Nashville-Style Hot Fried Shrimp

Ingredients

• As neededVegetable oil, for frying
• 454 g (1 lb)Extra-jumbo shrimp (16/20 count), peeled and deveined, tails removed
• As neededKosher salt
• 90 g (¾ cup)Rice flour
• 64 g (½ cup)Cornstarch
• ½ teaspoon (2.5 ml)Baking powder
• 12 g (1 tablespoon)Dark brown sugar
• 1 tablespoon (15 ml)Cayenne
• 1 teaspoon (5 ml)Chilli powder
• 1 teaspoon (5 ml)Paprika
• 1 teaspoon (5 ml)Garlic powder
• 171 g (¾ cup), plus up to 15 g (1 tablespoon) at a time if neededCold water

Instructions

1. 1

   Heat the oil

   Pour enough vegetable oil into a large pot to come 5 cm (2 inches) up its sides. Heat it to 180°C (350°F).

2. 2

   Season the shrimp

   Pat the shrimp completely dry with paper towels, then season them with kosher salt.

3. 3

   Make the batter

   Whisk the rice flour, cornstarch and baking powder in a large bowl. Gradually whisk in 171 g (¾ cup) cold water until the batter is thin, about the consistency of pancake batter. If needed, add more water 15 g (1 tablespoon) at a time until it reaches that consistency.

4. 4

   Fry the shrimp

   Working in batches, dip the shrimp in the batter and let the excess drip off. Add them to the hot oil and deep-fry until golden brown, about 2 minutes. Place a cooling rack over a baking sheet and transfer the shrimp to it to drain; repeat with the remaining shrimp.

5. 5

   Mix the hot oil

   In a small bowl, whisk together the brown sugar, cayenne, chilli powder, paprika and garlic powder. Add 72 g (⅓ cup) of the hot frying oil and whisk to combine.

6. 6

   Brush and serve

   Use a pastry brush to coat all sides of the fried shrimp with the seasoning mixture. Serve immediately.

What is Nashville-style hot shrimp?

Nashville hot food takes inspiration from the spicy-oil finish associated with Nashville hot chicken, an American preparation known for its fiery coating. This version applies that idea to battered, fried shrimp.

Rice flour and cornstarch form a crisp, gluten-free batter, while a brush of seasoned hot oil brings the heat and flavour. The shrimp cook in just a few minutes, so the coating stays crisp when served straight away.

Nutrition and macros by portion

The nutrition label shows one serving as written: 287 calories, 25g protein, 43g carbs, 1g fat.

The shrimp provide most of the protein, while the rice flour, cornstarch and brown sugar contribute carbohydrates. The frying oil and the oil mixed into the seasoning are the main sources of fat; pair a serving with vegetables or salad for a more balanced plate.

Why use rice flour and cornstarch?

Rice flour: It makes up the main part of the batter and helps create a delicate, crisp shell.

Cornstarch: Alongside the rice flour, it contributes to the light coating. Baking powder is whisked into the dry mix before the water goes in.

Getting the batter right

Consistency: The batter should be thin, roughly like pancake batter, so it clings without building up into a heavy layer. Start with the stated 171 g (¾ cup) of cold water and add more a tablespoon at a time only if needed.

Dry shrimp: Pat the shrimp thoroughly before dipping them, so excess moisture does not thin the batter on their surface.

Frying in batches

Oil temperature: Heat the oil to 180°C (350°F) before frying. If the pot is crowded with shrimp, the oil can lose heat and the coating may not crisp as well.

Doneness: The recipe's cue is a golden-brown coating after about 2 minutes. Lift each batch onto a cooling rack set over a baking sheet so excess oil can drain.

Making the spicy coating

Seasoning mix: Brown sugar, cayenne, chilli powder, paprika and garlic powder give the coating its sweet, spicy and savoury notes. Whisk the dry ingredients together first so they are evenly combined.

Hot oil: Measure 72 g (⅓ cup) of the frying oil into the seasoning mix and whisk. Brush it over all sides of the shrimp while they are freshly fried.

Serving the shrimp

Serve the shrimp immediately, while the batter is crisp and the coating is warm. A fresh, crunchy side such as slaw or a simple salad offers contrast to the spicy, fried shrimp.

For a more substantial meal, add a plain grain or another mild side. Keep accompaniments simple so they do not compete with the seasoned oil.

Recipe notes & tips

• Use a thermometer to check that the frying oil reaches 180°C (350°F).
• Dry the shrimp thoroughly before seasoning and battering them.
• Whisk the cold water in gradually to avoid making the batter too thin.
• Fry in batches so the shrimp have room in the pot.
• Set a cooling rack over a baking sheet to drain each batch.
• Brush the spicy oil over every side for an even coating.

Variations

• Reduce the heat: Use less cayenne in the seasoning mix for a milder finish.
• Increase the heat: Add more cayenne to the seasoning mix for a hotter coating.
• Add lemon: Serve with lemon wedges for a bright, tart contrast.
• Make it a meal: Pair the shrimp with slaw or a simple salad.
• Try a different spice: Adjust the balance of paprika and chilli powder to suit your taste.

Common mistakes to avoid

• Wet shrimp: The batter may cling unevenly; pat the shrimp thoroughly dry before dipping.
• Thick batter: It can form a heavy coating; add cold water gradually until it resembles pancake batter.
• Cool oil: The shrimp may not crisp as intended; wait until the oil reaches 180°C (350°F).
• Crowded pot: Too many shrimp at once can lower the oil temperature; fry them in batches.
• Skipping the rack: Shrimp can sit in excess oil; drain each batch on a cooling rack over a baking sheet.
• Uneven coating: The seasoning may miss parts of the shrimp; brush all sides before serving.

How to store

For best texture, serve the shrimp immediately. Refrigerate leftovers in a covered container for up to 2 days; reheat in an oven or air fryer until hot and crisp, noting that the coating may soften in storage.

Frequently asked questions