You know that magical moment when dinner feels fancy but actually takes less than 30 minutes? That’s exactly what this crispy honey-glazed shrimp delivers. I still remember the first time I made it—shrimp sizzling in the pan, that sweet honey caramelizing just right, and the irresistible crunch that made me want to dive right in. There’s something about the caramelized glaze paired with that crispy coating that just hits all the right notes—sweet, salty, and oh-so-satisfying. Plus, it’s super versatile, whether you’re plating it for a weeknight treat or impressing friends at your next get-together. Trust me, once you try this, it’s going to become your quick go-to when you need a dinner that feels both indulgent and effortless.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 pound raw shrimp, peeled and deveined
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 large egg
¼ cup water
Vegetable oil, for frying (about 1–2 cups)
For the Honey Glaze:
¼ cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar (or rice vinegar)
½ teaspoon chili flakes (optional, for a bit of heat)
1 teaspoon sesame oil
1 garlic clove, minced
How I Make It
Step 1:
First off, let’s prep the shrimp. Pat them dry with paper towels—this is key to getting that crispy texture. In a bowl, whisk together the flour, cornstarch, garlic powder, salt, and pepper. In a separate bowl, beat the egg with water. This gives the shrimp that light, crunchy coating.
Step 2:
Dip each shrimp first into the egg wash, then dredge it in the flour mixture, making sure they’re coated well but not clumpy. Set aside on a baking sheet while you heat up your oil—get it to about 350°F. I use a deep pan or skillet with at least 1 inch of oil for even frying.
Step 3:
Carefully drop the shrimp into the hot oil in batches (don’t overcrowd the pan!) and fry for about 2 minutes per side, until they’re a beautiful golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Step 4:
While the shrimp is frying, mix up the honey glaze. In a small saucepan over medium heat, combine honey, soy sauce, vinegar, chili flakes, sesame oil, and garlic. Let it simmer gently for 2–3 minutes until it thickens slightly and smells sweet and garlicky.
Step 5:
Once all the shrimp are cooked, toss them gently in the warm honey glaze, making sure each piece is nicely coated but not swimming in sauce.
Step 6:
Serve immediately—those crispy edges are best enjoyed fresh. Garnish with some chopped green onions or sesame seeds if you’ve got them on hand.
Variations & Tips
Swap out honey for maple syrup for a deeper, woodsy sweetness.
Use panko breadcrumbs instead of just flour and cornstarch for extra crunch.
Add fresh ginger to the honey glaze for a zesty kick.
If you don’t want to fry, bake the shrimp at 425°F on a lined baking sheet for about 10–12 minutes, flipping halfway through.
Make it spicy by adding more chili flakes or a dash of sriracha to the sauce.
Double-coat the shrimp for ultra-crispy bites: dip again in egg and flour mixture before frying.
How I Like to Serve It
I love serving this crispy honey-glazed shrimp over steamed jasmine rice or fluffy quinoa, so the glaze seeps beautifully into the grains. It also pairs perfectly with a simple side of sautéed greens or an easy cucumber salad for a fresh crunch. On busy nights, I toss everything over a bed of greens for a quick, tasty shrimp salad that’s packed with flavor.
Notes
Store leftover shrimp in an airtight container in the fridge for up to 2 days; reheat briefly in a hot pan to keep them crispy.
If you can’t find fresh shrimp, frozen thawed shrimp works fine—just pat them very dry before cooking.
Closing: This crispy honey-glazed shrimp recipe is that perfect blend of crunchy, sweet, and savory—always a crowd-pleaser and never complicated.
