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
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Vegetable oil, for frying (about 2 inches deep in a large pot)
- 1/2 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).