Hot Honey Fried Shrimp

If you’re like me and live for the combo of sweet and spicy, this recipe is about to blow your mind. These Hot Honey Fried Shrimp are like Southern fried shrimp leveled up with a homemade hot honey glaze that’s easy to whip up but packs a ton of flavor. You get juicy shrimp in a crispy golden coating, finished with a glossy drizzle that’s both sweet and bold.

I first made this as a late-night snack situation after seeing a version on a restaurant menu and thinking, I can totally make this at home. I tossed the crispy shrimp in hot honey, gave them a little shake in the bowl, and… instantly obsessed. Now, it’s my go-to party food and honestly? Better than takeout.

Why You’ll Love This Recipe

• Crispy outside, juicy inside – Thanks to the double-dip breading technique.
• Hot honey magic – Sweet, sticky, spicy glaze that clings to every shrimp.
• No special equipment needed – Just a skillet and a saucepan.
• Perfect appetizer or main dish – Dress it up or serve it casual.
• Customizable spice level – Make it mild, medium, or fiery.

Prep Time and Yield

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: ~35 minutes
Servings: 4
Calories per serving: ~420
Protein: 22g | Carbs: 28g | Fat: 24g

Ingredients

For the Shrimp

• 1 lb raw shrimp, peeled and deveined (medium or large)
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup buttermilk
• ½ cup all-purpose flour
• ½ cup cornstarch
• Vegetable oil, for frying

For the Hot Honey

• ½ cup honey
• 1–2 tablespoons hot sauce (adjust to taste)
• ½ teaspoon red pepper flakes
• 1 teaspoon apple cider vinegar (optional, for tang)
• Pinch of salt

Want it spicier? Add a dash of cayenne pepper or more chili flakes.

Step-by-Step Instructions

1. Season and Soak

• In a medium bowl, toss shrimp with garlic powder, paprika, salt, and pepper.
• Pour buttermilk over seasoned shrimp and stir to coat.
• Let it sit while you prep the dredge and hot honey.

2. Make the Hot Honey

• In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes, and vinegar (if using).
• Stir gently and heat until just warm and pourable—don’t boil.
• Remove from heat and set aside.

3. Dredge the Shrimp

• In a shallow bowl, whisk together flour and cornstarch.
• Remove shrimp from buttermilk, letting excess drip off.
• Dredge each shrimp in the flour mixture, pressing to coat well.
• For extra crispy shrimp, dip them back in the buttermilk and dredge again for a double coating.

4. Fry to Golden Perfection

• Heat 1½–2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
• Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy.
• Transfer to a paper towel-lined plate to drain.

5. Sauce and Serve

• Toss fried shrimp in a large bowl with warm hot honey, or drizzle it over right before serving.
• Garnish with a sprinkle of sea salt, parsley, or more chili flakes if you want the heat front and center.

How to Serve

• As an appetizer – Pile on a platter with toothpicks and extra hot honey on the side.
• Over waffles or biscuits – Yes, please. Think shrimp + hot honey chicken & waffles energy.
• With fries or coleslaw – For a Southern-style basket meal.
• Taco-style – Tuck into tortillas with slaw and drizzle with lime crema.
• Bowl-style – Serve over rice or grits with sautéed greens.

Tips for Crispy Shrimp

1. Cornstarch + flour is key for that light, crispy coating.
2. Don’t overcrowd the pan – Fry in small batches to keep the oil temperature steady.
3. Double dredge for extra crunch that holds up under the sauce.
4. Drain on a rack or paper towels – Keeps the coating crispy.
5. Toss in sauce just before serving – Don’t let them sit too long or the crust will soften.

Recipe Variations

• Hot Honey Garlic Shrimp – Add minced garlic to the honey mixture for garlicky heat.
• Lemon Pepper Shrimp – Use lemon zest and cracked pepper in the dredge and add a squeeze of lemon before serving.
• Coconut Hot Honey Shrimp – Mix shredded coconut into the dredge and serve with pineapple salsa.
• Air-Fryer Version – Spray dredged shrimp with oil and air fry at 400°F for 6–8 minutes. Toss with hot honey after.
• Gluten-Free – Use gluten-free flour blend in place of all-purpose.

Storage & Reheating

• Store: Refrigerate leftovers in an airtight container for up to 2 days.
• Reheat: Best in the oven at 375°F for 10 minutes or in an air fryer. Skip the microwave to preserve crispiness.
• Hot honey can be stored in a jar at room temp for a week. Reheat gently to thin before using again.

FAQ

Can I make this ahead of time?
You can prep the shrimp and hot honey in advance, but fry just before serving for best texture.

What kind of hot sauce should I use?
Frank’s RedHot, Crystal, or any vinegar-based hot sauce works well. Want smoky heat? Use chipotle hot sauce!

Can I use frozen shrimp?
Yes—just thaw and pat dry thoroughly before marinating and dredging.

Is it really spicy?
It has a medium kick, but you can easily scale the heat up or down based on your hot sauce and chili flakes.

Conclusion

Hot Honey Fried Shrimp is everything we love in a dish—crispy, spicy, sweet, and just a little indulgent. It’s the perfect combination of flavors and textures that’ll keep everyone reaching for “just one more.”

Whether you’re making a quick weeknight dinner or looking for your next show-stopping party snack, these shrimp deliver big flavor in every golden bite.

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