Nashville Hot Shrimp recipe America's best food blog

This recipe for Nashville Hot Shrimp is inspired by all the Nashville Hot Chicken I’ve been reading about lately. Nashville Hot Chicken isn’t new but it is the HOT dish right now appearing in many of 2016 food trend articles. It’s popping up all over the place (even at KFC). Nashville native, Top Chef contestant and host of “The Chew” Carla Hall is serving it in her new Brooklyn restaurant

I was also inspired to make Nashville Hot Shrimp after seeing these GORGEOUS huge shrimp at the market. They are U15 size shrimp meaning that there are about 15 shrimp in a pound.

Nashville Hot Shrimp recipe America's best food blog

I removed the shell (I put the shells in a zip top bag and stashed them in the freezer for shrimp stock that I use in my Coconut Shrimp Soup with Sweet Potatoes and Spinach Recipe  pictured below. Creamy coconut shrimp soupBack to this Nashville Hot Shrimp recipe. Peel and de-vein the shrimp, rinse them and pat them dry. The shrimp get seasoned with salt, pepper and gochugaru-coarse Korean chili flake (the Korean chili flakes are certainly not authentic to Nashville but I love spicy flavor) or cayenne pepper is more authentic and can certainly be used instead, dredged in seasoned flour, dipped in a mixture of milk, lemon juice and hot sauce and dredged a second time in the seasoned flour.

The shrimp get quickly fried then brushed with some sweet/hot (both in temperature and is spiciness) chili oil.

Nashville Hot Shrimp recipe America's best food blog

Nashville Hot Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 2 pounds of large (U15) shrimp
  • Canola vegetable oil for frying
  • 1 teaspoon of kosher salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper or gochugaru (Korean Chili powder)
  • 2 cups milk (2% or whole milk)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons of hot sauce
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon of kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon cayenne pepper or gochugaru (Korean Chili powder)
  • ½ cup vegetable oil
  • 1 tablespoon light brown sugar
  • 1 teaspoon granulated garlic
  • 1-3 tablespoons cayenne pepper or gochugaru (Korean Chili powder)
  1. Peel, de-vein and butterfly the shrimp by cutting down the back (but not all the way through) of the shrimp. Rinse and dry the shrimp.
  2. Season the shrimp with salt, pepper and cayenne pepper or Korean chili powder
  4. Add the lemon juice and hot sauce to the milk and stir. Let it sit for 5 minutes. The milk will separate and curdle but that's a good thing. Stir well again
  6. Combine the all purpose flour, kosher salt, pepper and cayenne pepper or Korean chili flake and stir together well
  8. In a small sauce pan warm ½ cup of canola or vegetable oil over medium heat for about 3 minutes. It should reach about 200 degrees. Add 1 tablespoon light brown sugar, 1 teaspoon granulated garlic and 1-3 tablespoons cayenne pepper or gochugaru (Korean Chili powder)
  9. Dredge the shrimp in the seasoned flour, dip the shrimp in the milk mixture and dredge it again in the seasoned flour.
  10. Heat the frying oil to 350 degrees
  11. Fry the shrimp in batches for 3-5 minutes
  12. Drain the shrimp on a rack
  13. Brush the hot shrimp with the hot chili oil and serve with white bread and pickle slices.



6 Comments on Nashville Hot Shrimp may be the most delicious thing you EVER eat! {VIDEO}

  1. Harry
    July 5, 2016 at 5:13 pm (8 months ago)

    I love new eat’s.

    • Demetra Overton
      July 6, 2016 at 1:33 am (8 months ago)

      AWESOME Harry. Thanks for reading

  2. Foodlovetog
    February 10, 2016 at 3:47 pm (1 year ago)

    I’m so here for this!! Get is sis!

    • Demetra Overton
      February 10, 2016 at 6:02 pm (1 year ago)

      Thank you my friend!! I appreciate you

  3. Tish
    January 31, 2016 at 2:52 pm (1 year ago)

    Thst ppst is msking me so hungry! Thanks for including the link for the soup!

    • Demetra Overton
      January 31, 2016 at 3:10 pm (1 year ago)

      Thanks so much for reading, Tish! That’s one of my favorite soups, I think I may make some this week.


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