Ingredients:

  • 1 lb Jumbo Shrimp (Peeled, Deveined, Tails off/on)
  • 1 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 tsp Kosher Salt (for coating mix)
  • 1/2 tsp Black Pepper
  • 1/2 cup Buttermilk (or 1/2 cup whole milk + 1 tsp lemon juice)
  • 2–3 cups Neutral Oil (Canola, Vegetable, or Peanut, for frying)
  • 1/2 cup Good Quality Honey (plus 1 Tbsp for finishing)
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Hot Sauce (e.g., Tabasco or Frank's Red Hot)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika (optional)
  • 1 tsp Toasted Sesame Seeds (for garnish)
  • 1–2 stalks Thinly Sliced Spring Onion (Scallions, for garnish)

Instructions:

  1. Prepare the Shrimp: Ensure shrimp are fully defrosted, peeled, and patted bone-dry. Moisture is the enemy of crispiness.
  2. Set up Wet/Dry Stations: In a shallow dish, combine the flour, cornstarch, 1 tsp salt, and pepper (Dry Mix). Whisk well. Place the buttermilk in a second shallow dish (Wet Mix).
  3. Dredge the Shrimp: Dip each shrimp first into the wet mix, allowing excess to drip off. Then, press firmly into the dry mix to coat completely. For extra crunch, repeat the process (Wet -> Dry).
  4. Chill (Crucial Step): Place the coated shrimp on a wire rack and refrigerate for 15 minutes. This sets the coating and prevents it from falling off during cooking.
  5. Heat the Oil: Pour neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (5 cm). Heat the oil to 375°F (190°C). (Alternatively, preheat an air fryer to 400°F/200°C).
  6. Fry in Batches: Carefully drop the chilled shrimp into the hot oil, ensuring not to overcrowd the pan. Cook for 2–3 minutes, flipping once, until deeply golden brown and cooked through.
  7. Drain: Remove the shrimp using tongs and place immediately on a clean wire rack (not paper towels). Sprinkle lightly with a pinch of salt while hot.
  8. Make the Hot Honey Glaze: In a small saucepan over medium-low heat, combine the 1/2 cup of honey, butter, vinegar, hot sauce, garlic powder, and paprika.
  9. Simmer: Bring the mixture to a gentle simmer, whisking occasionally, until the butter is melted and the sauce has slightly thickened (about 2 minutes). Remove from the heat.
  10. Toss and Serve: Place the hot, crispy shrimp into a large mixing bowl. Pour the prepared glaze over the shrimp and toss quickly and gently to coat every piece fully. The tossing must be swift to prevent the crust from softening.
  11. Garnish: Transfer immediately to a serving dish. Drizzle with the reserved 1 Tbsp of fresh honey, then sprinkle generously with toasted sesame seeds and sliced spring onions.