Hot-Honey Shrimp Tempura
- 1 pound shrimp (peeled and deveined)
- 1 egg
- 1 cup flour
- 1/4 cups cornstarch
- 1 cup very cold club soda/sparkling water
- 1/4 cups honey
- 1/4 cups buffalo sauce
- 2 tablespoons butter
- Tony Chachere's Creole Seasoning (to taste)
- Italian Seasoning (to taste)
- Cayenne pepper (to taste)
- vegetable oil
Season shrimp with Cajun seasoning and set aside.
Whisk together the cornstarch, flour, Creole seasoning and Italian seasoning in a bowl; then whisk in the egg and then the club soda until well combined. It's okay to have a few lumps in the batter. If you feel the batter is too thick, add more club soda to get the right consistency.
Add oil to a heavy-bottomed pot and heat up to about 350°F over medium-high heat.
Dip the shrimp into the batter and then add to the oil to fry for about 2-5 minutes, or until browned.
Transfer to a paper-lined plate to soak up any excess oil and repeat until all shrimp are fried.
Next, stir together the buffalo sauce, butter, and honey in a microwave-safe bowl.
Microwave for about 90 seconds or until butter is melted.
Stir in cayenne pepper and more Tony’s seasoning; taste and adjust per your spice preference.
Dump shrimp into a large bowl and pour shrimp over them; toss shrimp with sauce until they're fully coated.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!