Honey Shrimp

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.

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Course: Appetizer, Main Course

Cuisine: Chinese

Keyword: Shrimp

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 285kcal

Equipment

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

Marinate shrimp with egg white, salt, and Chinese cooking wine if using. Let sit for 10 minutes.
In a bowl, mix flour, cornstarch, and baking powder to create the coating mixture.
Coat each marinated shrimp evenly in the flour mixture, shaking off excess.
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.
In a separate pan, combine water, bouillon cube, soy sauce, brown sugar, and honey. Heat over medium heat until bouillon dissolves.
Add the cornstarch water mixture to the sauce, stirring constantly until thickened and glossy.
Toss the crispy shrimp in the honey sauce until well coated.
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

Nutrition