You know that moment when you bite into something so perfectly balanced between sweet and spicy that you just have to close your eyes and savor it? That’s exactly what happens with these honey hot fried shrimp. I first made them for a football Sunday gathering, and let me tell you – they disappeared faster than the halftime show! There’s something magical about crispy fried shrimp tossed in that sticky, fiery-sweet sauce that turns everyone into instant fans. Whether you’re hosting game day or just craving an irresistible seafood snack, this recipe delivers that “wow” factor every single time.
Why You’ll Love This Honey Hot Fried Shrimp
Listen, I know fried shrimp recipes are everywhere, but trust me—this one’s special. First off, that crispy coating? It stays crunchy even after you toss it in the sauce (a miracle, I know). And the prep? So fast you’ll have these spicy fried shrimp ready before the first commercial break. Here’s why this recipe’s a keeper:
- That perfect crunch: The cornstarch-flour mix gives each bite that satisfying crackle—like the best seafood appetizer you’ve ever had.
- Sweet heat magic: Honey mellows out the hot sauce just enough so your taste buds dance instead of running for water.
- Crowd favorite: I’ve yet to meet someone who doesn’t go back for thirds. Game day? Dinner party? These disappear every time.
- No fuss: Marinate, fry, toss—done. Even the sauce comes together in one pan while the shrimp cook.
Seriously, if crispy, sweet-spicy shrimp are your weakness (same), this recipe’s about to become your new best friend.
Ingredients for Honey Hot Fried Shrimp
Here’s everything you’ll need to make these addictive little bites – I promise it’s all simple stuff! I’ve organized them by when they come into play so you can prep like a pro:
For the marinade:
- 1 lb large shrimp, peeled & deveined (tails on – trust me, they’re easier to grab!)
- 1 cup buttermilk (the secret to tender shrimp)
- 1 tsp garlic powder
- 1 tsp paprika (smoked or regular – your call)
- 1 tsp cayenne pepper (adjust if you’re spice-shy)
- Salt & pepper to taste
For the crispy coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch (pack it in there!)
- More salt & pepper (don’t skimp – this is your seasoning layer)
For that glorious sauce:
- 1/3 cup honey
- 2 tbsp hot sauce (I use Frank’s – it’s the perfect tangy kick)
- 1 tbsp melted butter (real butter only, please!)
- 1/2 tsp chili flakes (optional but oh-so-good)
Plus vegetable oil for frying – enough for about 1-inch depth in your pan. I use a heavy Dutch oven and check the temp religiously with my thermometer!
Equipment You’ll Need
Okay, don’t panic—you don’t need fancy gadgets for these honey hot fried shrimp! Here’s the bare-bones setup that’ll get you crispy perfection:
- Heavy pot or deep fryer (I use my trusty Dutch oven—it holds heat like a champ)
- Candy/oil thermometer (non-negotiable for that golden 350°F sweet spot)
- 2 mixing bowls (one for marinade, one for coating—no cross-contamination!)
- Tongs or spider strainer (for flipping shrimp without oil splatter disasters)
That’s it! No special tools—just basics that’ll make your frying game strong.
How to Make Honey Hot Fried Shrimp
Alright, let’s make some magic happen! I’ve broken this down into foolproof steps – follow these and you’ll get that perfect crispy-on-the-outside, juicy-on-the-inside honey hot fried shrimp every single time. The key? That 350°F oil temp and not rushing the marinating time. Ready? Let’s go!
Step 1: Marinate the Shrimp
First things first – grab that bowl of peeled shrimp (leave those tails on for easy grabbing later!) and pour in the buttermilk. Now, here’s my little trick: sprinkle the garlic powder, paprika, cayenne, salt, and pepper over the buttermilk before stirring. This prevents clumping and makes sure every shrimp gets evenly coated with flavor. Mix it all up gently – I use my hands to make sure each piece gets love. Let it sit for 15-20 minutes – no less, or the flavors won’t penetrate; no more, or the acid in the buttermilk starts changing the shrimp’s texture. While that’s working, get your coating and oil ready!
Step 2: Coat and Fry the Shrimp
Heat your oil to 350°F – this is non-negotiable for perfect honey hot fried shrimp! Too cool and they’ll be greasy; too hot and they’ll burn before cooking through. Now, here’s the double-coating secret: take each shrimp from the buttermilk, let excess drip off, then roll it in the flour-cornstarch mix. I press gently to make sure it’s fully coated, then give it a little shake to remove loose bits. Work in batches – overcrowding the pan is the enemy of crispiness! Fry for 2-3 minutes per side until they’re that gorgeous golden-brown. Watch for the bubbles around each shrimp to slow down – that’s your visual cue they’re perfectly done.
Step 3: Make the Honey Hot Sauce
While the last batch fries, make that irresistible sauce. Low and slow is the way to go – melt the butter in a small saucepan over medium-low heat, then whisk in the honey and hot sauce. If you’re using chili flakes, add them now. Keep stirring until everything’s smooth and slightly thickened, about 2 minutes. No boiling! Burnt honey is bitter and ruins the whole vibe. Pro tip: make extra sauce – someone always asks for more. As soon as the shrimp come out of the fryer, toss them in the warm sauce while they’re still piping hot. The crispier they are when sauced, the better the texture holds up!
Tips for Perfect Honey Hot Fried Shrimp
After making these spicy fried shrimp more times than I can count, here are my can’t-skip secrets for getting them restaurant-quality perfect every time:
- Pat those shrimp dry after marinating – that extra moisture makes the coating gummy instead of crispy. A quick dab with paper towels changes everything!
- Oil temperature is king – keep that thermometer handy and adjust the heat as needed. I drop a tiny bit of flour in to test – if it sizzles gently at 350°F, you’re golden.
- Sauce immediately after frying – the hotter the shrimp are when they hit that honey hot sauce, the better the glaze sticks without making them soggy. No delays!
Follow these three rules, and you’ll have shrimp so good they’ll vanish before you can say “seconds please!”
Serving Suggestions
Oh, let me tell you how I love to serve these honey hot fried shrimp – piled high on a big platter with all the fixings! The cool creaminess of ranch or blue cheese dip balances that spicy-sweet kick perfectly. Throw in some crisp celery sticks and lemon wedges for freshness. Game day? Make this your centerpiece – it disappears faster than chips! Trust me, nobody leaves leftovers.
Storage & Reheating
Look, I’ll be honest – these honey hot fried shrimp are absolute perfection fresh out of the fryer. But if you must store them (we all have leftovers sometimes), here’s how to keep them decent: refrigerate in an airtight container for up to 2 days max. When reheating, skip the microwave – it turns them rubbery! Instead, pop them in the air fryer at 375°F for 2-3 minutes to bring back some crispiness. They’ll never be quite as magical as day one, but it’s the next best thing!
Nutrition Information
Okay, let’s talk numbers – but remember, these are estimates since ingredient brands vary. For one serving (about 1/4 of the recipe), you’re looking at:
- 450 calories (worth every single one!)
- 28g protein from all that juicy shrimp
- 45g carbs (mostly from that crispy coating and sweet sauce)
- 18g fat (hey, frying makes it delicious!)
Not diet food, but perfect for treating yourself – balance is everything, right?
Frequently Asked Questions
I get asked about these honey hot fried shrimp all the time – here are the top three questions that always come up:
“Can I bake these instead of frying?”
Listen, I get it – frying can feel intimidating. While you won’t get quite the same crunch, an air fryer at 400°F for 8-10 minutes (flip halfway) makes a decent alternative. Just spritz the shrimp with oil first!
“What if I don’t have buttermilk?”
No sweat! Mix 1 cup milk with 1 tablespoon white vinegar or lemon juice, let it sit for 5 minutes – boom, instant buttermilk substitute that works great for marinating shrimp.
“How do I tone down the heat?”
Easy! Skip the cayenne in the marinade and chili flakes in the sauce. The honey-hot sauce combo still gives that sweet-spicy flavor without setting your mouth on fire.
Irresistible Honey Hot Fried Shrimp Recipe in 20 Minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Crispy honey hot fried shrimp with a perfect balance of sweet and spicy flavors, ideal for appetizers or game-day snacks.
Ingredients
- 1 lb large shrimp, peeled & deveined (tails on)
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Salt & pepper to taste
- Vegetable oil (for frying)
- 1/3 cup honey
- 2 tbsp hot sauce (like Frank’s RedHot)
- 1 tbsp melted butter
- 1/2 tsp chili flakes (optional)
Instructions
- Marinate shrimp with buttermilk, garlic powder, paprika, cayenne, salt, and pepper for 15–20 minutes.
- Coat shrimp in a mixture of flour, cornstarch, salt, and pepper.
- Fry shrimp in oil at 350°F for 2–3 minutes per side until golden and crispy.
- Prepare sauce by warming honey, hot sauce, butter, and chili flakes.
- Toss fried shrimp in the sauce and serve with ranch or blue cheese dip.
Notes
- Adjust chili flakes for desired heat level.
- Best served immediately for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 200mg