Honey Pecan Shrimp Recipe

Prep the shrimp

Rinse and pat the shrimp dry with paper towels. If frozen, thaw thoroughly and dry. Season shrimp evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Set aside.

Set up dredging station

In a shallow bowl combine 1/2 cup all-purpose flour and 1/4 cup cornstarch. In a second bowl whisk together 2 eggs and 1/2 cup buttermilk until smooth. Keep a clean plate for dredged shrimp.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or sauté pan (or use a deep fryer) and heat over medium-high until the oil reaches 350°F (175°C) or a small pinch of flour sizzles on contact.

Dredge and fry shrimp

Working in batches to avoid crowding, dredge each seasoned shrimp in the flour-cornstarch mixture, shake off excess, dip into the egg-buttermilk mixture, then return to the flour-cornstarch for a final coating. Carefully add shrimp to hot oil and fry until golden and cooked through, about 1.5–2 minutes per side depending on size. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Repeat with remaining shrimp.

Toast pecans

While the shrimp fry (or afterwards in a separate small pan), add 1/2 cup chopped pecans to a dry skillet over medium heat. Toast, stirring, for 2–3 minutes until fragrant and lightly browned. Transfer to a bowl and set aside.

Make honey-pecan glaze

In a clean medium skillet over medium heat, melt 2 tbs unsalted butter. Add 4 tbs honey, 2 tbs light brown sugar, 1 tsp apple cider vinegar, 1 tsp soy sauce, 2 tsp minced garlic, and 1/4 tsp crushed red pepper flakes. Stir to combine and bring to a gentle simmer for 1–2 minutes until sugar dissolves and sauce slightly thickens. Taste and adjust seasoning with a pinch of salt or additional vinegar if too sweet.

Combine shrimp and glaze

Add the drained fried shrimp to the skillet with the glaze. Toss quickly and gently for 30–45 seconds until each shrimp is evenly coated. Remove from heat to avoid overcooking the shrimp.

Add pecans and finish

Sprinkle the toasted pecans over the glazed shrimp and toss once to distribute. Transfer to a serving plate. Garnish with thinly sliced scallions and 1 tsp toasted sesame seeds if using. Serve with lemon wedges on the side.

Serving suggestion

Serve immediately while hot and crunchy over steamed rice, buttered noodles, or a bed of mixed greens. Leftovers can be stored separately: shrimp and glaze in an airtight container in the refrigerator for up to 2 days (reheat gently to avoid sogginess).