Sweet-and-Golden Honey Shrimp Recipe

I’m about to share something that’ll make you question why you’ve been ordering takeout when restaurant-quality honey shrimp is this ridiculously simple to make at home. We’re talking crispy, golden perfection with a glossy honey glaze that hits all the right notes – sweet, savory, and absolutely irresistible. The secret lies in a foolproof batter technique that creates the crunchiest coating, plus a sauce that’s basically liquid gold.

Why You’ll Love these Sweet-and-Golden Honey Shrimp

Because these honey shrimp hit that perfect sweet spot between sticky-candy coating and savory depths, you’re going to find yourself making them way more often than your waistline probably wants.

I mean, what’s not to love about bite-sized pieces of golden perfection that crunch when you bite down, then flood your mouth with that glossy honey-soy glaze?

It’s like the best Chinese takeout, but without wondering what’s actually in that sauce.

Plus, they come together in about twenty minutes.

No complicated techniques, no fancy equipment – just crispy, sweet satisfaction.

What Ingredients are in Sweet-and-Golden Honey Shrimp?

You know what makes this honey shrimp recipe so ridiculously good? It’s all about getting that perfect balance between the crispy coating and that glossy, sticky-sweet sauce that clings to every piece. Think of it as your ticket to restaurant-quality results without having to decode some mystery ingredient list from your favorite takeout spot.

The beauty here is that most of these ingredients are probably hanging out in your pantry right now. We’re talking basic flour, cornstarch, and honey – nothing fancy or hard to track down. The magic happens when they all come together in that gorgeous golden coating and that sweet-savory sauce that makes you want to lick the pan.

Here’s what you’ll need to make these crispy little nuggets of joy:

• 12 oz peeled, deveined shrimp
• 1 cup all-purpose flour
• 1/3 cup cornstarch
• 1/2 tsp baking powder
• 1 egg white
• 1/2 tsp salt
• Vegetable oil for frying
• 2 green onions, chopped
• 1/4 cup water
• 1/2 chicken bouillon cube
• 1 tbsp light soy sauce
• 3 tbsp brown sugar
• 3 tbsp honey
• 2 tsp cornstarch mixed with 2 tbsp water (for thickening)
• Toasted sesame seeds (optional)

A Few Things Worth Knowing About Your Ingredients

That cornstarch in the coating isn’t just there for kicks – it’s what gives you that extra-crispy crunch that stays put even after you toss everything in sauce. Regular flour alone just won’t cut it here.

For the shrimp, medium to large works best since they won’t get lost under all that coating. If your shrimp are on the smaller side, just keep an eye on the frying time so they don’t turn into little rubber pellets.

The sauce is where you can play around a bit. That half bouillon cube might seem random, but it adds this subtle savory depth that keeps the sweetness from going overboard. And if you’re thinking about skipping the starch water for thickening, don’t. That’s what transforms your sauce from watery disappointment into glossy perfection that actually sticks to the shrimp.

How to Make these Sweet-and-Golden Honey Shrimp

Making these honey shrimp is honestly one of those processes that sounds way more complicated than it actually is. You’ll start by getting your shrimp ready, and this step is pretty essential for that restaurant-quality texture we’re after.

Take your 12 oz of peeled, deveined shrimp and give them a quick marinate with that 1 egg white and 1/2 tsp salt. If you happen to have some Chinese cooking wine hanging around, toss that in too, but don’t stress if you don’t. This little marinade step helps the coating stick like nobody’s business and keeps the shrimp tender instead of turning them into bouncy balls.

While your shrimp are getting cozy in their marinade, mix up your coating. Combine 1 cup all-purpose flour, 1/3 cup cornstarch, and 1/2 tsp baking powder in a bowl. This is where the magic happens – that cornstarch is going to give you the kind of crunch that makes people wonder what your secret is.

Now comes the fun part. Take each piece of marinated shrimp and roll it around in that flour mixture until it’s completely coated. You want every surface covered, but don’t go overboard and create some kind of flour monster. Just a nice, even coating that’ll crisp up beautifully.

Heat up your vegetable oil for frying. You’ll want enough to submerge the shrimp, and the oil should be hot enough that a little piece of coating sizzles immediately when you drop it in. Fry those shrimp until they’re golden and crispy – usually just a few minutes since shrimp cook crazy fast. Pull them out and let them drain on some paper towels.

Here’s where things get really good. In a pan, combine 1/4 cup water, 1/2 chicken bouillon cube, 1 tbsp light soy sauce, 3 tbsp brown sugar, and 3 tbsp honey. Heat this mixture up until everything dissolves and starts to bubble gently. Your kitchen is going to smell incredible right about now.

The sauce needs to thicken up to get that glossy, clingy texture that makes honey shrimp so addictive. Mix 2 tsp cornstarch with 2 tbsp water to make your starch slurry, then stir it into the simmering sauce. Keep stirring until the sauce gets thick and shiny – this usually takes just a minute or two.

Toss your crispy shrimp right into that gorgeous sauce and give everything a good stir to coat each piece. The contrast between the crispy coating and that sweet, sticky sauce is what makes this dish so ridiculously satisfying.

Sprinkle those 2 chopped green onions over the top, add some toasted sesame seeds if you’re feeling fancy, and serve immediately. Seriously, don’t let these sit around – crispy shrimp waits for no one.

Sweet-and-Golden Honey Shrimp Substitutions and Variations

When life throws you curveballs in the kitchen, this honey shrimp recipe rolls with the punches better than most.

Can’t find brown sugar? White sugar works perfectly fine, though you’ll lose that subtle molasses whisper.

I prefer swapping the all-purpose flour for rice flour when I want extra crunch. Trust me, it’s worth seeking out.

No chicken bouillon? A splash of fish sauce does the trick, adding that savory depth.

For heat lovers, I’ll drizzle sriracha into the sauce. Sweet chili sauce works too, giving you sweet heat in one bottle.

What to Serve with Sweet-and-Golden Honey Shrimp

Perfect honey shrimp deserves sides that won’t compete with its star power, and I’ve learned through plenty of trial and error which companions work best.

Steamed jasmine rice is my go-to base, soaking up that glossy honey sauce beautifully. For vegetables, I stick with simple steamed broccoli or snap peas – their clean flavors won’t clash with the sweet coating.

Want something more substantial? Fried rice works wonderfully, though I keep it basic with just egg and scallions.

A crisp cucumber salad with rice vinegar cuts through the richness perfectly.

Trust me, simple sides let your shrimp shine.

Final Thoughts

Since you’ve mastered the crispy coating and that gorgeous honey glaze, you’re ready to impress anyone who walks through your door.

This recipe’s become my go-to when I need something that looks fancy but won’t leave me stressed in the kitchen.

The beauty of honey shrimp lies in its simplicity. Sure, there’s some frying involved, but nothing too scary.

I love how the sweet glaze catches the light, making each piece look like little golden gems on the plate.

Trust me, once you nail this technique, you’ll find yourself craving that perfect crispy-meets-sticky texture combination.

Recipe Card

Introduction: These irresistible crispy honey shrimp are the perfect combination of sweet and savory flavors with a stunning golden glaze. Each tender shrimp is coated in a light, crunchy batter and tossed in a glossy honey sauce that’s guaranteed to impress at any dinner table.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Serves: 4

Ingredients:

*For the Shrimp:*

• 12 oz peeled, deveined shrimp
• 1 egg white
• 1/2 tsp salt
• Chinese cooking wine (optional)

For the Coating:

• 1 cup all-purpose flour
• 1/3 cup cornstarch
• 1/2 tsp baking powder
• Vegetable oil for frying

For the Honey Sauce:

• 1/4 cup water
• 1/2 chicken bouillon cube
• 1 tbsp light soy sauce
• 3 tbsp brown sugar
• 3 tbsp honey
• 2 tsp cornstarch mixed with 2 tbsp water

For Garnish:

• 2 green onions, chopped
• Toasted sesame seeds (optional)

Instructions:

1. Marinate shrimp with egg white, salt, and Chinese cooking wine if using. Let sit for 10 minutes.
2. In a bowl, mix flour, cornstarch, and baking powder to create the coating mixture.
3. Coat each marinated shrimp evenly in the flour mixture, shaking off excess.
4. Heat vegetable oil to 350°F in a deep pan or fryer. Deep fry shrimp until golden and crispy, about 3-4 minutes. Drain on paper towels.
5. In a separate pan, combine water, bouillon cube, soy sauce, brown sugar, and honey. Heat over medium heat until bouillon dissolves.
6. Add the cornstarch water mixture to the sauce, stirring constantly until thickened and glossy.
7. Toss the crispy shrimp in the honey sauce until well coated.
8. Garnish with chopped green onions and toasted sesame seeds. Serve immediately.

Notes:

• Serve immediately after coating with sauce to maintain maximum crispiness
• Avoid overcoating shrimp as this can make them heavy and less crispy
• Oil temperature is vital – too hot will burn the coating, too cool will make them greasy
• You can substitute chicken bouillon with vegetable bouillon for a lighter flavor
• For extra crunch, double-coat the shrimp by dipping back in egg white and coating mixture
• Leftover sauce can be stored in the refrigerator for up to one week
• Pat shrimp completely dry before marinating for better coating adhesion

Nutritional Information:

Frequently Asked Questions

How Long Can I Store Leftover Honey Shrimp in the Refrigerator?

I’d store your leftover honey shrimp in the refrigerator for up to three days maximum. I’ll place it in an airtight container to maintain freshness, though it won’t retain its original crispiness.

Can I Use Frozen Shrimp Instead of Fresh for This Recipe?

I’d recommend thawing frozen shrimp completely first and patting them dry thoroughly. Frozen shrimp works perfectly for this recipe, but removing excess moisture guarantees the batter adheres properly and creates that crispy texture.

What’s the Best Oil Temperature for Achieving Maximum Crispiness When Frying?

I recommend heating your oil to 350-375°F for maximum crispiness. I’ll test it by dropping a small piece of batter – it should sizzle immediately and float. Don’t overcrowd the pan.

How Do I Prevent the Coating From Falling off During Frying?

I’ll guarantee your coating adheres by thoroughly patting shrimp dry, letting the batter rest briefly before frying, and avoiding overcrowding the oil. Don’t move shrimp immediately after adding them.

Can I Make the Honey Sauce Ahead of Time and Reheat It?

I’d avoid making the honey sauce ahead since it thickens and becomes gummy when cooled. You’ll get better results making it fresh while your shrimp fries – it only takes minutes.