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Nashville Hot Shrimp Tacos

Nashville hot shrimp tacos with crispy fried shrimp and a fiery red spice coating, tucked into warm corn tortillas. Each taco balances fiery heat with cool dill pickles, crunchy coleslaw, and a creamy Nashville hot sauce mayo drizzle.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp
Coating
  • 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
Frying
  • 1 vegetable oil Use enough for about 1/2 inch in the skillet.
Tortillas
  • 8 corn tortillas Use 8–10 depending on size and desired fullness.
Toppings
  • 1 dill pickle slices
  • 1 coleslaw
  • 1 Nashville hot sauce Mixed with mayo for drizzling.
  • 1 mayonnaise Mixed with Nashville hot sauce for drizzling.
  • 1 cilantro

Equipment

  • 1 cast iron skillet

Method
 

Coat the shrimp
  1. In a shallow bowl, mix all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, and black pepper until evenly combined (no visible clumps). Set beside a bowl with the beaten egg.
  2. Dip each shrimp into the beaten egg, then coat thoroughly in the seasoned flour mixture, pressing lightly so the coating clings.
Fry until golden and crispy
  1. Heat vegetable oil in a cast iron skillet until it reaches 350°F (about 1/2 inch deep).
  2. Fry shrimp in batches for 2-3 minutes at 350°F until golden and crispy, turning if needed for even browning.
  3. Drain fried shrimp on paper towels, letting excess oil fall off.
Build and serve
  1. Warm corn tortillas briefly until pliable.
  2. Fill each warm tortilla with crispy fried shrimp.
  3. Top with dill pickle slices and coleslaw, then drizzle with the Nashville hot sauce mixed with mayonnaise.
  4. Finish with fresh cilantro and serve immediately.

Notes

For extra crunch, keep the oil at a steady 350°F and avoid overcrowding the skillet so the coating stays crisp. Refrigerate leftovers in a sealed container up to 2 days; reheat shrimp in a hot oven or air fryer for best texture (freezing is not recommended because the coating can soften). If you want a dairy-light option, use a mayonnaise-style plant-based substitute for the spicy mayo drizzle.