These golden, crispy Hot Honey Fried Shrimp offer an irresistible sweet-and-spicy kick, a truly addictive appetizer or main dish that will disappear in a flash.
My journey to perfecting this Hot Honey Fried Shrimp recipe started with a craving for something truly dynamic—a dish that hit all the flavor notes: sweet, spicy, salty, and savory. Mark and I were out for dinner one evening and tried some hot honey chicken, and I immediately thought, “This would be incredible with shrimp!”. I wanted that perfect crispy texture and the tantalizing zing of hot honey, but making it at home felt like a challenge. I turned to my favorite resources, like the comprehensive frying guides on Serious Eats, to master the technique. After a few batches, I finally nailed the light, crispy coating and the ideal hot honey glaze that truly elevates the humble shrimp to something extraordinary.
🟫 Why This Is So Good
- Unbeatable Flavor Combo – The marriage of sweet honey and fiery chili creates an addictive, balanced flavor profile that’s utterly irresistible.
- Crispy Perfection – The buttermilk soak and seasoned flour dredge result in incredibly crunchy, golden-brown shrimp that stay crisp.
- Quick & Easy – Despite tasting like a restaurant dish, this recipe comes together surprisingly fast, making it perfect for a weeknight treat or last-minute entertaining.
- Versatile Appeal – Great as an appetizer, a main course, or even tucked into tacos or sandwiches. Everyone will love this unique twist on fried shrimp.
The first time I served these, Mark’s eyes lit up with that “you’ve done it again” look. He took one bite, and the sweet heat hit him, followed by the satisfying crunch. He just kept reaching for more. “Clare, these are dangerous,” he said with a grin, “I could eat the whole plate myself.” Seeing that pure enjoyment cemented this Hot Honey Fried Shrimp recipe as a firm favorite in our household. It’s always a joyful moment when a new dish becomes an instant classic. Achieving that perfect crispy coating on shrimp is a delicate balance; a good tip on how to properly bread seafood can be incredibly helpful. For more advanced recipes, visit Bake Warely.
🟫 Getting Your Ingredients Right
- Shrimp Size: Use large shrimp (21-25 count or larger) with the tails on. The tails make them easy to handle while frying and give them a nice presentation. Make sure they are thawed, peeled, and deveined.
- Buttermilk Soak: Don’t skip the buttermilk soak! It tenderizes the shrimp and helps the seasoned flour adhere, leading to a much crispier crust. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
- Hot Honey: You can buy pre-made hot honey (Mike’s Hot Honey is a popular choice) or easily make your own by gently warming honey with a few pinches of red pepper flakes. Adjust the spice level to your preference.
- Seasoned Flour: The blend of paprika, garlic powder, onion powder, salt, pepper, and cayenne gives the shrimp its incredible flavor and color. Ensure your spices are fresh for the best impact on your Hot Honey Fried Shrimp.
- Frying Oil: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. You’ll need enough to submerge the shrimp partially or fully.
🟫 Making It Step by Step
Marinate the Shrimp
First, ensure your large shrimp are thawed, peeled, deveined, and have their tails on. Pat them thoroughly dry with paper towels. In a medium bowl, combine the shrimp with the buttermilk. Stir well to ensure all the shrimp are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours. This buttermilk soak is key to tenderizing the shrimp and helping the seasoned flour adhere for maximum crispiness in your Hot Honey Fried Shrimp.
Prepare the Seasoned Flour & Fry
While the shrimp marinate, prepare your dredging station. In a shallow dish, whisk together the all-purpose flour, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. In a large, heavy-bottomed pot or Dutch oven, pour in enough vegetable oil to reach about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Remove the shrimp from the buttermilk, letting any excess drip off, then dredge each shrimp generously in the seasoned flour, pressing gently to ensure a good coating.
Fry to Golden Perfection & Glaze
Working in small batches to avoid overcrowding the pan, carefully lower the breaded shrimp into the hot oil. Fry for about 2-3 minutes per side, or until the shrimp are a beautiful golden brown and cooked through. They cook very quickly, so keep a close eye on them. Remove the fried shrimp with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Once all the shrimp are fried, transfer them to a large bowl. Drizzle generously with the hot honey and toss gently to coat. Garnish with fresh chopped parsley and serve immediately.
🟫 Making Sure It Turns Out
- Don’t Overcook Shrimp: Shrimp cook very quickly. Overcooked shrimp become rubbery, so watch them closely and remove them from the oil as soon as they’re golden and opaque.
- Maintain Oil Temperature: Use a kitchen thermometer to keep your oil between 350-375°F. Too low, and the shrimp will be greasy; too high, and the coating will burn before the shrimp cook.
- Pat Shrimp Dry: Even after the buttermilk soak, patting the shrimp dry before dredging in flour helps the coating stick better and ensures a crispier result.
My first few attempts at frying anything always involved a guessing game with oil temperature. I’d end up with either soggy, oil-soaked food or burnt exteriors with raw insides. It was incredibly frustrating! Investing in a good kitchen thermometer changed everything. Now, I can consistently get perfectly golden, crispy results, like with this Hot Honey Fried Shrimp, without any guesswork or wasted ingredients.
🟫 Perfect Serving Ideas
These Hot Honey Fried Shrimp are incredibly versatile. Serve them as an appetizer with extra hot honey for dipping, or as a main course with a side of creamy coleslaw and some crispy French fries. They also make an amazing filling for shrimp tacos or po’boy sandwiches, adding that irresistible sweet and spicy kick to every bite.
🟫 Making It Different
Customize the heat level by adjusting the amount of cayenne pepper in the flour dredge or by using more or less chili flakes in your homemade hot honey. For a different flavor profile, you could add a pinch of cumin or oregano to the flour. If you want a slightly different coating, you could mix a tablespoon of cornmeal into the flour for extra crunch.
🟫 Storage and Leftovers
Fried shrimp, like most fried foods, are best enjoyed immediately for optimal crispiness. However, if you have leftovers of your Hot Honey Fried Shrimp, store them in an airtight container in the refrigerator for up to 1-2 days. To reheat and bring back some crispiness, place them on a baking sheet in a 375°F (190°C) oven or in an air fryer for 5-7 minutes until warmed through and crispy again.
🟫 Tips That Actually Help
- Dredging Station Setup: Use a “wet hand/dry hand” method when breading. Designate one hand for handling the wet shrimp from the buttermilk and the other for dipping in the dry flour. This keeps your hands cleaner and prevents clumpy flour.
- Don’t Rush the Thawing: Ensure your shrimp are fully thawed before starting. Partially frozen shrimp will cook unevenly.
- Prep Ahead: The buttermilk marinade can be done a few hours in advance, and the flour mixture can be prepped, making frying day even faster.
I used to make such a mess when breading anything, my hands getting coated in thick, clumpy batter. Then I learned the “wet hand/dry hand” trick, and it was a revelation. It keeps the process so much cleaner and more efficient. It’s a simple technique that truly saves time and frustration, ensuring my Hot Honey Fried Shrimp are perfectly coated every time.
These Hot Honey Fried Shrimp have earned their place as a true showstopper in my kitchen. They’re fun, flavorful, and always bring a smile to everyone’s face, whether it’s for a casual weeknight meal or a special gathering. I hope you give them a try and discover your new favorite way to enjoy shrimp!
🟫 Frequently Asked Questions
→ Can I bake or air fry these instead of deep frying? While you can, deep frying is essential for that signature light, crispy texture of this Hot Honey Fried Shrimp. Baking or air frying won’t achieve the same result with this specific batter.
→ How do I make my own hot honey? Combine ½ cup of honey with ¼ to ½ teaspoon of red chili flakes (or more for extra heat) in a small saucepan. Gently warm over low heat for 5-10 minutes, then let it cool slightly and strain out the flakes if desired.
→ Can I use frozen shrimp? Yes, just make sure they are completely thawed and patted very dry before marinating.
→ What kind of oil is best for frying? Vegetable oil, canola oil, or peanut oil are all excellent choices due to their neutral flavor and high smoke point.
→ How spicy is this recipe? It has a noticeable kick from the cayenne pepper and chili flakes in the hot honey, but it’s balanced by the sweetness. You can adjust the cayenne and chili flakes to your preferred spice level.
→ What if I don’t have buttermilk? Mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles, then use as directed.
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Hot Honey Fried Shrimp
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
Description
Crispy, golden-fried shrimp tossed in a sweet and spicy hot honey glaze, perfect as an appetizer or main.
Ingredients
→ For the Shrimp:
- 1 pound large shrimp, thawed, peeled, deveined, tail-on
- 1 cup buttermilk
→ For the Seasoned Flour:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
→ For Frying & Glazing:
- Vegetable oil, for frying
- ½ cup hot honey (homemade or store-bought)
- Chopped parsley, for garnish
Instructions
- Marinate Shrimp: Pat shrimp dry. Combine shrimp and buttermilk in a bowl. Cover and refrigerate 20 mins to 2 hours.
- Prepare Dredge: In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Heat Oil: In a large pot, heat 2-3 inches vegetable oil to 350-375°F (175-190°C).
- Dredge & Fry: Remove shrimp from buttermilk, letting excess drip. Dredge generously in seasoned flour. Fry in small batches 2-3 minutes per side until golden and cooked.
- Drain & Glaze: Remove fried shrimp to a wire rack to drain. Transfer to a large bowl, drizzle with hot honey, and toss to coat.
- Serve: Garnish with fresh parsley and serve your Hot Honey Fried Shrimp immediately.
Notes
- Don’t Overcook: Shrimp cook quickly; remove as soon as they’re golden to avoid rubberiness.
- Hot Oil is Key: Maintain oil temperature with a thermometer for crispy, not greasy, results.
- Homemade Hot Honey: Warm honey with chili flakes on low heat; strain if desired.
- Prep Time: 25 minutes (includes marinating)
- Cook Time: 10-15 minutes
- Category: Appetizer, Seafood, Dinner
- Method: Frying
- Cuisine: American, Southern-inspired
Nutrition
- Serving Size: 4-5 large shrimp
- Calories: 520 kcal
- Sugar: 30g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
Keywords: Hot Honey Fried Shrimp
