Hot Honey Lemon Pepper Shrimp

These Hot Honey Lemon Pepper Crispy Shrimp bring together a delightful mix of textures and flavors that are hard to resist. The crispy coating on the shrimp contrasts perfectly with the sweet heat of the hot honey sauce and the bright zing of lemon pepper. Whether as a crowdpleasing appetizer or a flavorful meal to enjoy with rice or tacos, this recipe strikes a wonderful balance between indulgence and freshness.

I remember making this for a casual weekend get together, and everyone kept going back for more. The balance of sweet heat and lemon brightness makes it addictive.

Ingredients

• Large shrimp: peeled and deveined for easy eating and even cooking
• Allpurpose flour: provides the base for a crispy crust that holds up to frying
• Cornstarch: lightens the coating for extra crunch and prevents sogginess
• Baking powder: creates a delicate texture in the batter
• Garlic powder: adds savory depth
• Onion powder: enhances the umami notes
• Paprika: contributes subtle smokiness and a hint of warmth
• Salt and black pepper: season the coating for flavor balance
• Egg: binds the dry ingredients and helps the batter stick
• Cold water: ensures a light batter texture when mixed with flour
• Vegetable oil: suitable for frying at high heat without breaking down
• Honey: serves as the sweet backbone of the sauce
• Hot sauce: infuses the honey with spicy kick, adjustable to taste
• Freshly squeezed lemon juice: brightens the sauce
• Lemon zest: adds extra citrus aroma
• Butter: lends richness and smoothness to the sauce
• Lemon pepper seasoning: intensifies the citrus and pepper notes
• Pinch of salt: balances the sauce components

Instructions

Prepare the Shrimp:

Pat the shrimp dry thoroughly with paper towels to remove moisture, which ensures a crispy batter. In a large bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper, whisking them evenly. In a separate bowl, whisk together the egg and cold water until smooth. One by one, dip each shrimp into the egg wash and then coat thoroughly in the flour mixture. Set them aside on a plate.

Fry the Shrimp:

Heat vegetable oil in a deep skillet over medium high heat until it reaches about 350 degrees Fahrenheit or 175 degrees Celsius. The oil should shimmer but not smoke. Carefully add the coated shrimp in batches; avoid overcrowding the pan. Fry each side for about 2 to 3 minutes until golden and crispy. Use tongs or a slotted spoon to transfer shrimp 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, lemon juice, lemon zest, and butter. Stir gently until the butter has melted and the ingredients blend smoothly. Add lemon pepper seasoning and a pinch of salt. Let the sauce simmer for a minute or two so it thickens slightly and the flavors meld.

Coat the Shrimp:

Once all shrimp are fried, drizzle the warm sauce over them, or toss gently to coat each piece evenly without losing the crispiness.

Serve and Enjoy:

Arrange the shrimp on a platter or serve individually. Garnish with extra lemon pepper seasoning or fresh herbs if desired. These shrimp are fantastic on their own or served alongside jasmine rice, soft tacos, or a simple salad.

I particularly love the tangy brightness from the lemon zest, it lifts the rich sauce. A family memory that stands out is my sister declaring this the "best snack ever" during game night, and it has been our goto ever since.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. When reheating, avoid the microwave to maintain crunchiness. Instead, use an air fryer or a hot skillet to warm them up and restore crisp texture.

Ingredient Substitutions

You can swap allpurpose flour for gluten free flour blends to make this recipe gluten free. For a milder sauce, reduce the amount of hot sauce or use a milder chili paste. If fresh lemon isn’t available, bottled lemon juice works in a pinch, but fresh zest makes a noticeable difference.

Serving Suggestions

These shrimp pair beautifully with jasmine or basmati rice to soak up the sauce. Soft corn or flour tortillas turn them into delicious tacos with a bit of slaw or avocado. A crisp green salad with a light vinaigrette provides a refreshing contrast.

These shrimp are best served immediately for maximum crunch and are perfect for sharing. Enjoy them as an appetizer or with rice for a quick, flavorful meal.

Common Recipe Questions

→ What makes the shrimp crispy?

The shrimp are coated in a mixture of flour, cornstarch, and seasonings, then fried until golden brown, creating a crispy texture.

→ How is the hot honey lemon pepper sauce made?

The sauce combines honey, hot sauce, lemon juice, zest, butter, and lemon pepper seasoning, simmered until slightly thickened for a balanced flavor.

→ Can I adjust the spice level?

Yes, you can modify the amount of hot sauce used in the glaze to suit your preferred heat intensity.

→ What are good serving suggestions for these shrimp?

They pair well with jasmine or basmati rice, soft tortillas for tacos, or a fresh salad with vinaigrette for a complete meal.

→ How should leftovers be stored and reheated?

Store shrimp in an airtight container in the fridge for up to two days. Reheat in an air fryer or hot skillet to maintain crispiness.

→ What type of oil is best for frying the shrimp?

Use vegetable oil with a high smoke point, heated to about 350°F (175°C) for optimal frying results.