three shallow bowls or plates with flour, buttermilk, and panko breadcrumbs respectively, setting up an easy breading process.
- Bread the shrimp: Dip each seasoned shrimp first into the flour, shaking off excess. Next, dunk it in the buttermilk, then coat it fully with panko breadcrumbs, pressing gently to adhere well.
- Heat the oil: In a deep frying pan or skillet, pour enough vegetable oil to submerge shrimp partially and heat it to 350°F (175°C) for optimal frying temperature.
- Fry the shrimp: Carefully add shrimp in batches to avoid overcrowding. Fry each side for 2 to 3 minutes until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the hot honey glaze: In a small saucepan over low heat, combine honey, hot sauce, butter, and optionally red pepper flakes and a splash of apple cider vinegar. Stir continuously until smooth and fully combined.
- Glaze and serve: Drizzle the hot honey glaze generously over the fried shrimp just before serving for a perfect sweet and spicy finish.
Notes
- Make sure the shrimp is dry before seasoning and breading to ensure the coating sticks well.
- Adjust the amount of hot sauce in the glaze according to your preferred spice level.
- Use a thermometer to maintain oil temperature for consistent frying results.
- You can substitute almond milk or regular milk for buttermilk if unavailable, adding a teaspoon of vinegar for acidity.
- Serve with lemon wedges or a side of coleslaw for contrast and freshness.
