Hot Honey Fried Shrimp Recipe

Crispy, golden shrimp with a sweet and spicy kick? Yes, please! Hot honey fried shrimp is the perfect balance of crunch, heat, and sticky sweetness that makes every bite an experience. Whether you’re planning a weekend indulgence or looking to impress guests, this recipe will quickly become a staple. Trust me, there’s something magical about the way the heat from the honey mingles with the bold spices in the breading. You’ll want to keep this one in your back pocket for all kinds of occasions!

this RECIPE

A little story about my first bite of hot honey shrimp

The first time I tried hot honey fried shrimp, I was on a small coastal getaway with friends. We stumbled upon a seafood shack known for “adding a little fire” to their dishes. Skeptical but curious, I ordered their signature shrimp. As soon as I took the first bite, I was hooked. The crunch of the shrimp paired with that fiery, sticky glaze had me grinning ear to ear. The drizzle of honey was just enough to balance the spice—like fireworks for my taste buds! Once I got home, I couldn’t stop thinking about it, so I decided to recreate the magic in my own kitchen. This recipe is my version of that unforgettable dish, with just the right amount of heat and sweetness.

A little background on hot honey and fried shrimp

Hot honey is a trendy condiment with roots in Southern cooking, combining honey’s natural sweetness with the warmth of chili peppers. It pairs beautifully with fried foods, as the sticky glaze clings to the crispy coating, creating a flavor explosion. Fried shrimp, on the other hand, is a classic in seafood-loving communities around the world. From New Orleans-style po’ boys to tempura in Japan, fried shrimp is all about bold textures and flavors. This recipe brings the best of both worlds together: Southern heat with a crispy seafood classic.

Let’s talk ingredients: what makes this dish shine

1. Shrimp: The star of the show! Large shrimp work best here, as they fry up juicy and tender inside. If you can’t find tail-on shrimp, peeled and deveined shrimp without tails will work too. Fresh shrimp are ideal, but frozen and thawed shrimp will also do the trick.
2. Buttermilk: This tangy liquid tenderizes the shrimp and helps the coating stick better. If you’re out of buttermilk, mix 1 cup of milk with a tablespoon of lemon juice or vinegar as a substitute.
3. Flour and spices: The seasoned flour mixture creates the crispy, flavorful coating. Feel free to adjust the cayenne if you prefer a milder or spicier kick.
4. Hot honey: You can find it in most grocery stores these days, but homemade hot honey is super easy to whip up by heating honey with chili flakes or your favorite hot sauce.
5. Parsley: A sprinkle of parsley adds freshness and a pop of color. If parsley isn’t your thing, try cilantro or green onions instead.

Kitchen gear: what you’ll need

Don’t worry—you don’t need fancy tools for this recipe! Here’s what will make your shrimp-frying adventure a breeze:

1. A large pot or deep skillet: You’ll need something with high sides to safely fry the shrimp. A Dutch oven works perfectly here.
2. Candy or deep-fry thermometer: Keeping the oil at the right temperature (350°F) is key to crispy shrimp. If you don’t have one, drop a small piece of bread into the oil—it should sizzle and turn golden in about 30 seconds.
3. Slotted spoon: This makes removing the shrimp from the oil easy and safe. A spider skimmer works too.
4. Baking sheet with parchment paper: Essential for draining the fried shrimp and keeping everything mess-free.

Step-by-step: my foolproof method for crispy, sticky shrimp

1. Marinate the shrimp: Start by soaking your shrimp in buttermilk for at least 15 minutes. This adds flavor and ensures the coating sticks perfectly. Pro tip: Don’t skip this step—trust me, I’ve tried to rush it before, and the results were not as crispy!
2. Prep your coating: In a separate bowl, mix the flour with the spices. This blend is what gives the shrimp that bold, crave-worthy flavor.
3. Coat the shrimp: Take each shrimp out of the buttermilk, letting the excess drip off, and dredge it in the flour mixture. Make sure every nook and cranny is covered—this is the key to that golden crunch.
4. Heat your oil: Add about 2 inches of vegetable oil to your pot and heat it to 350°F. (Patience is key here—if the oil isn’t hot enough, the shrimp will end up soggy.)
5. Fry in batches: Carefully place the shrimp into the oil, a few at a time, to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until they’re beautifully golden and crispy. Remove them with a slotted spoon and let them drain on a parchment-lined baking sheet.
6. Drizzle with hot honey: While the shrimp are still warm, drizzle them generously with hot honey. The heat helps the honey cling perfectly!
7. Garnish and serve: Sprinkle with chopped parsley for that final touch, and enjoy while they’re hot.

Variations to make it your own

• Mild version: Tone down the cayenne in the flour mixture and use plain honey instead of hot honey for a sweeter take.
• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend. I’ve tried this with almond flour too, and it works well, though the coating is slightly lighter.
• Vegan alternative: Use firm tofu or king oyster mushroom strips instead of shrimp, and replace buttermilk with plant-based milk plus a splash of vinegar.
• Seasonal twist: Add a bit of lemon zest to the flour mixture in spring, or sprinkle smoked paprika for a warm, earthy flavor in the fall.

How to serve it up in style

Hot honey fried shrimp deserves to be the star of the table! Serve it piled high on a platter with extra hot honey on the side for dipping. For garnishes, think lemon wedges and a sprinkle of fresh parsley or even microgreens. Pair it with a simple side salad, coleslaw, or some roasted vegetables for balance. If you’re looking for something heartier, serve these shrimp on top of creamy grits or alongside a stack of fluffy waffles for a fun spin on classic shrimp and waffles.

What to sip alongside?

For beverages, the sweetness and spice of the shrimp pair beautifully with refreshing drinks. I recommend a tall glass of iced lemonade or sweet tea for a Southern-inspired meal. If you’re feeling fancy, try a sparkling ginger ale or a mocktail made with pineapple juice, lime, and soda water. The citrusy brightness will complement the shrimp’s flavors perfectly.

Storing and reheating tips

If you somehow have leftovers (it happens occasionally!), 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 about 10 minutes to regain their crispiness. Avoid microwaving—they’ll lose their crunch! If the honey glaze has thickened, you can lightly drizzle more hot honey after reheating.

Adjusting for different serving sizes

This recipe makes about 4 servings, but it’s easy to scale. For a smaller batch, halve the ingredients. If you’re cooking for a crowd, double everything and keep the fried shrimp warm in a 200°F oven until you’re ready to serve. Just remember, when scaling up, fry in smaller batches to maintain the oil temperature.

Wrapping up: give it a try!

This hot honey fried shrimp recipe is everything you want in a dish—crispy, sweet, spicy, and so satisfying. Whether you’re making it for a cozy dinner or a fun gathering, it’s sure to impress. Don’t be afraid to make it your own by adjusting the spice levels or trying new variations. I can’t wait for you to taste this flavor-packed creation. Happy frying, and let me know how it turns out!

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Frequently asked questions

1. Can I use frozen shrimp?
Yes, just make sure to thaw them completely before marinating in the buttermilk.

2. How do I make hot honey at home?
Simply heat honey in a small saucepan with chili flakes or a splash of hot sauce. Let it infuse for a few minutes, then cool.

3. What oil is best for frying shrimp?
Vegetable oil works well, but you can also use peanut or canola oil for a neutral flavor.

4. Can I make this dish ahead of time?
It’s best served fresh, but you can prep the shrimp and flour coating in advance. Fry them just before serving for the best crunch.

5. Is this recipe kid-friendly?
You can make a milder version by skipping the cayenne and using regular honey instead of hot honey.

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