Nashville Hot Shrimp Recipe
Blue cheese / ranch
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Ingredients
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Shrimp & Brine
Breading
Frying
Nashville Hot Sauce
Pickles & Garnish
Blue Cheese Ranch
Method
Shrimp & Brine
- 1
Prepare and brine shrimp
Rinse the shrimp and pat dry. In a medium bowl combine 1 cup buttermilk, 2 tablespoons hot sauce and 1 teaspoon kosher salt. Add the shrimp, stir to coat, cover and refrigerate for 20–30 minutes. The buttermilk tenderizes and adds flavor.
Blue Cheese Ranch
- 2
Make dressing
While shrimp brines, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1/2 cup blue cheese crumbles, 1 tablespoon chopped chives, 1/4 teaspoon garlic powder, 1/4 teaspoon dried dill (if using), 1/2 tablespoon lemon juice, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust thickness with more buttermilk or seasoning. Refrigerate until serving.
Breading
- 3
Mix dry coating
In a shallow bowl or wide plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper and 1 teaspoon kosher salt. Spread evenly to allow dredging.
- 4
Dredge shrimp
Remove shrimp from brine, letting excess drip off. One by one, dredge shrimp in the dry mixture, pressing lightly to adhere. Place dredged shrimp on a wire rack or sheet pan and let rest 5–10 minutes so the coating sets.
Frying
- 5
Heat oil
Pour 4 cups neutral oil into a deep skillet or Dutch oven to a depth of about 1.5–2 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.
- 6
Fry shrimp
Working in batches (do not overcrowd), carefully add coated shrimp to the hot oil. Fry for 1.5–2 minutes per side, about 3–4 minutes total, until golden-brown and cooked through. Transfer fried shrimp to a wire rack set over a sheet pan or to paper towels briefly to drain.
Nashville Hot Sauce
- 7
Prepare hot oil sauce
In a small saucepan over low heat combine 1/4 cup unsalted butter and 1 tablespoon chili oil (or neutral oil). Once butter is melted, whisk in 2 tablespoons hot smoked paprika, 1 tablespoon cayenne pepper, 1 teaspoon brown sugar, 1 tablespoon hot sauce, 1/2 tablespoon apple cider vinegar and 1/4 teaspoon kosher salt. Warm gently for 1–2 minutes to meld flavors; do not let it boil. Taste and adjust heat or salt to preference.
- 8
Coat fried shrimp
Place a portion of the fried shrimp in a large bowl. Spoon or brush 2–3 tablespoons of the Nashville hot sauce over the shrimp and toss gently to coat evenly. For a stronger heat profile, add more sauce in small increments. Repeat with remaining shrimp and sauce.
Pickles & Garnish
- 9
Plate and garnish
Arrange the Nashville hot shrimp on a platter. Scatter 1/2 cup pickles and sprinkle 2 tablespoons sliced green onions and 1 tablespoon chopped parsley over the shrimp. Serve with lemon wedges.
- 10
Serve with blue cheese ranch
Serve the warm shrimp immediately alongside the blue cheese ranch for dipping. Recommend individual ramekins of ranch so the dressing stays cool while shrimp are hot.