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Orange-Honey Glazed Fried Shrimp

  • Author: Speshyl
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 0 people 1x


Buttermilk Marinade

  • 1 lb Extra Large Shrimp ((peeled and deveined) )
  • 1/2 cup Buttermilk
  • 1/2 tsp Salt ((kosher))
  • 1/4 tsp Pepper
  • 1/4 tsp Paprika
  • Zest from half of an orange

Breading Mixture

  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 2 tsp Salt ((kosher))
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1/2 tsp Cumin

Orange-Honey Glaze

  • 1 Orange ((juice from the whole orange and zest from half of it))
  • 1/2 cup Honey
  • 1 tbsp Soy Sauce
  • 1 tsp Ginger ((grated))
  • 1 tbsp Scallion ((chopped))
  • 1/2 tsp Salt ((kosher))
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Pepper
  • 1 tsp Cornstarch ((heaping))
  • 1 tsp Water


  • Vegetable oil ((enough to cover an inch deep in your frying pan or cast iron skillet))


Buttermilk Marinade

  1. Clean and devein your shrimp, place in a bowl, and cover with buttermilk, salt, garlic powder, pepper, paprika, and zest from half of an orange. Mix, and let this marinate for 15 minutes.


  1. In a plastic bag (I used a large freezer bag), combine your flour, cornstarch, salt, pepper, garlic powder, paprika, and cumin. Mix well.
  2. After the shrimp have marinated, take a few pieces at a time (about 4-6) and dump them into the breading mixture. Do not rinse off the buttermilk marinade. It’ll help the breading stick to the shrimp and provide flavor. Shake off the excess breading and place shrimp aside on a cooling rack.
  3. Once you’ve coated all of your shrimp in the breading, place them in the refrigerator to help the breading stick for 10 minutes. While the shrimp are in the refrigerator, you can start making the orange-honey glaze and heating up your vegetable oil in a cast iron skillet (or whatever frying pan you have) over medium heat.

Orange-Honey Glaze

  1. In a small sauce pan, combine the juice and zest from your orange, honey, soy sauce, ginger, garlic powder, salt and pepper. Place over a medium/high flame and bring to a boil.
  2. In a small bowl combine water and cornstarch and mix until there are no clumps. Lower your flame to medium/low and stir in your water/cornstarch mixture. This mixture will help to thicken the glaze. Allow to simmer for 10 minutes. Remove from heat and add scallions in at the last second.

Frying and Glazing Shrimp

  1. Remove the shrimp from the refrigerator, and coat each piece one more time in the breading, shaking off the excess. This double coating with help the shrimp get nice and crispy.
  2. Place a third of your shrimp into the oil, so that your pan is not over crowded, and allow to cook two minutes on each side.
  3. Place finished shrimp on a cooling rack or a paper towel lined baking sheet/plate. Continue until all of your shrimp are fried.
  4. Take all of your fried shrimp and place them into a bowl. Pour 3/4th of your glaze over the shrimp and toss them so that each piece of shrimp has a light coating of it. (You can add all of your glaze if you like but be mindful, you want your shrimp to still have some crunch to it.) Serve. 
  • Category: Appetizer, Main Course