Knock Knock Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. If shrimp are frozen, fully thaw and drain. Place shrimp in a bowl and pour the buttermilk over them; toss to coat and let sit for 10–15 minutes while you prepare the coating.

Make dry mix

In a shallow dish or wide bowl combine the all-purpose flour, cornstarch, panko breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Stir until evenly distributed.

Dredge shrimp

Remove shrimp from buttermilk one at a time, allowing excess to drip off, then press each shrimp into the dry mix, coating completely. For extra crispiness, double-dredge: after first coating, dip back briefly in buttermilk and coat again. Place coated shrimp on a wire rack and let rest 5 minutes to set the crust.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1½–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles and browns quickly when dropped in.

Fry shrimp

Working in batches to avoid crowding, gently lower coated shrimp into the hot oil. Fry for 1.5–2.5 minutes per side, turning once, until golden brown and cooked through (internal temperature ~120–130°F for shrimp). Use a slotted spoon or spider to transfer shrimp to a paper towel-lined plate or wire rack to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining shrimp.

Combine glaze ingredients

In a small saucepan over low heat, combine honey, hot sauce, soy sauce, rice vinegar, butter, minced garlic, and red pepper flakes. Stir to combine.

Simmer

Bring mixture to a gentle simmer, stirring occasionally, and cook for 2–3 minutes until slightly thickened and glossy. Taste and adjust heat or salt — add a little more hot sauce for heat or a pinch of salt if needed. Remove from heat.

Coat shrimp

Place fried shrimp in a large heatproof bowl. Pour the warm glaze over the shrimp and gently toss to coat evenly. Work quickly so the glaze adheres to the hot shrimp without making them soggy.

Transfer glazed shrimp to a serving platter. Sprinkle sliced green onions and toasted sesame seeds over the top. Add microgreens or cilantro if using and serve with lime wedges for squeezing over. Serve immediately while hot and crispy.