Hey there! So, let me tell you about the time I stumbled upon the best shrimp dish ever. It was during a lazy Sunday afternoon – I was aimlessly scrolling through recipes trying to find something different, when BAM! Crispy Hot Honey Fried Shrimp caught my eye. Fast forward, and it’s now a staple in my family’s Sunday dinners. There’s just something about the sweet heat of the honey glaze with that crispy coating that gets everyone excited. Plus, my dog goes bonkers over the smell (though he doesn’t get any, promise!).
Why You’ll Love This
I whip this up when I’m craving something crispy but can’t be bothered with a long recipe. My family goes crazy for this because it hits all the right notes – spicy, sweet, and crunchy. And here’s a secret: sometimes I throw in a bit of extra cayenne when I’m feeling adventurous (or wanting to keep the dish all to myself). The best part? You don’t need a ton of ingredients or time!
Ingredients
- 1 lb shrimp, peeled and deveined (I sometimes use frozen when I’m in a pinch)
- 1 cup buttermilk (or regular milk with a squeeze of lemon if you’re out)
- 1 cup all-purpose flour (my grandmother swore by a specific brand, but any will do)
- 1 tsp cayenne pepper (more if you like a kick!)
- Salt and pepper to taste
- 1/2 cup honey (local honey adds a nice touch)
- 2 tbsp hot sauce (I love using Sriracha, but tabasco works too)
- Oil for frying (vegetable or canola is fine)
Directions
- So first things first, marinate the shrimp in buttermilk for about 15 minutes. This is when I usually put on some tunes and dance around the kitchen.
- While that’s happening, mix your flour, cayenne, salt, and pepper in a bowl.
- Heat the oil in a deep pan to around 350°F. Don’t have a thermometer? Just drop a little flour in, and if it sizzles, you’re good to go!
- Coat the shrimp in the flour mix, making sure every little nook is covered. And yes, this is where I sneak a taste (don’t judge).
- Fry the shrimp in batches until crispy and golden, about 2-3 minutes per side. Don’t crowd the pan—let them dance around in there.
- For the sauce, mix the honey and hot sauce in a small bowl and give it a quick zap in the microwave until it’s warm. Stir it up well!
- Toss the fried shrimp in this glorious, sticky sauce. Prepare for your taste buds to do a happy dance!
Notes
The first time I made this, I used too much oil and made a small mess. Lesson learned: keep an eye on that oil level!
Variations
I’ve tried adding a splash of lime juice to the honey sauce—it’s refreshing! But beware, once I went overboard with the lime, and it overpowered the whole dish (oops!).
Equipment
If you don’t have a deep fryer, no worries! A heavy-bottomed pot works just as well. And for draining, any wire rack over a baking sheet will do.
Storage Information
These are best eaten fresh, but if you must store them, keep them in an airtight container in the fridge. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving these with a side of coleslaw or over a bed of steamed rice. In my family, it’s almost a crime not to have some form of greens with this dish.
Pro Tips
I once tried rushing the frying step and regretted it because the shrimp turned soggy. Patience is key here for that perfect crispiness.
FAQ
Can I use chicken instead of shrimp? Absolutely! Just adjust the cooking time for the chicken.
Is there a non-spicy version? Sure, just omit the cayenne and go light on the hot sauce.
Can I bake these instead? You can, but they won’t be as crispy. Line a baking sheet with parchment and bake at 400°F until golden.
