These Crispy Hot Honey Fried Shrimp are a flavor explosion! Plump, juicy shrimp are coated in a seasoned buttermilk batter, fried to golden-brown perfection, and then drizzled with a sweet and spicy hot honey. I love how this recipe combines the classic comfort of fried shrimp with a modern, addictive twist. They're perfect as an appetizer, a snack, or even a main course. Get ready for a dish that's sure to impress!
Why You'll Love These Hot Honey Fried Shrimp
- Crispy and Delicious: The buttermilk batter and careful frying technique create incredibly crispy shrimp.
- Sweet and Spicy: The hot honey drizzle adds the perfect balance of sweetness and heat.
- Easy to Make: This recipe is surprisingly easy to make, even if you're not experienced with deep frying.
- Crowd-Pleaser: These shrimp are always a hit at parties and gatherings.
Ingredients for Hot Honey Fried Shrimp
Here's what you'll need to make this addictive dish. The full list with measurements is in the recipe card below.
Shrimp and Marinade
- Large shrimp, thawed, peeled, deveined, tail-on (Shellfish)
- Buttermilk (Dairy)
Seasoned Flour
- All-purpose flour (Dry Ingredient)
- Paprika (Spice)
- Garlic powder (Spice)
- Onion powder (Spice)
- Kosher salt (Seasoning)
- Black pepper (Spice)
- Cayenne pepper (Spice)
Frying and Serving
- Vegetable oil (for frying) (Oil)
- Hot honey (homemade or store-bought) (Condiment)
- Parsley, chopped for garnish (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Hot Honey Fried Shrimp as is, but here are a few ideas for variations:
- Adjust the Heat: Use more or less cayenne pepper and hot honey to control the spice level.
- Different Seasoning: Try using a Cajun seasoning blend, Old Bay seasoning, or a lemon pepper seasoning instead of the paprika, garlic powder, and onion powder.
- Add Cornstarch: Add a tablespoon of cornstarch to the flour mixture for extra crispiness.
- Serve with Dipping Sauce: Serve with a side of ranch dressing, tartar sauce, or cocktail sauce for dipping.
- Make it a Po' Boy:Use them as a filling for tacos or po' boy sandwiches.
How to Make Hot Honey Fried Shrimp
Let me show you how to make these crispy and delicious Hot Honey Fried Shrimp:
Marinate the Shrimp
- To a medium bowl, I add the shrimp.
- I pour the buttermilk over the shrimp, making sure to coat each one.
- I let the shrimp marinate at room temperature for at least 15 minutes.
Prepare Seasoned Flour
- To a separate medium bowl, I add the flour, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper.
- I mix everything to combine and set it aside.
Dredge the Shrimp
- Working one at a time, I remove a shrimp from the buttermilk marinade, allowing any excess liquid to drip off.
- I dredge the shrimp generously in the seasoned flour mixture, making sure to coat the entire surface of each shrimp.
- I place the coated shrimp on a large baking sheet, and repeat with the remaining shrimp.
Heat the Oil
- To a large pot over medium heat, I add about 2 inches of vegetable oil.
- Using a candy or deep-fry thermometer, I heat the oil to 350°F (175°C).
Prepare a Landing Station
- Line a baking sheet with parchment paper.
Fry the Shrimp
- When the oil is ready, I carefully tap off any excess flour from the coated shrimp and gently transfer them into the hot oil, frying in batches to avoid overcrowding the pot.
- I fry for 2-3 minutes, turning occasionally, until the shrimp are golden brown and crispy. (Please note: You may have to let the oil heat up to 350°F (175°C) again after each batch of fried shrimp.)
Drain and Drizzle
- Using a slotted spoon, I remove the fried shrimp from the oil and place them onto the lined baking sheet.
- I immediately drizzle the hot honey over the shrimp.
Garnish and Serve
- I garnish with chopped parsley and serve hot.
Tips and Tricks for the CRISPIEST Fried Shrimp
Here are my secrets for making these shrimp truly crispy and delicious:
- Don't Overcrowd the Pot: Frying the shrimp in batches ensures they cook evenly and get crispy.
- Use a Thermometer: Using a candy or deep-fry thermometer is essential for maintaining the correct oil temperature.
- Hot Oil is Key: Make sure the oil is hot enough (350°F/175°C) before adding the shrimp. If the oil is too cool, the shrimp will absorb too much oil and become greasy.
- Drain on Paper Towels: Draining the fried shrimp on paper towels helps to remove excess oil.
How to Serve
These Hot Honey Fried Shrimp are perfect for:
- Appetizers: A great appetizer for parties, game days, or any gathering.
- Snacks: A delicious and satisfying snack.
- Main Course: Serve them with rice, salad, or your favorite sides for a complete meal.
- Tacos or Po' Boys: Use them as a filling for tacos or po' boy sandwiches.
Make Ahead and Storage
These shrimp are best served immediately after frying. However, you can prepare the seasoned flour mixture and the hot honey ahead of time. Leftover fried shrimp can be stored in the refrigerator for up to 2 days. Reheat in the air fryer or oven to re-crisp them.
FAQs about Hot Honey Fried Shrimp
- Can I use pre-cooked shrimp?
- This recipe is designed for raw shrimp. If using pre-cooked shrimp, skip the buttermilk soak and just toss them in the seasoned flour before frying for a very short time, just to crisp up the coating.
- Can I bake these shrimp instead of frying them?
- Yes, you can, preheat oven to 400F.
- What if I don't have buttermilk?
- You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Enjoy these Crispy Hot Honey Fried Shrimp! They're a flavorful, easy, and addictive dish that's sure to be a new favorite.
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Crispy Hot Honey Fried Shrimp
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Appetizer
- Cuisine: American
Description
These Hot Honey Fried Shrimp are crispy, flavorful, and incredibly addictive! Plump shrimp are marinated in buttermilk, coated in a seasoned flour mixture, and fried to golden perfection, then drizzled with hot honey for a sweet and spicy kick.
Ingredients
Scale
- 1 pound large shrimp, peeled, deveined, tail-on, and thawed if frozen
- 1 cup (245g) buttermilk
- 1 cup (125g) all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (or more, to taste)
- Vegetable oil, for frying (about 2 inches deep in a large pot)
- ½ cup (170g) hot honey (store-bought or homemade - see notes)
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate Shrimp: In a medium bowl, combine the thawed, peeled, and deveined shrimp with the buttermilk. Make sure the shrimp are well coated. Let them marinate at room temperature for at least 15 minutes (or up to 30 minutes in the refrigerator).
- Prepare Seasoned Flour: In a separate medium bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper.
- Dredge Shrimp: Working one at a time, remove a shrimp from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge the shrimp in the seasoned flour mixture, pressing gently to ensure it's fully coated. Place the dredged shrimp on a large baking sheet or plate. Repeat with the remaining shrimp.
- Heat Oil: In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches of vegetable oil over medium heat. Use a candy thermometer or deep-fry thermometer to monitor the oil temperature. Heat the oil to 350°F (175°C).
- Prepare Cooling Rack: Line a baking sheet with parchment paper or paper towels. This will be used to drain the fried shrimp.
- Fry Shrimp (in Batches): Once the oil reaches 350°F (175°C), carefully add the dredged shrimp to the hot oil in batches. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy shrimp. Fry for 2-3 minutes per batch, turning occasionally with a slotted spoon or spider, until the shrimp are golden brown, crispy, and cooked through.
- Drain Shrimp: Using a slotted spoon, remove the fried shrimp from the oil and place them on the prepared baking sheet lined with parchment paper or paper towels to drain excess oil.
- Reheat Oil (If Necessary): If the oil temperature drops significantly between batches, allow it to reheat to 350°F (175°C) before frying the next batch.
- Drizzle with Hot Honey: Drizzle the fried shrimp generously with hot honey.
- Garnish and Serve: Garnish with chopped fresh parsley and serve immediately.
Notes
- Shrimp: Use large or extra-large shrimp for the best results. Make sure the shrimp are fully thawed, peeled, deveined, and the tails are left on (for easier handling).
- Buttermilk Marinade: The buttermilk marinade helps to tenderize the shrimp and add flavor.
- Seasoned Flour: Adjust the amount of cayenne pepper to your preferred level of spiciness.
- Frying Oil: Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
- Oil Temperature: Maintaining the correct oil temperature is crucial for crispy fried shrimp. Use a thermometer to ensure the oil stays at 350°F (175°C).
- Hot Honey: You can use store-bought hot honey or make your own by combining honey with your favorite hot sauce and a pinch of red pepper flakes. Heat gently to combine.
- Serving Suggestions: Serve these hot honey fried shrimp as an appetizer, a snack, or a main course. They're great on their own, or served with rice, a salad, or your favorite dipping sauce (like ranch or blue cheese).
