Hot Honey Crispy Shrimp with Rice
Hot Honey Crispy Shrimp with Rice
Ingredients
For the Crispy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper, (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup cold water
- 3 cups vegetable oil, for frying
For the Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons sriracha, or more, to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 clove garlic, minced
For Serving
- 4 cups cooked white rice, hot
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the shrimp: Pat the shrimp dry with paper towels. In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. In another shallow dish, whisk the eggs with the cold water.
⏱️ 5 min
- 2
Dredge the shrimp: Dip each shrimp first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Place the coated shrimp on a clean plate or wire rack. Repeat with all shrimp.
⏱️ 10 min
- 3
Prepare the hot honey sauce: In a small saucepan, combine the honey, sriracha, apple cider vinegar, soy sauce, and minced garlic. Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened (about 3-5 minutes). Remove from heat and set aside.
⏱️ 5 min
- 4
Fry the shrimp: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully add the shrimp in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked shrimp to a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350
- 5
Coat the shrimp: In a large bowl, add the fried crispy shrimp. Pour the hot honey sauce over the shrimp and gently toss to coat evenly.
⏱️ 3 min
- 6
Serve: Divide the hot cooked white rice among four serving bowls. Top each with a generous portion of the hot honey crispy shrimp. Garnish with sliced green onions and sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Crispy Shrimp with Rice
For the Crispy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper, (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup cold water
- 3 cups vegetable oil, for frying
For the Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons sriracha, or more, to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 clove garlic, minced
For Serving
- 4 cups cooked white rice, hot
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the shrimp: Pat the shrimp dry with paper towels. In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. In another shallow dish, whisk the eggs with the cold water.
⏱️ 5 min - 2
Dredge the shrimp: Dip each shrimp first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Place the coated shrimp on a clean plate or wire rack. Repeat with all shrimp.
⏱️ 10 min - 3
Prepare the hot honey sauce: In a small saucepan, combine the honey, sriracha, apple cider vinegar, soy sauce, and minced garlic. Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened (about 3-5 minutes). Remove from heat and set aside.
⏱️ 5 min - 4
Fry the shrimp: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully add the shrimp in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked shrimp to a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350 - 5
Coat the shrimp: In a large bowl, add the fried crispy shrimp. Pour the hot honey sauce over the shrimp and gently toss to coat evenly.
⏱️ 3 min - 6
Serve: Divide the hot cooked white rice among four serving bowls. Top each with a generous portion of the hot honey crispy shrimp. Garnish with sliced green onions and sesame seeds. Serve immediately.
⏱️ 2 min