Hot Honey Lemon Pepper Shrimp (Printer-Friendly Version)
Golden crispy shrimp with a sweet and spicy hot honey lemon pepper glaze bursting with flavor.
# Ingredients Needed:
→ Shrimp Batter
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
07 -
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
15 -
1 tbsp fresh lemon juice
16 -
1 tsp lemon zest
17 -
1 tbsp unsalted butter
18 -
1 tsp lemon pepper seasoning
19 -
Pinch of salt
# Step-by-Step Directions:
01 -
Pat shrimp dry with paper towels. In a large bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk egg with cold water. Dip each shrimp in egg wash then dredge in dry mixture until fully coated. Set aside.
02 -
Heat vegetable oil in a deep skillet over medium-high heat to 350°F. Fry shrimp in batches for 2–3 minutes per side until golden and crisp. Remove with tongs and 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 melts and sauce combines. Add lemon pepper seasoning and a pinch of salt, simmer for 1–2 minutes to thicken slightly.
04 -
Toss fried shrimp gently in the hot honey lemon pepper sauce until evenly coated.
05 -
Transfer shrimp to a serving platter. Optionally garnish with extra lemon pepper seasoning or fresh herbs. Serve immediately with rice, tortillas, or as an appetizer.
# Helpful Hints:
01 -
Ensure oil is heated to correct temperature to maintain crispiness and prevent greasiness. Adjust hot sauce amount to control spice level. Serve immediately for optimal texture.
02 -
Store leftovers in an airtight container refrigerated up to 2 days. Reheat in air fryer or skillet to preserve crispiness.