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Hot Honey Fried Shrimp Recipe
Ash Tyrrell

Hot Honey Fried Shrimp Recipe

The first time I made Hot Honey Fried Shrimp, I couldn’t believe how good it turned out. The shrimp came out super crispy on the outside while staying juicy and tender inside.
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Prep Time 10 minutes
Cook Time 3 minutes
15 hours
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled, deveined, tail-on – Fresh shrimp always taste best, but thawed frozen shrimp work well if dried properly.
  • 1 cup buttermilk – Makes the shrimp tender and helps the breading stick better.
  • 1 cup all-purpose flour – The base for a crispy coating. Don’t substitute cake flour—it won’t give the same crunch.
  • 1 teaspoon paprika – Adds a smoky depth to the shrimp.
  • 1 teaspoon garlic powder – Gives a bold savory flavor.
  • 1 teaspoon onion powder – Balances out the garlic perfectly.
  • 1 teaspoon kosher salt – Brings all the flavors together.
  • 1/2 teaspoon black pepper – Just enough bite without overpowering.
  • 1/4 teaspoon cayenne pepper – Optional if you want a little extra kick.
  • 2 cups vegetable oil – Use oil with a high smoke point like canola or peanut oil for best frying results.
  • 1/4 cup hot honey – You can buy it or make your own by warming honey with chili flakes.
  • 2 tablespoons chopped fresh parsley – Adds color and a fresh finish.

Method
 

  1. I start by mixing the shrimp with buttermilk in a bowl and letting it soak for about 15 minutes. This step not only makes the shrimp tender but also ensures the coating sticks. While the shrimp are marinating, I prepare the breading by mixing flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow dish.
  2. After marinating, I lift each shrimp out of the buttermilk and let the extra drip off. Then, I press them into the flour mix, making sure each one is coated really well. Resting them on parchment paper for a few minutes helps the breading stick firmly.
  3. I pour oil into a skillet or pot until it’s about 2 inches deep. Using a thermometer, I heat it to 350°F. Keeping the oil at the right temperature makes the shrimp golden and crisp without soaking up too much oil.
  4. I carefully add the shrimp in small batches, frying each for about 2–3 minutes. Flipping halfway ensures even browning. Once golden, I remove them with a slotted spoon and drain them on paper towels.
  5. While the shrimp are still warm, I drizzle hot honey all over them. The honey seeps into the crunchy coating, making every bite sweet, sticky, and spicy. A sprinkle of parsley on top makes the dish look extra inviting.

Notes

  • Keep the oil hot—don’t overcrowd the pan, or the shrimp will turn greasy.
  • Rest the coated shrimp before frying so the breading sticks better.
  • Make your own hot honey at home—it tastes fresher and you can control the heat level.
  • Use fresh shrimp if possible—they fry up crisper than pre-frozen ones.