Hot Honey Fried Shrimp

Hot honey fried shrimp has all the punchy flavors I crave when I want something both comforting and exciting on the table. The combination of crisp golden shrimp and a sticky hot honey glaze came out of a family fish fry night where everyone wanted a little extra heat and sweetness. It has since become our top pick for gatherings or movie night appetizers because people scoop these up as soon as the platter hits the table.

The first time I made this I was trying to use up extra honey and found that drizzling it over the fried shrimp made them irresistible Now everyone in my family asks for it for birthdays and backyard dinners.

Ingredients

• Large shrimp: peeled and deveined choose the freshest shrimp you can get for best results
• Garlic powder: gives the shrimp savory depth and warmth
• Smoked paprika: adds subtle smokiness try to get Spanish smoked paprika for extra flavor
• Salt: rounds out and balances the other seasonings
• Black pepper: brings gentle heat and earthiness
• All-purpose flour: helps create a crispy batter and holds seasonings
• Buttermilk: keeps the inside juicy tender and flavorful you can use regular milk with a splash of lemon juice as a substitute
• Panko breadcrumbs: give unmatched crunch compared to standard breadcrumbs look for Japanese-style panko in the international aisle
• Vegetable oil: neutral flavor with a high smoke point oils like canola or peanut can also work well
• Honey: brings rich sweetness to the glaze use a mild liquid honey for the best texture
• Hot sauce: your favorite kind directly controls the glaze’s heat level classic Louisiana style is a great option
• Butter: makes the glaze silky smooth and brings the flavors together
• Red pepper flakes: optional extra heat add as much as you like or skip for milder heat
• Apple cider vinegar: brightens and balances the sweetness with a playful tang

Step-by-Step Instructions

Season the Shrimp:

Pat the shrimp as dry as possible with plenty of paper towels Excess moisture makes the coating soggy Sprinkle evenly with garlic powder smoked paprika salt and black pepper Toss well to distribute the seasonings over every shrimp

Set Up Dredging Station:

Get three shallow dishes ready Place the flour in one dish pour the buttermilk into a second dish and spread the panko breadcrumbs in a third dish Arrange them close together for an efficient assembly line

Dredge and Coat Each Shrimp:

Take each seasoned shrimp coat thoroughly in the flour making sure every side gets dusted Next dip the flour-coated shrimp into the buttermilk to help the breadcrumbs stick Finally press the shrimp firmly into the panko so every surface is covered with crunchy crumbs Arrange breaded shrimp on a large plate

Heat the Oil:

Fill a deep skillet or sturdy pot with about two inches of vegetable oil Clip on a thermometer if you have one and heat the oil until it reaches 350 degrees Fahrenheit This temperature is ideal for quick frying and perfect crispiness

Fry the Shrimp:

Working in small batches so the oil stays hot use tongs to lower shrimp into the oil Fry for two to three minutes per batch turning once if needed As soon as the shrimp float and the coating turns a deep golden color lift out with a slotted spoon Place them on a plate lined with paper towels to catch any extra oil

Make the Hot Honey Glaze:

In a small saucepan add the honey hot sauce butter red pepper flakes if you want extra heat and apple cider vinegar Set this over medium heat Stir until the butter melts completely into the honey and the mixture becomes smooth The glaze should be slightly runny but not watery

Coat and Serve:

Arrange the fried shrimp on a serving platter Drizzle the hot honey glaze across the top letting it soak into the crispy coating or serve the glaze in a little bowl for dipping Serve immediately while piping hot and crispy

Pin

Panko breadcrumbs are my favorite for fried shrimp because nothing else gives that addictive light crunch I remember making these for my brother’s birthday one year and there were hardly any leftovers by the end

Storage Tips

Leftover fried shrimp are best stored in an airtight container in the fridge for up to two days If you want to reheat simply place the shrimp on a wire rack in a 400 degree oven for about six minutes this helps them regain their crispy texture much better than microwaving Try to store the glaze separately and drizzle right before serving for best results

Ingredient Substitutions

If you do not have buttermilk you can stir a teaspoon of vinegar or lemon juice into regular milk and let it sit for five minutes Standard breadcrumbs can be swapped for panko but you will lose some crunch For a dairy free version use a light milk alternative or even just water with seasonings in place of buttermilk The hot honey glaze can easily handle any hot sauce you love so play with the flavors

Serving Suggestions

Hot honey fried shrimp shines on its own but you can take it further by serving over buttery grits or a fluffy rice pilaf They also make fantastic sliders stacked onto soft buns with slaw These shrimp work really well topping a salad of fresh greens or with a side of crisp pickles for contrast

Cultural Context

Southern fish fry traditions inspired this recipe which takes the idea of fried seafood and pairs it with hot honey a favorite condiment for chicken and biscuits in many regions This mashup brings together the crunchy deep-fried joy of classic Southern cooking with a twist of sweetness and heat that feels totally of the moment

Recipe FAQs

→ How do you ensure the shrimp stay crispy after frying?

Drain fried shrimp on paper towels and avoid covering them to prevent steam build-up, which can soften the crust.

→ Can I make the hot honey glaze less spicy?

Absolutely. Simply use less hot sauce or skip the red pepper flakes to tone down the heat in your glaze.

→ What kind of shrimp works best?

Large, peeled, and deveined shrimp are ideal for even cooking and the best texture with the breading.

→ Is there a substitute for buttermilk in the coating process?

You can use regular milk mixed with a splash of lemon juice or vinegar as an easy buttermilk alternative.

→ How can I prepare this dish ahead of time?

You can coat the shrimp in advance and refrigerate, then fry just before serving for the freshest results.