Honey Sesame Shrimp

This is the takeout honey sesame shrimp you can make at home. Each piece gets a double coating: first cornstarch for grip, then a smooth egg batter that fries into a light, golden shell. Tossed in warm honey and sesame oil with a shower of sesame seeds, they’re sticky, crunchy, and impossible to stop eating.

The cornstarch layer before the batter is what makes the coating stick. Without it, the batter slides off the slippery shrimp and you end up frying empty batter shells while the shrimp cook naked.

Fry in small batches. Dropping too many shrimp in at once cools the oil, and cold oil means soggy, greasy batter instead of crispy. A few at a time keeps the temperature steady and the results consistent.

The honey-sesame sauce comes together in seconds after draining the wok. Gentle heat melts the honey into the sesame oil without burning it, creating a thin, fragrant glaze that coats each piece.

Serve immediately. Like all fried food, these lose their crunch fast.

Pro Tips

• Let the batter rest a full 10 minutes after mixing. This relaxes the gluten and gives you a lighter, crispier coating.
• Shake off excess cornstarch before dipping in batter. Clumps of dry starch create thick, doughy spots on the finished shrimp.
• Use toasted sesame oil, not raw. Toasted has a deep, nutty aroma that raw sesame oil completely lacks.
• Drain the fried shrimp on a wire rack, not paper towels. A rack keeps them crispy on all sides.

Variations

• Spicy honey sesame: Add a teaspoon of sriracha or sambal oelek to the honey glaze for a sweet-heat combo.
• Orange sesame shrimp: Mix fresh orange juice and a pinch of orange zest into the honey sauce for a citrus twist.
• Air fryer version: Spray the battered shrimp with oil and air fry at 400°F (200°C) for 8 to 10 minutes for a lighter take.