Hot Honey Fried Shrimp (Printable)

Crispy golden shrimp coated in a spicy-sweet honey glaze. Ready in 35 minutes for an impressive appetizer or satisfying main course.

# What You'll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Breading

04 - 1/2 cup all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 2 large eggs
09 - 1 cup panko breadcrumbs

→ Frying

10 - Vegetable oil, for frying

→ Hot Honey Glaze

11 - 1/3 cup honey
12 - 2 tbsp hot sauce
13 - 1 tbsp unsalted butter
14 - 1/2 tsp red pepper flakes

→ Garnish

15 - 2 tbsp chopped fresh chives or parsley
16 - Lemon wedges, for serving

# How-To Steps:

01 - Pat the shrimp dry with paper towels, then season evenly with kosher salt and black pepper.
02 - Arrange three shallow bowls: combine flour, cornstarch, garlic powder, and smoked paprika in the first; beat eggs in the second; place panko breadcrumbs in the third.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip into beaten egg, then press firmly into panko to coat completely.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F.
05 - Fry shrimp in batches for 2 to 3 minutes, turning halfway through, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
06 - In a small saucepan over low heat, melt butter with honey, hot sauce, and red pepper flakes. Stir constantly until combined and heated through, about 2 minutes.
07 - Toss fried shrimp in the hot honey glaze until evenly coated. Serve immediately, garnished with fresh chives or parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The combination of crispy panko coating and that sticky sweet-spicy glaze is absolutely addictive—guests always ask for seconds
  • It comes together in about 35 minutes but tastes like something from a restaurant that definitely took way longer
02 -
  • Work in small batches when frying—adding too many shrimp at once drops the oil temperature dramatically and youll end up with greasy, soft coating instead of crispy perfection
  • Let the fried shrimp rest on paper towels for just a minute before tossing in the glaze—this helps excess oil drain off so the honey actually sticks instead of sliding right off
03 -
  • Use a spider strainer or slotted spoon to remove shrimp from the oil—its easier than tongs and less likely to damage that delicate crispy coating
  • If your glaze thickens too much while sitting, warm it gently with just a teaspoon of water to loosen it back up

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