Lemon Pepper Honey Fried Shrimp: Just Say Thank you
I can say it because it is an entirely true statement, I am a little obsessed about GOOD lemon pepper wings. The tang and the crisp are everything when one is doing a wing. But even I sometimes am looking for a variation. My husband is not a big poultry eater when it's fried so one day I started playing with a variation on my favorite wing recipe. Enter this lemon pepper honey fried shrimp. Let's just say that it is family approved and one the minimal time recipe list. Give it a try, I'd love to hear your thoughts! xo
1/2 cup unsalted butter
1/2 cup honey
4 large cloves garlic, minced
1-2 tablespoons fresh lemon juice
1 tablespoon olive oil, divided
1 pound of shrimp, tails on or off
Salt and pepper, to season
2 tbs lemon pepper seasoning
1 tablespoon fresh chopped parsley
1cup of AP flour
2 eggs lightly beaten
1 cup of breadcrumbs
vegetable oil for frying
Melt butter in a non stick pan or skillet over medium-high heat. Add garlic and cook until aromatic. Add the honey, lemon juice, lemon pepper and stir well to combine all of the flavors together and cook for 30 seconds until the garlic is fragrant. Remove from heat and set to the side
Mix flour, salt, pepper, breadcrumbs and lemon pepper seasoning in a medium bowl.
Dip shrimp into eggs, then dredge shrimp in flour mixture, shake off excess turning to coat both sides.
In a dutch oven pour in 2 inches of oil and heat to 350 degrees or use a deep fryer and follow the instructions of your device
Deep-fry shrimp in batches in the hot oil until cooked through, about 1 minute. Use tongs to transfer shrimp to paper towels to drain. Repeat to cook remaining shrimp.
Throw the cooked shrimp back in a non reactive bowl and pour in the honey garlic butter sauce, tossing to evenly coat.