Hot Honey Fried Shrimp Pie Recipe – Best Crispy Spicy-Sweet Dinner

Introduction

Imagine the first bite: golden, crispy crust shattering under your fork, giving way to juicy fried shrimp, all swirled with a sticky-sweet and just-spicy-enough hot honey glaze. That’s the magic of hot honey fried shrimp pie, and honestly, it’s one of those mashups I didn’t know I needed—until I made it. There’s something so deeply satisfying about a savory pie, especially when it packs a bold kick and a touch of sweetness. This dish was born during a late-night craving for fried shrimp and my obsession with hot honey (seriously, I put it on everything from pizza to roasted veggies). Instead of settling for just a plate of shrimp, I thought, what if I turned it into a pie, with all the crunchy edges and gooey center you’d expect from comfort food at its finest?

I’ve tested this hot honey fried shrimp pie recipe at least a dozen times—tweaking the crust, adjusting the spice, and playing with the honey levels until it hit that perfect, crave-worthy balance. It’s become a go-to for family gatherings, game nights, and those “I want something special” dinners. This recipe isn’t just a meal; it’s a showstopper that’ll have everyone hovering around the kitchen, sneaking bites before it hits the table. If you want a dinner that’s equal parts crowd-pleaser and conversation starter, you’re in the right place. Whether you’re a shrimp lover, pie enthusiast, or just want to spice up your weeknight rotation, this hot honey fried shrimp pie delivers big flavor in every slice.

Why You’ll Love This Hot Honey Fried Shrimp Pie Recipe

I’ve cooked a fair share of pies and seafood dishes in my day, but this hot honey fried shrimp pie is in a league of its own. Here’s why it stands out (and why you’ll probably crave it again and again):

• Quick & Easy: From start to finish, you’re looking at about an hour—totally doable for a weeknight treat or spontaneous dinner party.
• Simple Ingredients: No need for a fancy fishmonger or specialty store, you’ll find everything you need at your local supermarket (or maybe it’s already in your pantry!).
• Perfect for Any Occasion: This pie is a hit at brunches, family dinners, and even holiday gatherings. Trust me, it disappears fast at potlucks.
• Crowd-Pleaser: The crispy fried shrimp and that sweet-heat glaze get rave reviews from everyone—kids, shrimp skeptics, spice lovers, you name it.
• Unbelievably Delicious: The combo of crunchy, spicy, and sweet is pure comfort food joy. One bite and you’ll get why people ask for seconds.

What really sets this recipe apart is the way the shrimp stays ridiculously crisp even after baking, thanks to a clever double-coating trick. The hot honey? It clings to every nook and cranny, infusing each bite with the kind of flavor you remember long after dinner’s over. And if you’re tired of the same old shrimp dishes or boring dinner pies, this one brings the wow-factor—without making you sweat in the kitchen. I’ve served it at casual get-togethers and fancy dinner parties, and every time, people ask for the recipe (and the leftovers, if there are any). So if you’re hunting for a new comfort classic that’s as fun to make as it is to eat, this hot honey fried shrimp pie is your ticket.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that unbeatable crispy texture—without any complicated steps. Most of these are pantry staples, and for the few specialty items, I’ll share my favorite brands and easy swaps. Here’s what you’ll need:

• For the Pie Crust:
  • All-purpose flour (2 cups/240g) – I like King Arthur for a tender, flaky crust
  • Unsalted butter (1/2 cup/115g, cold and cubed) – real butter gives the best flavor
  • Ice water (6-8 tbsp/90-120ml) – cold is key for flakiness
  • Salt (1/2 tsp) – just enough to bring out the flavor
• For the Fried Shrimp:
  • Raw shrimp (1 lb/450g, large, peeled & deveined) – I usually go with 21/25 count
  • Buttermilk (1/2 cup/120ml) – tenderizes and adds tang
  • All-purpose flour (1 cup/120g)
  • Cornstarch (1/4 cup/30g) – makes things extra crispy
  • Old Bay seasoning (1 tbsp) – classic for seafood
  • Smoked paprika (1 tsp) – for depth and color
  • Salt & black pepper (to taste)
  • Vegetable oil (for frying, about 2 cups/500ml)
• For the Hot Honey Glaze:
  • Honey (1/2 cup/120ml) – use your favorite local honey if possible
  • Hot sauce (2-3 tbsp, like Frank’s or Cholula)—adjust to your heat preference
  • Red pepper flakes (1/2 tsp, optional for extra kick)
  • Apple cider vinegar (1 tbsp) – brightens the glaze
  • Butter (1 tbsp) – makes it silky
• For the Pie Filling Base:
  • Cream cheese (4 oz/115g, softened)
  • Shredded mozzarella (1 cup/100g) – for gooey cheesy pulls
  • Green onions (2, sliced)
  • Lemon zest (from 1 lemon) – brightens things up
  • Fresh parsley (2 tbsp, chopped) – optional, for color

Ingredient Swaps & Tips: If you need a gluten-free version, swap the flour for a 1:1 gluten-free blend and use gluten-free breadcrumbs for the shrimp. For a dairy-free pie, use vegan cream cheese and plant-based butter. No buttermilk? Mix 1/2 cup (120ml) milk with 1 tsp vinegar. I’ve also made this with pre-cooked shrimp in a pinch, but raw gives you the best flavor and texture. The hot honey glaze works with maple syrup too, but you’ll miss a bit of that floral sweet note. Honestly, this recipe is pretty forgiving—use what you’ve got and get creative!

Equipment Needed

• Mixing bowls (at least 2 – one for dredging, one for mixing filling)
• Rolling pin (for the crust, but a wine bottle works in a pinch!)
• 9-inch pie dish (ceramic or glass – if you use metal, check for doneness a few minutes early)
• Heavy-bottomed skillet or Dutch oven (for frying the shrimp – cast iron is my favorite and holds heat evenly)
• Slotted spoon or spider strainer (makes frying way safer and easier)
• Paper towels (for draining the fried shrimp)
• Whisk (for blending glaze and filling)
• Measuring cups and spoons
• Pastry brush (for brushing the crust with egg wash – or just use your fingers if you’re in a hurry!)
• Oven mitts and cooling rack (never underestimate the power of a wire rack for keeping things crispy)

If you’re short on specialized tools, don’t worry. I’ve made this pie in a regular cake pan and fried shrimp in a deep saucepan. Just be careful with hot oil—use a thermometer if you have one, but if not, the old “wooden spoon handle sizzle” trick works. For maintenance, keep your cast iron skillet well-seasoned and always let it cool before washing. Budget tip: thrift stores are goldmines for pie dishes and rolling pins—my favorite rolling pin cost me two bucks!

Preparation Method

1. Make the Pie Crust:
   In a large mixing bowl, combine 2 cups (240g) all-purpose flour and 1/2 tsp salt. Cut in 1/2 cup (115g) cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Gradually add 6-8 tbsp (90-120ml) ice water, stirring just until the dough comes together. Don’t overwork it! Shape into a disk, wrap in plastic, and let it chill in the fridge for at least 30 minutes. (Chilling helps with flakiness—trust me, don’t skip it.)
2. Prepare the Fried Shrimp:
   Pat the raw shrimp dry with paper towels. In a bowl, toss shrimp with 1/2 cup (120ml) buttermilk and a pinch of salt. Let it soak while you set up your dredging station. In another bowl, mix 1 cup (120g) flour, 1/4 cup (30g) cornstarch, 1 tbsp Old Bay, 1 tsp smoked paprika, and a pinch of pepper. Heat oil (about 2 inches/5cm deep) in your skillet to 350°F (175°C). Dredge shrimp in seasoned flour mixture, pressing to coat, then fry in batches for 2–3 minutes per side until golden and crisp. Drain on a paper towel-lined plate. (If your oil starts to foam or shrimp brown too fast, lower the heat. Overcrowding leads to soggy shrimp—been there, learned the hard way!)
3. Mix the Filling:
   In a bowl, stir together 4 oz (115g) cream cheese (softened), 1 cup (100g) shredded mozzarella, 2 sliced green onions, lemon zest, and parsley. Taste and add salt or a squeeze of lemon juice if needed. Fold in the fried shrimp gently to avoid crushing that crispy coating—this step makes all the difference.
4. Roll Out the Crust & Assemble:
   Preheat your oven to 400°F (200°C). Roll out the chilled crust on a lightly floured surface to fit your 9-inch pie dish. Press it in, trim the edges, and poke the bottom with a fork. Spoon in the shrimp-cheese filling, spreading evenly. (If you like, add a sprinkle of extra mozzarella on top for a bubbly, golden finish.)
5. Bake the Pie:
   Brush the crust edges with a beaten egg for shine. Bake for 25–30 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil halfway through.
6. Make the Hot Honey Glaze:
   In a small saucepan, combine 1/2 cup (120ml) honey, 2-3 tbsp hot sauce, 1/2 tsp red pepper flakes, 1 tbsp apple cider vinegar, and 1 tbsp butter. Warm gently over low heat, stirring until smooth and slightly thickened (about 2 minutes). Don’t let it boil—just enough to blend everything together.
7. Finish & Serve:
   Let the pie cool for 10 minutes (this helps everything set and keeps the cheese gooey, not runny). Drizzle generously with hot honey glaze just before slicing. Serve warm, and get ready for happy faces all around!

Troubleshooting Tips: If your crust cracks, patch it with extra dough—nobody will notice. If the shrimp aren’t crispy, your oil may not be hot enough. And if the pie filling seems too runny, add a spoonful of breadcrumbs or cheese to help thicken it. Trust your senses—the pie should smell toasty, the shrimp should feel crunchy, and the glaze should look glossy.

Cooking Tips & Techniques

Getting this hot honey fried shrimp pie just right takes a little kitchen know-how (I’ve had my share of not-quite-crispy shrimp and soggy bottoms). Here are my best tips:

• Double Dredge for Extra Crunch: For ultra-crispy shrimp, dip them in the flour mixture twice—just a quick second coating after the buttermilk soak. More crunch, more fun.
• Keep Oil Hot: Maintain your oil at 350°F (175°C). If you don’t have a thermometer, a cube of bread should brown in about 60 seconds. Too hot and the shrimp burn; too cool and they get greasy.
• Don’t Overcrowd the Skillet: Fry shrimp in small batches. This keeps the oil temperature steady and gives you the crispiest results.
• Chill the Dough: Cold dough equals flakier crust. If your kitchen is warm, pop the pie shell in the freezer for 10 minutes before adding the filling.
• Cheese Placement Matters: A little cheese goes into the filling, but a sprinkle on top creates those irresistible golden bubbles.
• Hot Honey Timing: Always drizzle the hot honey right before serving. If you do it too early, the crust can get soggy (I learned this the hard way when prepping ahead for a party!).
• Multitasking: While the dough chills, prep your shrimp and glaze. Organization makes everything smoother and keeps you from feeling frazzled.
• Listen for Sizzle: When frying, the shrimp should sizzle right away. If not, wait a bit longer for the oil to heat up.
• Let Rest Before Slicing: Giving the pie a few minutes to settle after baking helps keep those gorgeous slices intact and the filling nice and gooey.

Cooking this pie is all about balancing textures and flavors—don’t stress the little things. If something looks off, adjust as you go. And above all, have fun with it. The best pies have a little personality (and maybe a slightly uneven crust)!

Variations & Adaptations

One of my favorite things about this hot honey fried shrimp pie recipe is how easy it is to tweak. Here are a few ways to put your own spin on things:

• Gluten-Free: Use a gluten-free flour blend for both the crust and dredge. Swap regular breadcrumbs for gluten-free ones if needed. I’ve done this for a friend, and the crunch was still epic.
• Spicy Cajun Kick: Add 1 tsp Cajun seasoning to the shrimp coating and a pinch of cayenne to the honey glaze for a bolder, Southern-inspired flavor.
• Low-Carb Version: Substitute almond flour for the crust and use crushed pork rinds for dredging the shrimp. The pie won’t be exactly the same, but it’s darn tasty and fits low-carb goals.
• Seasonal Add-Ins: In summer, toss in fresh corn kernels or diced tomatoes. In winter, try a handful of chopped roasted red peppers for sweetness.
• Dairy-Free: Use vegan cream cheese and cheese shreds, plus plant-based butter. The pie still comes out creamy and rich.
• Personal Twist: Sometimes I add a splash of bourbon to the hot honey glaze (about 1 tbsp) for depth and a little grown-up edge. It’s a fun party trick!

Don’t be afraid to mix things up based on what you have or your family’s preferences. You could swap shrimp for chunks of cooked chicken, use a pre-made pie crust if you’re in a rush, or dial the heat way up with ghost pepper hot sauce (if you dare!). Honestly, this is one of those recipes that loves a little improvisation.

Serving & Storage Suggestions

This hot honey fried shrimp pie is best served hot and fresh from the oven, when the crust is at its flakiest and the shrimp are still super crisp. Let the pie cool for about 10 minutes before slicing—this helps the filling settle and makes it easier to serve. I love to garnish with extra green onions or a sprinkle of fresh parsley for color. For a full meal, pair with a crisp green salad, tangy slaw, or roasted veggies. A cold glass of white wine or a citrusy beer makes a great match, too.

If you have leftovers (which is rare in my house!), store slices in an airtight container in the fridge for 2–3 days. To reheat, pop a slice in a 350°F (175°C) oven for about 10 minutes, or until warmed through and the crust re-crisps. Microwave works in a pinch, but the crust will soften. You can also freeze the whole pie (unbaked or baked) for up to 2 months—just wrap tightly and thaw overnight before reheating. Flavors deepen as the pie sits, so don’t be surprised if the second-day slices are even more intense and complex.

Nutritional Information & Benefits

Each slice of hot honey fried shrimp pie (assuming 8 servings) provides roughly:

• Calories: 370
• Protein: 18g
• Fat: 19g
• Carbohydrates: 33g
• Sugar: 9g

Health benefits: Shrimp is an excellent source of lean protein, vitamin B12, and selenium. The hot honey glaze brings antioxidant power thanks to the capsaicin in hot sauce and natural honey. If you’re gluten-free or low-carb, those swaps keep the pie in line with your goals. Allergens to note: this recipe contains shellfish, dairy, and gluten. From a wellness perspective, I love how this pie satisfies comfort food cravings without feeling heavy or greasy. It’s a fun way to get a dose of seafood, too!

Conclusion

There’s just something about the combo of crispy fried shrimp, sticky-spicy hot honey, and buttery pie crust that makes this hot honey fried shrimp pie totally irresistible. Whether you’re cooking for a crowd or just want to treat yourself to something special, this recipe brings the big flavors without the fuss. I love that you can tailor it to your tastes—spicy, mild, gluten-free, or loaded with extra cheese. Every time I make it, I’m reminded why it’s become a family favorite: it’s comforting, unexpected, and always brings a little celebration to the table.

Give this pie a try and don’t be shy about making it your own. I’d love to hear how you tweak it, so drop a comment below with your favorite variations or tips. If you snap a photo, tag me online so I can see your creations! Here’s to many crispy, spicy-sweet, joy-filled slices in your future.

Frequently Asked Questions

How spicy is the hot honey fried shrimp pie?

The spice level is moderate, with a gentle kick from the hot honey. You can use less hot sauce for a milder flavor or add more red pepper flakes for an extra punch.

Can I use frozen shrimp for this recipe?

Yes! Just be sure to thaw and pat them dry before using. Frozen shrimp work well and help make this pie even more convenient.

What’s the best way to reheat leftover shrimp pie?

For the crispiest results, reheat slices in a 350°F (175°C) oven for about 10 minutes. Microwaving works, but the crust will lose its crunch.

Can I make the pie crust ahead of time?

Absolutely. You can prepare the crust dough up to 2 days in advance and store it in the fridge. Roll it out and assemble the pie when you’re ready to bake.

Is there a substitute for hot honey if I don’t have any?

You can mix regular honey with your favorite hot sauce to make a quick DIY hot honey. Adjust the ratio to get your preferred balance of sweet and heat!

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