A quick and flavorful crispy honey-glazed shrimp recipe featuring a light, crunchy batter and a sticky, sweet, and slightly spicy glaze.

1 lb large shrimp, peeled and deveined

½ cup cornstarch

½ cup all-purpose flour

1 tsp baking powder

½ tsp salt

¼ tsp black pepper

1 egg

¾ cup cold water

Oil for frying (vegetable or canola)

¼ cup honey

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

½ tsp red pepper flakes (optional)

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In a bowl, whisk together cornstarch, flour, baking powder, salt, and pepper.
In a separate bowl, beat the egg and add cold water. Mix into the dry ingredients until a smooth batter forms.
Dip each shrimp into the batter, coating it evenly.
Heat oil in a deep pan or wok over medium-high heat (about 350°F or 175°C).
Fry shrimp in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
For the glaze, combine honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat.
Cook for 3-4 minutes, stirring occasionally, until the glaze thickens slightly.
Place the crispy shrimp in a large bowl and pour the glaze over them. Toss gently to coat each shrimp evenly.
Serve immediately, optionally garnished with sesame seeds, sliced green onions, or extra chili flakes.

For extra crunch, add crushed panko to the batter.

Adjust the red pepper flakes to customize the heat level.

Substitute honey with maple syrup or agave nectar for different sweetness.

Use gluten-free flour blend instead of all-purpose flour for a gluten-free option.

Best served fresh to maintain crispiness; reheat in air fryer or oven to preserve texture.