From My Kitchen: Crispy Honey Shrimp

I’m always and forever on the hunt for a great new fish or seafood recipe, and this is how I found this delicious recipe on the World Wide Web! It seems that the variety of recipes, especially for seafood, is not as bountiful as it would be for poultry or meats. When I came across this recipe, I was super excited. It is actually a copycat recipe for a dish from PF Changs, and although I have never dined at this restaurant (there isn’t one anywhere near me), It most likely is a restaurant I would very much like, being that I have by now made about three of their copycat recipes, and they’re all delicious.

This particular recipe takes a few steps, so it is by no means a beginner’s choice, but with a little time and patience, this is something you’d want to add to your mainstays, it’s that yummy.

What you’ll need:

  • 1 – 1 1/2 pound clean shrimp


  • 1 cup flour
  • 1/2 cup cornstarch
  • 1/4 tsp baking powder
  • 1 egg
  • 1 cup cold water

Shrimp Marinade

  • 1 tbsp soy sauce
  • 1 1/2 tbsp cornstarch
  • pinch of salt
  • pinch of black pepper
  • 1 cup frying oil

Honey Sauce

  • 1/2 cup rice wine
  • 1/3 cup honey
  • 1/3 cup rice vinegar
  • 3 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1/4 cup cornstarch
  • 1/4 cup water

scallions, chopped

In a large bowl, mix flour, baking powder and cornstarch until combined without lumps. Place the batter in the refrigerator until you are ready to cook the shrimp.

Add shrimp to a medium bowl, season with salt and pepper. Mix the the cornstarch until the shrimp are evenly covered. Add the soy sauce, stir.

Pour the frying oil into a heavy bottomed sauce pot. Once the oil reaches 350 degrees, start frying the shrimp after having soaked them in the batter, one by one. Shrimp are done when they are golden brown and crisp. Cover a large plate with paper towels and lay the shrimp on it to drain away excess oil.

In a medium cup, mix cornstarch and water until fully combined, set aside. Add rice wine, honey, rice vinegar and garlic in a small sauce pan, and bring to a boil. Reduce the heat to low, add half of cornstarch mix. As the sauce thickens, add more of the cornstarch mix until it reaches the consistency of honey. Remove from heat. Add the shrimp to a large bowl, pour the honey sauce over them, and mix well.

Serve immediately over rice, garnish with chopped green scallions.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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