Description
Crispy, golden fried shrimp coated in a flavorful blend of garlic, smoked paprika, and panko breadcrumbs, topped with a sweet and spicy hot honey glaze. Perfect as an appetizer or main dish, this recipe combines crunchy textures with a tangy, spicy-sweet sauce for a delicious treat that’s quick to prepare.
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. Sprinkle with garlic powder, smoked paprika, salt, and black pepper, ensuring they are evenly coated for maximum flavor.
- Prepare dredging stations: In three separate bowls, place the flour in the first, the buttermilk in the second, and the panko breadcrumbs in the third. This setup will help coat the shrimp properly.
- Coat the shrimp: Dip each shrimp first into the flour, shaking off excess, then immerse it in the buttermilk, and finally press it into the panko breadcrumbs until fully coated. Arrange the coated shrimp on a tray for frying.
- Heat oil for frying: Pour vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure the shrimp cooks evenly and crisps up perfectly.
- Fry the shrimp: Fry the shrimp in batches, avoiding overcrowding, for 2 to 3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the hot honey glaze: In a small saucepan over medium heat, combine honey, hot sauce, butter, red pepper flakes (if using), and apple cider vinegar. Stir continuously until the butter melts and the sauce is smooth. Remove from heat.
- Serve: Drizzle the hot honey glaze over the fried shrimp or serve it on the side as a dipping sauce for an irresistible sweet and spicy finish.
Notes
- Adjust the amount of hot sauce and red pepper flakes to control the spice level of the glaze.
- Ensure oil temperature is maintained to avoid soggy or burnt shrimp.
- Use fresh shrimp for best texture and flavor.
- The buttermilk helps the coating stick and tenderizes the shrimp slightly.
- Panko breadcrumbs give a light, crispy texture superior to regular breadcrumbs.
- Drain shrimp well after frying to keep them crispy.
