Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp: Cleaned, deveined, and tails removed. Large shrimp ensure a meaty bite.
- ½ cup cornstarch: For a light, crispy coating that doesn’t overpower the shrimp.
- 2 teaspoons lemon pepper seasoning: Adds a citrusy, peppery punch to the batter.
- ½ teaspoon fine kosher salt: Balances and enhances the flavors in the coating.
- Neutral oil: For frying. Options like canola or vegetable oil work well as they don’t add additional flavor.
For the Hot Honey Lemon Pepper Sauce:
- 3 tablespoons honey: The sweet base that balances the heat.
- 3 tablespoons butter: Adds richness and helps the sauce cling to the shrimp.
- 1 tablespoon hot sauce: Brings the heat; adjust the quantity to taste.
- 1 tablespoon lemon juice: Adds tanginess to complement the honey and hot sauce.
- 2 teaspoons lemon pepper seasoning: Echoes the flavors in the shrimp coating.
- ½ teaspoon chili flakes: Optional, for extra heat.
- 1 tablespoon scallions or chives: Optional, for garnish.
- 2 teaspoons lemon zest: Optional, for garnish and a fresh citrusy aroma.
Instructions
1. Prepare the Sauce
- Combine honey, butter, hot sauce, lemon juice, lemon pepper seasoning, and chili flakes in a small saucepan over medium heat.
- Cook for 3-4 minutes, stirring occasionally, until the butter melts and the sauce thickens slightly.
- Taste the sauce and adjust seasoning if needed—add more hot sauce for heat, lemon juice for tang, or honey for sweetness.
- Reduce heat to low and keep warm while preparing the shrimp.
2. Prep the Shrimp
- Pat the cleaned shrimp dry with paper towels. Removing excess moisture ensures the coating sticks and fries to a crisp.
- In a zip-top bag or a mixing bowl, combine cornstarch, lemon pepper seasoning, and kosher salt.
- Add the shrimp to the bag or bowl and toss to coat evenly. Shake off any excess cornstarch for a light, even coating.
3. Fry the Shrimp
- Heat about 1 inch of neutral oil in a large skillet over medium-high heat. The oil should reach about 350°F (180°C) for optimal frying.
- Test the oil with a small pinch of the batter; it should sizzle immediately.
- Fry the shrimp in batches to avoid overcrowding, cooking each piece for 90 seconds on one side, then flipping for another minute. The shrimp should be golden brown and crispy.
- Transfer the fried shrimp to a wire rack or paper towels to drain excess oil.
4. Coat the Shrimp in Sauce
- Place the crispy shrimp in a large bowl and pour the hot honey lemon pepper sauce over them. Toss gently to coat each piece evenly.
5. Garnish and Serve
- Transfer the shrimp to a serving platter. Garnish with lemon zest and chopped chives or scallions for a pop of color and fresh flavor. Serve immediately while hot and crispy.
Notes
- Shrimp Selection:
- Use fresh or high-quality frozen shrimp for the best results. Large shrimp hold up well during frying and provide a meaty texture.
- Oil Temperature:
- Maintain consistent oil temperature for even frying. Too hot, and the shrimp may burn; too cool, and they’ll absorb excess oil.
- Sauce Adjustments:
- Customize the heat level by adjusting the amount of hot sauce or chili flakes. For a milder version, reduce these ingredients.
- Substitutions:
- Swap shrimp for chicken bites or cauliflower florets for a fun twist. Adjust cooking times accordingly.
- Serving Ideas:
- Serve the shrimp with a side of creamy coleslaw, garlic bread, or a simple green salad. They also pair well with a dipping sauce like ranch or blue cheese.
- Leftovers:
- While best enjoyed fresh, leftovers can be reheated in the oven at 375°F (190°C) for 8-10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes