Description
This Hot Honey Lemon Pepper Crispy Shrimp recipe delivers crispy, golden shrimp tossed in a spicy-sweet hot honey glaze with a zesty lemon pepper kick. Perfect as an appetizer, snack, or main dish!
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Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 tsp lemon pepper seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- Vegetable oil for frying
For the Hot Honey Sauce:
- 1/2 cup honey
- 1–2 tsp hot sauce (adjust to taste)
- 1/2 tsp crushed red pepper flakes (optional for extra heat)
- 1 tbsp butter
- 1 tbsp lemon juice
Instructions
1. Prep the Shrimp
- Toss shrimp with buttermilk and let sit for 10 minutes.
- In another bowl, mix flour, cornstarch, lemon pepper, garlic powder, paprika, and salt.
2. Coat & Fry
- Heat 2 inches of vegetable oil in a skillet to 350°F (175°C).
- Remove shrimp from buttermilk, dredge in the flour mixture, pressing lightly.
- Fry shrimp in batches for 2–3 minutes per side, until golden and crispy.
- Transfer to a wire rack or paper towels to drain.
3. Make the Hot Honey Sauce
- In a saucepan over low heat, melt butter and stir in honey, hot sauce, red pepper flakes, and lemon juice.
- Simmer for 1–2 minutes, then remove from heat.
4. Assemble & Serve
- Drizzle the hot honey sauce over the crispy shrimp.
- Garnish with extra lemon zest or fresh parsley, if desired.
Notes
Double-Coating Method – For extra crunch, dip shrimp back into the buttermilk and re-coat with flour before frying.
Don’t Overcrowd the Pan – Fry in batches to keep the shrimp crispy.
Oven Method – For a baked version, place shrimp on a wire rack over a baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.