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Nashville Hot Shrimp Tacos

Nashville hot shrimp tacos with crispy fried shrimp and a fiery red spice coating, served in warm corn tortillas. Cool dill pickles, coleslaw, and a spicy mayo drizzle balance the heat for a Southern-Mexican fusion bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Southern-Mexican Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp coating and frying
  • 1.5 lb large shrimp peeled
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 1 egg beaten
  • vegetable oil for frying
Taco assembly
  • 8 corn tortillas 8-10 tortillas, warm as needed
  • 1 dill pickle slices for topping
  • 1 coleslaw for topping
  • 1 Nashville hot sauce mixed with mayo for drizzling
  • 1 mayonnaise mixed with Nashville hot sauce for drizzling
  • 1 cilantro fresh, for topping

Equipment

  • 1 cast iron skillet

Method
 

Season and coat the shrimp
  1. Mix all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, and black pepper in a shallow bowl until evenly colored. Keep the bowl ready for coating.
  2. Dip the beaten egg shrimp in the egg, letting excess drip off, then coat thoroughly in the seasoned flour mixture. Press lightly so the red spice coating adheres.
Fry until crisp
  1. Heat 1/2 inch of vegetable oil in a cast iron skillet to 350°F. The oil should shimmer steadily before frying.
  2. Fry shrimp in batches for 2-3 minutes until golden and crispy. Turn once if needed for even browning, then drain on paper towels.
Warm tortillas and assemble
  1. Warm corn tortillas until pliable and lightly steamy. Keep them wrapped to retain heat.
  2. Fill tortillas with the crispy shrimp, then top with dill pickle slices and coleslaw. Finish with a drizzle of Nashville hot sauce mixed with mayonnaise and sprinkle with cilantro.
  3. Serve immediately while the shrimp are crisp and the tortillas are warm. Plate tacos so pickles and slaw stay visible.

Notes

For extra crunch, coat shrimp right after egg dipping and fry in small batches so the oil stays near 350°F; drain well on paper towels. Refrigerate leftovers up to 2 days, but expect the shrimp to soften on reheating. Freezing is not recommended for best texture. For a gluten-reduced option, use a 1:1 gluten-free flour blend and cornstarch for the same dredge structure.