Hot Honey Fried Shrimp
Deliciously crunchy shrimp coated with a sweet and spicy hot honey glaze, ready in about 30 minutes and perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined Tail off or on, as preferred.
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper Adjust to taste.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil for frying Neutral oil with high smoke point.
Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce Start with less if sensitive.
- 1 tablespoon unsalted butter
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes
Instructions
Prepare the Hot Honey Sauce
- In a small saucepan, combine honey, hot sauce, butter, apple cider vinegar, and red pepper flakes. Warm over medium heat until the butter melts and the mixture is smooth. Remove from heat and let cool slightly.
Prep the Shrimp
- Rinse shrimp under cold water, then pat completely dry with paper towels.
- In a medium bowl, whisk together flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.
- In a separate bowl, beat the eggs with milk until combined.
Fry the Shrimp
- Pour about 2 inches of vegetable oil into a deep pan or pot, and heat over medium-high to reach 350°F (175°C).
- Coat each shrimp in the flour mixture, shake off excess, dip into egg wash, then return to the flour for a second coat.
- Fry a few shrimp at a time for 2-3 minutes until crust is deep golden and shrimp are opaque. Maintain oil temperature between batches.
- Remove to a wire rack to drain for extra crispness.
Toss with Sauce
- Place fried shrimp in a large bowl, pour warm hot honey over them, and toss gently to coat evenly. Serve immediately with extra sauce on the side.
Notes
Store leftovers in an airtight container for up to 2 days. For best results, reheat in a 375°F (190°C) oven on a wire rack.