Crispy Shrimp with Spicy Lemon-Pepper Honey

Ingredients

• 1 lb colossal shrimp (Peeled, deveined, and shelled; leave the tails on if desired)
• 0.5 cup all-purpose flour
• 0.25 cup cornstarch
• 1 tbsp lemon zest (For the coating mixture)
• 2 dientes garlic (Finely chopped or grated; one for the coating and one for the honey)
• 1 tsp onion powder
• 1 tsp sweet paprika
• 1 tsp fine salt (Divided between the coating and the honey)
• 0.5 tsp ground black pepper (For the coating)
• 0.75 cup ice water (Add as needed to form a thick batter)
• 1.5 cup seasoned panko breadcrumbs (For coating the shrimp)
• 1 lemon (Thinly sliced for infusing the honey)
• 1 tsp coarse black pepper (Preferably freshly cracked)
• 0.5 tsp red pepper flakes (Adjust to taste)
• 1 tsp lemon zest (For the spicy honey)
• 1 diente garlic (Finely chopped or grated for the honey)
• 0.25 tsp cayenne pepper (Adjust to taste)
• 1 cup honey (The amount should be sufficient to cover the infusion ingredients)
• 4 cup vegetable oil for frying (Only part of it will be absorbed during frying)

Steps

1. 1

   Clean the shrimp, remove the shells, and devein them. Dry them very thoroughly with paper towels so the coating adheres and becomes crispy.

2. 2

   In a large bowl, mix the all-purpose flour, cornstarch, lemon zest, one garlic clove, onion powder, paprika, part of the salt, and ground black pepper.

3. 3

   Gradually pour the ice water over the dry ingredients and mix until you have a smooth, thick batter without large lumps. Do not overmix; it should coat the shrimp without running off completely.

4. 4

   Place the seasoned panko in a plate or shallow bowl. Working in batches, dip each shrimp into the batter and turn it to coat every part.

5. 5

   Transfer each battered shrimp to the panko and gently press so the crumbs adhere over the entire surface. Set the breaded shrimp aside on a rack or tray.

6. 6

   To prepare the spicy honey, place the lemon slices, remaining salt, coarse black pepper, pepper flakes, lemon zest, remaining garlic, and cayenne pepper in a small saucepan.

7. 7

   Add enough honey to cover the ingredients. Stir and heat over very low heat, without allowing it to boil, for 10 to 15 minutes so the honey absorbs the flavors of the lemon, garlic, and spices.

8. 8

   Remove the honey from the heat and let it rest while you fry the shrimp. The longer it rests, the deeper the flavor will be. If desired, strain it before serving to remove the lemon slices and garlic.

9. 9

   Heat the vegetable oil in a deep pot or heavy skillet to approximately 350 °F / 175 °C. Do not fill the vessel more than halfway, and work carefully to avoid splatters.

10. 10

    Fry the shrimp in small batches without overcrowding, for approximately 2 to 3 minutes per side, until golden, crispy, and completely opaque in the center.

11. 11

    Remove the shrimp with tongs or a slotted spoon and drain them on a rack set over a tray. Allow the oil to return to temperature before frying the next batch.

12. 12

    Drizzle the spicy lemon-pepper honey over the freshly fried shrimp or serve it on the side for dipping. Serve immediately while the panko is still crispy.

Notes

The video does not provide exact quantities; the listed amounts are estimates for four servings. Keep the honey over low heat: boiling it can make it too thick or burn the sugar. To preserve the crispiness, store the shrimp and honey separately and reheat the shrimp in an oven or air fryer at 190 °C until hot.

Nutrition per serving

• main course
• seafood
• shrimp
• fried
• crispy
• spicy
• sweet and sour
• with honey