Hot Honey Lemon Pepper Shrimp

These Hot Honey Lemon Pepper Crispy Shrimp combine a perfect crispy coating with a sauce that is sweet, spicy, and zesty all at once. They make for a delightful appetizer or a vibrant topping for rice or tacos, bringing bold flavors and a satisfying crunch to your plate.

I first made these shrimp on a casual weeknight and was surprised by how addictive the sauce is. Now they are a favorite whenever something special is called for but time is short.

Ingredients

• Large shrimp: One pound peeled and deveined to ensure quick and even cooking
• Allpurpose flour and cornstarch: Combined to create a light and crispy batter
• Baking powder: Included for extra puffiness in the crust
• Garlic powder and onion powder: Add savory depth to the coating
• Paprika: Delivers subtle smokiness and color choose smoked paprika for extra flavor
• Salt and black pepper: Season the batter perfectly fresh cracked pepper works best
• Egg: An egg with cold water makes the batter smooth and binds the coating to the shrimp
• Vegetable oil: For frying provides a neutral base with a high smoke point
• Honey: For the sauce the backbone bringing natural sweetness
• Hot sauce: Can be adjusted for spice level I prefer a smoky chipotle or Louisiana style
• Lemon: Fresh lemon juice and zest brighten the sauce with citrus notes that cut through the richness
• Butter: Adds silky texture and richness to the sauce
• Lemon pepper seasoning: Enhances the citrus flavor with a peppery kick
• Salt: A pinch balances all the flavors

Instructions

Prepare the Shrimp:

Pat the shrimp dry thoroughly using paper towels to ensure the batter sticks and fries crispy. 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 with cold water until the mixture is smooth. Dip each shrimp first in the egg wash then coat it evenly in the flour mixture. Place the coated shrimp on a plate to rest while you heat the oil.

Fry the Shrimp:

Heat vegetable oil in a deep skillet or frying pan over mediumhigh heat. Aim for about 350 degrees Fahrenheit or 175 degrees Celsius where the oil shimmers but does not smoke. Carefully add the shrimp in batches making sure not to overcrowd the pan which can lower the oil temperature. Fry each side for 2 to 3 minutes until golden brown and crispy. Use tongs or a slotted spoon to transfer the shrimp to a paper towellined plate to drain excess oil.

Make the Hot Honey Lemon Pepper Sauce:

In a small saucepan combine honey hot sauce freshly squeezed lemon juice lemon zest and butter. Warm over medium heat stirring until the butter fully melts and the ingredients combine into a smooth sauce. Stir in lemon pepper seasoning and a pinch of salt. Let this simmer gently for 1 to 2 minutes until it thickens slightly and the flavors meld.

Coat the Shrimp:

Once all the shrimp are fried and drained either drizzle the warm sauce over them or toss gently in a large bowl to ensure every piece is nicely coated without losing its crispness.

Serve and Enjoy:

Arrange the shrimp on a serving platter or individual bowls. Optionally garnish with a sprinkle of extra lemon pepper seasoning or fresh herbs such as parsley or cilantro. Serve alongside jasmine or basmati rice stuff into soft tortillas for tacos or enjoy solo with ranch or extra hot sauce for dipping.

I love the way the lemon pepper seasoning brings this dish alive with just a few simple pantry spices. One family memory that stands out is when I made this for a summer BBQ and everyone kept going back for more. The combination of crispy shrimp and sticky hot honey sauce with lemon pepper was a major crowdpleaser.

Storage Tips

Keep leftover shrimp in an airtight container in the refrigerator for up to two days. Reheat in an air fryer or hot skillet to maintain crisp texture. Avoid microwaving as it makes the batter soggy.

Ingredient Substitutions

You can swap large shrimp for smaller ones but reduce frying time accordingly. Use maple syrup instead of honey for a different sweet profile. If you don’t have lemon pepper seasoning use freshly ground black pepper and lemon zest separately.

Serving Suggestions

Serve hot shrimp on a bed of fragrant rice or nestled inside warm tortillas with crunchy slaw and a squeeze of lime for tacos. A simple green salad with a tangy vinaigrette pairs wonderfully to balance richness.

These shrimp are quick to make and endlessly adaptable. Serve immediately to preserve crispness.

FAQs About This Recipe

→ How do I achieve crispy shrimp coating?

Use a mix of flour and cornstarch with seasoning for the batter, and ensure the oil is heated to about 350°F to fry until golden and crisp.

→ Can I adjust the spiciness level?

Yes, modify the amount of hot sauce in the honey sauce to suit your preferred heat intensity.

→ What sides complement this shrimp dish?

Serve with jasmine or basmati rice, tacos, or a fresh tangy salad to balance the sweet and spicy flavors.

→ How should leftover shrimp be stored?

Store in an airtight container in the refrigerator for up to two days to maintain freshness.

→ What’s the best way to reheat crispy shrimp?

Reheat using an air fryer or hot skillet to keep the coating crispy; avoid the microwave to prevent sogginess.