Crispy Honey-Glazed Shrimp

Name: Crispy Honey-Glazed Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup cold sparkling water; Vegetable oil, for frying; 1/4 cup honey; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1 teaspoon sesame oil; 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Isabella

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Crispy Honey-Glazed Shrimp a tender shrimp coated in a light, golden crust and tossed in a sticky honey glaze make this dish a standout. Whether I’m looking to impress guests with an appetizer or just want a quick, flavor-packed dinner, this crispy honey-glazed shrimp never disappoints.

Why You’ll Love This Recipe

I love how this recipe balances texture and taste. The shrimp are incredibly juicy on the inside and crispy on the outside, thanks to the light batter. The glaze is a sticky-sweet combination of honey, soy sauce, and ginger that clings perfectly to each piece. It’s simple enough for a weeknight, yet fancy enough for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb large shrimp, peeled and deveined

1/2 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cold sparkling water

Vegetable oil, for frying

For the honey glaze:

1 tablespoon rice vinegar

1/4 cup honey

1 teaspoon grated fresh ginger

1 clove garlic, minced

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Directions

I start by combining the flour, cornstarch, baking powder, salt, and pepper in a bowl. Then, I gradually stir in the cold sparkling water until a smooth batter forms.

I heat about 2 inches of vegetable oil in a deep pan or wok to 350°F (175°C).

I dip each shrimp in the batter, let the excess drip off, and carefully fry them in batches for about 2–3 minutes per side, until they’re golden and crispy. Once done, I drain them on paper towels.

While the shrimp fry, I prepare the glaze. In a small saucepan, I combine the honey, soy sauce, rice vinegar, ginger, garlic, and sesame oil over medium heat. I bring it to a gentle simmer.

I stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Then, I remove it from the heat.

Finally, I toss the crispy shrimp in the glaze until they’re fully coated and serve them hot. Garnishing with sesame seeds or green onions adds a nice touch.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: 320 kcal per serving

Variations

When I want to mix things up, I add a pinch of red pepper flakes to the glaze for heat. Swapping the shrimp with chicken strips works well too. Sometimes I use lime juice instead of vinegar for a citrusy kick. For a gluten-free version, I substitute the all-purpose flour with a gluten-free blend.

Storage/Reheating

I store leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat, I place them in a hot oven or air fryer for a few minutes to revive the crispiness. Microwaving works, but the texture softens.

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FAQs

How do I keep the shrimp crispy after glazing?

I glaze the shrimp just before serving and avoid letting them sit too long in the sauce to maintain the crunch.

Can I make the batter ahead of time?

I don’t recommend it—this batter is best when it’s freshly mixed with cold sparkling water, which keeps it light and airy.

Can I use frozen shrimp?

Yes, I often use frozen shrimp—just make sure they’re completely thawed and patted dry before battering.

What oil is best for frying shrimp?

I use a neutral oil with a high smoke point, like vegetable or canola oil.

Can I bake the shrimp instead of frying?

Baking doesn’t give the same crisp texture, but if I want a lighter option, I spray the battered shrimp with oil and bake at 425°F (220°C) until golden.

Conclusion

Crispy honey-glazed shrimp is one of those recipes I keep coming back to. It’s fast, crowd-pleasing, and adaptable. Whether I serve it as a party bite or a dinner centerpiece, it never fails to satisfy.