Spicy Crispy Shrimp Recipe

Pat shrimp dry with paper towels. Place shrimp in a bowl and season with kosher salt and black pepper.

Add hot sauce, soy sauce, lime juice and minced garlic to the shrimp. Toss to coat evenly. Marinate at room temperature for 10 minutes or in the refrigerator for up to 30 minutes (do not over-marinate or shrimp will firm up).

In a shallow bowl, whisk together the egg, cold water and milk/buttermilk until smooth. Keep chilled; cold batter helps create crispness.

In a separate wide plate or bowl combine the flour, cornstarch, panko, cornmeal (if using), cayenne, smoked paprika, garlic powder and sugar. Mix thoroughly so spices are evenly distributed.

Set up a dredge station: one bowl for the chilled wet batter and one plate for the dry breading mixture. Remove shrimp from marinade one at a time, letting excess drip off, then dip into wet batter, letting excess drip, and press into the dry mix so panko and flour adhere; set on a wire rack. Repeat with remaining shrimp.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1" (roughly ¾ to 1 cup depending on pan). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into oil; it should sizzle immediately and brown in about 45–60 seconds.

Working in small batches (do not overcrowd), carefully add breaded shrimp to the hot oil, cooking 1.5–2 minutes per side until golden brown and crisp. Shrimp cook quickly — total frying time typically 3–4 minutes depending on size. Adjust heat to maintain oil temperature.

Use a slotted spoon or spider to transfer cooked shrimp to a paper towel-lined baking sheet or wire rack to drain. Keep finished batches warm in a 200°F (95°C) oven while you fry remaining shrimp.

In a small saucepan or skillet over low heat, combine honey (or maple), hot sauce, butter, minced shallot/green onion and lime juice. Stir until butter is melted and sauce is glossy, about 1–2 minutes. Taste and adjust heat/sweetness.

Toss the fried shrimp gently in the warm glaze to coat (do this quickly so the breading remains crisp). Alternatively, serve glaze on the side for dipping.

Arrange shrimp on a serving platter. Garnish with chopped cilantro or green onions and lime wedges. Serve immediately with extra hot sauce or dipping sauce.

Leftovers: store fried shrimp and glaze separately in the refrigerator up to 2 days. Reheat briefly in a 375°F (190°C) oven on a wire rack for 5–7 minutes to restore crispness.