Nashville-Style Hot Fried Shrimp
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Nashville-style typically refers to a type of hot fried chicken brushed with a spicy oil before serving. I take this preparation and apply it to crispy fried shrimp made with a gluten free batter of rice flour and cornstarch. This gluten-free exterior because it gets extra crispy and holds up well when brushed with the additional spicy oil before serving.
I prefer smaller to medium size shrimp for this recipe because I find that to have the best crispy batter to shrimp ratio. You can use smaller (51/60 count) shrimp if preferred for a version more similar to popcorn shrimp.
Nashville-Style Hot Fried Shrimp
Table of contents
Key Ingredients in This Recipe
- Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” used to refer to shrimp size actually aren’t standardized terms within the industry. Rather than looking at the key word, look at the number of shrimp per pound. The shrimp should be peeled and deveined with the tails removed before beginning the recipe. When the recipe calls for 16/20 count shrimp, it means there will be between 16 and 20 shrimp per pound. In this recipe each person will get 4 to 5 shrimp.
- Rice flour – Rice flour crisps up remarkably well when it’s used as a batter. It’s naturally gluten-free, and when combined with cornstarch, it creates an excellent crispy crust for the hot shrimp. Both brown and white rice flour are suitable for this purpose.
- Cornstarch – Cornstarch works well as a coating when frying. The naturally gluten-free starchy powder helps absorb any moisture, keeping the outside crunchy in combination with the rice flour.
- Spices – The spice comes from the blend of spices such as cayenne, chili powder, garlic powder and paprika. It’s combined with some of the hot frying oil and brushed over the crispy fried shrimp.
- Brown sugar – A bit of brown sugar mixed in with the spices adds a sweetness that works to complement and offset the heat from the cayenne and other spices.
How to Make Nashville-Style Hot Fried Shrimp
Step 1: Season salt.
Fill a large pot with enough oil to reach 2″ (5cm) up the side of the pan. Heat oil to 350°F (180ºC). Pat shrimp completely dry with paper towels and season with salt.
Step 2: Create batter.
In a large bowl whisk together the rice flour, cornstarch and baking powder. Slowly add ¾ cup (171g) cold water, whisking until a thin batter forms (about the consistency of pancake batter). If needed, add more water 1 tablespoon (15g) at a time until the desired consistency is reached.
Step 3: Fry shrimp.
Working in batches, dip the shrimp in the batter, letting the excess batter drip off. Add to the hot oil and deep-fry until the shrimp is golden brown, about 2 minutes. Set a cooling rack over a baking sheet and remove the shrimp to the rack to drain. Repeat with the remaining shrimp.
Step 4: Brush with seasoning.
In a small bowl whisk together the brown sugar, cayenne, chili powder, paprika and garlic powder. Add ⅓ cup (72g) of the hot oil and whisk to combine.
Step 5: Serve.
Use a pastry brush to brush the seasoning mixture on all sides of the fried shrimp. Serve immediately.
Tips and Tricks for The Recipe
How to Adjust the Heat Level
This recipe is based on a medium heat spice level. If you prefer a spicier coating, add an additional tablespoon/ 5g for added heat level).
What to serve with the shrimp
- Braised collard greens
- Simple shredded cabbage slaw
- Cheesy grits
Can I air fry the shrimp?
Because it is a wet batter, I don’t recommend air frying the shrimp to start. If you have leftovers that are previously fried they can be reheated in the air fryer. To reheat the shrimp, add to the basket of the air fryer and heat at 375ºF (190ºC) until crispy, about 6 minutes.
Other Recipes to Try
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Nashville-Style Hot Fried Shrimp
Ingredients:
- Vegetable oil, as needed, for frying
- 1 pound extra-jumbo (16/20 count) shrimp, peeled and deveined, tails removed
- Kosher salt, as needed
- ¾ cup rice flour
- ½ cup cornstarch
- ½ teaspoon baking powder
- 1 tablespoon dark brown sugar
- 1 tablespoon cayenne
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions:
- Fill a large pot with enough oil to reach 2″ (5cm) up the side of the pan. Heat oil to 350°F (180ºC).
- Pat shrimp completely dry with paper towels and season with salt.
- In a large bowl whisk together the rice flour, cornstarch and baking powder. Slowly add ¾ cup (171g) cold water, whisking until a thin batter forms (about the consistency of pancake batter). If needed, add more water 1 tablespoon (15g) at a time until the desired consistency is reached.
- Working in batches, dip the shrimp in the batter, letting the excess batter drip off. Add to the hot oil and deep-fry until the shrimp is golden brown, about 2 minutes. Set a cooling rack over a baking sheet and remove the shrimp to the rack to drain. Repeat with the remaining shrimp.
- In a small bowl whisk together the brown sugar, cayenne, chili powder, paprika and garlic powder. Add ⅓ cup (72g) of the hot oil and whisk to combine.
- Use a pastry brush to brush the seasoning mixture on all sides of the fried shrimp. Serve immediately.
DID YOU MAKE THIS?
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yummy, a nice twist with shrimp in place of chicken! Love the heat, thank you!
So happy to hear Sabrina! Thank you for sharing!