Ingredients
Scale
For the Fried Shrimp:
- 1 lb large shrimp, peeled and deveined, tails on for presentation
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional, for more heat)
- Vegetable oil, for deep frying (such as canola or peanut oil)
For the Hot Honey Glaze:
- ½ cup honey
- 1½ teaspoons hot sauce (adjust to taste; use more for extra heat)
- ½ teaspoon apple cider vinegar (optional, for a hint of tang)
For Garnish (optional):
- Fresh parsley or green onions, finely chopped
- Extra hot honey, for drizzling
Instructions
1. Prep the Shrimp
- Rinse and pat dry the shrimp using paper towels.
- If you haven’t already, peel and devein the shrimp, leaving tails on for better presentation and easier handling.
- Place the shrimp in a bowl and pour the buttermilk over them.
- Let the shrimp marinate for 15–20 minutes at room temperature. This softens the texture and helps the coating stick.
2. Prepare the Seasoned Flour Mixture
- In a shallow bowl or plate, combine:
- All-purpose flour
- Paprika
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Cayenne pepper (optional)
- Stir well to ensure even seasoning throughout the flour.
3. Dredge the Shrimp
- Remove the shrimp from the buttermilk, allowing any excess to drip off.
- Toss the shrimp in the seasoned flour, coating each piece thoroughly.
- Press the flour onto the shrimp to help it stick and create a thick, crunchy crust.
- Set the coated shrimp aside on a tray while you prepare the oil.
4. Heat the Oil
- In a large, heavy-bottomed skillet or pot, pour in enough oil to reach about 2 inches deep.
- Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Use a thermometer for best results. If you don’t have one, test by dropping in a small amount of flour—it should sizzle immediately.
5. Fry the Shrimp
- Working in batches, gently lower the shrimp into the hot oil, being careful not to overcrowd the pan.
- Fry for 2–3 minutes per side, or until golden brown and crispy.
- Remove the shrimp using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Repeat until all the shrimp are fried.
6. Make the Hot Honey Glaze
- In a small saucepan, warm the honey over low heat.
- Add the hot sauce and optional apple cider vinegar.
- Stir well and keep warm over low heat while the shrimp finish frying.
- Do not boil the glaze—just heat it gently to blend flavors.
7. Glaze the Shrimp
- While the shrimp are still hot, drizzle the warm hot honey over them.
- You can also toss the shrimp in a bowl with the glaze for full coating.
- Garnish with chopped parsley or green onions if desired.
Notes
- Use fresh or thawed shrimp – Avoid pre-cooked or overly frozen shrimp, as they won’t crisp properly when fried.
- Dry the shrimp well – Patting shrimp dry before marinating helps the buttermilk stick better.
- Don’t skip the buttermilk – It adds subtle tang and allows the flour coating to adhere well.
- Keep the oil at a steady temperature – Too hot, and the shrimp will burn; too cool, and they’ll soak up oil and get soggy.
- Fry in small batches – Overcrowding drops the oil temperature and results in uneven cooking.
- Double dredge for extra crunch – Dip the shrimp back into the buttermilk, then the flour again for a thicker crust.
- Make hot honey ahead – It can be stored for weeks in a jar and used on other dishes like chicken, biscuits, or roasted vegetables.
- Avoid reheating fried shrimp in the microwave – Use an oven or air fryer to keep the crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes