Thank you so much for stopping by! If you’ve been craving something crispy, sweet, savory, and just a little bit sticky—in the best possible way—you’re going to fall head-over-fork for this Crispy Honey-Glazed Shrimp. With crunchy golden shrimp tossed in a glossy, homemade honey glaze, this dish brings serious flavor and texture to the table.
It’s quick enough for a weeknight dinner but impressive enough for guests. You can serve it as an appetizer, main dish, or even as part of a fun at-home takeout night. Either way, expect zero leftovers!
What Is Crispy Honey-Glazed Shrimp?
Crispy Honey-Glazed Shrimp is exactly what it sounds like—shrimp that’s battered, fried (or air-fried!), and tossed in a sweet, sticky honey glaze. The outside is light and crunchy, the inside is juicy and tender, and the glaze brings a perfect balance of sweetness, garlic, and just a hint of spice.
Think honey garlic shrimp meets tempura—light, crispy, and absolutely irresistible.
Why You’ll Love This Recipe
- Perfectly crispy—no soggy shrimp here!
- Sweet & savory flavor combo that’s totally addictive
- Quick & easy—done in under 30 minutes
- Versatile—serve over rice, noodles, or lettuce wraps
- Better-than-takeout vibes with simple ingredients
What Does It Taste Like?
Crispy Honey-Glazed Shrimp hits all the right notes:
- Crisp coating that holds up to the glaze
- Sweet honey garlic glaze with subtle heat
- Juicy, tender shrimp that soaks in the flavor without getting soggy
- A perfect balance of textures—light crunch outside, tender inside
It’s restaurant-level delicious but shockingly easy to make at home.
Healthier Comfort with Benefits
Sure, it’s a little indulgent—but you can make it your way:
- Pan-fry or air-fry for a lighter version
- Shrimp is naturally high in protein and low in fat
- Control the ingredients—less sugar, less sodium, no preservatives
- Naturally gluten-free if you use rice flour or a GF flour blend
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs, beaten
- Oil for frying (canola, vegetable, or peanut)
For the Honey Glaze:
- ¼ cup honey
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated (optional)
- ½ teaspoon chili flakes or sriracha (optional for heat)
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
Optional Garnishes:
- Sliced green onions
- Sesame seeds
- Lime wedges
- Crushed red pepper
Tools You’ll Need
- Mixing bowls
- Whisk
- Frying pan or deep fryer
- Tongs or slotted spoon
- Saucepan (for glaze)
- Paper towels or wire rack
- Air fryer (optional alternative)
Ingredient Additions & Substitutions
- Use tempura mix for an extra light coating
- Air-fry option: coat lightly in oil and air fry at 400°F for 8–10 minutes
- No soy sauce? Use coconut aminos or tamari
- Make it spicier: add more chili flakes, sriracha, or even a touch of hot honey
- Make it citrusy: stir in a splash of orange or lime juice to the glaze
How to Make Crispy Honey-Glazed Shrimp
Step 1: Prepare the Shrimp
Pat shrimp dry with paper towels. In one bowl, mix flour, cornstarch, garlic powder, paprika, salt, and pepper. In another bowl, beat eggs.
Step 2: Dredge and Coat
Dip each shrimp into the flour mixture, then into the egg, then back into the flour to double-coat. This gives you maximum crunch.
Step 3: Fry the Shrimp
Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry shrimp in batches, 2–3 minutes per side, or until golden brown and cooked through. Remove to a wire rack or paper towel-lined plate.
Air fryer method: Spray coated shrimp lightly with oil and air fry at 400°F for 8–10 minutes, flipping halfway through.
Step 4: Make the Honey Glaze
In a small saucepan, combine honey, soy sauce, vinegar, garlic, ginger, and chili flakes. Simmer for 2–3 minutes.
Whisk the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir into the glaze. Let it simmer until thickened and glossy—about 1 more minute.
Step 5: Toss and Serve
Gently toss the crispy shrimp in the warm glaze just before serving. Garnish with sesame seeds, green onions, or a squeeze of lime if desired.
What to Serve With Crispy Honey-Glazed Shrimp
This dish is super versatile—here are some delicious pairings:
- Steamed jasmine or coconut rice
- Garlic noodles or lo mein
- Asian-style slaw or cucumber salad
- Lettuce wraps for a low-carb option
- Stir-fried veggies (bok choy, snap peas, broccoli)
Tips for Extra Crispiness
- Pat shrimp completely dry before dredging
- Use cornstarch + flour for the lightest, crunchiest coating
- Double coat—don’t skip the second dredge
- Fry in small batches so the oil stays hot
- Toss in glaze right before serving to avoid sogginess
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 2 days
- Reheat in the oven or air fryer at 350°F to maintain crispiness
- Not freezer-friendly once glazed—the coating gets soggy
General Info About Honey-Glazed Shrimp
Honey-glazed shrimp is a classic Asian-American dish often found in Chinese takeout or fusion restaurants. What makes this homemade version so special is the balance of crisp texture and sticky-sweet glaze that you can adjust to your own taste. It’s also a super fast protein to cook—shrimp only take minutes to go from raw to ready!
Frequently Asked Questions
Can I make it gluten-free?
Yes—use gluten-free flour or cornstarch, and be sure to use tamari or GF soy sauce.
Can I bake the shrimp instead of frying?
You can, but it won’t be as crispy. For best texture, use an air fryer.
Is this dish spicy?
Mild with a subtle heat. Adjust chili flakes or sriracha to your preference.
Can I use frozen shrimp?
Yes! Just thaw and pat dry thoroughly before cooking.
Can I make the glaze ahead?
Absolutely. Store in the fridge and reheat gently before tossing with shrimp.
Conclusion
There you have it—Crispy Honey-Glazed Shrimp that’s easy, craveable, and totally weeknight-friendly. Whether you’re serving it over rice, wrapping it in lettuce, or just eating it straight from the plate (guilty), this recipe delivers big flavor with every bite.