Description
Crispy large shrimp are perfectly seasoned, dredged, and fried until golden brown, then tossed in a sweet and spicy hot honey glaze made with honey, hot sauce, and butter. This flavorful dish offers a delightful combination of crunchy texture and a balance of sweet heat, perfect as an appetizer or main dish.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Hot Honey Glaze
- â…“ cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 2 tablespoons butter
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon apple cider vinegar
Instructions
- Season the shrimp: Pat the shrimp dry with paper towels, then season evenly with garlic powder, smoked paprika, salt, and black pepper to build the base flavors.
- Prepare dredging stations: Arrange three bowls—one with all-purpose flour, one with buttermilk, and one with panko breadcrumbs—for a coating process that ensures a crispy texture.
- Coat the shrimp: Dredge each shrimp first in flour to help the buttermilk adhere, dip in buttermilk, then coat thoroughly with panko breadcrumbs. Place the breaded shrimp on a tray, ready for frying.
- Heat oil: Preheat vegetable oil in a deep skillet or pot to 350°F (175°C), which is the optimal temperature for frying to achieve a crispy exterior without greasiness.
- Fry the shrimp: Fry the shrimp in batches to avoid overcrowding, cooking each batch for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Make the hot honey glaze: In a small saucepan over medium heat, combine honey, hot sauce, butter, red pepper flakes, and apple cider vinegar. Stir constantly and simmer until the mixture is smooth and melted, then remove from heat.
- Glaze and serve: Drizzle the hot honey sauce over the fried shrimp or serve it alongside as a dipping sauce to add a sweet and spicy finish that complements the crispy shrimp perfectly.
Notes
- For an extra spicy kick, increase the amount of hot sauce or red pepper flakes.
- Use a thermometer to maintain oil temperature for even frying and to prevent soggy shrimp.
- If you prefer, substitute apple cider vinegar with lemon juice for a slightly different tang.
- Serve immediately for best texture and flavor as the coating can become soggy over time.
- Keep leftover hot honey glaze refrigerated and use within a week.
