Introduction

Crispy Hot Honey Shrimp is a deliciously spicy and sweet dish perfect for a quick dinner or appetizer. The shrimp are coated in a crunchy cornflake and panko crust, baked to golden perfection, and served with a creamy mustard cheddar sauce that adds a flavorful kick.

A woman's hand is holding a golden-brown, crispy chicken nugget coated with crunchy flakes, dipping it into a small shiny metal bowl filled with smooth, creamy orange dipping sauce. The bowl sits on a round white plate lined with brown paper, surrounded by many more crispy chicken nuggets with a rough textured coating, glowing warmly under soft lighting. A few flakes are scattered around the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 teaspoon black pepper
1 large egg (beaten)
3 cups cornflake cereal (crushed)
1 cup panko
1/2 teaspoon cayenne
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 tablespoon dijon mustard
1 cup shredded sharp cheddar
Salt, to taste

Instructions

Step 1: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place a wire rack on top. Spray the wire rack with cooking spray.
Step 2: In a medium bowl, combine honey, mayonnaise, sriracha, paprika, garlic powder, onion powder, salt, and black pepper. Add the beaten egg, then pour this mixture over the shrimp and toss to coat evenly.
Step 3: In a shallow bowl, mix the crushed cornflakes, panko, and cayenne. Coat the shrimp in this crust, making sure both sides are well covered. Place coated shrimp on the baking sheet and chill in the refrigerator for 10 minutes.
Step 4: Remove the shrimp from the fridge and coat them again in the cornflake mixture. Arrange on the prepared wire rack and spray generously with cooking spray.
Step 5: Bake the shrimp for 12 minutes, until firm and golden brown. Remove from the oven and let rest for 2 minutes.
Step 6: While the shrimp bakes, prepare the mustard cheddar sauce. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook briefly until combined.
Step 7: Gradually add the milk, whisking constantly. Simmer the sauce for 2–3 minutes until it thickens slightly.
Step 8: Stir in the dijon mustard and shredded cheddar until the cheese melts completely. Season with salt to taste.
Step 9: Serve the crispy hot honey shrimp with the warm mustard cheddar sauce.

Tips & Variations

For extra heat, add more cayenne or a dash of hot sauce to the crust mixture.
Use gluten-free cornflakes and panko to make this recipe gluten-free.
Swap sharp cheddar for pepper jack cheese to add a smoky, spicy flavor to the sauce.
For a richer sauce, substitute half the milk with cream.
If you prefer frying, shallow fry the crusted shrimp in oil instead of baking for a crispier texture.

Storage

Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp briefly in a hot oven or air fryer to maintain crispness, and warm the sauce gently on the stove or microwave before serving.

How to Serve

A silver oval tray lined with light brown parchment paper holds a pile of golden, crispy breaded shrimp, each piece coated in a textured, crunchy crust with hints of orange and yellow tones. On the bottom left corner of the tray sits a small metal bowl filled with smooth, pale yellow dipping sauce. To the side, a small white plate with a piece of shrimp partially dipped in the sauce is visible, along with two black forks resting on a white plate in the top right, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw the shrimp completely and pat them dry before beginning to ensure the crust sticks properly and the shrimp cook evenly.

Is the mustard cheddar sauce spicy?

The sauce itself is mild with a subtle tang from the dijon mustard. Most of the heat comes from the sriracha in the shrimp marinade and the cayenne in the crust.

Crispy Hot Honey Shrimp Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

This Crispy Hot Honey Shrimp recipe features succulent shrimp coated in a crunchy cornflake and panko crust, tossed in a spicy-sweet hot honey sauce, and baked to golden perfection. Served with a creamy, tangy mustard cheddar sauce, it’s a perfect blend of spicy, sweet, and savory flavors ideal for a delicious appetizer or main dish.

Author: Lila
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Shrimp and Coating

1 pound shrimp (peeled and deveined)
1 large egg (beaten)
3 cups cornflake cereal (crushed)
1 cup panko breadcrumbs
1/2 teaspoon cayenne pepper

Hot Honey Sauce

3 tablespoons honey
2 tablespoons mayonnaise
1 tablespoon sriracha
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper

Mustard Cheddar Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 tablespoon Dijon mustard
1 cup shredded sharp cheddar cheese
Salt, to taste

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the wire rack generously with cooking spray to prevent sticking.
Prepare Shrimp and Sauce: In a medium mixing bowl, combine honey, mayonnaise, sriracha, paprika, garlic powder, onion powder, salt, and black pepper. Add the beaten egg and whisk to combine. Toss the shrimp thoroughly in this sauce mixture ensuring each piece is fully coated.
Coat Shrimp: In a separate shallow bowl, mix crushed cornflakes, panko breadcrumbs, and cayenne pepper. Dredge each coated shrimp in the cornflake mixture, pressing gently to ensure an even coating on both sides. Place shrimp on the prepared wire rack and chill in the refrigerator for 10 minutes to help set the crust. Remove shrimp and re-coat in the cornflake mixture for extra crispiness. Lay the crusted shrimp out on the baking rack and spray them generously with cooking spray to aid browning.
Bake Shrimp: Bake the shrimp in the preheated oven for 12 minutes or until the shrimp are firm, opaque, and the crust is golden brown and crispy. Remove from the oven and let sit for 2 minutes before serving.
Make Mustard Cheddar Sauce: While the shrimp bakes, melt butter in a medium saucepan over medium heat. Add flour and whisk continuously to form a smooth roux, cooking for about 1 minute without browning. Gradually whisk in the milk and simmer for 2-3 minutes until the sauce thickens slightly. Remove from heat and stir in Dijon mustard and shredded cheddar cheese until smooth and melted. Season with salt to taste.
Serve: Serve the crispy hot honey shrimp warm alongside the mustard cheddar sauce for dipping or drizzling.

Notes

To ensure extra crispiness, double coating the shrimp with the cornflake crust is essential.
Adjust the amount of sriracha and cayenne to control the heat level to your preference.
You can substitute mayo for Greek yogurt for a lighter sauce alternative.
Use fresh shrimp for best texture and flavor; frozen shrimp is acceptable but thaw thoroughly before cooking.
Cooking spray on the wire rack and shrimp helps achieve a crispy crust without extra oil.

Keywords: crispy shrimp, hot honey shrimp, baked shrimp, spicy shrimp, honey sriracha shrimp, mustard cheddar sauce, crunchy shrimp recipe