Nashville Hot Shrimp Recipe
Make Nashville Hot Shrimp Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spicy Coating & Fry
Nashville Hot Sauce & Finish
To Serve
Method
Spicy Coating & Fry
- 1
Brine/Marinate (buttermilk soak)
Rinse the shrimp and pat dry. In a medium bowl whisk together 1 cup buttermilk and 2 tablespoons hot sauce. Add the shrimp and toss to coat. Cover and refrigerate for 20–30 minutes — this tenderizes the shrimp and helps the coating stick.
- 2
Prepare dredge
While the shrimp marinates, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon smoked paprika, 1 teaspoon sweet paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a shallow bowl or rimmed plate. Mix thoroughly so spices are evenly distributed.
- 3
Heat oil
Pour about 3–4 cups neutral oil into a deep skillet or Dutch oven, leaving at least 2 inches headspace. Heat over medium-high until the oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a pinch of flour into the oil: it should sizzle steadily and rise to the surface.
- 4
Dredge shrimp
Working in small batches (to avoid crowding), remove shrimp from the buttermilk, letting excess drip off. Dredge each shrimp thoroughly in the flour mixture, pressing the flour onto the shrimp to form an even coating. Shake off excess.
- 5
Fry
Carefully lower 6–8 shrimp (depending on pan size) into the hot oil. Fry until golden and crisp, about 2–3 minutes total, flipping once halfway through. Shrimp cook quickly; they should be opaque and firm. Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or paper towels to drain. Repeat with remaining shrimp. Maintain oil temperature around 325–350°F by reducing heat slightly between batches.
- 6
Reserve oil
After frying, reserve about 2 tablespoons of the hot frying oil in a heatproof bowl for the Nashville sauce (or measure out fresh oil if preferred). Let remaining oil cool before disposing or storing.
Nashville Hot Sauce & Finish
- 7
Make the Nashville hot glaze
In a small saucepan or skillet, melt 4 tablespoons unsalted butter over low heat. Add 2 tablespoons reserved hot frying oil, 1 teaspoon brown sugar, 1 1/2 teaspoons cayenne pepper (adjust to taste), 3/4 teaspoon smoked paprika, 1/2 teaspoon sweet paprika, 1/4 teaspoon garlic powder, 1/2 tablespoon apple cider vinegar, 1/2 teaspoon honey (optional), and 1/4 teaspoon salt. Whisk constantly over low heat until the butter is melted and the spices are fragrant and incorporated, about 1–2 minutes. Taste and adjust heat or sweetness as needed; if the sauce is too thick, add a teaspoon of hot oil or a few drops of water to loosen.
- 8
Coat the shrimp
Place the fried shrimp in a large bowl. Pour the hot Nashville glaze over the shrimp and toss gently but quickly to evenly coat each piece. The residual heat will bloom the spices and slightly crisp the coating.
- 9
Extra crisp finish (optional)
If you prefer the shrimp extra-crispy, return coated shrimp to a 375°F (190°C) oven on a wire rack for 3–4 minutes to set the glaze without softening the crust too much.
To Serve
- 10
Assemble
If serving on bread or slider buns, toast the bread briefly. Place a layer of coleslaw or shredded lettuce on the bread, top with 3–4 pieces of Nashville hot shrimp, and add 2 pickle slices. Finish with a squeeze of lemon if desired.
- 11
Serve and store
Serve immediately while hot and crisp. Leftover shrimp are best eaten the same day. To store, keep shrimp and sauce separate in airtight containers in the refrigerator for up to 2 days; reheat in a hot oven (375°F / 190°C) for 6–8 minutes to re-crisp.
