Loading…

The oil should be shimmering, but the shrimp still need to come out tender before the coating gets too dark. That’s the narrow little window that makes fried shrimp worth paying attention to. For Hot Honey Fried Shrimp, a fine cornmeal coating turns golden quickly, and a warm honey drizzle brings heat and sweetness without hiding the crunch.

I use large raw shrimp because they cook in just a few minutes, which gives the crust time to brown while the centers stay juicy. The egg and buttermilk cling to each shrimp, then the flour and cornmeal make a thin, crisp shell. A quick turn in the skillet is all they need before the hot honey goes on.

Why the Fine Cornmeal Makes a Better Shrimp Crust

A flour-only coating can turn out crisp, but it doesn’t have the same lightly granular bite as this blend. Fine yellow cornmeal adds texture without creating a heavy, pebbly shell, while the flour helps the coating cover the shrimp evenly. The two work together: the crust stays delicate enough for the shrimp to cook through before the outside gets too dark.

Shrimp size matters here, too. Large shrimp give the coating enough time to brown during a short fry, and their thicker centers are less likely to overcook while you wait for that color. Much smaller shrimp have less room between tender and tough, and the coating-to-shrimp balance changes. Keeping the shrimp large and the coating fine is what gives each bite a crisp outside without burying the sweet, mild shrimp underneath it.

What the Shrimp, Cornmeal, and Buttermilk Each Bring

• Large raw shrimp — The 16-to-20-per-pound size gives you a substantial bite and cooks in the short frying time. Frozen shrimp are fine if they’re fully thawed and dried well; raw matters more than fresh versus frozen because precooked shrimp turn tough in the skillet.
• Fine yellow cornmeal and all-purpose flour — Fine-ground cornmeal makes a more even, closely clinging crust than a coarse grind, and ordinary all-purpose flour is perfectly suitable here. If you need a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour; the cornmeal still supplies the crisp texture.
• Eggs and buttermilk — The eggs help the dry coating stick, and buttermilk loosens the egg mixture so it coats each shrimp rather than sitting in a thick layer. Buttermilk adds a gentle tang; plain milk can thin the eggs if needed, though you’ll lose that tang and some of the coating’s cling.
• Honey, hot sauce, cayenne, and apple cider vinegar — A mild, everyday honey works well because the hot sauce and cayenne provide most of the personality. Apple cider vinegar cuts through the sweetness, so keep it in the mix; a familiar hot sauce is a better choice than one whose heat you can’t gauge.

How to Coat and Fry the Shrimp Before the Crust Darkens

Dry the Shrimp Before Dredging

Pat the peeled, deveined shrimp dry with paper towels before you start coating. Surface moisture dilutes the egg wash and makes it harder for the flour mixture to stay put. Set up two shallow dishes, one with the flour, cornmeal, salt, pepper, paprika, and garlic powder, and one with the whisked eggs and buttermilk. Keeping the dishes side by side makes the coating process tidier.

Use a Light, Even Coating

Dip each shrimp into the egg mixture, then let the excess drip back into the dish. A thin layer gives the flour and cornmeal something to grip without leaving a thick, gummy patch. Coat the shrimp in the dry mixture and set each one on a clean plate. If the coating looks wet and clumped, give the shrimp a little more time to drain before dredging.

Fry at 350°F in Uncrowded Batches

Heat the vegetable oil in a 12-inch heavy skillet over medium heat, checking it with a deep-fry thermometer until it reaches 350°F. Add shrimp in batches without crowding the skillet; too many at once make the temperature fall and the coating can turn greasy before it browns. Fry for 1 1/2 to 2 minutes per side, turning once, until golden and the centers reach 145°F. Transfer each batch to a wire rack set over a rimmed baking sheet so excess oil can drain without trapping steam beneath the crust.

Warm the Hot Honey and Drizzle

Stir the honey, hot sauce, cayenne, and apple cider vinegar together in a small saucepan over low heat. Warm it for 1 to 2 minutes, just until it’s pourable; don’t let it boil. Drizzle the warm mixture over the shrimp and serve immediately, while the cornmeal coating is still crisp.

Ways to Adjust the Heat and the Coating

Questions That Come Up With Fried Shrimp

Hot Honey Fried Shrimp

Hot honey fried shrimp are coated in a crisp cornmeal crust and fried until golden. A warm honey, hot sauce, cayenne, and vinegar drizzle adds a sweet-spicy finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Southern

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the shrimp

• 1 lb shrimp large raw (16 to 20 per pound), peeled and deveined, tails removed
• 1 cup all-purpose flour
• 0.5 cup cornmeal fine yellow
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp paprika
• 0.5 tsp garlic powder
• 2 eggs large
• 0.33 cup buttermilk
• 4 cup vegetable oil for frying

For the hot honey

• 0.33 cup honey
• 1 tbsp hot sauce
• 0.25 tsp cayenne pepper
• 1 tsp apple cider vinegar

Equipment

• 2 shallow dish
• 1 12-inch heavy skillet
• 1 small saucepan

Method

 

Prepare the shrimp

1. Pat the shrimp dry with paper towels.
2. In a shallow dish, combine the flour, cornmeal, salt, black pepper, paprika, and garlic powder.
3. In a second shallow dish, whisk the eggs and buttermilk until combined.
4. Dip each shrimp in the egg mixture, let the excess drip off, then coat in the flour mixture and place on a clean plate.
5. Heat the oil in a 12-inch heavy skillet over medium heat to 350°F, checking the temperature with a deep-fry thermometer.
6. Fry the shrimp in batches without crowding the skillet, turning once, for 1 1/2 to 2 minutes per side, until golden and the centers reach 145°F; transfer to a wire rack set over a rimmed baking sheet.

Make the hot honey

1. Stir the honey, hot sauce, cayenne, and apple cider vinegar in a small saucepan over low heat for 1 to 2 minutes, until warm and pourable; do not boil.
2. Drizzle the hot honey over the shrimp and serve immediately.

Notes

For an even crust, let excess egg mixture drip off before coating the shrimp. Refrigerate leftovers for up to 2 days; freezing is not recommended because the coating can lose its crispness. For a gluten-free adaptation, use gluten-free all-purpose flour.