Hot Honey Lemon Shrimp

These Hot Honey Lemon Pepper Crispy Shrimp combine a perfectly crispy coating with a sauce that dances between sweet, tangy, and spicy flavors. They make a fantastic appetizer or a delightful topping for rice and tacos. This recipe is designed to deliver maximum flavor and texture in under 30 minutes, perfect for a quick weeknight treat or impressing guests.

I first made these during a casual dinner with friends and everyone kept going back for more. Now they are a goto whenever I want something flavorful without much fuss.

Ingredients

• Large shrimp peeled and deveined: large size ensures a meaty bite and quick cooking
• Allpurpose flour: forms the base of the crispy batter
• Cornstarch: helps create a light, crunchy texture
• Baking powder: adds subtle lift to the coating for extra crispiness
• Garlic powder and onion powder: provide a savory foundation of flavor
• Paprika: adds a gentle smoky depth
• Salt and black pepper: season the batter to enhance all other flavors
• Egg and cold water: bind the coating ingredients and help create the perfect batter consistency
• Vegetable oil: neutral oil ideal for frying at high heat
• Honey: natural sweetness and viscosity for the sauce
• Hot sauce: delivers the heat adjust to your preferred spice level
• Fresh lemon juice and zest: add bright citrus flavor and freshness
• Butter: enriches the sauce and gives a silky texture
• Lemon pepper seasoning: key flavor element that ties the sauce with the shrimp’s seasoning
• Pinch of salt: to balance the sauce perfectly

Instructions

Step 1 Prepare the Shrimp:

Pat the shrimp dry thoroughly with paper towels to avoid sogginess in the coating. In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined. In a separate bowl, whisk the egg with the cold water until smooth. Dip each shrimp first into the egg wash, letting excess drip off, then coat evenly in the dry flour mixture. Set the coated shrimp aside on a plate.

Step 2 Fry the Shrimp:

Heat vegetable oil in a deep skillet or heavy frying pan over mediumhigh heat until a thermometer reads about 350 degrees Fahrenheit or 175 degrees Celsius. Use a neutral oil with a high smoke point for best results. Fry the shrimp in batches, making sure not to crowd the pan, for 2 to 3 minutes on each side until they turn golden brown and crispy. Remove with tongs or a slotted spoon and drain on paper towels to absorb excess oil.

Step 3 Make the Hot Honey Lemon Pepper Sauce:

In a small saucepan over medium heat, combine the honey, hot sauce, fresh lemon juice, lemon zest, and butter. Stir gently while the butter melts and the ingredients meld together. Once melted, add the lemon pepper seasoning and a pinch of salt. Let the sauce simmer for 1 to 2 minutes to slightly thicken, stirring occasionally to prevent sticking.

Step 4 Coat the Shrimp:

After frying all the shrimp, transfer them to a large mixing bowl or serving dish. Drizzle the hot honey lemon pepper sauce over the shrimp and toss gently but thoroughly to coat every piece in the sticky, flavorful glaze.

Step 5 Serve and Enjoy:

Place the shrimp on a serving platter or in individual bowls. Optionally garnish with extra lemon pepper seasoning or finely chopped fresh herbs like parsley or chives. These shrimp shine served over jasmine or basmati rice, tucked inside soft tortillas as tacos, or simply enjoyed on their own with a side of ranch or extra hot sauce.

My favorite part has to be the lemon pepper seasoning which adds just the right brightness to balance the hot honey's sweetness. One of my fondest memories is serving these shrimp for a summer party where they disappeared faster than I could make them.

Storage Tips

Store leftover shrimp in an airtight container in the refrigerator and consume within two days. To keep the coating crispy when reheating, use an air fryer or reheat in a skillet over medium heat. Avoid microwaving as it can make the shrimp soggy and diminish the texture.

Ingredient Substitutions

If you do not have lemon pepper seasoning, try a mix of freshly ground black pepper and lemon zest with a pinch of garlic powder. For a glutenfree option, substitute the allpurpose flour with a glutenfree flour blend suitable for frying. Feel free to use your favorite hot sauce to customize the heat level and flavor profile.

Serving Suggestions

Serve alongside fluffy jasmine rice or basmati rice to catch the sauce. These shrimp also work great as taco filling paired with slaw, avocado, and a squeeze of lime. A crisp green salad with a tangy vinaigrette makes for a refreshing contrast to the rich flavors.

These shrimp deliver bold sweet spicy citrus flavors with a satisfying crunch that works for quick weeknight dinners or parties. Serve them with rice or in tacos for an easy crowd pleaser.

Common Recipe Questions

→ How do I get the shrimp extra crispy?

Ensure the oil temperature is around 350°F (175°C) and don't overcrowd the pan. Proper coating with flour and cornstarch mix helps achieve a golden, crispy texture.

→ Can I adjust the spiciness of the sauce?

Absolutely! Modify the amount of hot sauce in the hot honey lemon pepper mix to suit your preferred spice level, from mild to extra spicy.

→ What sides pair well with this shrimp dish?

Jasmine or basmati rice, soft tacos with slaw, or a fresh tangy salad complement the shrimp’s bold flavors nicely.

→ How should leftover shrimp be stored and reheated?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or a hot skillet to preserve crispiness. Avoid microwaving to prevent sogginess.

→ Can this be prepared ahead of time?

You can prepare the sauce in advance and fry the shrimp just before serving to maintain maximum crispiness and freshness.