Pin it
The perfect marriage of sweet and heat comes together in these Hot Honey Fried Shrimp. After experimenting with different batters and honey-based glazes, I've discovered that the key to this dish lies in achieving the perfect crispy coating and balancing the honey's sweetness with just the right amount of heat. The result is an irresistible combination that keeps everyone coming back for more.
Last weekend, I served these at a casual gathering, and my friend who "doesn't do spicy food" couldn't stop eating them. The secret? The honey's sweetness perfectly balances the heat, making it appealing even to heat-sensitive palates.
Essential Ingredients and Selection Tips
- Shrimp (1 pound) – Choose large or jumbo shrimp (16-20 count per pound) for the best results. Fresh is ideal, but quality frozen shrimp work well when properly thawed
- Buttermilk (1 cup) – Real buttermilk creates the most tender results. If you need to make your own, add 1 tablespoon of lemon juice to regular milk
- Honey (½ cup) – Local raw honey provides the best flavor. Its natural floral notes complement the heat beautifully
- Red Pepper Flakes (1-2 teaspoons) – Korean gochugaru offers a more complex heat than standard crushed red pepper, but either works well
- Apple Cider Vinegar (1 tablespoon) – The acidity balances the honey's sweetness. Use raw, unfiltered vinegar for the best flavor
- All-Purpose Flour (1½ cups) – Unbleached flour creates the crispiest coating. The protein content helps develop a better crust
Detailed Cooking Instructions
- 1. Shrimp Preparation
- Start by properly cleaning and deveining your shrimp if not already done. Pat them completely dry before marinating in buttermilk. The buttermilk's acidity tenderizes the shrimp while helping the coating adhere better.
- 2. Hot Honey Creation
- Combine honey, pepper flakes, and vinegar in a small saucepan over low heat. Watch carefully - you want to warm the honey just enough to infuse the flavors without caramelizing it. The longer it steeps, the spicier it becomes.
- 3. Coating Process
- Create your seasoned flour mixture, ensuring all spices are evenly distributed. Work in small batches when coating the shrimp, keeping one hand dry for flour and one wet for buttermilk. This prevents the dreaded "breaded fingers" situation.
- 4. Frying Method
- Maintain oil temperature at exactly 350°F - too hot and the coating burns before the shrimp cooks, too cool and they become greasy. Fry in small batches to avoid overcrowding and temperature drops.
- 5. Glazing Technique
- Toss the fried shrimp in hot honey while they're still warm but not blazing hot. This allows the glaze to adhere perfectly while maintaining the coating's crispiness.
Pin it
Growing up near the Gulf Coast, I learned that respect for seafood means not overcooking it. These shrimp need just a few minutes to reach perfection.
Oil Temperature Management
Maintaining consistent oil temperature is key. Use a thermometer and adjust your heat as needed. Adding shrimp will drop the temperature, so plan accordingly.
Sauce Balance
The hot honey should have enough heat to notice but not so much that it overwhelms the natural sweetness. Start with less pepper and adjust to taste.
Make-Ahead Strategy
The hot honey can be made several days in advance, and the flour mixture can be prepared ahead of time. Just fry the shrimp right before serving.
Pin it
These hot honey fried shrimp represent the perfect balance of sweet, heat, and crunch. Through many iterations, I've found that success lies not just in the ingredients, but in the technique and timing. Whether serving as an appetizer or main course, they're guaranteed to become a favorite.
Frequently Asked Questions
- → What's hot honey?
- Honey infused with chili peppers. Can buy ready-made or make your own.
- → Why use buttermilk?
- Helps tenderize shrimp and helps coating stick better for crispier results.
- → Can I make these ahead?
- Best served immediately while hot and crispy. Sauce can be made ahead.
- → What size shrimp is best?
- Large or jumbo shrimp (16-20 per pound) work best for frying.
- → How spicy are these?
- Moderate heat from cayenne and hot honey. Adjust seasonings to taste.