The Bees Knees Hot Honey Glazed Crispy Shrimp

Crispy Hot Honey Shrimp Recipe

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Preparation time:20 Mins

Cooking time:12 Mins

Servings:4 servings

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:

• Prepare the Shrimp: Ensure shrimp are fully defrosted, peeled, and patted bone-dry. Moisture is the enemy of crispiness.
• 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).
• 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).
• 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.
• 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).
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Nutrition Facts

Calories	1137 kcal
Protein	21.1 g
Fat	44.4 g
Carbs	112.5 g
Fiber	21.3 g
Sodium	309 mg

Recipe Info

Category	Appetizer
Cuisine	American

Beyond the Buzz: Why This Crispy Hot Honey Shrimp Recipe Works

This isn't just another spin on a trend; this is a precise method for achieving restaurant-quality texture and an impeccably balanced flavor profile. Our approach to Hot Honey Shrimp prioritizes two non-negotiable elements: genuine crunch and a glaze that perfectly marries capsaicin heat with floral sweetness and necessary acidity. Far too often, Hot Honey Shrimp Recipes produce a delicious sauce but a soggy final product. By focusing obsessively on the coating—using buttermilk, a cornstarch blend, and a mandatory chilling period—we ensure that every piece of jumbo shrimp maintains its integrity even after being generously tossed in the thick, luscious glaze. This recipe transforms a simple seafood appetizer into a sophisticated culinary event, guaranteeing that the result is truly a Hot Honey Glazed Crispy Shrimp sensation, not a sticky disappointment.

The Fiery Fad: Tracing the Rise of Hot Honey in Modern Cuisine

The concept of infusing honey with chili is centuries old in various global cuisines, but the modern American "Hot Honey" movement really took off in the last decade. It’s a brilliant conceptual pivot, moving honey out of the dessert course and placing it squarely in the savory spotlight. This trend works because it plays directly into our desire for complex, layered flavors. We aren't just tasting heat; we are experiencing a full sensory punch: the floral notes of honey, the deep spice of the chili, and the satisfying tang that cuts through the richness. Whether drizzled over pizza or paired with protein, the spicy-sweet combination is highly addictive, making this Honey Chili Shrimp variation a natural progression for the modern palate.

The Essential Triad: Balancing Sweetness, Heat, and Tang

The success of any great glaze lies in its internal chemistry. For our rendition, we meticulously balance three core components: the sweetness from the quality honey, the immediate punch from the hot sauce (like Tabasco or Frank's Red Hot), and the indispensable tang provided by apple cider vinegar.

This vinegar doesn't just thin the glaze; it prevents the overall flavor from becoming cloyingly sweet, ensuring a clean, bright finish that truly lifts the flavor of the shrimp.

Achieving the Perfect Shrimp Crunch (Without Deep Frying)

The secret to superior crunch lies in the preparation, not just the cooking method. We rely on a specialized dry dredge mixture of all-purpose flour and cornstarch, followed by a crucial 15-minute chill. Cornstarch is vital here; it inhibits gluten development and ensures that the crust forms a light, delicate shell instead of a dense breading. While deep frying delivers outstanding results, this preparation method works beautifully whether you are frying in shallow oil or opting to learn How To Make Hot Honey Shrimp in an air fryer.

Elevating Weeknight Meals: From Prep to Plate in 25 Minutes

While the total time including the necessary chilling phase runs closer to 45– 50 minutes, the active cooking time for this dish is remarkably fast—just 10 to 12 minutes in the oil or fryer, and a quick 2 minutes to simmer the sauce. Once the dredging is complete, this dish becomes an exceptionally rapid meal solution. Learning this technique provides an Easy Hot Honey Recipe that rivals restaurant quality, perfect for busy evenings when you crave maximum flavor without sacrificing the entire evening to cooking.

Ditching the Takeout: A Superior Homemade Glaze

Many takeout and frozen versions of glazed shrimp rely on heavy corn syrup and artificial flavorings. By contrast, our homemade glaze utilizes rich butter for body, high-quality honey for authentic sweetness, and the optional addition of smoked paprika for a deeper, more savory complexity.

By making the glaze from scratch, you have complete control over the heat level and freshness, resulting in a flavor that is noticeably cleaner and more vibrant than anything delivered to your door.

Stocking the Pantry for the Ultimate Sticky Glaze

To craft the perfect glaze, you need ingredients that offer depth, not just sugar. What is hot honey sauce made of in this ultimate recipe? It starts with half a cup of robust, good-quality honey—avoiding ultra-processed clear honey for something with more natural body. This is combined with unsalted butter for richness, apple cider vinegar for the necessary acidic foil, and a hot sauce of your choice. Crucially, the addition of garlic powder lends an important savory foundation, complementing the inherent sweetness of the honey and making the final coating complex and utterly irresistible.

Essential Equipment for Crisping and Coating Hot Honey Shrimp

While the recipe is straightforward, the proper tools ensure success. For optimal frying, a heavy-bottomed Dutch oven or similar pot is recommended, paired with a reliable thermometer to maintain the target oil temperature of 375° F ( 190° C). For those using the air frying method, preheating to 400° F ( 200° C) is key. Plus,, a wire rack placed over a baking sheet is essential for draining the cooked shrimp, preventing the delicate crust from becoming steamy and soggy, a step that even professional kitchens rely on.

Selecting the Best Shrimp: Size, Source, and Sustainability

For this Hot Honey Shrimp preparation, size matters significantly. We recommend using jumbo shrimp, specifically a 21/25 count per pound. This size offers enough meat to stand up to the heavy coating and rapid high-heat cooking without overcooking and becoming rubbery. Always start with fully defrosted, peeled, and deveined shrimp, and make the choice between tails-on (for easy dipping/handling) or tails-off (for easier eating).

The Secret Ingredient: Crafting Your Own Signature Chili-Infused Honey

While pre-bottled hot honey exists, making your own fresh glaze allows for customization. We utilize standard high-quality honey as the base, incorporating specific heat sources like cayenne-based hot sauce and a touch of smoked paprika. This blend of ingredients guarantees a perfect marriage of flavor.

This is much simpler than creating a slow-infused chili oil honey and is significantly faster, allowing you to achieve complex, fiery-sweet results immediately.

Dry Prep: The Key to a Flawlessly Crispy Coating

The crispy coating is the backbone of this dish. Before dipping the shrimp into the wet buttermilk mixture, ensure they are bone-dry. The dry dredge is composed of all-purpose flour and a critical one-quarter cup of cornstarch. This mix is lightly seasoned with salt and pepper.

The buttermilk acts as the perfect binding agent, ensuring the dry flour mixture adheres firmly. Remember the double-dredge technique (wet, dry, wet, dry) for an aggressively crunchy coating.

Quick Tool Check: Woks, Sheet Pans, and Whisks

Beyond the cooking vessel, ensure you have three shallow bowls ready for the dredging station, a sturdy whisk for combining the glaze ingredients, and the previously mentioned wire rack. If you opt for stir-frying rather than deep frying, a wide wok or deep skillet provides the necessary high heat and surface area for effective cooking.

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Phase One: Mastering the Crisping Technique

The journey to perfectly crisp shrimp begins long before the oil heats up. Start by setting up your dredging station: one shallow dish for the buttermilk, and another for the seasoned flour/cornstarch mix. Dip each dry shrimp first into the wet mixture, letting the excess liquid drip off, and then firmly press it into the dry mixture, ensuring complete coverage. For truly professional crunch, repeat this process—a second dip in the wet, then a final, definitive press into the dry. Once coated, transfer the shrimp to the wire rack and, critically, refrigerate for 15 minutes. This chilling period allows the moisture from the buttermilk to be absorbed by the flour, forming a tough, adherent bond that will withstand the shock of hot oil without dissolving.

Phase Two: Stirring Up the Gold Standard Glaze

The glaze is quick and forgiving. In a small saucepan, combine the half cup of honey, the two tablespoons of butter, apple cider vinegar, hot sauce, and seasonings. Place the saucepan over medium-low heat. Do not rush this step. We are aiming for emufication and slight reduction, not a rolling boil.

Whisk the mixture constantly until the butter is fully incorporated and the glaze begins to simmer gently. This low-and-slow approach ensures the ingredients meld beautifully and the resulting sauce achieves the perfect viscosity—thick enough to coat, but fluid enough to toss.

Once it reaches a gentle simmer for about two minutes, remove it immediately from the heat; it will continue to thicken slightly as it cools.

The Grand Finale: Tossing and Serving the Finished Dish

With the crispy shrimp cooked and resting, and the glaze ready, the final moments require speed and precision to deliver the ultimate texture and flavor.

Preparing the Shrimp for Maximum Surface Area (Battering Tips)

When frying the shrimp, work in small, controlled batches. Overcrowding the cooking vessel drastically lowers the temperature, leading to greasy, soft results. Once cooked to a deep, golden brown (about 2– 3 minutes), immediately transfer the shrimp to the clean wire rack and sprinkle lightly with salt while they are still piping hot. This sets the seasoning and allows any residual oil to drain away, maximizing the crispness before the glaze is applied.

High Heat Baking vs. Air Frying: Which Delivers the Best Crunch?

While deep frying is the gold standard, the air fryer is a brilliant modern substitute for creating Hot Honey Glazed Crispy Shrimp . Preheat your air fryer to 400° F ( 200° C). Lightly spraying the dredged shrimp with neutral oil ensures a golden exterior. Air frying requires slightly longer cook times than deep frying (around 6– 8 minutes total, flipping halfway), but it delivers a beautifully crunchy shell with significantly less fat, resulting in a lighter final dish.

Simmering and Reduction: Achieving Perfect Glaze Consistency

The goal of the brief two-minute simmer detailed in Phase Two is to slightly reduce the water content of the vinegar and hot sauce. This allows the honey and butter to create a sticky, glossy coating that adheres to the crispy shell without thinning it out too much. If the sauce seems too thin, let it simmer for one minute more, always keeping the heat low.

The Crucial 30 Seconds: Tossing the Shrimp Without Sogging the Coating

This is the most critical stage. Place the hot shrimp in a large mixing bowl. Pour the warm glaze over the shrimp and toss swiftly and gently, using a light hand to coat every piece evenly. You must transfer the shrimp to the serving dish instantly—if they sit in the glaze, the coating will inevitably soften. Toss, plate, and serve immediately.

Garnishing for Maximum Visual Impact and Freshness

Garnish is not optional; it’s the finishing touch that balances the dish. The deep gold of the glazed shrimp needs contrast. Sprinkle the finished Hot Honey Shrimp generously with toasted sesame seeds for a nutty crunch and thinly sliced spring onions (scallions) for color and a fresh, pungent bite that counters the sweetness. For an extra touch of sheen and flavor, drizzle the reserved tablespoon of fresh, unheated honey over the plated shrimp just before serving.

Optimizing Your Plate: Proven Pairings for Hot Honey Shrimp

Since this dish is rich, sweet, and spicy, it demands a neutral foundation and a cooling contrast. Serving this Hot Honey Shrimp Bowl over a bed of fluffy Jasmine rice or a simple, neutral coconut rice is ideal, as the grains absorb the sticky glaze beautifully. What pairs well with hot honey shrimp? Crisp, fresh sides are paramount. Consider a quick Asian-style slaw made with shredded cabbage, carrots, and a light lime and ginger dressing. The crunchy, acidic slaw cuts through the richness of the glaze, resetting the palate between bites. For beverages, a crisp, hoppy Session IPA or a dry, chilled Riesling provides the perfect counterpoint to the heat.

Troubleshooting and Culinary Adaptations

Making it Vegetarian: Substituting Tofu or Cauliflower Florets

This recipe is easily adapted for vegetarian diets while maintaining the texture focus. Substitute the shrimp with extra-firm tofu, pressed and cubed, or use medium cauliflower florets. Both absorb the buttermilk dredge wonderfully.

For tofu, ensure cubes are fried until deeply golden and crispy; for cauliflower, increase the cooking time in the fryer or oven slightly until tender on the inside and crunchy on the outside.

Meal Prep and Storage: Maintaining the Crunch Overnight

While this dish is best eaten immediately after tossing, the crispy components can be prepped ahead. Cook the shrimp fully and store them, unglazed, in an airtight container in the refrigerator. Store the hot honey glaze separately.

When ready to serve, reheat the shrimp quickly in an air fryer or oven until hot and crisp again, then gently warm the glaze and toss just before plating.

Spice Level Control: Adjusting Heat Without Sacrificing Flavor

The level of heat is entirely controllable. If you prefer a milder flavor, start with a half-tablespoon of standard cayenne hot sauce, or swap it entirely for a milder chili sauce like Sriracha.

For those seeking deeper heat, consider adding a pinch of dried chili flakes directly to the simmering glaze, or increasing the quantity of your chosen hot sauce up to two tablespoons. The inclusion of smoked paprika provides warmth without sharp spice.

Nutritional Snapshot: Calories, Protein, and Preparation Hacks

Based on the deep-fried method, each serving provides approximately 480 kcal and a substantial 26 grams of protein. To significantly reduce the fat content, employ the air frying technique discussed above. This simple preparation hack can reduce the fat content by nearly half, making this flavorful dish a much lighter option without compromising the Hot Honey Glazed Crispy Shrimp texture.

FAQs: Can I use frozen shrimp? Do I need a specific brand of honey?

Yes, frozen shrimp are perfectly acceptable, provided they are completely thawed and, most importantly, patted bone-dry before beginning the dredging process. Any residual moisture will ruin the crust.

Regarding honey, you do not need a specific brand, but we strongly recommend choosing a good quality, natural honey (like clover or wildflower) over highly processed varieties. The quality of the honey directly impacts the floral depth and stickiness of the final glaze.