Our fried shrimp and calamari brings the Gulf Coast straight to your table with a perfect contrast of sweet shrimp and tender squid. The hot honey glaze adds just enough heat to make each bite addictive, while fresh herb oil brightens everything up.
Make it at Home
Crispy Gulf Shrimp & Calamari with Hot Honey Drizzle
This restaurant-style seafood platter delivers crispy perfection with three amazing sauces. The key is getting your oil temperature just right and not overcrowding the pan.
Ingredients
12 oz large Gulf shrimp (16/20 count), peeled and deveined
12 oz calamari tubes and tentacles, cleaned
2 cups all-purpose flour
1 cup cornstarch
2 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cups buttermilk
6 cups vegetable oil for frying
1/3 cup honey
2 tbsp hot sauce
1 tbsp apple cider vinegar
1/4 cup fresh basil leaves
2 tbsp fresh parsley
1 clove garlic
1/3 cup extra virgin olive oil
1 cup marinara sauce
Instructions
1
Cut calamari tubes into 1/2-inch rings. Pat shrimp and calamari completely dry with paper towels.
2
Soak seafood in buttermilk for 30 minutes. Meanwhile, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper in a large bowl.
3
For hot honey sauce: whisk honey, hot sauce, and vinegar until smooth. Set aside.
4
For herb oil: blend basil, parsley, garlic, and olive oil until smooth. Strain through fine mesh if desired.
5
Heat oil to 375°F in a heavy pot or deep fryer. Remove seafood from buttermilk and dredge in seasoned flour mixture, shaking off excess.
6
Fry in small batches for 2-3 minutes until golden brown and crispy. Don't overcrowd. Transfer to paper towel-lined plate.
7
Warm marinara sauce in a small saucepan. Arrange fried seafood on platter and drizzle with hot honey sauce and herb oil. Serve with warm marinara on the side.
