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This crispy honey chipotle shrimp recipe transforms simple shrimp into a flavor-packed meal with a perfect balance of sweet heat and tanginess. It comes together quickly, making it ideal for busy weeknights when you need a fast but impressive dinner. The crunchy coating pairs beautifully with the luscious chipotle honey sauce, creating a dish that is both satisfying and exciting to the palate.
I first made this recipe when craving something spicy but sweet and haven’t stopped since. It quickly became a favorite not just for dinner but also for spicing up weekday lunches.
Ingredients
- Large shrimp: with tails removed to ensure quick, even cooking and easy eating
- Kosher salt and freshly ground black pepper: for basic seasoning
- All-purpose flour: seasoned with chili powder for flavor and to help the breading stick
- Large eggs: for coating to bind the panko crumbs
- Panko bread crumbs: for that irresistible, extra-crispy texture that holds up well in the sauce
- Chili powder: adds a smoky warmth to the coating, choose a mild or spicy variety depending on your heat preference
- Extra-virgin olive oil: for frying, a good quality oil gives a clean flavor and crisps the shrimp perfectly
- Chipotle chiles in adobo and adobo sauce: build the smoky and spicy base of the sauce, look for cans labeled chipotles en adobo in the Mexican aisle
- Honey: balances the heat with natural sweetness and helps thicken the sauce
- Fresh lime juice: adds brightness and a tangy kick that cuts through the richness
- Cooked rice and lime wedges: to serve, enhancing the overall meal experience
Step-by-Step Instructions
- Sear the Shrimp:
- Pat the shrimp dry with paper towels to remove moisture which helps ensure a crisp coating. Season generously with salt and pepper on both sides.
- Prepare the Breading Station:
- Set up three shallow bowls: one with the seasoned flour (mix flour with chili powder, salt, and pepper), the second with beaten eggs well blended, and the third with panko bread crumbs. This setup will allow you to bread the shrimp efficiently.
- Bread the Shrimp:
- Dredge each shrimp first in the flour mixture, shaking off excess, then dip into the eggs coating fully, and finally press into the panko crumbs to coat thoroughly. This triple coating creates maximum crunch.
- Fry the Shrimp:
- Heat the olive oil in a large skillet over medium-high heat. Add shrimp in batches without overcrowding to keep the oil hot. Cook for about 2 minutes per side until golden brown and crispy. Transfer cooked shrimp to a plate and keep warm.
- Make the Honey Chipotle Sauce:
- Lower the heat to medium in the same skillet. Add chopped chipotle chiles, adobo sauce, honey, and lime juice. Stir frequently as the mixture simmers and thickens for about 5 minutes. Remove from heat.
- Combine and Serve:
- Return the cooked shrimp to the skillet and toss to coat in the sauce evenly. Divide cooked rice onto plates, top with the sauced shrimp, and serve immediately with lime wedges on the side for squeezing.
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I love the smoky chipotle flavor because it adds depth to the sweet honey without overpowering the shrimp. Once, I made this for a friend who had never tried spicy food and it converted her into a chipotle fan on the spot.
Storage Tips
Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet to preserve crispiness. Avoid microwaving directly or the coating sogginess will set in.
Ingredient Substitutions
If you do not have chipotles in adobo, smoked paprika mixed with a bit of cayenne can mimic the flavor with less heat. Use maple syrup instead of honey for a different sweet note. Gluten-free panko or crushed cornflakes work well for breading.
Serving Suggestions
Serve over steamed jasmine or basmati rice to soak up the sauce. Serve in warm tortillas topped with slaw and avocado for easy shrimp tacos. Add diced mango and cilantro for a fresh shrimp salad variation.
Pro Tips
Make sure shrimp are thoroughly dried before breading to get maximum crispiness. Toast chili powder lightly in the flour for extra smoky aroma before breading shrimp. Do not overcrowd the pan when frying shrimp or the oil temperature will drop and shrimp will be greasy, not crispy.
Common Recipe Questions
- → How do I get the shrimp extra crispy?
Coat the shrimp thoroughly with flour, egg, and panko, pressing the panko to adhere well. Fry in hot oil without overcrowding the pan for a crisp crust.
- → Can I adjust the spice level?
Yes, reduce the amount of chipotle chiles or adobo sauce to mellow the heat, or add more for extra kick.
- → What sides pair well with this shrimp?
Steamed rice complements the saucy shrimp nicely, and lime wedges add a refreshing brightness to balance the flavors.
- → How do I store leftovers?
Keep the shrimp and sauce refrigerated in an airtight container for up to 2 days. Reheat gently to preserve crispness.
- → Can this be used in other dishes?
Absolutely! Try adding the spicy shrimp to salads, tacos, or serve with roasted vegetables for a versatile meal.