Ingredients:
1 lb large shrimp, peeled and deveined
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
For the Hot Honey Sauce:
1/2 cup honey
1-2 tablespoons hot sauce (to taste)
1 tablespoon butter
1 teaspoon red pepper flakes (optional)
Instructions:
Marinate the Shrimp: Place the peeled and deveined shrimp in a bowl with the buttermilk. Cover and refrigerate for at least 30 minutes to tenderize and flavor the shrimp.
Prepare the Coating: In a separate bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper.
Coat the Shrimp: Remove the shrimp from the buttermilk, letting the excess drip off. Dredge each shrimp in the flour mixture, ensuring they are well coated. Place the coated shrimp on a plate.
Fry the Shrimp: In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the shrimp in batches, being careful not to overcrowd the skillet. Cook for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Make the Hot Honey Sauce: In a small saucepan, combine the honey, hot sauce, butter, and red pepper flakes (if using). Heat over medium heat, stirring occasionally, until the butter is melted and the sauce is well combined. Remove from heat.
Toss the Shrimp: Place the fried shrimp in a large bowl and drizzle with the hot honey sauce. Toss to coat the shrimp evenly.
Serve: Serve the hot honey fried shrimp immediately, garnished with extra red pepper flakes if desired.