Hot Honey Lemon Pepper Shrimp

These Hot Honey Lemon Pepper Crispy Shrimp bring the perfect harmony of sweet, spicy, and citrusy flavors wrapped in a crunchy coating. They are great for an appetizer, a main dish over rice, or stuffed into tacos, offering something exciting for any occasion. The crisp texture combined with the zesty sauce makes this recipe a standout that you will want to repeat often.

I first made this recipe for a casual weekend get together and was amazed at how quickly the shrimp disappeared. Now, whenever I want to impress guests without spending hours cooking, this recipe is my goto.

Ingredients

• Large shrimp: peeled and deveined for ease of eating and even cooking
• Allpurpose flour and cornstarch: combined to create a light, crispy batter
• Baking powder: helps the batter puff up and stay crunchy after frying
• Garlic powder and onion powder: add savory depth to the coating
• Paprika: provides a subtle smoky warmth look for fresh spice for best flavor
• Salt and black pepper: balance and enhance the overall taste
• Egg and cold water: mix to create a smooth batter that clings to the shrimp
• Vegetable oil: chosen for frying because of its high smoke point, ensuring crispiness
• Honey: is the sweet base of the sauce and pairs beautifully with heat and citrus
• Hot sauce: adds the spicy kick adjust up or down depending on your preference
• Fresh lemon juice and zest: bring brightness and a lively tang
• Butter: rounds out the sauce making it silky and rich
• Lemon pepper seasoning: amps up the citrus flavor with aromatic spices
• A pinch of salt: pulls the dish together by enhancing all the flavors

Instructions

Prepare the Shrimp:

Pat the shrimp dry thoroughly using paper towels to ensure the coating sticks well and fries crisply. 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 and cold water together to create the egg wash that will help the flour mixture adhere to the shrimp. Dip each shrimp into the egg wash, making sure it is fully coated, then dredge it in the dry flour mixture evenly. Set the coated shrimp aside on a plate.

Fry the Shrimp:

Heat vegetable oil in a deep skillet or frying pan over mediumhigh heat until it reaches about 350°F or 175°C. The oil should shimmer but not smoke. Carefully add the shrimp to the hot oil in batches so the temperature stays consistent and the shrimp fry evenly. Cook each side for 2 to 3 minutes until they turn golden brown and have a crispy texture. Use tongs or a slotted spoon to remove the shrimp from the oil and transfer them to a paper towellined plate to drain excess oil.

Make the Hot Honey Lemon Pepper Sauce:

In a small saucepan over medium heat, combine the honey, hot sauce, freshly squeezed lemon juice, lemon zest, and butter. Stir frequently until the butter is fully melted and the sauce is smooth and well combined. Add the lemon pepper seasoning and a pinch of salt, stirring again to incorporate all the flavors evenly. Allow the sauce to simmer gently for 1 to 2 minutes to thicken slightly.

Coat the Shrimp:

Once all the shrimp are fried, place them in a bowl or on a serving platter and drizzle the hot honey lemon pepper sauce over them. Toss gently to coat each piece of shrimp evenly, ensuring they are all glazed with the flavorful sauce.

Serve and Enjoy:

Serve the shrimp immediately for the best crispy texture. Garnish with extra lemon pepper seasoning or fresh herbs if desired. These shrimp go wonderfully as an appetizer, served over a bed of jasmine or basmati rice, or tucked into warm tortillas with slaw for tacos. Pair with dipping sauces like ranch or extra hot sauce for additional flavor options.

My favorite ingredient is the fresh lemon zest which gives the sauce a bright, fresh aroma that lifts the whole dish. I remember the first time I made this recipe for a summer party and guests kept asking for the secret behind that irresistible flavor combination.

Storage tips

Store leftover shrimp in an airtight container in the refrigerator for up to two days. To keep the coating crispy when reheating, warm the shrimp in an air fryer or on a hot skillet rather than the microwave which can make them soggy.

Ingredient substitutions

If you do not have cornstarch, potato starch can be used for the crispy coating. For the hot sauce, feel free to use your favorite brand or adjust the heat level with a milder sauce or extra chili flakes. If butter is unavailable, a neutral oil or ghee could work in the sauce for richness.

Serving suggestions

These shrimp shine when served with jasmine or basmati rice which soaks up the sauce beautifully. You can also tuck them into warm corn or flour tortillas with slaw and a squeeze of lime for fresh shrimp tacos. A simple crisp salad with citrus vinaigrette pairs well to balance the richness of the fried shrimp.

Serve immediately for best crispiness and garnish with extra lemon pepper or herbs. Adjust the hot sauce to taste and enjoy.

Common Questions About Recipes

→ What makes the shrimp crispy?

The shrimp are coated in a mixture of flour, cornstarch, and baking powder, which crisps up perfectly when fried in hot oil.

→ How is the hot honey lemon pepper sauce prepared?

The sauce combines honey, hot sauce, lemon juice, lemon zest, butter, and lemon pepper seasoning simmered briefly to meld flavors.

→ Can I adjust the spice level?

Yes, adjust the amount of hot sauce in the sauce to make it milder or spicier according to your taste preference.

→ What is the best oil temperature for frying shrimp?

Maintain oil around 350°F (175°C) to ensure shrimp cook quickly and become crispy without absorbing excess oil.

→ How should leftovers be stored and reheated?

Store leftover shrimp in an airtight container in the refrigerator for up to two days and reheat in an air fryer or hot skillet to preserve crispiness.