Hot Honey Lemon Shrimp (Printer-Friendly)
Crispy shrimp coated with a spicy-sweet hot honey lemon pepper glaze for a bold flavor punch.
# What You’ll Need:
→ Shrimp Coating
01 -
1 lb large shrimp, peeled and deveined
02 -
1/2 cup all-purpose flour
03 -
1/4 cup cornstarch
04 -
1 tsp baking powder
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
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1/2 tsp paprika
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
1 large egg
11 -
1/4 cup cold water
12 -
Vegetable oil, for frying
→ Hot Honey Lemon Pepper Sauce
13 -
1/4 cup honey
14 -
2 tbsp hot sauce (adjust to taste)
15 -
1 tbsp freshly squeezed lemon juice
16 -
1 tsp lemon zest
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1 tbsp unsalted butter
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1 tsp lemon pepper seasoning
19 -
Pinch of salt
# Steps to Follow:
01 -
Pat shrimp dry with paper towels. In a large bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. In a separate bowl, whisk egg and cold water. Dip each shrimp into the egg wash then coat evenly with the dry mixture. Set aside.
02 -
Heat vegetable oil in a deep skillet over medium-high heat to 350°F. Fry shrimp in batches for 2 to 3 minutes per side until golden brown and crisp. Drain on paper towels.
03 -
Combine honey, hot sauce, lemon juice, lemon zest, and butter in a small saucepan over medium heat. Stir until butter is melted and mixture is uniform. Add lemon pepper seasoning and salt, then simmer for 1 to 2 minutes until slightly thickened.
04 -
Toss the fried shrimp gently in the hot honey lemon pepper sauce to coat evenly.
05 -
Serve immediately on a platter or in bowls. Optionally garnish with extra lemon pepper seasoning or fresh herbs. Pairs well with rice, tacos, or as a standalone appetizer.
# Helpful Hints:
01 -
Ensure the oil temperature is maintained at 350°F to achieve maximum crispiness without greasiness.
02 -
Adjust hot sauce quantity to modulate spice intensity according to preference.
03 -
For best texture, serve shrimp immediately after coating with sauce.