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Creamy coconut shrimp soup
Demetra Overton

Nashville Hot Shrimp

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 -6 servings
Ingredients Method

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

Method
 

  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
  3. MAKE THE MILK DIP:
  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
  5. MAKE THE SEASONED FLOUR DREDGE:
  6. Combine the all purpose flour, kosher salt, pepper and cayenne pepper or Korean chili flake and stir together well
  7. MAKE THE HOT CHILI OIL
  8. 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)
  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.