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Crispy panko-breaded fried shrimp brushed with hot honey buffalo sauce on a white serving platter

Hot Honey Fried Shrimp Recipe (Crispy Panko)

Large shrimp seasoned with Cajun seasoning, breaded in flour, egg and panko, shallow fried in about 2 inches of oil until golden, then brushed on one side with a butter, honey and buffalo sauce glaze so the other side stays crunchy. Two shrimp per toothpick for presentation, or fry them loose.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 2 lbs large raw shrimp Peeled and deveined, tails on or off.
  • Cajun seasoning Or your favorite seafood seasoning, to taste.
  • 1 cup all-purpose flour
  • 3 eggs Beaten.
  • 2 cups panko breadcrumbs
  • neutral oil for frying Enough for about 2 inches in the pan. Avocado or any neutral oil.
Hot Honey Sauce
  • 4 tbsp unsalted butter Half a stick.
  • 1/2 cup honey Regular honey, not hot honey.
  • 1/2 cup buffalo wing sauce Frank's RedHot.
For Serving
  • ranch or blue cheese dressing Optional, for dipping.

Equipment

  • Shallow pan or deep skillet Deep enough for 2 inches of oil.
  • Three shallow bowls Flour, egg wash, panko.
  • Wire rack over a baking sheet To hold breaded shrimp before frying.
  • Small Saucepan For the sauce.
  • Basting brush
  • Tongs
  • Toothpicks Wood. Regular, extra long, or sandwich picks with the plastic removed. Optional.

Method
 

Prep the Shrimp
  1. Remove the shells from the shrimp and devein them. Leave the tails on for presentation or remove them.
  2. Optional: lay one shrimp curled on the board, lay a second on top facing the opposite direction so the heads touch and the tails point opposite ways. Run a toothpick through one tail, through the heads, and out the other tail. If using sandwich picks, remove the plastic tips first.
  3. Season the shrimp on both sides with Cajun seasoning.
Bread
  1. Set up three bowls: flour, beaten eggs, panko. Dredge each shrimp or pair in flour, dip in egg, then press into the panko until fully coated. Set on a wire rack until ready to fry.
Fry
  1. Pour about 2 inches of oil into a shallow pan and heat it. Around 350°F is the target for panko.
  2. Fry in batches without crowding the pan, about 2 minutes per side, until golden brown and cooked through. Shrimp should reach 145°F internal and be opaque all the way through.
Sauce and Serve
  1. In a small saucepan over low heat, combine the butter, honey and buffalo sauce. Stir until the butter melts and the sauce is smooth. Keep on low. Do not let it boil.
  2. Brush the sauce over one side of each shrimp only, leaving the other side crispy.
  3. Serve right away with ranch, blue cheese, or no dip at all.

Notes

Food safety: USDA minimum for shrimp is 145°F. About 2 minutes per side in 2 inches of hot oil gets large shrimp there. Cut one open if unsure. Opaque all the way through means done.
Amounts: Shrimp, flour, egg and panko quantities are estimates. Scale the breading to how many shrimp you are frying.
Sauce: Low heat only. If it gets too hot the honey tightens and it will not brush smooth. Adjust the honey and buffalo ratio for sweeter or spicier.
Toothpicks: Wood picks are fine in the fryer. Remove plastic tips from sandwich picks before frying.
Make ahead: Bread the shrimp and refrigerate on a tray until ready to fry. Reheat leftovers in an air fryer or oven, not the microwave.

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