Description
Hot Honey Fried Shrimp is a deliciously crispy and spicy Southern American dish featuring large shrimp soaked in buttermilk, coated in a seasoned flour and cornmeal mixture, then fried to golden perfection. The shrimp are drizzled with a warm, sweet, and spicy hot honey glaze made from honey, hot sauce, red pepper flakes, and butter, delivering a perfect balance of heat and sweetness that’s sure to delight your taste buds.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp (peeled and deveined, tails on or off)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil (for frying, about 2–3 inches in depth)
Hot Honey Glaze
- 1/3 cup honey
- 1 tablespoon hot sauce (adjust to taste)
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
Instructions
- Soak the Shrimp: In a medium bowl, toss the shrimp with buttermilk and let soak for 10–15 minutes. This helps tenderize the shrimp and allows the coating to stick better.
- Prepare the Coating: In another bowl, whisk together the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper until evenly combined.
- Heat the Oil: Heat 2 to 3 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Use a thermometer for accurate temperature to ensure crispy frying.
- Coat the Shrimp: Remove the shrimp from the buttermilk, letting the excess drip off. Dredge the shrimp in the flour mixture, pressing gently to coat evenly on all sides.
- Fry the Shrimp: Fry the shrimp in batches to avoid overcrowding the pan, cooking for 2 to 3 minutes per batch or until they turn golden brown and crispy. Use a slotted spoon to transfer the shrimp to a paper towel–lined plate to drain excess oil.
- Make the Hot Honey Glaze: In a small saucepan over low heat, combine the honey, hot sauce, red pepper flakes (if using), and butter. Stir continuously until the butter melts and the sauce is warm and well combined. Do not boil.
- Coat and Serve: Drizzle the warm hot honey glaze over the fried shrimp or toss the shrimp lightly in a bowl with the glaze to coat evenly. Serve immediately for best texture and flavor.
Notes
- Serve with traditional Southern sides like coleslaw, cornbread, or creamy grits to complete the meal.
- Adjust the spiciness by varying the amount of hot sauce and red pepper flakes according to your heat preference.
- For a gluten-free version, substitute all-purpose flour and cornmeal with gluten-free alternatives.
- Use a deep-frying thermometer to maintain consistent oil temperature to avoid greasy shrimp.
- If you prefer crispier shrimp, double dredge by dipping coated shrimp back into buttermilk and then flour mixture again before frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 14g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 155mg
