Hot Honey Lemon pepper shrimp
INGREDIENTS:
Shrimp
1 lb shrimp peeled and deveined
1 cup buttermilk
2 tbsp hot sauce
2 tsp all purpose seasoning
2 tsp lemon pepper seasoning
1 cup all purpose flour
vegetable oil for frying
Lemon Pepper Sweet Heat Sauce:
2 tbsp butter
1 tbsp lemon pepper seasoning
1 tsp red pepper flakes or substitute honey for hot honey
2/3 cup honey
1/3 cup hot sauce
2 tbs lemon juice
INSTRUCTIONS:
In a mixing bowl, combine the buttermilk, hot sauce, and Creole seasoning. Add the peeled and deveined shrimp to the mixture, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours if time allows. This step helps tenderize the shrimp and infuse them with flavor.
In a small saucepan over low heat, melt the butter. Once melted, stir in the honey, lemon pepper seasoning, red pepper flakes (optional), hot sauce, and fresh lemon juice. Simmer the sauce for about 2-3 minutes, or until it thickens slightly. Remove from heat and set it aside.
In a shallow bowl, place the all-purpose flour. Remove the marinated shrimp from the buttermilk mixture, allowing any excess liquid to drip off. Dredge each shrimp in the flour, making sure they are evenly coated. Shake off any excess flour.
In a deep skillet or frying pan, add enough vegetable oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (180°C).
Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry the shrimp for about 2-3 minutes per side or until they turn golden brown and crispy. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels to drain any excess oil.
In a large mixing bowl, place the fried shrimp. Pour the prepared Lemon Pepper Sweet Heat Sauce over the shrimp while they are still hot. Gently toss to coat the shrimp evenly with the flavorful sauce.
Arrange the crispy Lemon Pepper Shrimp on a serving platter. Garnish with lemon wedges and chopped parsley if desired. These shrimp are best enjoyed immediately while they're hot and crispy.
Okay, so you've seen my amazing Hot Honey Lemon Pepper Shrimp recipe, but I wanted to share a few extra tips and tricks that I've picked up to make sure yours turns out absolutely perfect every single time! When I first started making these, I had a few questions, and I bet you might too. This isn't just another shrimp recipe; it's a flavor experience, and getting the details right makes all the difference. First off, let's talk about the buttermilk marinade. Seriously, don't skip this step! I used to think it was just for flavor, but it's a game-changer for tenderizing the shrimp. The mild acidity in the buttermilk breaks down some of the protein strands, preventing the shrimp from becoming tough or rubbery when cooked. Plus, it gives the flour something delicious to cling to, ensuring a fantastic crispy crust that locks in all that amazing flavor. I usually aim for at least 30 minutes, but if I have time, going for the full 2 hours in the fridge really makes a difference in texture and how well the flavors infuse. It's like a little spa day for your seafood! Next, achieving that ultimate crispiness is absolutely key for these Hot Honey Lemon Pepper Shrimp. I always make sure my oil is at the right temperature—around 350°F (180°C) is ideal. I use a thermometer to be precise, as this prevents common issues. If the oil's too cool, the shrimp will absorb too much oil and turn out greasy; too hot, and the outside burns before the inside cooks through. I also learnt never to overcrowd the pan. Frying in batches is a must for even cooking and maintaining that oil temperature. Once they hit that perfect golden brown, don't forget to drain them on paper towels immediately. This helps wick away any excess oil, keeping them deliciously crunchy and light. Now, for the star of the show: the Lemon Pepper Sweet Heat Sauce. This is where you can really play around and customize to your taste! If you're not a huge fan of intense heat, you can absolutely reduce the red pepper flakes or even the hot sauce content. On the flip side, if you like things extra fiery, don't hold back! I sometimes add a pinch more fresh lemon zest to the sauce for an even brighter, tangier kick, especially when I'm using really high-quality fresh shrimp. The balance of sweet hot honey, zesty lemon, and savory lemon pepper seasoning is what makes this seafood dish so incredibly addictive. It's truly a celebration of bold flavors that will wake up your palate. Finally, what to serve with your glorious Hot Honey Lemon Pepper Shrimp? I love them as a standalone appetizer for parties, but they also make a fantastic main course. I often pair them with fluffy white rice to soak up all that incredible sauce, or a simple side salad dressed with a light vinaigrette for a fresher, lighter meal. They're also amazing in soft tacos or crisp lettuce wraps for a fun, casual dinner that still feels special. And don't forget that garnish of fresh parsley and extra lemon wedges—it adds a beautiful pop of color and an extra burst of freshness that really brightens up the whole dish. Seriously, once you try this recipe with these little tweaks, it'll be on your regular rotation. It’s my absolute favorite seafood treat!
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