Memphis Hot Honey Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. Place in a bowl and pour buttermilk and 1 tablespoon hot sauce over shrimp. Toss to coat, cover, and refrigerate for 15–30 minutes (short marinate helps flavor and adhesion of coating).

Make dry mix

In a shallow bowl or wide plate, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until evenly distributed.

Dredge shrimp

Remove shrimp from buttermilk, letting excess drip off. Working in batches to avoid crowding, dredge each shrimp thoroughly in the dry mix, pressing gently so the coating adheres. Place coated shrimp on a wire rack set over a baking sheet.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high until oil registers 350°F (175°C) or a small pinch of flour sizzles immediately when dropped in.

Fry shrimp

Fry shrimp in batches (do not overcrowd) 2 to 3 minutes per side, until golden brown and crispy and the shrimp are opaque and just cooked through (internal temp ~120–125°F for large shrimp). Use a slotted spoon or spider to transfer to a paper towel-lined tray or wire rack to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining shrimp.

Make hot honey

In a small saucepan over low heat, combine 1/2 cup honey, 1 tablespoon apple cider vinegar, 1 teaspoon hot sauce, 1/2 teaspoon red pepper flakes, the optional 1/2 teaspoon chopped chipotle, 1 tablespoon butter, and 1/4 teaspoon kosher salt. Warm gently, stirring until butter melts and components are combined, about 2–3 minutes. Do not boil—just bring to a glossy, pourable consistency. Taste and adjust heat or acidity; add a pinch more red pepper flakes or a few drops of vinegar if needed. Keep warm.

Toss shrimp in sauce

Place fried shrimp in a large mixing bowl. Pour half of the warm hot honey over shrimp and gently toss to coat evenly. Reserve remaining hot honey for drizzling at service or on the side for guests who want more heat/sweetness.

In a medium bowl, toss 4 cups baby arugula with 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Taste and adjust lemon or salt. Arrange dressed arugula on a serving platter or individual plates as a bed for the shrimp.

Whisk dressing

In a small bowl, combine 1/2 cup crumbled cotija, 1/2 cup Greek yogurt, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon honey, and 1/4 teaspoon black pepper. Whisk until smooth. If too thick, whisk in up to 2 tablespoons cold water, 1 teaspoon at a time, until desired dipping consistency is reached. Taste and add a pinch of kosher salt only if needed (cotija is already salty). Chill until ready to serve.

To serve, place a bed of dressed arugula on the platter. Arrange hot honey–tossed shrimp on top. Drizzle reserved hot honey over shrimp for extra gloss and heat if desired. Sprinkle additional crumbled cotija and chopped cilantro/parsley over the shrimp. Serve with lemon or lime wedges and the cotija dipping dressing on the side.

Leftovers: Store shrimp and sauce separately in airtight containers in the refrigerator up to 2 days. Reheat shrimp gently in a 350°F (175°C) oven for 6–8 minutes to crisp, then re-toss in warm hot honey.