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Creamy coconut shrimp soup

Nashville Hot Shrimp

Demetra Overton
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 -6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.