🍯HOT HONEY SHRIMP 🦐
Ingredients
For the shrimp marinade
- 1.5 lb extra large jumbo shrimp, peeled and deveined
- 1 cup buttermilk
- 1 egg
- 3 tbsp hot sauce
- 2 tsp Old Bay Seasoning
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp paprika
- Salt and black pepper to taste
For the dredge
- 11/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp old bay
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne
- Salt and pepper to taste
Hot honey sauce
- 2 tbsp butter
- 1/2 cup hot sauce
- 1/2-2/3 cup honey (adjust to sweetness preference)
- Splash apple cider vinegar
- Neutral oil, for frying (canola, vegetable, avocado oil)
- Ranch for dipping
Instructions
- In a large bowl, whisk together the buttermilk, egg, hot sauce, and seasonings.
Add the shrimp and toss until fully coated.
- Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge.
- In a separate bowi, combine the flour, cornstarch, and seasonings.
- Remove the shrimp from the marinade, letting the excess drip off.
- Press each shrimp into the flour mixture really well. For extra crunch, let the coated shrimp rest on a wire rack for 10 minutes before frying.
- Heat oil in a deep skillet or pot to 350°F.
- Fry the shrimp in batches for 2-3 minutes, flipping halfway through, until golden brown and crispy.
- Transfer to a wire rack or paper towel-lined plate.
- In a small saucepan over medium-low heat, melt the butter.
- Whisk in the hot sauce and honey until glossy and combined. Simmer for 1-2 minutes.
- Toss the fried shrimp in the hot honey sauce or drizzle it over the top for maximum crispiness.
- Garnish with chopped parsley if desired and serve immediately. Enjoy with your favorite side or vegetables.🥰
If you're looking to bring a restaurant-quality dish to your home kitchen, this hot honey shrimp recipe is a fantastic choice. The marinade made with buttermilk and hot sauce not only tenderizes the shrimp but also infuses it with layers of spicy flavor thanks to Old Bay seasoning, cayenne pepper, and garlic powder. Marinating your shrimp for at least 30 minutes allows these spices to penetrate deeply, making every bite flavorful. For the perfect crunch, combining all-purpose flour with cornstarch in the dredge is key. Cornstarch helps create a lighter, crispier crust that holds up well when fried. Letting the coated shrimp rest before frying also helps the batter set, enhancing crispiness and preventing it from falling off in the oil. When frying, keeping the oil temperature steady at 350°F ensures the shrimp cook quickly and evenly, resulting in a golden-brown, crunchy coating without being greasy. The hot honey sauce is the star complement here. Balancing butter, hot sauce, and honey gives a glossy, sticky finish that coats the shrimp beautifully. Adjusting the amount of honey lets you control the sweetness to suit your palate. Adding a splash of apple cider vinegar introduces a subtle tang that cuts through the richness and elevates the overall flavor. Serving these shrimp with ranch dressing adds a creamy element that pairs well with the spicy hot honey glaze. For a complete meal, try pairing the shrimp with steamed vegetables, a fresh salad, or your favorite side dishes. I've found that using neutral oils like canola or avocado oil for frying provides a clean taste and high smoke point, perfect for getting a crisp crust without imparting extra flavors. This recipe is quite flexible and perfect for weeknight dinners or for impressing guests at your next gathering. Experiment with your spice levels and dipping sauces to make it your own signature dish!
Can you FedEx these thank you very much ❤️