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Nashville Hot Shrimp Tacos

Nashville hot shrimp tacos with crispy fried shrimp coated in a fiery red spice blend and tucked into warm corn tortillas. Finished with cool dill pickles, crunchy coleslaw, and a creamy spicy-mayo drizzle 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: Dinner
Cuisine: Southern-Mexican Fusion
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled
Breading
  • 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
Frying
  • 1 vegetable oil for frying
Tortillas
  • 10 corn tortillas 8-10
Toppings and drizzle
  • 1 dill pickle slices
  • 1 coleslaw
  • 1 Nashville hot sauce mixed with mayo for drizzling
  • 1 mayo mixed with Nashville hot sauce for drizzling
  • 1 cilantro

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the spicy coating
  1. In a shallow bowl, mix all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, and black pepper until evenly combined. Lay out the seasoned mixture so shrimp can be dipped in one pass.
  2. Dip each shrimp into the beaten egg, then coat thoroughly in the seasoned flour mixture. Press lightly so the coating fully clings with no bare spots.
Fry the shrimp
  1. Heat 1/2 inch of vegetable oil in a skillet to 350°F. Keep the oil at a steady 350°F for consistent crisping.
  2. Fry shrimp in batches for 2-3 minutes until golden and crispy. Transfer to paper towels to drain while you repeat with remaining shrimp.
Assemble the tacos
  1. Warm corn tortillas and fill each with crispy shrimp. Work quickly so the coating stays crunchy.
  2. Top with dill pickle slices and coleslaw, then drizzle with Nashville hot sauce mixed with mayo. Finish with fresh cilantro and serve immediately.

Notes

Pro tip: keep the oil at 350°F and fry in batches so the shrimp don’t crowd and turn soggy. Store leftovers in the fridge up to 2 days; reheat shrimp in a hot oven or air fryer to restore some crunch (pickles and slaw can be kept separate). Freezing isn’t recommended for best texture. For a lighter option, use an air-fryer method with a thin spray of oil, keeping the same spice mix and seasoning.