Hot Honey Fried Shrimp

Ingredients

• 1.5 lb extra large jumbo shrimp (peeled and deveined)
• 1 cup buttermilk (for marinade)
• 1 egg (for marinade)
• 3 tbsp hot sauce (for marinade)
• 4 tsp Old Bay Seasoning (divided (2 tsp for marinade, 2 tsp for dredge))
• 2 tsp garlic powder (divided (1 tsp for marinade, 1 tsp for dredge))
• 1.5 tsp cayenne pepper (divided (1 tsp for marinade, 0.5 tsp for dredge))
• 2 tsp onion powder (divided (1 tsp for marinade, 1 tsp for dredge))
• 2 tsp paprika (divided (1 tsp for marinade, 1 tsp for dredge))
• salt and black pepper (to taste, used in both marinade and dredge)
• 1.5 cup all-purpose flour (for dredge)
• 0.5 cup cornstarch (for dredge)
• 2 tbsp butter (for sauce)
• 0.5 cup hot sauce (for sauce)
• 0.6 cup honey (adjust between 0.5 and 0.66 cup to sweetness preference)
• apple cider vinegar (a splash for the sauce)
• neutral oil (for frying (canola, vegetable, or avocado oil))
• parsley (chopped, for garnish)

Steps

1. 1

   In a large mixing bowl, whisk together the buttermilk, egg, 3 tablespoons of hot sauce, 2 teaspoons Old Bay, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon paprika, and salt and black pepper to taste.

2. 2

   Add the peeled and deveined shrimp to the buttermilk mixture and toss until every shrimp is fully coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

3. 3

   In a separate shallow bowl or dish, whisk together the all-purpose flour, cornstarch, 2 teaspoons Old Bay, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 0.5 teaspoon cayenne, and salt and pepper to taste to create the dredge.

4. 4

   Working with one shrimp at a time, remove it from the marinade, allowing excess liquid to drip off. Press the shrimp firmly into the flour mixture to ensure a thick, even coating. For maximum crunch, place the coated shrimp on a wire rack and let them rest for 10 minutes before frying.

5. 5

   Fill a deep skillet or heavy pot with enough neutral oil to submerge the shrimp and heat it to 350°F (175°C).

6. 6

   Fry the shrimp in small batches to avoid crowding the pan. Cook for 2–3 minutes total, flipping halfway through, until the coating is golden brown and crispy. Transfer the cooked shrimp to a wire rack or a paper towel-lined plate to drain.

7. 7

   Prepare the sauce: In a small saucepan over medium-low heat, melt 2 tablespoons of butter. Whisk in 0.5 cup hot sauce, the honey, and a splash of apple cider vinegar. Whisk until the sauce is glossy and well combined, then simmer for 1–2 minutes.

8. 8

   Toss the fried shrimp in the warm hot honey sauce until coated, or drizzle the sauce over the top if you prefer to keep the shrimp extra crispy. Garnish with chopped parsley and serve immediately with ranch for dipping.

Notes

For the best texture, do not skip the 10-minute rest after dredging the shrimp; this helps the coating adhere and become crunchier during frying. Adjust the honey quantity based on how sweet you want the glaze to be.

Nutrition per serving

• appetizer
• main
• seafood
• fried
• spicy
• dinner
• shrimp