Hot Honey Fried Shrimp Recipe

Sometimes, a dish has everything you didn’t know you needed: crunch, spice, sweetness, and a dash of indulgence. That’s exactly what you get with hot honey fried shrimp! These plump, golden bites are perfectly crispy on the outside and tender on the inside, all drizzled with hot honey for an addictive kick of heat and sweetness. Whether you’re planning a weekend get-together or just craving something out-of-the-ordinary on a weeknight, this recipe brings the perfect balance of comfort food and bold flavor.

this RECIPE

A sweet and spicy memory from my kitchen

The first time I made this hot honey fried shrimp, it was one of those “clear out the fridge and pantry” evenings. I had just enough buttermilk leftover from a baking spree, a jar of homemade hot honey from a farmer’s market, and a pound of shrimp that had been waiting in the freezer for its big moment. As I stood over the sizzling pot of oil, the scent of paprika and garlic filled the kitchen. My family couldn’t wait for me to finish frying the first batch! And let me tell you, when I drizzled that glossy honey over the crispy shrimp, the unanimous verdict was, “This one’s a keeper!” It’s become a go-to when I want to impress without spending hours in the kitchen.

What makes this dish so special?

Hot honey fried shrimp takes a Southern classic (fried shrimp) and elevates it with the sweet-and-spicy magic of hot honey. It’s rooted in the comfort and simplicity of classic fried seafood but jazzed up for modern taste buds. Hot honey itself has been trending in the culinary world for a while now, popping up on fried chicken, pizza, and even in cocktails. The combination of crunchy, juicy shrimp and that sticky, spicy drizzle feels like a revelation in every bite.

Let’s talk ingredients: bold flavors and easy swaps

Shrimp

Shrimp is the star here, so go for the freshest large shrimp you can find. If you’re using frozen shrimp, thaw them in cold water for about 15-20 minutes before peeling and deveining. Keeping the tails on gives the shrimp a more elegant look (and makes them easier to pick up). Don’t have shrimp? You could try this recipe with chunks of firm white fish or even cauliflower for a vegetarian twist.

Buttermilk

Buttermilk tenderizes the shrimp and helps the flour coating stick better. If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and voilà—homemade buttermilk!

All-purpose flour and seasonings

The seasoned flour is where the magic happens. The paprika adds smoky warmth, garlic powder and onion powder provide a savory depth, cayenne brings heat, and a touch of salt and black pepper ties it all together. You can experiment with the spice blend—add a pinch of smoked paprika for extra flavor or dial up the cayenne for more heat.

Hot honey

The pièce de résistance! Hot honey is the sweet, spicy drizzle that ties this dish together. You can make your own by heating honey with a pinch of chili flakes and letting it steep. Store-bought works just as well if you’re short on time.

Fresh parsley

A sprinkle of parsley adds a pop of color and freshness that balances the richness of the fried shrimp. You could also try cilantro or green onions if that’s what you have on hand.

Kitchen gear: the essentials for crispy perfection

No fancy tools are required, but a few items make the frying process smoother:

• Deep pot or Dutch oven: You’ll need something sturdy to hold the oil and maintain even heat. A heavy-bottomed pot works wonders here.
• Candy or deep-fry thermometer: Keeping the oil at 350°F is key to perfectly crispy shrimp, so a thermometer takes the guesswork out.
• Slotted spoon: This helps you scoop out the fried shrimp without bringing too much oil along for the ride.
• Parchment-lined baking sheet: A resting place for your freshly fried shrimp ensures they stay crispy while you finish the rest.

If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread—if it sizzles and turns golden in about 60 seconds, you’re good to go!

Step-by-step: frying up crispy shrimp

Step 1: Marinate the shrimp

Pour the buttermilk over your shrimp in a bowl, making sure they’re fully coated. Let them marinate for at least 15 minutes at room temperature. This step not only infuses the shrimp with flavor but also makes sure the coating sticks like a charm.

Step 2: Prep the seasoned flour

In another bowl, whisk together the flour, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne. Keep it simple—just make sure the spices are evenly mixed.

Step 3: Dredge the shrimp

Working one at a time, remove a shrimp from the buttermilk, shake off the excess, and coat it generously in the seasoned flour. Press the flour onto the shrimp to ensure an even crust. Set the coated shrimp on a parchment-lined baking sheet.

Step 4: Heat the oil

Pour about 2 inches of vegetable oil into your pot and heat it over medium heat until it reaches 350°F. Be patient—rushing this step can lead to soggy, greasy shrimp.

Step 5: Fry in batches

Carefully lower a few shrimp into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until the shrimp are golden brown. Use a slotted spoon to transfer them to your lined baking sheet.

Step 6: Drizzle and garnish

Once all the shrimp are fried, drizzle them with hot honey while they’re still warm. A sprinkle of chopped parsley adds a final flourish.

Adaptations and variations to try

• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend or cornstarch.
• Vegan: Replace shrimp with cauliflower florets and use plant-based milk mixed with lemon juice as your marinade.
• Mild version: If you’re not a fan of heat, skip the cayenne and use regular honey instead of hot honey.
• Spicier twist: Add a dash of smoked paprika to the flour for an extra kick.
• Seasonal swaps: Try adding a squeeze of lemon juice or zest to the hot honey for a bright, citrusy touch.

Serving ideas to impress your guests

Hot honey fried shrimp are best served fresh and hot, so don’t let them sit for too long! Pile them onto a platter for a casual appetizer, or pair them with creamy coleslaw and cornbread for a full Southern-inspired meal. For a lighter option, serve them over a bed of mixed greens with a tangy vinaigrette. A sprinkle of toasted sesame seeds or crushed red pepper flakes on top adds extra flair.

Suggested beverages

A meal like this deserves a refreshing drink to match its bold flavors. Here are a few ideas:

• Sweet iced tea: The classic Southern pairing that balances the heat of the hot honey.
• Cucumber-mint lemonade: Crisp, cooling, and just the right touch of sweetness.
• Sparkling water with lime: Light and bubbly, it cleanses the palate between bites.
• Pineapple juice spritz: Mix pineapple juice with soda water and a splash of lime for a tropical vibe.

Storing and reheating tips

While these shrimp are best fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a 375°F oven or air fryer for 5-7 minutes to regain their crispy texture. Avoid microwaving—they’ll get soggy! For food safety, don’t leave the fried shrimp at room temperature for more than 2 hours.

Scaling the recipe for any occasion

This recipe easily scales up or down. Doubling it? Fry in smaller batches so the oil doesn’t cool too much. Halving it? You might not need as much oil—just ensure the shrimp are fully submerged when frying.

Let’s troubleshoot together

• Coating falling off? Make sure to shake off excess buttermilk and press the flour mixture firmly onto the shrimp.
• Shrimp not crispy enough? Check your oil temperature—it might not be hot enough.
• Too spicy? Reduce or omit the cayenne and use mild honey.

This recipe is all about finding your sweet (and spicy) spot, so have fun experimenting.

Ready to give it a try?

Hot honey fried shrimp is one of those dishes that feels fancy but comes together surprisingly easily. It’s a surefire way to impress your family, friends, or even just yourself! So grab some shrimp, heat up that oil, and let’s make some magic in the kitchen. Don’t forget to drizzle generously and enjoy every crunchy, spicy, sweet bite.

FAQs

1. Can I bake the shrimp instead of frying?
Absolutely! Spray the breaded shrimp lightly with cooking spray and bake them at 425°F for 12-15 minutes, flipping halfway through.

2. What’s the best oil for frying shrimp?
Vegetable oil, canola oil, or peanut oil works great—just choose one with a high smoke point.

3. Can I make hot honey from scratch?
Yes! Heat ½ cup of honey with a pinch of chili flakes over low heat. Let it cool, then strain out the chili flakes if you prefer a smoother honey.

4. How do I keep the shrimp warm while frying in batches?
Place the fried shrimp on a wire rack set over a baking sheet and keep them in a 200°F oven.

5. What’s the best way to thaw frozen shrimp?
Place them in a colander under cold running water for 15-20 minutes, or leave them in the fridge overnight.

Print