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Hot Honey Fried Shrimp

Crispy golden fried shrimp coated in a sweet and spicy hot honey glaze, perfect for appetizers or main course.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Shrimp
  • 1 pound jumbo shrimp 16-20 count, peeled and deveined with tails on
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 2 eggs large
  • 2 tbsp water
  • 2 cups vegetable oil for frying
For the Hot Honey Glaze
  • 0.5 cup honey
  • 2 tbsp sriracha sauce adjust to taste
  • 3 cloves garlic minced
  • 1 tbsp butter
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
For Garnish
  • 2 tbsp sesame seeds
  • 1 tbsp red pepper flakes
  • 2 tbsp fresh parsley or cilantro chopped
  • lime wedges for serving

Equipment

  • Heavy-bottom saucepan or deep skillet
  • Cooking thermometer
  • Three shallow bowls for breading
  • Wire rack
  • Slotted spoon
  • Large skillet for glaze

Method
 

  1. Pat shrimp completely dry with paper towels and season lightly with salt. Set aside.
  2. Set up breading station: Mix flour, cornstarch, salt, pepper, garlic powder, and cayenne in first bowl. Beat eggs with water in second bowl.
  3. Bread each shrimp by dredging in flour mixture, dipping in egg, then coating again in flour mixture. Press firmly for second coating.
  4. Place breaded shrimp on wire rack and let rest for 10 minutes.
  5. Heat vegetable oil in heavy saucepan to 350°F (175°C), about 2-3 inches deep.
  6. Fry shrimp in small batches of 4-5 pieces for 2-3 minutes until deep golden brown. Transfer to paper towel-lined plate.
  7. For glaze: Melt butter in large skillet over medium heat, add garlic and sauté 30 seconds until fragrant.
  8. Add honey, sriracha, soy sauce, and rice vinegar to skillet. Stir constantly and simmer 1-2 minutes until slightly thickened.
  9. Remove glaze from heat and immediately add all fried shrimp. Toss gently to coat evenly.
  10. Transfer to serving platter, sprinkle with sesame seeds and red pepper flakes. Garnish with parsley and lime wedges. Serve immediately.

Notes

For best results, maintain oil temperature at 350°F between batches. Adjust sriracha amount to control spice level. Shrimp are best served immediately while crispy. Store leftovers in airtight container up to 2 days; reheat in 400°F oven for 5 minutes to restore crispiness.