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Get ready for the crispiest, most flavor-packed shrimp! These hot honey shrimp marry sweet honey, spicy sriracha, and a crunchy cornflake coating in every single bite! Pair them with a mustard cheddar dip for a delicious snack or lunch.
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What makes this dish special
If you've ever heard that chefs eat the worst, it's true. Ever since I became a professional chef and spent all day cooking, the last thing I want to do is cook for myself. So, when I was craving something quick and delicious for lunch the other day, the first thing that popped into my head was popcorn shrimp. But I decided that today was the day I would treat myself and make a special crispy hot honey shrimp.
I'll be honest, I wasn't entirely sure how this experiment was going to turn out. Usually, you drizzle hot honey sauce over finished shrimp, but I wanted to marinate the shrimp in it instead. The results? Absolutely fantastic! The cornflake crust creates this incredible crispy exterior, while the shrimp is bursting with sweet, spicy, and savory flavors that penetrate every bite. I love it when experiments turn out right!
Recipe
Crispy Hot Honey Shrimp
Ingredients
Popcorn shrimp
- 1 pound shrimp peeled and deveined
- 3 tablespoons honey
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg beaten
- 3 cups cornflake cereal crushed
- 1 cup panko
- ½ teaspoon cayenne
Mustard cheddar sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 tablespoon dijon mustard
- 1 cup shredded sharp cheddar
- salt
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place a wire rack on top. Spray wire rack with cooking spray.
- Prepare shrimp. Combine honey, mayonnaise, sriracha, paprika, garlic powder, onion powder, salt, and black pepper in a medium bowl. Pour sauce and egg over shrimp, tossing to coat.
- Combine crushed cornflakes, panko, and cayenne in a shallow bowl. Coat shrimp in cornflake crust, making sure to evenly cover both sides. Place shrimp on a baking sheet and chill in the refridgerator for 10 minutes. Remove shrimp and coat again in the cornflake crust. Lay crusted shrimp on prepared baking sheet and spray generously with cooking spray.
- Bake shrimp for 12 minutes until the shrimp is firm and golden brown. Remove from the oven and let sit for 2 minutes.
- While the shrimp is cooking, make the mustard cheddar sauce. Melt butter in a medium saucepot over medium heat. Add flour, whisking until well combined. Add milk and simmer for 2-3 minutes or until slightly thickened, whisking frequently. Add mustard and cheese, stirring until the cheese melts. Season with salt and serve with shrimp.
Notes
Step-by-step instructions
Step 1: Prepare shrimp
Let's start with creating the flavor base for the shrimp. Combine honey, mayonnaise, sriracha, and all your spices, including paprika, garlic powder, onion powder, salt, and pepper, in a medium bowl.
This mixture does double duty as both a marinade and a binding agent for your coating.
At the same time, prepare the cornflake crust. Combine crushed cornflakes, panko breadcrumbs, and a pinch of cayenne in a shallow bowl.
The cornflakes are the real star here. They create a crunchier, more interesting texture than regular breadcrumbs alone.
You can use a food processor to crush the cornflakes, or use a rolling pin, a mallet, or really any heavy object will do.
Toss the peeled and deveined shrimp in the hot honey spice blend along with a beaten egg, making sure every piece is well-coated. You can let the shrimp mixture sit in the marinade for up to 4 hours if preparing the dish ahead of time.
Step 2: Bread shrimp
Remove the shrimp from the seasoning and coat evenly in the prepared cornflake mixture.
Recipe tip
Once the breading gets wet from the shrimp, it won't adhere to the shrimp as well. To avoid wasting the cornflake mixture, divide it into two bowls, one for the first coating and the second for the second coating.
After coating each piece of shrimp in cornflake crust, chill them in the refrigerator for 10 minutes, then coat them again. This double-coating technique isn't just extra work. It's essential for creating that restaurant-quality crunch we're after.
The first coating gives you a base layer that adheres well to the marinated shrimp, while the second coating adds extra thickness and ensures no bare spots that could lead to soggy sections.
Make sure to press the coating gently onto each piece so it sticks well, and don't skip that refrigeration step since it helps everything set up properly.
Step 3: Cook shrimp
Line a baking sheet with parchment paper and place a wire rack on top, then spray the rack with cooking spray. This setup is important because it allows air to circulate around the shrimp, preventing the bottom from getting soggy while the top gets crispy. Think of it like creating a mini convection effect in your oven.
Lay the shrimp on the wire rack and spray generously with cooking spray before baking. This helps achieve that golden-brown color and extra crunch.
While your shrimp bakes, whip up the mustard cheddar sauce. It's a simple roux-based sauce that comes together quickly. Melt butter, whisk in flour, gradually add milk, then stir in Dijon mustard and sharp cheddar cheese. The tangy mustard cuts through the richness of the cheese and complements the sweet-spicy flavors of the shrimp perfectly.
Although I was a bit worried about how these hot honey shrimp would turn out, I'm so glad I took the chance. The shrimp themselves are wonderfully crispy on the outside, tender on the inside, and packed with layers of flavor. The honey is subtle but noticeable, as is the spice, each balancing the other perfectly.
Even though the shrimp is already delicious on its own, the mustard cheddar sauce is the perfect pairing, adding another layer of flavor. Serve these hot honey shrimp as an appetizer for your next gathering or make them the star of lunch. Either way, you're in for a treat!
Check out this complete list of easy summer entertaining recipes with bold flavor for more delicious dishes!
Make-ahead and storage tips
- Make-ahead: You can marinate the shrimp for up to 4 hours. You can also coat the seasoned shrimp in the cornflake mixture and let it sit in the refrigerator for up to 1 hour before cooking. Before baking, dredge the shrimp in the cornflake crust again. You can also cook the sauce ahead of time and gently reheat it before serving. If the sauce gets too thick, add a splash of milk to help thin it out.
- Store: Keep leftover sauce and shrimp in separate airtight containers in the refrigerator for up to 2 days.
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Daria says
I never had shrimp like this before. It was incredible! Really loved all the flavors and the sauce was a great idea too.
Christine Ma says
Thanks so much!