Nashville-Style Hot Fried Shrimp

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.

Course Appetizer, Main Course

Cuisine American, Southern

Prep Time 15

Cook Time 10

Servings

Calories 287kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Nutrition