Honey Lemon Pepper Colossal Shrimp
There is something about giant, golden fried shrimp that feels instantly indulgent. Now imagine that crunch giving way to sweet heat, bright citrus, cracked black pepper, and a slow kiss of garlic infused honey dripping over every ridge. These Honey Lemon Pepper Giant Shrimp are bold, glossy, and unapologetically crave worthy.
The lemon pepper infused hot honey is the real star. Fresh lemon slices, zest, coarse black pepper, red pepper flakes, and garlic slowly melt into honey, creating layers of warmth and brightness that cling to every crispy edge. After a quick fry, the shrimp come out shatteringly crisp thanks to a light batter and seasoned panko coating that locks in their natural sweetness.
Sticky fingers are encouraged. This one was made to be savored.
Why You’re Going to Love This Recipe
• That sweet and spicy lemon pepper hot honey hits every note
• Extra crispy coating with a light, airy crunch
• Colossal shrimp that stay juicy inside
• Perfect for game day, date night, or an elevated appetizer
• The infused honey can be used on chicken, salmon, or wings too
Ingredients
Shrimp
- Colossal shrimp, cleaned, deveined, shells removed
- Canola oil, for frying
Lemon Pepper Infused Hot Honey
- Honey
- Large lemon, thinly sliced
- Coarse black pepper
- Red pepper flakes
- Lemon zest
- Garlic cloves
- Salt
- Cayenne pepper
Crispy Batter
- Flour
- Cornstarch
- Ice cold water
- Lemon zest
- Black pepper
- Garlic paste
- Onion powder
- Paprika
- Salt
Seasoned Panko Breadcrumbs
- Panko breadcrumbs
- Garlic powder
- Onion powder
- Salt
- Black pepper
How to Make Honey Lemon Pepper Giant Shrimp
1. Infuse the Hot Honey
In a container with a tight lid, combine all ingredients listed under Lemon Pepper Infused Hot Honey. Stir well, seal, and allow the flavors to marry for at least 1 to 2 hours. The longer it sits, the deeper the flavor.
2. Prepare the Seasoned Panko
In a bowl, combine all ingredients listed under Seasoned Panko Breadcrumbs. Mix thoroughly and set aside.
3. Make the Crispy Batter
In a separate bowl, combine all ingredients listed under Crispy Batter. Whisk until a light batter forms. Add small amounts of water if needed until the consistency resembles pancake batter. It should coat the back of a spoon without being too thick.
4. Heat the Oil
Heat a deep pot of canola oil to 350°F. Maintaining the correct temperature is key for that golden, crisp finish.
5. Coat the Shrimp
Working in batches, dip each cleaned shrimp into the batter, ensuring it is fully coated.
Next, transfer the shrimp into the seasoned breadcrumbs. Press firmly so the panko adheres well and creates a textured crust.
6. Fry to Perfection
Carefully place the shrimp into the hot oil. Fry for 3 to 4 minutes, or until golden brown and cooked through. Do not overcrowd the pot. Work in batches for the best results.
Remove and place on a wire rack or paper towel lined tray.
7. Drizzle and Serve
While still hot, plate the shrimp and generously drizzle with the lemon pepper infused hot honey. Serve immediately.
Tips for the Crispiest Shrimp
- Keep your batter cold. Ice cold water helps create a lighter texture.
- Do not overcrowd the oil. This drops the temperature and leads to soggy shrimp.
- Press the panko firmly onto the shrimp for maximum crunch.
- Let the shrimp rest on a wire rack instead of stacking them.
Storage and Reheating
Storage
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
The lemon pepper infused hot honey can be stored in a sealed jar at room temperature for up to 1 week, or refrigerated for up to 2 weeks. If refrigerating, allow it to come to room temperature before serving so it loosens back up.
Reheating
For best results, reheat shrimp in an air fryer at 375°F for 3 to 5 minutes until crispy and warmed through. You can also reheat in the oven at 400°F for about 8 minutes. Avoid microwaving, as it softens the crust.
Frequently Asked Questions
Can I use smaller shrimp?
Yes, but reduce the frying time slightly to avoid overcooking.
Can I make the hot honey ahead of time?
Absolutely. In fact, making it ahead deepens the flavor and makes this recipe even easier.
What can I serve this with?
They are perfect with fries, creamy coleslaw, buttery corn, or even over a fresh citrus salad.
If you love bold flavor, crispy texture, and that sweet heat finish, these Honey Lemon Pepper Giant Shrimp are about to become your new favorite. Drizzle generously, savor every bite, and do not forget extra napkins.
Honey Honey Lemon Pepper Shrimp
Ingredients
- 1 lb colossal shrimp cleaned deveined and shells removed
- Canola oil for frying
Lemon Pepper Infused Hot Honey
- 1 1/4 cups honey
- 1 large lemon sliced thinly ( about 10-12 slices total)
- 1 tbsp coarse black pepper
- 1 tsp red pepper flakes
- 1 tbsp lemon zest
- 3 cloves garlic
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
Crispy Batter
- 1 cup flour
- 1/2 cup cornstarch
- 1 1/2 cup water ice cold
- 1 tbsp lemon zest
- 2 tsp black pepper
- 1 tsp garlic paste
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
Seasoned Panko Breadcrumbs
- 2 cups panko bread crumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
Lemon Pepper Infused Hot Honey
- In a container with a tight lid, add all ingredients listed under “Lemon Pepper Infused Hot Honey” and mix to combine. Set aside to allow the flavors to marry for at least 1-2 hours.
Seasoned Panko Breadcrumbs
- In a bowl, combine all ingredients listed under “Seasoned Panko Breadcrumbs.” Mix until thoroughly combined and set aside.
Crispy Batter
- In a bowl combine all ingredients listed under “Crispy Batter.”
- Whisk until a light batter forms. If more water needed, add a small amount at a time until the right consistency is reached. It should resemble pancake batter.
Assemble
- Heat a pot of oil to 350F.
- Working in batches, dip the cleaned shrimp into the crispy batter making sure each shrimp is covered.
- Then, dip each shrimp into the seasoned breadcrumbs, pressing down firmly to assure the breading adheres well.
- Finally, fry until each shrimp is golden and cooked through. This should take 3-4 minutes.
- Once cooked, plate and drizzle with the lemon pepper infused hot honey. Serve immediately and enjoy!
