Hot Honey Fried Shrimp Recipe

I’m sharing my Hot Honey Fried Shrimp, large deep-fried shrimp tossed in homemade hot honey to make versatile Fried Shrimp Appetizers that can be served as starters with extra honey or as a main with sides.

I still get a little giddy thinking about Hot Honey Fried Shrimp, and I swear the first bite surprises me every time. Big large shrimp take on a crackly shell and a glossy honey heat that hits sweet first then sneaks in spice, leaving you curious for the next mouthful.

There is something a little dangerous about sticky, spicy honey clinging to shrimp, you know it’ll be messy but worth it. I bring these to get-togethers when I want people to shut up and chew, and it always works.

Fried Shrimp Appetizers

Why I Like this Recipe

• I love the crunchy bite, it just feels so satisfying
• I like the sweet and spicy mix, its almost addicting
• It always makes me look like a good cook in front of friends
• I can tweak the heat and sweetness easy so everyone likes it

Ingredients

• Shrimp: Sweet, lean protein, low in carbs, rich in selenium and vitamin B12, cooks fast
• All purpose flour: Provides carbs and structure, not very nutrient dense, gives golden crispiness when fried, trust me
• Cornstarch: Lightens batter, helps super crispy coating, mostly starch so no protein or fiber
• Buttermilk: Adds tang and tenderness, acid helps coating stick, some calcium and protein
• Honey: Brings sticky sweetness, mostly simple sugars, balances heat while adding shine, yes
• Sriracha: Hot, garlicky, adds vinegar tang and capsaicin heat, use to taste, or less
• Lemon: Brightens flavors with acid, cuts richness, adds fresh citrus lift, squeeze away

Ingredient Quantities

• 1 1/2 pounds large shrimp (16 to 20), peeled and deveined, tails left on optional
• 1 cup all-purpose flour
• 1/2 cup corn starch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt, plus extra for finishing
• 1/2 teaspoon ground black pepper
• 1 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon garlic powder
• 1/4 to 1/2 teaspoon cayenne pepper, optional
• 2 large eggs
• 1/2 to 3/4 cup buttermilk or whole milk
• 1 1/2 to 2 quarts vegetable oil or peanut oil, for frying
• 1/2 cup honey
• 2 tablespoons sriracha (or 1 to 2 teaspoons crushed red pepper flakes plus 1 tablespoon apple cider vinegar)
• 1 tablespoon unsalted butter, optional
• 1 teaspoon apple cider vinegar or lemon juice
• Pinch of salt for the hot honey
• Lemon wedges for serving
• Chopped fresh parsley, optional garnish
• Extra hot honey for dipping, optional

How to Make this

1. Pat the shrimp dry with paper towels, leave tails on if you like, and season lightly with a little kosher salt and black pepper so they get some flavor under the coating.

2. In a bowl whisk together 1 cup flour, 1/2 cup corn starch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked or regular paprika, 1/2 teaspoon garlic powder and 1/4 to 1/2 teaspoon cayenne if you want heat.

3. In a separate bowl beat 2 large eggs with 1/2 to 3/4 cup buttermilk or whole milk until smooth.

4. Dredge each shrimp first in the dry mix, shake off excess, dip into the egg mixture, then press back into the dry mix for a good double coating. Set coated shrimp on a tray while you heat the oil.

5. Heat 1 1/2 to 2 quarts vegetable or peanut oil in a heavy pot to about 350 to 365 degrees F. Use a thermometer if you have one. Fry shrimp in small batches so the oil temp doesnt drop, about 2 to 3 minutes per batch, until golden and crispy. Do not overcrowd the pot.

6. Transfer fried shrimp to a wire rack or paper towels to drain and sprinkle a little extra kosher salt while they’re hot so it sticks.

7. Make the hot honey while shrimp fry: warm 1/2 cup honey gently in a small saucepan over low heat, stir in 2 tablespoons sriracha (or use 1 to 2 teaspoons crushed red pepper flakes plus 1 tablespoon apple cider vinegar), add 1 tablespoon unsalted butter if using, 1 teaspoon apple cider vinegar or lemon juice, and a pinch of salt. Heat just until runny and combined, dont boil it.

8. Toss the drained shrimp briefly in the hot honey to coat evenly, or leave the shrimp plain and serve the hot honey on the side for dipping if you prefer extra saucy bites.

9. Plate with lemon wedges, sprinkle chopped fresh parsley if you like, and serve extra hot honey alongside. Enjoy hot and crispy.

Equipment Needed

1. Heavy pot or Dutch oven (4 to 6 quart) for frying oil
2. Candy or deep fry thermometer to keep temp steady, dont skip it
3. Two mixing bowls, one for the dry mix and one for the egg and milk
4. Whisk and a fork for beating eggs, or just a fork if thats all you got
5. Tongs plus a slotted spoon or spider skimmer for lifting shrimp out of oil
6. Wire rack set over a baking sheet or paper towels to drain and crisp
7. Measuring cups and measuring spoons
8. Small saucepan and a silicone spatula or wooden spoon for the hot honey
9. Baking sheet or tray to hold the coated shrimp while you fry batches

FAQ

Hot Honey Fried Shrimp Recipe Substitutions and Variations

• Buttermilk (1/2 to 3/4 cup): use regular milk + 1/2 tablespoon lemon juice or white vinegar, let sit 5 minutes. Or thin plain yogurt with a splash of milk 1:1. Same volume, still gives that tang and helps the batter stick.
• Corn starch (1/2 cup): swap with potato starch or arrowroot 1:1 for the same crisp. If you only have flour, use an extra 1/4 to 1/3 cup all purpose flour plus 1 to 2 tablespoons rice flour for better crunch, but it wont be quite as light.
• Sriracha (2 tablespoons): use gochujang but cut the amount to about 1 tablespoon and thin with 1 teaspoon water or vinegar because it’s sweeter and thicker. Or use 1 to 2 teaspoons crushed red pepper flakes mixed with 1 tablespoon apple cider vinegar like the recipe notes.
• Vegetable or peanut oil (for frying): use canola, sunflower, or grapeseed oil instead — all have high smoke points and neutral flavor. If you must use olive oil, pick light/refined and keep temp lower to avoid smoking.

Pro Tips

– Pat the shrimp super dry and season under the skin a little bit, not just on top. If theres any moisture the batter wont stick and youll get soggy spots. Also leaving the tails on gives you something to hold and helps the shrimp keep shape when you fry them.

– Make the dry mix heavier on cornstarch and use baking powder for lift, and press the coating on twice. The cornstarch makes the crunch, the baking powder makes it light. After you coat them let them sit 5 to 8 minutes so the crust firms up, otherwise it flakes off in the oil.

– Keep the oil hot and steady, check with a thermometer. Fry in small batches so the temp doesnt crash, and use a spider or slotted spoon to move shrimp around a little so they brown evenly. One test shrimp first will tell you if the temp and timing are right.

– Warm the honey slowly and add the acid at the end, that little vinegar or lemon juice cuts the sweetness and keeps the sauce bright. Dont boil the honey or it will get too thin and bitter. If you want glossy cling, stir in a knob of butter right before you finish, but toss the shrimp quickly so the crust stays crunchy and serve immediately.