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.
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. Back 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
- 2 pounds of large U15 shrimp
- Canola vegetable oil for frying
- 1 teaspoon of kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper or gochugaru Korean Chili powder
- MILK DIP INGREDIENTS
- 2 cups milk 2% or whole milk
- 1 tablespoon fresh lemon juice
- 2 tablespoons of hot sauce
- SEASONED FLOUR INGREDIENTS
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon of kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon cayenne pepper or gochugaru Korean Chili powder
- CHILI OIL INGREDIENTS
- 1/2 cup vegetable oil
- 1 tablespoon light brown sugar
- 1 teaspoon granulated garlic
- 1-3 tablespoons cayenne pepper or gochugaru Korean Chili powder
- 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.
- Season the shrimp with salt, pepper and cayenne pepper or Korean chili powder
- MAKE THE MILK DIP:
- 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
- MAKE THE SEASONED FLOUR DREDGE:
- Combine the all purpose flour, kosher salt, pepper and cayenne pepper or Korean chili flake and stir together well
- MAKE THE HOT CHILI OIL
- In a small sauce pan warm 1/2 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)
- Dredge the shrimp in the seasoned flour, dip the shrimp in the milk mixture and dredge it again in the seasoned flour.
- Heat the frying oil to 350 degrees
- Fry the shrimp in batches for 3-5 minutes
- Drain the shrimp on a rack
- Brush the hot shrimp with the hot chili oil and serve with white bread and pickle slices.