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Nashville Hot Shrimp Po' Boy Recipe
This Nashville Hot Shrimp Po'Boy is a fun seafood twist on the popular Nashville Hot Chicken.
👥 4 Servings⏱️ Prep & Cook: 24 min⏳ Prep: 20 min🔥 Cook: 4 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●microwave
📝 Preparation Steps
1
Get two bowls. In one bowl, mix together the milk, eggs, and hot sauce. In the other bowl, mix together the flour and salt.
Eggs2Flour2 CupsSalt2 tspSea salt1/4
2
Heat up the oil in your deep fryer, or in a cast iron skillet to 325 degrees F.
3
Take each shrimp and dredge it in the flour, then dip in the milk/egg mixture, and back into the flour again. Shake off the excess in between each step.
Shrimp (peeled and deveined)1 lbFlour2 Cups
4
Fry shrimp in batches (I could fit 4-5 at a time in my small fryer), for about ⏱️ 4 minutes. Move to a wire rack.
Shrimp (peeled and deveined)1 lb
5
To make the Nashville Hot glaze, heat up the butter until melted (I just use the microwave). Add the cayenne, brown sugar, salt, pepper, paprika, and garlic powder.
Cayenne (Nashville Hot is really hot, if you want a milder version use 1 Tablespoon of Cayenne)3 TbspBrown Sugar1 TbspSalt2 tspSea salt1/4
6
Brush over each side of the fried shrimp.
Shrimp (peeled and deveined)1 lb
7
To assemble to Po Boy, fill french roll with lettuce and sliced tomato. Top with Nashville hot shrimp and sliced pickles. Top with tartar sauce, if you please.
Large Tomato (sliced)1Shrimp (peeled and deveined)1 lbTartar Sauce (optional)
Nutrition Facts
calories
550 kcal
serving Size
1 serving
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