Nashville Hot Shrimp Po’ Boy Recipe

Our favorite Southern foods fuse together in this recipe to create the perfect spicy & savory sandwich: a Nashville Hot Shrimp Po’ Boy.

A day where you are supposed to eat anything and everything you want? Now there’s a holiday I can get behind!

This year has been flying by so fast I could hardly believe Fat Tuesday was almost here.

I always make something ‘Nola-inspired, but came dangerously close to forgetting this year.

Last year, I made a festive King Cake Ice Cream.

This year, I’m bringing my love for all things Nashville Hot into the mix with this Nashville Hot Shrimp Po’ Boy.

There’s nothing wrong with a little Nashville x NOLA fusion, if you ask me!

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Shrimp Po Boy’s are one of my all-time favorite Southern foods. If anyone had told me how difficult it was to find a decent Po Boy in Los Angeles I probably would have never moved here.

Thankfully, they are pretty simple to make. I use a small deep fryer for the shrimp, but you can also fry them in a cast-iron skillet.

I LOVE the kick the Nashville spice glaze gives the shrimp. If you need to cool it down a little, add some tartar sauce, or my personal favorite, kewpie mayo.

Nashville Hot Shrimp Po’ Boy Recipe

This Nashville Hot Shrimp Po’Boy is a fun seafood twist on the popular Nashville Hot Chicken.

• Author: Jessica Pinney
• Prep Time: 20 mins
• Cook Time: 4 mins
• Total Time: 24 mins
• Yield: 4 1x
• Category: Entree
• Cuisine: American

Print Recipe

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Ingredients

• 1lb Shrimp (peeled and deveined)
• 1 Cup Whole Milk
• 2 Eggs
• 1 Tablespoon Louisiana-style Hot Sauce
• 2 Cups Flour
• 2 tsp Salt
• Oil for frying (I use canola)
• 1/2 Cup Butter (melted)
• 3 Tbsp Cayenne (Nashville Hot is really hot, if you want a milder version use 1 Tablespoon of Cayenne)
• 1 Tbsp Brown Sugar
• 1/4 Sea salt
• 1/4 tsp Pepper
• 1/2 tsp Paprika
• 1/2 tsp Garlic powder
• 4 French Rolls
• Shredded Iceberg Lettuce
• 1 Large Tomato, sliced
• Dill Pickles, sliced
• Tartar Sauce (optional)

Instructions

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.
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.
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.
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.
6. Brush over each side of the fried shrimp.
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.