Golden brown, crispy and coated with sweet-sticky heat, these Hot Honey Fried Shrimp pack serious flavor in every bite. They’re completely gluten-free and sugar-free, with zero compromise on crunch or flavor.
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- ❤️ Why You'll Love This Hot Honey Fried Shrimp Recipe
- 🛒 Ingredients for Fried Shrimp with Hot Honey
- 🔪 How to Make Hot Honey Shrimp
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with Hot Honey Shrimp
- 🔄 Substitutions and Additions
- Can I Bake These Instead of Frying?
- How Do I Keep the Breading From Falling Off?
- Is The Hot Honey Sauce Really Spicy?
- Why Does the Coating Sometimes Burn Before the Shrimp are Done?
- 🍽️ More Seafood Recipes
❤️ Why You'll Love This Hot Honey Fried Shrimp Recipe
- Crispy fried shrimp
- Tossed in a sticky sweet and spicy hot honey sauce
- Flavorful spin on traditional fried shrimp
- Quick and easy to make
- Gluten-free and sugar-free
These Hot Honey Fried Shrimp are crispy and have just enough sticky sweet heat to keep you reaching for another. The shrimp get extra crunchy from the pork panko and almond flour crust, then take a quick dip in a sticky, garlicky hot honey sauce that clings. perfectly. Whether you serve them as an appetizer or as a meal with a simple side, everyone will love the hot honey twist.
The flavor hits that sweet spot between salty, spicy, and just a little smoky from the paprika. I’ve tried a lot of fried shrimp recipes, and while I love them all, the combination of flavors and textures here may very well be my new favorite. And the fact that it’s gluten‑free and sugar‑free? That’s just a huge bonus.
I use a homemade Hot Honey Sauce for this recipe. Serve some on the side as a dipping sauce, or make a double batch and drizzle it over these Home Fries as the perfect side to your shrimp.
🛒 Ingredients for Fried Shrimp with Hot Honey
- Jumbo shrimp: Peeled, deveined, and tails left on for easy handling.
- Hot Honey Sauce: Gives the shrimp that amazing sweet sticky heat.
- Almond flour: Helps give a crisp coating while keeping it low carb.
- Pork panko: Adds extra crunch without the carbs.
- Grated parmesan cheese: Adds salty, nutty flavor and crisps up beautifully.
- Whole eggs, beaten: Helps the coating stick.
- Smoked paprika: Brings in just enough smoky depth.
- Olive oil, for frying: Use enough to come halfway up the sides of the shrimp.
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Hot Honey Shrimp
Prepare the Hot Honey Sauce per the directions, then set it aside to allow the flavors to meld while you make the shrimp.
Add the almond flour, pork panko, parmesan cheese and smoked paprika to a mixing bowl. Then whisk to combine.
In another bowl, add in the beaten eggs. Dip each piece of shrimp into the eggs, allowing any excess to drip off.
Then dip into the breading mixture and place on a plate until all the shrimp has been breaded.
Heat a large skillet to medium and add in the olive oil. You can add as little or as much as you’d like, I preferred to add enough so the shrimp are sitting in the oil halfway up the sides.
Once the oil is hot enough (test with a tiny piece of the breading), fry the shrimp for just a couple of minutes on each side. They cook quickly, so be sure not to overcook them or they will be tough.
Set them aside on paper towels to drain until all the shrimp has been fried.
At this point, you can serve them one of 3 ways:
- Serve the shrimp as is, with the hot honey sauce on the side.
- Brush a light coating of the sauce on the shrimp and serve the rest of the sauce on the side for dipping.
- Dip each shrimp in the sauce for an extra thick coating. It’s entirely up to you, depending on how much sauce you like on your shrimp.
💡 Tips
- Pat the shrimp dry before coating to help the breading stick better.
- Use large or jumbo shrimp so they stay tender inside without overcooking.
- Don’t crowd the pan. Fry in batches so the oil temperature stays even.
- Watch your oil temp. It should sizzle when a breadcrumb is dropped in, not smoke.
- If you’re unsure if shrimp are done, look for pink curves and a golden coating, not a tight curl.
☑️ Storage Instructions
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer to crisp them back up. Avoid reheating in the microwave.
Freezer: Freeze plain fried shrimp (before saucing) in a single layer until solid, then transfer to a bag for up to 1 month. Reheat directly from frozen in an air fryer or hot oven. Drizzle with fresh sauce and serve.
🍴 What to Serve with Hot Honey Shrimp
You can serve these shrimp as they are as an appetizer or with one of these tasty sides for a complete meal:
- Classic Coleslaw
- Baked Parmesan Zucchini Fries
- Mozzarella Low Carb Stuffed Peppers
- Roasted Cauliflower Steaks
- Air Fryer Potatoes
- Roasted Cauliflower Mac and Cheese
- Roasted Cabbage Steaks
- Turnips au Gratin
🔄 Substitutions and Additions
- Heat: Stir some crushed red pepper into the sauce if you like it fiery.
- Dipping sauce: Skip the sauce and dip in Homemade Ranch or a Chipotle Aioli.
- Protein: Swap the shrimp for chicken tenders if you’re not a fan of seafood.
- Fresh herbs: Sprinkle with fresh parsley or chives for a pop of color before serving.
- Sesame seeds: Toss with toasted sesame seeds for extra crunch and a nutty twist.
Can I Bake These Instead of Frying?
Yes, they’ll be a bit less crispy, but you can bake at 425°F on a greased wire rack for 12-15 minutes.
How Do I Keep the Breading From Falling Off?
Make sure the shrimp are dry before dipping, and press the coating in firmly. Let them rest before frying.
Is The Hot Honey Sauce Really Spicy?
It’s more of a sweet heat. You can tone it down or dial it up depending on the pepper you use.
Why Does the Coating Sometimes Burn Before the Shrimp are Done?
That usually means your oil is too hot. Keep it at a steady medium heat and don’t walk away.
🍽️ More Seafood Recipes
- Asian Shrimp Tacos
- Air Fryer Pesto Salmon
- Sheet Pan Shrimp and Veggies
- Air Fryer Frozen Shrimp
- Smoked Salmon and Goat Cheese Crostini
- Smoked Salmon Frittata
Hot Honey Fried Shrimp
Ingredients
- 1 ½ pounds jumbo shrimp, peeled, deveined, tails on
- ½ batch Hot Honey Sauce
- ½ cup super fine almond powder
- ½ cup pork panko, or ground pork rinds
- ½ cup parmesan cheese, grated
- 2 whole eggs, beaten
- ½ teaspoon smoked paprika
- Olive oil, for frying
Instructions
- Prepare the Hot Honey Sauce per the directions, then set it aside to allow the flavors to meld while you make the shrimp.
- Add the almond flour, pork panko, parmesan cheese and smoked paprika to a mixing bowl. Then whisk to combine.
- In another bowl, add in the beaten eggs. Dip each piece of shrimp into the eggs, allowing any excess to drip off.
- Then dip into the breading mixture and place on a plate until all the shrimp has been breaded.
- Heat a large skillet to medium and add in the olive oil. You can add as little or as much as you’d like, I preferred to add enough so the shrimp are sitting in the oil halfway up the sides.
- Once the oil is hot enough (test with a tiny piece of the breading), fry the shrimp for just a couple of minutes on each side. They cook quickly, so be sure not to overcook them or they will be tough.
- Set them aside on paper towels to drain until all the shrimp has been fried.
- At this point, you can serve them one of 3 ways. You can serve the shrimp as is, with the hot honey sauce on the side. You can brush a light coating of the sauce on the shrimp and serve the rest of the sauce on the side for dipping. Or you can dip each shrimp in the sauce, then serve. It’s entirely up to you, depending on how much sauce you like on your shrimp.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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