Hot Honey Fried Shrimp Recipe

There’s something magical about the combination of crispy fried shrimp and sticky-sweet heat from hot honey. It’s the kind of dish that feels fancy enough to impress but is shockingly easy to make. Whether you’re hosting a casual gathering or just treating yourself to something special, this recipe has all the vibes of a restaurant favorite but with the comfort of homemade. Plus, that crunchy coating paired with the spicy-sweet drizzle? Total perfection.

this RECIPE

The moment I fell for hot honey 🦐

I remember the first time I tried hot honey—I was at this cozy little food truck festival, and someone handed me a piece of fried chicken drizzled with this golden, spicy concoction. It was love at first bite. Fast forward to last summer when I decided to combine it with my other favorite thing: shrimp! My family was visiting, and I whipped this up on a whim. As the crispy shrimp disappeared faster than I could fry them, I knew it was a keeper. The way the honey’s heat balanced with the crunch? Instant classic.

A quick dive into hot honey’s history

Hot honey might feel like a modern trend, but its roots trace back to Southern Italy, where spicy-infused honey has been drizzled over pizza and cheeses for ages. In the U.S., it gained momentum thanks to creative chefs and foodies, becoming a star condiment for everything from fried chicken to roasted vegetables. Combining this with fried shrimp feels like a natural evolution—taking something so beloved and giving it an irresistible twist.

Let’s talk ingredients: shrimp, spice, and all things nice

• Shrimp: The star of the dish! Large shrimp work best since they’re meaty and hold up to frying. Look for shrimp that’s already deveined (saves you a lot of time), but if you’ve got frozen shrimp, just thaw them before marinating. Can’t find shrimp? Try this recipe with scallops or even chicken bites.
• Buttermilk: This is what makes the shrimp tender and gives the flour something to cling to. No buttermilk? Mix regular milk with a tablespoon of lemon juice or vinegar, let it sit for a few minutes, and you’re good to go.
• Seasoned flour mix: The flour and spices are what create that crave-worthy coating. The paprika adds warmth, the cayenne brings heat, and the garlic powder adds depth. Feel free to play with the spice levels if you prefer less (or more) heat!
• Hot honey: You can find store-bought hot honey easily these days, but making your own is super simple too—just warm up some honey and stir in red chili flakes or your favorite hot sauce. It’s also a versatile condiment for pizza or roasted veggies.

Kitchen gear: what you need (and what you can skip)

For this recipe, you don’t need a lot of fancy gadgets, but a few essentials make all the difference:

• Large pot: A deep, heavy-bottomed pot is ideal for frying because it holds heat evenly. If you’ve got a Dutch oven, use that.
• Candy or deep-fry thermometer: Temperature control is key for perfect frying. If you don’t have a thermometer, just drop a bit of batter into the oil—if it bubbles and rises immediately, the oil is ready.
• Slotted spoon or spider skimmer: This makes it easy to scoop out the shrimp without bringing a lot of excess oil with them.
• Baking sheet with parchment: The parchment keeps things from sticking and makes cleanup a breeze.

Step-by-step: my foolproof method (crispy shrimp, every time!)

1. Marinate the shrimp
   Start by coating the shrimp in buttermilk. This step is simple but important—it tenderizes the shrimp and ensures the flour sticks well. Let the shrimp soak for at least 15 minutes while you prep everything else.
2. Mix up the seasoned flour
   In a separate bowl, combine your flour with all the spices. Don’t skimp on this step—it’s where all the flavor comes from! I like to taste a pinch of the flour mixture (yes, really!) to check if the seasoning’s just right.
3. Dredge the shrimp
   Take the shrimp one by one, shake off any excess buttermilk, and coat it thoroughly in the seasoned flour. Press the flour onto the shrimp gently to make sure it sticks. This is also the perfect time to recruit a helper if you’re making a big batch!
4. Heat the oil
   Pour about 2 inches of oil into your pot and heat it to 350°F. If you’re frying in batches, let the oil come back to temperature between rounds. Too cool, and your shrimp won’t crisp up; too hot, and they’ll cook unevenly.
5. Fry the shrimp
   Carefully lower the shrimp into the hot oil and fry for 2-3 minutes, flipping them once for even cooking. Watch for that golden-brown color—it’s your cue to remove them. Don’t overcrowd the pot, or you’ll end up with soggy shrimp (learned this one the hard way).
6. Drizzle with hot honey
   As soon as the shrimp come out of the oil, drizzle them generously with hot honey. The heat from the shrimp helps the honey spread and soak in, creating that perfect sticky glaze.
7. Garnish and serve
   A sprinkle of parsley adds a pop of color and freshness. Serve them immediately for maximum crunch!

Switch it up: fun variations to try

• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend. You can also use cornstarch for an extra-light, crispy texture.
• Vegan twist: Use cauliflower florets instead of shrimp, and swap buttermilk for a non-dairy milk mixed with a bit of lemon juice.
• Extra heat: Add a pinch more cayenne to the flour or stir some hot sauce directly into the buttermilk.
• Sweet and tangy: Add a drizzle of fresh lime juice to balance the sweetness of the honey.
• Seasonal flair: During summer, serve these shrimp over a bed of grilled corn salad, and in winter, pair them with roasted sweet potatoes.

Plating ideas and perfect pairings

Pile the shrimp onto a rustic wooden board or a platter lined with parchment paper for a casual vibe. Sprinkle some extra parsley on top and maybe a few lemon wedges on the side for color. If you’re serving this as a meal, pair it with creamy coleslaw, a fresh green salad, or some crisp fries for that perfect “shrimp shack” experience.

Refreshing drink pairings

• Lemonade: The tartness balances the sweetness of the honey and cools the heat. Try a homemade basil-infused lemonade for a fun twist.
• Iced tea: Sweet tea or even a peach-infused iced tea complements the spicy notes beautifully.
• Sparkling water: A simple sparkling water with a squeeze of lime or lemon is light and refreshing.
• Ginger ale: Its zippy spice plays well with the honey and shrimp’s crunch.

How to store and reheat

If you somehow have leftovers (rare, but it happens), store the shrimp in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a 375°F oven for 10-12 minutes, flipping halfway through. This keeps them crispy—microwaving, unfortunately, will make them soggy.

Scaling up or down

Cooking for a crowd? Just double or triple the ingredients as needed. When frying in larger batches, make sure to keep the oil temperature consistent, or the shrimp won’t crisp up as nicely. For smaller portions, simply halve everything.

Troubleshooting tips (just in case!)

• If your coating isn’t sticking well, make sure the shrimp are fully coated in buttermilk and pressed firmly into the flour.
• If the shrimp aren’t crispy, your oil might not be hot enough. Always let it come back to 350°F between batches.
• Too much spice? Cut back on the cayenne or drizzle the shrimp with plain honey instead of hot honey.

Ready to give it a try?

There’s something so satisfying about making restaurant-quality food right in your own kitchen, and these hot honey fried shrimp are no exception. Whether you stick to the recipe or put your own spin on it, I hope you’ll love this dish as much as I do. Let me know how it turns out—happy cooking!

FAQs

1. Can I bake the shrimp instead of frying?
Yes! Coat the shrimp as usual, then place them on a baking sheet lined with parchment paper. Spray them lightly with oil and bake at 425°F for 12-15 minutes, flipping halfway through.

2. What’s the best oil for frying?
Vegetable oil works great, but you can also use canola or peanut oil for frying. Just avoid olive oil—it has a lower smoke point.

3. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely before marinating in buttermilk.

4. How spicy is hot honey?
It’s mildly spicy, but you can adjust the heat by adding more or fewer chili flakes (or none at all) when making it.

5. Can I make the shrimp ahead of time?
Fried shrimp are best served fresh, but you can prep the shrimp and dredge them in flour ahead of time. Store them in the fridge, then fry right before serving.

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